{"id":20464,"date":"2026-07-29T01:54:35","date_gmt":"2026-07-28T20:54:35","guid":{"rendered":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/?p=20464"},"modified":"2026-07-29T01:54:35","modified_gmt":"2026-07-28T20:54:35","slug":"us-open-offering-fans-fine-dining-experiences-alongside-world-class-tennis","status":"publish","type":"post","link":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/?p=20464","title":{"rendered":"US Open offering fans fine-dining experiences alongside world-class tennis"},"content":{"rendered":"<p><script>\r\n  atOptions = {\r\n    'key' : '644b717812d811d6a1c1fc5b6ccd6fa6',\r\n    'format' : 'iframe',\r\n    'height' : 90,\r\n    'width' : 728,\r\n    'params' : {}\r\n  };\r\n<\/script>\r\n<script src=\"https:\/\/www.highperformanceformat.com\/644b717812d811d6a1c1fc5b6ccd6fa6\/invoke.js\"><\/script>\r\n<br \/>\n<br \/><img decoding=\"async\" src=\"https:\/\/nypost.com\/wp-content%2Fuploads%2Fsites%2F2%2F2026%2F07%2F135787828.jpg?quality%3D90%26strip%3Dall\" \/><\/p>\n<div>\n<p>Along with watching Aryna Sabalenka and Novak Djokovic, fans at this year\u2019s US Open will get to experience champions of fine dining in action, Side Dish can exclusively reveal.<\/p>\n<p>Offerings starting the week of Aug. 23 \u2013 the tourney\u2019s second-ever fan week \u2013 include Miznon, Middle Eastern street food from top chef Chef Eyal Shani, who\u2019s known for his genius-level elevated veggies. At USTA Billie Jean King National Tennis Center, think green-beans-in-a-bag that are satisfyingly crunchy, like fries. Shani, whose restaurants include Shmone, Port Sa\u2019id and HaSalon, will be bringing foodie faves like rib-eye roast beef pitas and chicken schnitzel pitas.<\/p>\n<p>\u201cWhen thousands of strangers gather in one place, unified by the same excitement, food becomes another way to connect them. That is the soul of Miznon,\u201d Shani said.<\/p>\n<figure class=\"nyp-slideshow-modal-image wp-block-image aligncenter size-large\"><figcaption>Eyal Shani, whose restaurants include Shmone, Port Sa\u2019id and HaSalon, will be bringing foodie faves like rib-eye roast beef pitas and chicken schnitzel pitas. <span class=\"credit\">Ariel Efron<\/span><\/figcaption><\/figure>\n<p>Also making his US Open debut is world-renowned chef Enrique Olvera of Pujol in Mexico City and Cosme in the Flatiron District. His creations include simmering mole madre, made with a continuously-aged-for-thousands-of-days mole that\u2019s similar to a sourdough starter. Cosme, known for dishes like its signature duck carnitas, is taking over the space <a href=\"https:\/\/nypost.com\/2019\/08\/25\/ace-chefs-upping-their-game-for-us-open-crowds-in-queens\/\">previously occupied by Mojito<\/a>.<\/p>\n<p>Tennis fans and food lovers have a lot in common, said Olvera. Both \u201clove to have a good time and enjoy life,\u201d he explained.<\/p>\n<aside class=\"single__inline-module aligncenter\">\n<\/aside>\n<p>For more local flavor, West Village sandwich shop sensation Salt Hank\u2019s is setting up an outpost at the US Open\u2019s Food Village. The eatery went viral for its fancy $32 roast beef sandwich with a dipping jus from Harry Laporte.<\/p>\n<p>\u201cI\u2019m hoping to be able to get some athletes over to the booth to try out a French Dip,\u201d Laporte said. \u201cAt last year\u2019s US Open, Djokovic signed my forehead and it was the highlight of my year.\u201d<\/p>\n<figure class=\"nyp-slideshow-modal-image wp-block-image aligncenter size-large\"><figcaption>Also making his US Open debut is world-renowned chef Enrique Olvera of Pujol in Mexico City and Cosme in the Flatiron District.  <span class=\"credit\">Araceli Paz<\/span><\/figcaption><\/figure>\n<p>Restaurateurs must have the \u201clabor and ability to handle the US Open. It\u2019s not for the faint of heart,\u201d said Daniel Zausner, chief operating officer for USTA Billie Jean King National Tennis Center.<\/p>\n<p>\u201cWe eat our way through New York City looking for what is new and exciting in the off season. It isn\u2019t great for my health but it is great for the event,\u201d he added.<\/p>\n<p>Returning top chefs and restaurateurs include the Jos\u00e9 Andr\u00e9s Group, whose Oyamel is\u00a0handling food in the Dobel Tequila Club for the second year in a row.