New York has always had a star-studded restaurant scene, so it’s hardly a surprise that when it comes to the city’s premiere sporting events, mediocre hot dogs and neon-orange nachos just don’t cut it. For years, the US Open has been gaining culinary cred, and this year, America’s Grand Slam is taking things to the next level.

The 2023 tournament is serving up some serious five-star talent, and with reservations getting harder to snag than ever, it’s the perfect opportunity to sample some of they city’s most coveted bites.

What’s on the menu? The on-site restaurants at the USTA Billie Jean King National Tennis Center this year feature greenmarket-inspired options at Fare by Alex Guarnaschelli (of Butter and Food Network fame), seafood and fresh maki rolls from Iron Chef Masaharu Morimoto, Michelin-starred Ed Brown, and James Beard Award-winner Kwame Onwuachi, whose Tatiana has become one of the city’s hottest seats. Melba Wilson’s acclaimed Harlem restaurant Melba’s will be offering up dishes at the event, as well as selections from Michelin-starred Crown Shy. Add in Fly Fish lobster rolls, Cuban-American fusion at Mojito by David Burke, and the US Open’s signature Filet Mignon Steak Sandwich and more from the famed Pat LaFrieda Meat Co. will ensure that you’ve got plenty of food to offset all those Honey Deuces.

For those looking to get the full food experience (without the tennis-crazed crowds) the Open’s annual Flavors Of The Open event will also be returning this year during Fan Week on August 24, 2023. During the showcase, the chefs from the onsite restaurants will be on hand to serve up some of their most delicious dishes, alongside special exhibitions by legendary doubles duo, Bob and Mike Bryan, appearances by former Grand Slam champion Caroline Wozniacki, music, and the chance to get up close and personal with the iconic US Open Tiffany trophies.

GET FLAVORS OF THE OPEN TICKETS ON STUBHUB

GET FLAVORS OF THE OPEN TICKETS ON TICKETMASTER

Tickets for Flavors Of The Open are available now on Ticketmaster and Stubhub, starting from $183 each. A portion of the proceeds from each ticket will benefit the USTA Foundation, which works to bring tennis education programs to under-served communities.

Need a little extra inspiration? Chef Alex Guarnaschelli shared with T&C the recipe for one of her signature dishes at the Open so you can whet your appetite at home. “This is the only tomato sauce that I have ever felt does justice to fresh tomato sauce,” she says.

Cavatappi Pasta with Yellow Tomato Sauce

Serves 4-6

Ingredients:

5 yellow beefsteak tomatoes, core removed and quartered
.75 cup extra-virgin olive oil + .25 cup extra
10 cloves garlic, sliced thin
3 large shallots, sliced thin
.25 teaspoon red pepper flakes
Kosher salt
1 tablespoon oregano
1 teaspoon sugar
1/3 cup rice wine vinegar
1 pound dry pasta, such as penne or cavatappi
Grated Parmesan cheese to taste (optional)

Instructions:

1. Make the sauce: In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots and red pepper flakes. Season with salt. Add the oregano and sugar. Stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 5-7 minutes.

2. Add the tomatoes to the shallot mixture and stir in more salt. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12-15 minutes. Add ½ cup of water and simmer for 15-20 minutes. The tomato sauce, at this point, should be soft and blender-ready. If there are still some hard pieces of tomato, add a little more water and cook for a few additional minutes. Taste for seasoning.

3. Cook the pasta: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn’t stick to the bottom as it cooks. Cook the pasta until “al dente”, chewy but not hard or raw tasting, 8-10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need it later.

4. Put the tomato sauce in the blender and puree until smooth. Slowly add the vinegar through the top of the blender as the sauce is blending. Next, pour the remaining olive oil through the top in a slow, steady stream. Blend in another cup of water then remove the sauce from the blender and taste for seasoning.

5. Assemble the dish: Pour most of the sauce into a large skillet and add the pasta. Toss to blend with a wooden spoon. If the sauce is too thick, add some of the reserved pasta liquid to thin it out. Taste for seasoning. Sprinkle with cheese.

Writer

Lauren Hubbard is a freelance writer and Town & Country contributor who covers beauty, shopping, entertainment, travel, home decor, wine, and cocktails.