Eat and Drink U.S. Open food: New eats from Korilla BBQ, Fuku, Josh Capon and more By Lisa Colangelo with Nicole Levy email@example.com August 23, 2017 4:23 PM Print Share fbShare Tweet Email The U.S. Open may be known for its world-class tennis players but its food offerings are a smash. Celebrity chefs David Chang, Josh Capon, Marcus Samuelsson, David Burke and others are bringing signature dishes and new items to this year’s event, which officially starts Monday at Flushing Meadows-Corona Park. There’s something to please every palate – a Lobster BLT with Applewood-smoked bacon, a double berry ice cream sandwich made with strawberry and blueberry doughnuts, a vegan tofu bowl and the list goes on. “I always challenge guests to try a little bit of everything," said chef Jennifer Cox, vice president of culinary at Levy Restaurants, who works with the chefs on their U.S. Open menus. “Our fans are here for an entire day and sometimes that’s three meals,” she added. “And you can actually eat three meals a day here and have something different.” Here are just a few of the new items on the menu for the 2017 U.S. Open: Marcus Samuelsson's pescado ala plancha Photo Credit: USTA / Steve Freeman Samuelsson, the head chef at Harlem's Red Rooster and a "Top Chef" judge, is helming the menu at the Mojito Restaurant & Bar. He'll be serving such dishes as jalapeño and bacon beef tenderloin, pescado ala plancha (pictured), black bean soup and shrimp and scallop ceviche. Creperie by Le Chef Paul's Le Boeuf Bourguignon crepe Photo Credit: Newsday / J. Conrad Williams Jr. Creperie by Le Chef Paul is a new stand in Food Village, an open-air dining area near Arthur Ashe Stadium. It's serving up sweet and savory crepes with fillings like sweet apples (pictured left), chicken and Dijon sauce and boeuf bourguignon (right). Korilla BBQ's K-Bop Photo Credit: Newsday/J. Conrad Williams Jr. The hit Korean food truck-turned-restaurant is introducing a purple rice bowl, served with caramelized kimchi, bean sprouts, fire-roasted corn, garlic spinach and your choice of bulgogi (marinated rib-eye), braised ginger sesame chicken, slow-roasted pork shoulder in Korean red pepper flakes or organic tofu. You can top it all off with one of Korilla's sweet, spicy or smoky sauces. Melt Shop's fried chicken grilled cheese Photo Credit: USTA / Steve Freeman Grilled cheese chain Melt Shop is bringing its comfort food to Food Village. Featured eats include the fried chicken grilled cheese (pictured right), which is stuffed with buttermilk fried chicken, pepper jack cheese and red cabbage slaw. Customers can also order the classic grilled cheese (left), which comes with American and New York cheddar cheese and applewood bacon. Poke Yachty's spicy tuna poke Photo Credit: Newsday / J. Conrad Williams Jr. A new concession stand from the Korilla BBQ team, Poke Yachty is serving up fresh poke bowls with a wide array of fish: classic tuna, spicy tuna, salmon, crab and shrimp. For the vegetarians, there's tofu, too. Josh Capon's oysters Photo Credit: Newsday / J. Conrad Williams Jr. Chef Josh Capon is bringing some of the biggest hits at his SoHo seafood restaurant Lure Fishbar to two oyster bars on the Arthur Ashe Stadium grounds. That includes East and West coast oysters (pictured), and a Lobster BLT with Applewood-smoked bacon and Jersey tomato on a brioche bun, served with a side of salt and vinegar chips. David Chang's 163 Burger Photo Credit: Newsday / J. Conrad Williams Jr. Chef David Chang (pictured right) brought his Fuku fare to the U.S. Open for the first time in 2016. Along with his popular Fuku chicken sandwich (bottom left), he is serving up a new 163 Burger (bottom center) being touted as a U.S. Open exclusive - two LaFrieda beef patties topped with cheese, lettuce and special sauce atop a unique bun by the nonprofit Hot Bread Kitchen. HBK's bing bun is an interpretation of a baked snack food popular in Taiwan. Du's Donuts' Double Berry Ice Cream Sandwich Photo Credit: Newsday / J. Conrad Williams Jr. Williamsburg's wildly popular Du's Donuts shop has been drawing rave reviews with its unusual flavors such as Mexican hot chocolate and brown butter key lime. The special Double Berry Ice Cream Sandwich was created especially for the U.S. Open using the colors red and blue. The frozen delight features vanilla bean ice cream sandwiched between a strawberry and blueberry doughnut coated with strawberry and blueberry crumble. It's available at David Chang's Fuku stand in Food Village. By Lisa Colangelo with Nicole Levy firstname.lastname@example.org Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.