What to Eat at the 2012 US Open

Major sporting events aren’t exactly known for their food, but the team behind the US Open is trying to change all that. This year they’ve brought in Iron Chef Masaharu Morimito and celebrity chefs David Burke and Tony Mantuano to create menus for several restaurants in the massive USTA center. Think butter-poached lobster, Montauk striped bass and steak, not the stadium standard of nachos smothered in Cheez Whiz. At a tasting yesterday, we got a sneak preview of several of the dishes on offer. The food here should be reason enough to carve out some time during your US Open trip for a nice meal, courtside.

Flaming ouzo shrimp, Wine Bar (Tony Mantuano)

Brooklyn Hand Crafted Whole Burrata, Wine Bar (Tony Mantuano)

NY Sausage Co. Sweet Italian Sausage, Food Village

Dry-aged rib eye steak, Champions Bar & Grill (David Burke)

Butter-poached lobster, Champions Bar & Grill (David Burke)

Ash-crusted prime beef carpaccio, Champions Bar & Grill (David Burke)

Masaharu Morimoto

Skuna Bay salmon and Montauk striped bass, ACES (Masaharu Morimoto)

Sushi, ACES (Masaharu Morimoto)

Pescado a la plancha, Mojito Bar & Grill

Grey Goose cherry slice cocktail, Grey Goose Bar

David Burke poses with a photographer

Moët & Chandon lounge

Cristina Mitu in the Qualifying rounds

Dining at the US Open

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