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Eat & Drink

U.S. Open food: New eats from Korilla BBQ, Fuku, Josh Capon and more

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  • 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).
    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.
    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.
    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.
    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.
    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.
    Photo Credit: Newsday / J. Conrad Williams Jr.

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:

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