Tennis enthusiasts are in for an exciting preview of the US Open with an innovative mixed doubles format set to kick off during Fan Week on August 19 and 20. This year marks a special occasion as Venus Williams returns to compete, coinciding with the 25th anniversary of her debut at the US Open. Partnering with Reilly Opelka, Williams will be vying for the grand prize of $1 million. The tournament promises not just thrilling matches but also a unique culinary experience that fans can look forward to, showcasing an exciting lineup of esteemed chefs and diverse dining offerings.
The dining scene at this year’s US Open is more upscale than ever, introducing new dining concepts from culinary heavyweights. Notable additions include Robbie Felice’s pastaRAMEN, which brings a creative twist to traditional cuisine, and celebrated chef José Andrés’ Oyamel, returning after a hiatus since 2019. Andrés will helms a lounge and restaurant, in collaboration with Dobel Tequila Club, featuring vibrant Mexican dishes such as cochinita tacos, served with a refreshing array of cocktails. With these culinary excursions, the US Open aims to elevate its food offerings, making them a significant aspect of the overall event.
Robbie Felice is generating buzz with his exclusive dining experience at the US Open. Known for his extravagant omakase pop-ups, Felice promises an intriguing menu consisting of izakaya-style appetizers, a special ramen dish, and unique desserts like zeppoli bao buns and strawberry yuzu Japanese-Italian ice. His approach relies on social media for special menu drops, ensuring a bit of surprise and excitement around his offerings. The aim is to enhance the open-air event’s experience, especially during the sweltering summer heat, making light, refreshing dishes a perfect match.
Simon Kim’s COQODAQ will also introduce a revamped menu for its second year at the Open. Its new location in the Food Village will feature a modern twist on fried chicken, with an emphasis on elevated chicken sandwiches, while its original location in the club level will continue serving beloved favorites like chicken nuggets paired with caviar. Kim’s dedication to creating an expansive culinary experience continues to impress, promising a dynamic selection for attendees genuinely excited about racing between matches and culinary delights.
Another culinary highlight at the US Open will be found in the Aces dining hall, which opens after Fan Week and boasts a roster of Michelin-starred and award-winning chefs. Among them are Iron Chef Masaharu Morimoto, Ed Brown, and Kwame Onwuachi, all presenting a mix of both new dishes and returning favorites. Guests can also look forward to a variety of cuisines from notable spots like Mojito by David Burke, Fly Fish, and some local favorites including Red Hook Lobster Pound, Poke Yachty, and many more, ensuring a diverse range of dining options.
As the excitement builds for both the matches and the food offerings, ticket sales for the main draw have already shown an impressive increase of over 10% compared to last year. Subscriptions for the full tournament at the iconic Arthur Ashe Stadium are nearing full capacity, suggesting a promising turnout for this year’s event. The USTA’s Brendan McIntyre emphasizes that the new fan week format allows top singles players to participate together, truly highlighting the grandeur of this prestigious championship. With both gastronomy and athletics at the forefront, the 2023 US Open is set to be a memorable event for fans and players alike.