<\/p>\n<p>Superstar Simon Kim of Cote Korean Steakhouse and his <a href=\"https:\/\/nypost.com\/2026\/06\/04\/lifestyle\/nycs-biggest-restaurant-opening-of-the-year-is-here-and-its-fabulous\/\">new triple-play hit at Cote 550 <\/a>is also back for his third year, <a href=\"https:\/\/nypost.com\/2024\/07\/23\/business\/top-chef-simon-kim-to-make-us-open-debut-with-cult-hit-coqodaq-as-all-star-roster-revealed\/\">returning with cult fave COQODAQ and CQDQ concepts<\/a> like Korean-inspired fried chicken \u201cgolden nuggets\u201d with caviar and \u201cGangnam Style\u201d chicken sandwich.\u00a0<\/p>\n<figure class=\"nyp-slideshow-modal-image wp-block-image aligncenter size-large\"><figcaption>West Village sandwich shop sensation Salt Hank\u2019s is setting up an outpost at the US Open\u2019s Food Village. The eatery went viral for its fancy $32 roast beef sandwich with a dipping jus from Harry Laporte. <span class=\"credit\">Ed Anderson<\/span><\/figcaption><\/figure>\n<p>This year, Kim also has a new offering: KIMBOP, which will feature fresh gimbaps and new items including jambon beurre, Steph\u2019s cookie \u2014 and energy shots.<\/p>\n<p>Also returning: Iron Chef Alex Guarnaschelli, with her Mediterranean bistro, Fare; Iron Chef Masaharu Morimoto, who will be serving players and bringing a new handroll and nigiri concept to the club level of Arthur Ashe Stadium; Chef David Burke overseeing the Heineken Red Star Patio Caf\u00e9; Chef Robbie Felice of pastaRAMEN; Chef Ed Brown curating culinary experiences in the US Open\u2019s premium hospitality spaces; and \u201ccelebrity butcher\u201d Pat LaFrieda.\u00a0<\/p>\n<figure class=\"nyp-slideshow-modal-image wp-block-image aligncenter size-large\"><figcaption> \u201cAt last year\u2019s US Open, Djokovic signed my forehead and it was the highlight of my year,\u201d Laporte said. <span class=\"credit\">Getty Images<\/span><\/figcaption><\/figure>\n<figure class=\"nyp-slideshow-modal-image wp-block-image aligncenter size-large\"><figcaption>This year\u2019s tournament comes in the midst of an $800 million renovation that is slated for completion next year. <span class=\"credit\">Getty Images<\/span><\/figcaption><\/figure>\n<p>Other hotspots include Champions by Benjamin Steakhouse, Carnegie Deli, Red Hook Lobster Pound and the Migrant Kitchen.<\/p>\n<p>This year\u2019s tournament comes in the midst of<a href=\"https:\/\/nypost.com\/2025\/05\/20\/sports\/usta-unveils-800m-renovation-of-us-opens-billie-jean-king-tennis-center\/\"> an $800 million renovation<\/a> that is slated for completion next year.<\/p>\n<p>Fans will see 2,000 new courtside seats for a total of 5,000 at Arthur Ashe Stadium.\u00a0 There\u2019s also a 40% increase to the promenade-level concourse with more open space, along with two new luxury suite levels.\u00a0<\/p>\n<p>\u201cI am thrilled to bring Miznon to the US Open for the first time,\u201d Shani said. \u201cIt\u2019s much more than a tennis tournament. It is a celebration of people, movement, and life.\u201d<\/p>\n<\/p><\/div>\n<script async=\"async\" data-cfasync=\"false\" src=\"https:\/\/pl30214220.effectivecpmnetwork.com\/9ab3d4df8a7e1a6171e16ddbf732cc19\/invoke.js\"><\/script>\r\n<div id=\"container-9ab3d4df8a7e1a6171e16ddbf732cc19\"><\/div>\r\n\n","protected":false},"excerpt":{"rendered":"<p>Along with watching Aryna Sabalenka and Novak Djokovic, fans at this year\u2019s US Open will get to experience champions of fine dining in action, Side Dish can exclusively reveal. Offerings starting the week of Aug. 23 \u2013 the tourney\u2019s second-ever fan week \u2013 include Miznon, Middle Eastern street food from top chef Chef Eyal Shani,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":20465,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2026\/07\/135787828.jpg?quality=75&strip=all&w=1200","fifu_image_alt":"","footnotes":""},"categories":[4],"tags":[],"class_list":["post-20464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-hub"],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/index.php?rest_route=\/wp\/v2\/posts\/20464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20464"}],"version-history":[{"count":0,"href":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/index.php?rest_route=\/wp\/v2\/posts\/20464\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/index.php?rest_route=\/wp\/v2\/media\/20465"}],"wp:attachment":[{"href":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/usnews-14267fa.ingress-comporellon.ewp.live\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}