For tennis fans attending the U.S. Open in Flushing, Queens, the tournament has evolved beyond top-tier competition to become a notable food and drink destination. This year’s event, coinciding with Fan Week when spectators can enter the Billie Jean King National Tennis Center free of charge, has seen an influx of popular New York City eateries and innovative beverage offerings alongside the usual on-court action.
Andres Flores, a resident of Queens visiting the tournament for the first time, described his agenda succinctly: after briefly watching Novak Djokovic’s practice session, he aimed to sample the extensive culinary options available. Flores visited Salt Hank’s for its celebrated French Dip sandwich, then stopped at Red Hook Lobster Pound before enjoying multiple servings of the U.S. Open’s signature Honey Deuce cocktail. The drink, garnished with melon balls and served in a collectible tumbler listing past champions, remains a highly popular choice among attendees.
Tournament officials view food and drink as central to the overall fan experience. Danny Zausner, chief operating officer of the tennis center, dedicates significant effort throughout the year to curate a roster of standout New York restaurants for the event. Newcomers this year include Salt Hank’s, Cosme—a Mexican restaurant featuring creations like duck carnitas and corn husk ice cream—and Miznon, known for its vegetable-focused Mediterranean dishes such as chicken schnitzel and hummus plates.
Among returning vendors, Coqdaoq has expanded its menu to include gimbap filled with bulgogi beef and burdock root, complementing its popular $100 caviar-topped chicken nuggets. Additionally, Morimoto, a long-time provider of sushi in Arthur Ashe Stadium, is debuting hand rolls for the first time this year.
Beverage options have similarly diversified. The Dobel Tequila Club near Court 7 offers the new “Match(a) Point” cocktail, blending tequila, matcha liqueur, and coconut water. Moët & Chandon serves a Champagne-based beverage presented in a tennis ball-style canister, while Heineken 0.0 features a limited-edition can developed in collaboration with Serena Williams. Collectible drinkware and novelty cups, such as the $39 watermelon slice goblet modeled on a tennis ball, reflect the event’s growing emphasis on fan engagement.
Despite the broad appeal and high volume of sales, event organizers warn that participating vendors face significant operational challenges and modest profit margins. Locations at the tournament require restaurants to pay rent and cover supply and staffing costs. Many potential vendors are turned away either due to logistical constraints or the lack of menu differentiation. Zausner indicated that the United States Tennis Association maintains tight control over pricing to balance affordability with rising costs, though some food prices remain steep compared to off-site locations—for instance, Salt Hank’s French Dip sells for $38 at the Open versus $32 at its West Village restaurant.
The U.S. Open’s ongoing $800 million renovation has introduced new hospitality spaces to Arthur Ashe Stadium’s lower levels, featuring exclusive menus by renowned chefs such as Ed Brown. These areas cater to members and upper-tier ticket holders, reflecting a broader trend toward premium, curated experiences.
For many attendees, food has become an integral aspect of the tournament atmosphere. Among them is 23-year-old Aliye Reinhardt from Fairfield, Connecticut, who secured a ticket to watch Roger Federer’s exhibition match but found herself equally captivated by the event’s culinary buzz. Sampling items like Coqdaoq’s chicken nuggets and the iconic Honey Deuce cocktail, she noted that sharing the food experience on social media has become part of the U.S. Open ritual.
With more than one million visitors recorded last year, the U.S. Open continues to forge a unique blend of sports competition and gastronomic attraction, drawing crowds who come as much for the food scene as for the matches played on the court.