Originally written on Tennis Panorama  |  Last updated 11/15/14

NEW YORK - AUGUST 31: Tennis player Billie Jean King attends the 9th Annual USTA Serves OPENing Gala at the USTA Billie Jean King National Tennis Center on August 31, 2009 in New York City. (Photo by Jason Kempin/Getty Images)

US OPEN CHEFS PREPARE TO SERVE 700,000 TENNIS FANS

Global Flavors and Local Ingredients Fill the Menu at

USTA Billie Jean King National Tennis Center

 

FLUSHING, N.Y., August 20, 2012 - The United States Tennis Association (USTA) and Levy Restaurants, the official restaurant partner of the US Open, announced today the official menu and expanded culinary offerings at the USTA Billie Jean King National Tennis Center for the 2012 US Open, which runs from August 27-September 9. With a menu that reflects the international flair of the event, the US Open showcases flavors from around the world and utilizes ingredients from across the region.

The world’s highest-attended annual sporting event, the US Open will attract more than 700,000 fans over the course of the 20-day event. Overseeing all culinary efforts is Levy Restaurants Regional Chef Jim Abbey, who will have a 250-person culinary staff to serve guests at 60 concession stands, five restaurants, 100 luxury suites and the Player’s Lounge.

 

An event that draws tennis fans from all over the world, the US Open menu will continue to feature fresh, inventive cuisine–including creations from Iron Chef Masaharu Morimoto, celebrity chefs David Burke and Tony Mantuano.

 

The USTA is locally sourcing more food for the Food Village, suites, stadiums and restaurants than ever before. Levy Restaurants has increased use of locally-sourced ingredients and this year 40 percent of all produce will be sourced from the region, including area farms, locally-sourced meat, seafood and poultry.

 

Culinary highlights for the 2012 US Open include:

 

Food Village & South Plaza Cafe:

  • Global Flavor: Patrons visiting the Food Village, the primary concessions area, can take a culinary trip around the world.  In the Food Village, guests can find offerings featuring a taste for all palates from French crepes to burritos and tacos made to order at Fresca Mexicana, and to Indian food from New Delhi Spice. At the East Gate Grill, fans can check out the new “Smashers” featuring grilled cheese sandwiches that are a twist on some fan favorites, such as Buffalo Chicken Smashers and Patty Melt Smashers. Additional international flavors returning this year include sushi and Italian specialties at Pizza Pasta.
  • Signature Concessions: The Signature Lobster Roll at Fulton’s Seafood Stand in the Food Village remains a US Open staple. Served on a split-top bun seared in butter, the roll is filled with chunks of Maine lobster, celery and Louis dressing made in house with chili sauce, ketchup, tarragon and scallions. Another US Open favorite—half-pound burgers in the Food Village are made with a LaFrieda short rib burger blend, created exclusively for the US Open.
    • South Plaza Cafe: The Cafe features three types of panini, quesadillas made to order, salads and fresh fruit ideal for grabbing en route to a match. The Cafe has also added gluten-free snacks and Red Bridge Beer, brewed without wheat.
  • Farm 2 Fork: The new Farm 2 Fork stand in the Food Village will feature items created with organic and locally-sourced ingredients such as the Murray’s Locally Raised Chicken Sandwich, the NY Sausage Co. Sweet Italian Sausage and the Summer Roasted Vegetable Sandwich.

 

Restaurants:

