More than 20 chefs will serve specialty dishes to hungry tennis fans at the 2024 US Open, including Chef Jim Abbey of Levy (center), the venue’s hospitality partner. | Photo courtesy of USTA
When the US Open tennis begins on Monday, fans can watch the world’s best stars battle it out on the courts of the Billie Jean King National Tennis Center in Queens, New York. But there are plenty of stars to see off the courts too, thanks to the United States Tennis Association (USTA) and its hospitality partner Levy.
The team recruited more than 20 New York City restaurants to serve their signature food and drinks at various dining locations around the tennis center during the two weeks of the tournament.
“We have a lot of European visitors and we want to give them a real New York experience,” said Jim Abbey, Levy’s vice president of culinary development and executive chef at the US Open for 19 years. “Fans are here for six or seven hours to watch tennis and they need a lot of choice, so we create new culinary opportunities every year.”
Coqodaq’s specialty: Golden Nugget, fried chicken with caviar garnish. | Photo courtesy of USTA
After several years, Carnegie Deli, home of the legendary stuffed corned beef and pastrami sandwiches, is back. Making its debut is Coqodaq, restaurateur Simon Kim’s upscale Korean chicken concept. Guests can try the Golden Nugget, a fried chicken fillet with caviar. “I love tennis and this is where the best of the best come to New York City to compete and the best chefs are here,” Kim said. “We’re super excited to be among the best and can’t wait to showcase our chicken and share our love for chicken.”
The Carnegie Deli is back on the tennis food scene after a hiatus of several years. | Photo courtesy of the USTA
Last spring, James Kent, the Crown Shy and Saga chef who died in June at age 45, asked if his restaurant group could open a food stand on the property, said Danny Zausner, COO of the USTA Billie Jean King National Tennis Center, as he introduced the culinary offering to the media on Thursday. The USTA honored the late chef’s request, and Crown Shy’s Spicy Chicken Sandwich is on offer. “Here’s a guy who could have asked for anything at the U.S. Open, and all he wanted was a food stand,” Zausner said. “So I’m very excited to say that Saga Hospitality Group is here this year.”
Many of the chefs return each year, including Ed Brown, COO of Restaurant Associates, who operates the popular Aces Club at Arthur Ashe Stadium, where he is joined by Chef Kwame Onwuachi and Chef Masaharu Morimoto, all of whom contribute their culinary talents. Sushi, sashimi, tuna tartare, crab cakes and other specialties are on the menu.
Chef Morimoto with his selection of signature sushi. | Photo courtesy of Pat Cobe
Other celebrity chefs returning include David Burke, who runs the Cuban restaurant Mojito at the tennis center, Alex Guarnaschelli, who cooks pasta dishes at Fare, Pat LaFrieda, renowned meat supplier and chef, and Josh Capon of Fly Fish.
There are also prime steaks from Benjamin Steakhouse, Italian specialties from Eataly and lobster rolls from Red Hook Lobster Pound. But there are also options for every budget, with fast-casual dishes from around the world from Dos Toros, Fuku, The Migrant Kitchen, Poke Yachty and Nourish, a healthy smoothie concept. For those who prefer premium ice cream, Van Leeuwen has developed a US Open-exclusive flavor: Honeycomb Fudge Slam.
The Honey Deuce is a classic tennis cocktail at the US Open. | Photo courtesy of USTA
There’s also a unique US Open cocktail called the Honey Deuce. The mix of vodka, lemonade and raspberry liqueur with a garnish of honeydew melon balls makes a comeback every year, complete with a commemorative glass.
“It all culminates in late August during the U.S. Open, and we work with farmers on Long Island and New Jersey to provide that for our guests,” Abbey said.
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