Several notable food and sporting events are scheduled in New York City this year, offering a range of dining experiences and culinary showcases alongside major sporting competitions.

The U.S. Open tennis tournament, organized by the United States Tennis Association (USTA), will commence on August 23 at the Billie Jean King National Tennis Center. The event features an expanded selection of dining options through a partnership with Levy, the hospitality company. New additions to the food lineup include French dip sandwiches from Salt Hank’s, Mexican cuisine by Cosme, and pita sandwiches with a variety of fillings from Mizon. Returning vendor Simon Kim, known for Coqdaq, will also introduce fresh kimbap to the menu.

Later in the year, the Food Network New York City Wine & Food Festival will take place from October 15 to 18. This widely attended citywide event will, for the first time, feature a tasting led by renowned chef Nobu Matsuhisa. The chef, whose career includes formative experience in Peru, will guide participants through 13 food stations offering dishes influenced by Peruvian and Nikkei—a Japanese-Peruvian fusion—cuisines. The tasting, which includes beverages such as the pisco sour, is scheduled for the evening of October 15 from 7 to 10 p.m. at Storied NYC, located at 547 West 26th Street. Tickets for this event are priced at $195.

Meanwhile, the Market Hall at Manhattan West, located at 398 10th Avenue near 33rd Street, is undergoing significant changes. Previously home to Citizens, the food hall closed and has now been taken over by BGRE, a developer with experience managing food venues including Hudson Eats near Hudson Yards. The new concept will introduce approximately a dozen casual dining outlets, featuring vendors such as BKLYN Lardner, Shifka, and Matter. The revamped Market Hall is expected to open in phases beginning this fall.

Together, these developments highlight the dynamic intersection of sports and food culture in New York City, offering both residents and visitors expanded opportunities to engage with diverse culinary experiences throughout the year.