  • Heineken Red Star Café: The redesigned Heineken Red Star Café, located next to the South Plaza Fountains, is now on the top level of a new two-story building.  The ground floor of the redesigned structure will house a new US Open retail store.  The second story Café provides a spacious setting with an enhanced menu that will offer fans unique views of the grounds as they follow matches in this one-of-a-kind setting.  The Heineken Light Lounge, located in the Chase Center off the East Gate, also has been remodeled with outdoor café seating and a new interior.
  • ACES (Club Level): The premier dining destination on the grounds, ACES is known for its sophisticated seafood menu. Chef Masaharu Morimoto returns this year to prepare all the sushi and sashimi. Other stand-out dishes include the Plateau Royal – a tower of chilled seafood, chilled corn and lemongrass soup made with local corn and served with jumbo lump crab and cilantro, and the seared sea scallops with a local arugula and grapefruit salad, shaved fennel and citrus emulsion. New this year, guests will enjoy the local catch from Gosman’s of Montauk or Skuna Bay Salmon prepared in a variety of ways including grilled to order and served with selection of sauces and vegetable ragu.
  • Champions Bar & Grill (Club Level): This classic steakhouse offers premium cuts of meat and seafood including Creekstone Farm’s angus beef and cedar plank salmon. New to this year’s menu, Chef David Burke has added his famous Ash Crusted Prime Beef Carpaccio, Patented Dry-Aged Bone-In Ribeye, Butter Poached 2 Pound Naked Lobster.
  • Mojito Restaurant and Bar (Arthur Ashe Stadium ground floor): Open to all guests and a popular evening meeting spot, Mojito focuses on Latin specialties and festive libations. Snack on the smoked pork bocaditos with sweet plantains, black beans and cilantro cream or diablo shrimp and scallop ceviche with orange, lime, chile and tomato. Seasonal mojitos, sangria and outdoor seating make this an ideal between- and post-match spot.
  • Patio Café & Bar (outside the US Open Club): This relaxing spot under the blue umbrellas is a favorite for many. The tree-lined Café features a casual menu of chop salad, burgers and sandwiches as well as refreshing specialty cocktails.

 

Wine Bar Food:

James Beard Award-winning Chef Tony Mantuano returns offering a wine bar atmosphere in the South Plaza and on the Club Level of Arthur Ashe Stadium. Featuring Mediterranean small plates and wine pairings from his Wine Bar Food cookbook, signature dishes include the flaming ouzo shrimp, tomato bread and a mozzarella plate. The menu this year will include a new dish intended for sharing, the Freshly Handcrafted Whole Burrata, sourced from the Brooklyn Salzarula family and served with grilled leeks and crostini.

 

GREY GOOSE® Honey Deuce:

The Honey Deuce will return as the signature drink of the US Open. Made with GREY GOOSE® Vodka, lemonade and a touch of raspberry liqueur, topped with honeydew melon “tennis” balls. It’s served in a US Open souvenir cup with a complete list of past US Open winners.  More than 180,000 melon balls are projected to be used this year.

 

Moët & Chandon Terrace:

The new Moët & Chandon Terrace, located next to the Patio Café features Moët & Chandon Imperial Champagne along with full service bar options. Guests can relax and enjoy a glass of champagne in an outdoor lounge setting.

 

Player’s Lounge 

When the top athletes in tennis descend on the US Open they need sustenance to fuel their game. Levy Restaurants’ chefs offer plenty of lean protein and complex carbohydrates, along with a range of options to appeal to the international palates of today’s tennis stars. Most popular are the made-to-order pasta bar, baked potato bar, grilled chicken, brown rice and smoothies. Sushi is also popular, and this year it will be provided exclusively by Chef Masaharu Morimoto. Given the surge in tennis players adopting a gluten-free diet, Chef Abbey is expanding the gluten-free choices available to players.

 

Additional Highlights:

  • Green Efforts: Lessening environmental impact is a major focus for the USTA and Levy Restaurants. Guests will notice that service ware is made from recyclable, biodegradable or compostable materials and more than 500 recycling bins are placed throughout the grounds. Levy Restaurants is also composting at all kitchens, and the cooking oil recycling program continues, converting oil into clean-burning, renewable biodiesel fuel.
  • City Harvest Donation: The USTA and Levy Restaurants will donate unused food to City Harvest, which delivers rescued food to soup kitchens and food pantries across the five boroughs. Last year, more than 25,000 pounds of food were donated, and City Harvest has collected more than 275,000 pounds of food from the US Open since 1998.

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