• Photos courtesy of Levy Restaurants
    Baja Fish Tacos from Maya made with spicy beer-battered cod topped with spicy sauce.
  • Amberjack crudo (Costata): Amberjack crudo, pickled cauliflower, Calabrian chilies.
  • Chopped steak salad (Maya): Mixed lettuce with grilled steak, chayoute, jicama, cherry tomato, piloncillo dressing and yellow corn.
  • Tomahawk steak (Costata): 40-ounce dry aged tomahawk ribeye.
  • Clean green protein smoothie (Juice Press): One of the organic, USDA certified smoothies served to both fans and players.
  • Garganelli alla fiamma (Costata): Garganelli pasta topped with prosciutto, English peas, truffle cream.

Tennis balls are not the only thing served at the U.S. Open.

The United States Tennis Association announced a lineup of culinary offerings at the upcoming tournament featuring old favorites, new dining experiences and celebrity chefs with international resumes.

Levy Restaurants — the official restaurant partner of the U.S. Open — has arranged for U.S. Open Executive Chef Jim Abbey and a culinary team of 250 to prepare food across five restaurants, 60 concession stands and 100 suites during the games, which are expected to attract more than 700,000 fans.

This year’s expanded food choices will include renowned restaurateur Ed Brown joining Iron Chef sushi master Masaharu Morimoto at ACES, the U.S. Open’s signature seafood stop which opened in 1997. The ACES menu includes fresh sushi and sashimi and Skuna Bay salmon served with green apple, red watercress, horseradish, cucumber and extra virgin olive oil.

The U.S. Open will also be welcoming its second food truck onto the premises this year with the arrival of Sweet Chili, which serves Thai and Vietnamese food combining both sweet and savory flavors. Dishes at Sweet Chili will include maple miso tofu (a maple-infused tofu served with jasmine rice), and chips and salsa served with fresh shrimp.

Other dining options at the U.S. Open include Michelin Star chef Michael White of Costata serving dishes in the Champions restaurant, Juice Press selling organic bottled juices and smoothies, and Maya serving modern Mexican fare from its New York restaurant led by former tennis pro Richard Sandoval. Lavazza brand beverages — the exclusive coffee of the U.S. Open— will be served in cafes, and the signature cocktail the Grey Goose Honey Duece —with vodka, lemonade, raspberry liqueur and honeydew melon “tennis balls” — has been brought back by popular demand.

Besides substantial additions to the culinary lineup, the U.S. Open will be extending service from two of the food village vendors up to the Arthur Ashe Stadium Club Level. Fans with tickets in that seating area will be able to order from Hill Country Barbecue and Maya to sample dishes such as Maya’s steak tacos made with grilled steak, salsa and cilantro and a chopped brisket sandwich tossed with homemade sauce from Hill Country Barbecue.

The U.S. Open will serve approximately 15,000 pounds of beef, 7.5 tons of crab, shrimp and lobster, and 85,000 pounds of poultry at this year’s games. The USTA Billie Jean King Tennis Center kitchens donate more than 10 tons of unsold prepared food to the local community and compost all food waste, collecting 240 tons to send offsite for landscaping and farm use.

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