Along with watching Aryna Sabalenka and Novak Djokovic, fans at this year\u2019s US Open will get to experience champions of fine dining in action, Side Dish can exclusively reveal.<\/p>\n
Offerings starting the week of Aug. 23 \u2014 the tourney\u2019s fan week \u2014 include Miznon, Middle Eastern street food from top chef Chef Eyal Shani, who\u2019s known for his genius-level elevated veggies. At USTA Billie Jean King National Tennis Center, think green-beans-in-a-bag that are satisfyingly crunchy, like fries. Shani, whose restaurants include Shmone, Port Sa\u2019id and HaSalon, will be bringing foodie faves like rib-eye roast beef pitas and chicken schnitzel pitas.<\/p>\n
\u201cWhen thousands of strangers gather in one place, unified by the same excitement, food becomes another way to connect them. That is the soul of Miznon,\u201d Shani said.<\/p>\n
Eyal Shani, whose restaurants include Shmone, Port Sa\u2019id and HaSalon, will be bringing foodie faves like rib-eye roast beef pitas and chicken schnitzel pitas. Ariel Efron<\/p>\n
Returning to the US Open is world-renowned chef Enrique Olvera of Pujol in Mexico City and Cosme in the Flatiron District. His creations include simmering mole madre, made with a continuously-aged-for-thousands-of-days mole that\u2019s similar to a sourdough starter. Cosme, known for dishes like its signature duck carnitas, is taking over the space previously occupied by Mojito<\/a>.<\/p>\n Tennis fans and food lovers have a lot in common, said Olvera. Both \u201clove to have a good time and enjoy life,\u201d he explained.<\/p>\n For more local flavor, West Village sandwich shop sensation Salt Hank\u2019s is setting up an outpost at the US Open\u2019s Food Village. The eatery went viral for its fancy $32 roast beef sandwich with a dipping jus from Harry Laporte.<\/p>\n \u201cI\u2019m hoping to be able to get some athletes over to the booth to try out a French Dip,\u201d Laporte said. \u201cAt last year\u2019s US Open, Djokovic signed my forehead and it was the highlight of my year.\u201d<\/p>\n Also making his US Open debut is world-renowned chef Enrique Olvera of Pujol in Mexico City and Cosme in the Flatiron District. Araceli Paz<\/p>\n Restaurateurs must have the \u201clabor and ability to handle the US Open. It\u2019s not for the faint of heart,\u201d said Daniel Zausner, chief operating officer for USTA Billie Jean King National Tennis Center.<\/p>\n \u201cWe eat our way through New York City looking for what is new and exciting in the off season. It isn\u2019t great for my health but it is great for the event,\u201d he added.<\/p>\n Returning top chefs and restaurateurs include the Jos\u00e9 Andr\u00e9s Group, whose Oyamel is\u00a0handling food in the Dobel Tequila Club for the second year in a row.<\/p>\n Superstar Simon Kim of Cote Korean Steakhouse and his new triple-play hit at Cote 550 <\/a>is also back for his third year, returning with cult fave COQODAQ and CQDQ concepts<\/a> like Korean-inspired fried chicken \u201cgolden nuggets\u201d with caviar and \u201cGangnam Style\u201d chicken sandwich.\u00a0<\/p>\n West Village sandwich shop sensation Salt Hank\u2019s is setting up an outpost at the US Open\u2019s Food Village. The eatery went viral for its fancy $32 roast beef sandwich with a dipping jus from Harry Laporte. Ed Anderson<\/p>\n This year, Kim \u2014 a devoted tennis fan \u2014 also has a new offering: KIMBOP, which will feature fresh gimbaps inspired by the ones his mom made for him to enjoy on school Field Days when he was a child growing up in Seoul before emigrating with his family at age 13. <\/p>\n \u201cIt\u2019s such a fun, nostalgic memory,\u201d he said, \u201cand it\u2019s the most outdoor, festival friendly food.\u201d<\/p>\n Kim is also introducing a simple jambon beurre \u2014 French ham on a fresh baguette with Normandy butter and a side of honey \u2014 that is offered off menu at Kim\u2019s new Bar Chimera. In addition, he has created two energy drinks: Drop Shot, with ceremonial grade matcha pineapple and ginger; and Finesse, with coconut water, Earl Grey and raspberry \u2014 to bring energy and alertness to fans watching the games, \u201cso you can last all Open long.\u201d<\/p>\n Superstar Simon Kim of Cote Korean Steakhouse and his new triple-play hit at Cote 550 is also back for his third year. Emmy Park for NY Post<\/p>\n \u201cI love the US Open. For our third year, we\u2019re bringing a little more character and not playing it so safe,\u201d he said.<\/p>\n Also returning: Iron Chef Alex Guarnaschelli, with her Mediterranean bistro, Fare; Iron Chef Masaharu Morimoto, who will be serving players and bringing a new handroll and nigiri concept to the club level of Arthur Ashe Stadium; Chef David Burke overseeing the Heineken Red Star Patio Caf\u00e9; Chef Robbie Felice of pastaRAMEN; Chef Ed Brown curating culinary experiences in the US Open\u2019s premium hospitality spaces; and \u201ccelebrity butcher\u201d Pat LaFrieda.\u00a0<\/p>\n \u201cAt last year\u2019s US Open, Djokovic signed my forehead and it was the highlight of my year,\u201d Laporte said. Getty Images<\/p>\n This year\u2019s tournament comes in the midst of an $800 million renovation that is slated for completion next year. Getty Images<\/p>\n Other hotspots include Champions by Benjamin Steakhouse, Carnegie Deli, Red Hook Lobster Pound and the Migrant Kitchen.<\/p>\n