New Culinary Fare At U.S. Open

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Chef David Burke at the USTA media day on Thursday, August 23, 2013. (Hayden Roger Celestin Image)
News Americas, NEW YORK, NY, Fri. Aug. 26, 2013: At this year’s US Open, there will be more dining choices than ever before around the grounds of the USTA Billie Jean King National Tennis Center, enhancing the US Open experience and ensuring that by the time fans leave, they’ll only be hungry for more tennis.

Chef David Burke, was among those speaking to the media on Thursday August 22, 2013, about one of his meals that will be served during the US Open 2013 media food tasting at the Billy Jean King Tennis Center, in Flushing, Queens, New York.

A wide variety of globally- and locally-inspired menus and several new and innovative dining spaces have been added to create a truly unique and unparalleled culinary experience for fans.

These will include the new Oyster Bar serving a variety of oysters, caviar, lobster rolls, shrimp cocktail and other treats from the sea; Hill Country BBQ that will serve a variety of classics including the chopped brisket sandwich, pit-smoked turkey sandwich and seasonal pie cups; Fresca Mexicana, which will serve up delicious Mexican fare, including cemita and a variety of authentic tortas; Village Market which will offer fresh salads and hand-made sandwiches and Mojito Restaurant & Bar which has been transformed for 2013 with a contemporary South Beach feel and expanded outdoor space, and will serve up a variety of new drinks and signature cocktails alongside its classic, legendary Latin fare.
In addition, officials said this year’s menu will include more than 40 percent of all produce locally-sourced from the region.

L to R: Chefs Tony Montuano, David Burke, Masaharu Morimoto, and Jim Abbey at the U.S. Open media day on August 23, 2013. (Hayden Roger Celestin image)
Chefs Tony Montuano, David Burke, Masahara Morimoto, and head chef Jim Abbey were also present at the media food tasting on Thursday.

PHOTO: Slippery And Slimy Mary Shapiro