You’re sweating. It’s 92 degrees in Queens, the humidity is thick enough to chew on, and Carlos Alcaraz just hit a cross-court forehand that defied physics. You’re hungry. But you aren't just looking for a hot dog. You want the experience.
Food at US Open matches has become just as much of a draw as the tennis itself. It’s a massive, multi-million dollar hospitality machine. Honestly, calling it a "concession stand" is an insult to the Michelin-starred chefs currently sweating over deep fryers in the depths of Arthur Ashe Stadium.
We need to talk about the Honey Deuce. We have to. It’s the pink drink in the souvenir cup that basically funds the USTA. In 2024 alone, they sold over 460,000 of them. At $22 a pop, the math is staggering. It’s a mix of Grey Goose vodka, lemonade, raspberry liqueur, and those signature frozen melon balls that look like tiny tennis balls. People wait in line for 30 minutes just for the cup. Is it worth it? Probably not for the booze content, but for the "I was there" factor? Absolutely.
The Celebrity Chef Takeover
This isn't just about stadium nachos anymore. The U.S. Open has effectively turned into a pop-up food festival featuring the heaviest hitters in the New York culinary scene.
Pat LaFrieda is there. His steak sandwich is legendary for a reason. He uses 100% black angus beef, caramelized onions, and au jus on a toasted baguette. It’s heavy. It’s messy. It’s exactly what you want when you’ve been sitting in the sun for four hours watching a five-set thriller. Then you have Ed Brown and Iron Chef Masaharu Morimoto at ACES. If you want to spend $300 on sushi and chilled seafood while watching tennis from a climate-controlled room, that’s where you go. It’s a different world.
Kwame Onwuachi joined the lineup recently with "Fare," offering roasted chicken with jollof rice. It’s a breath of fresh air. It isn't fried. It isn't covered in plastic cheese. It’s actual, thoughtful food that reflects the diversity of Queens, the very borough where the tournament lives.
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Why Everything Costs So Much
Let's be real. The prices are high. They're astronomical. You will likely spend more on lunch than you did on your grounds pass if you aren't careful.
The logistics are a nightmare. Everything has to be trucked into Flushing Meadows-Corona Park, stored in massive commissary kitchens, and distributed across a sprawling campus to tens of thousands of people simultaneously. You’re paying for the convenience of having a lobster roll from Luke’s Lobster delivered to your seat in the middle of a park in New York City.
- The Honey Deuce: $22 (and rising every year).
- Fuku Spicy Fried Chicken Sando: Roughly $16.
- Pat LaFrieda Steak Sandwich: Around $20.
- Bottled Water: Prepare to pay $6-$7 for a basic Evian.
It adds up fast. If you're a family of four, you're looking at a $150 lunch without even trying. Pro tip: Bring a reusable water bottle. There are hydration stations scattered around. They don't publicize them much, but they exist. Use them. Save your money for the food.
Beyond the Honey Deuce: What to Actually Eat
If you want to eat like a pro, skip the first line you see near the main gates. Walk toward the back of the grounds near the Grandstand or Court 17. The crowds thin out, and the food options are often better.
Korilla BBQ is a staple for a reason. Their rice bowls with ribeye and kimchi are filling and easy to eat while walking. You don't want something that requires a knife and fork while you're trying to navigate a crowd of 70,000 people.
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Then there’s the San Gennaro burger from Pat LaFrieda. It’s a patty topped with sweet Italian sausage, peppers, and onions. It’s a heart attack on a bun, but it’s delicious. For something lighter, Fly Fish by Josh Capon offers a lobster roll that is surprisingly fresh for a stadium setting. It’s loaded with claw meat. It isn't cheap, but it’s high-quality.
The Vegetarian and Vegan Struggle
It used to be that if you didn't eat meat, you were stuck with a soft pretzel or a side of fries. That’s changed, mostly.
Benjamin Steakhouse actually serves a decent salad, and many of the Mexican stalls like Los Tacos No. 1 offer cactus or bean-based options that don't feel like an afterthought. However, if you have a serious allergy, be careful. The kitchens are high-volume. Cross-contamination is a reality. Always ask, even if the menu looks safe.
The Economics of the Open
The USTA doesn't just run a tennis tournament; they run a massive hospitality business. The revenue from food at US Open events is a critical pillar of their annual budget.
Think about the waste. The U.S. Open has made strides in sustainability, composting tons of food waste and using recyclable packaging, but the sheer volume of trash generated in two weeks is mind-boggling. They claim to divert over 90% of their waste from landfills. It’s an ambitious goal. Whether they hit it every year is a subject of much debate among environmental auditors, but the effort is visible.
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How to Navigate the Food Village
The Food Village is the heart of the chaos. It’s located between Arthur Ashe and Louis Armstrong stadiums. It is loud. It is crowded. It is where you find the biggest variety.
- Go early: If you want lunch, eat at 11:30 AM. By 1:00 PM, the lines are soul-crushing.
- The "Hidden" Spots: Look for the smaller carts near the outer courts. They often have the same hot dogs and pretzels without the 20-minute wait.
- Mobile Ordering: Use the US Open app. It doesn't always work perfectly, but when it does, it’s a lifesaver. You can order your food, get a notification, and just swing by to pick it up.
The Experience Factor
Is the food actually good? Mostly, yes.
New York is a food city. If the U.S. Open served sub-par pizza or soggy fries, the locals would revolt. They have to maintain a certain standard. Even the "basic" items like Hill Country BBQ’s brisket are lightyears ahead of what you’d find at a typical baseball stadium.
But you have to accept the "Open tax." You are paying for the atmosphere. You’re paying to eat a Coletta vegan pizza while watching some of the best athletes in the world scream at a chair umpire. That’s the value proposition.
Actionable Strategy for Your Visit
Don't go in blind. You’ll end up spending $100 on things you didn't even want because you were hungry and frustrated.
- Eat a big breakfast before you get on the 7 train. It sounds simple, but it saves you a fortune.
- Budget for one "Signature" item. Pick the Honey Deuce or the LaFrieda sandwich. Don't try to do both in one sitting unless you want to spend the rest of the day in a food coma.
- Check the daily schedule. If a big name is playing on Ashe, the Food Village will be empty. That’s your time to strike.
- Bring your own snacks. Yes, you can bring small snacks into the grounds. Granola bars, nuts, or a piece of fruit can bridge the gap between matches and keep you from impulse-buying a $14 pretzel.
- Focus on the outer courts. The food stands near the smaller courts often have shorter lines and more shade.
The food at US Open is a spectacle. It’s expensive, it’s crowded, and it’s undeniably New York. Embrace the madness, stay hydrated, and maybe skip the third Honey Deuce. Your wallet—and your head the next morning—will thank you.