Tennis fans walking into Flushing Meadows this year will smell something new before they ever hear a ball hit. Cosme, Miznon and Salt Hank’s, three New York restaurants, are setting up shop at the U.S. Open for the first time when the main draw opens Aug. 30. Duck carnitas, prime rib French dips and roast beef pita are the dishes fans will be talking about this year.
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Daniel Zausner, chief operating officer for the USTA Billie Jean King National Tennis Center, has said in an article that the team spends the off-season eating its way through New York hunting for what’s new and exciting, even when it isn’t great for his health. That hunt is what keeps the Food Village changing each summer, different enough to be worth checking even for fans who’ve been coming for a decade.
This year’s version spans five restaurants, 70 concession stands and 78 food carts across the grounds, organized under the theme “Celebrating Our New York Story.” It’s a scale that puts the tournament’s food program closer to a citywide restaurant week than a stadium concession stand.
3 New York restaurants make their debut
Cosme, the Flatiron District restaurant led by chef Enrique Olvera, is making its debut on the grounds as a standalone concept this year. Olvera has had a presence at past tournaments through the Maestro Dobel Tequila Club, but Cosme itself, including its signature duck carnitas, is new to the Food Village. Olvera’s team is also serving mole madre, a mole kept in continuous rotation and aged for what the restaurant describes as thousands of days, similar to how a sourdough starter is maintained. Olvera has said tennis fans and food lovers share the same instinct: they both want to enjoy life.
Miznon, the Mediterranean street food concept from Michelin-starred chef Eyal Shani, is also new to the grounds this year. The menu includes a rib-eye roast beef pita and a chicken schnitzel pita, both built on pita baked in-house and sturdy enough to hold their fillings, along with hummus with falafel and the chain’s signature green beans. Shani has said Miznon exists to give strangers something to share when they’re all gathered for the same event.
Salt Hank’s, the West Village sandwich shop founded by chef and content creator Henry Laporte, rounds out this year’s debuts. Its French Dip is built from thinly sliced prime rib piled onto a rustic baguette with caramelized onions, horseradish aioli and provolone cheese, served with a side of jus for dunking. It’s the same sandwich that helped the shop go viral after it opened last year in Manhattan. Laporte has said one of his favorite moments from a previous U.S. Open came when tennis player Novak Djokovic signed his forehead.
One drink alone could outsell the prize money
One menu item outshines the food entirely: the Honey Deuce. The vodka, lemonade and raspberry liqueur cocktail, served in a souvenir cup, costs $23 this year, confirmed directly by Grey Goose. In 2025, the drink sold more than 738,000 times, generating roughly $17 million, up from 556,782 cups and $12.8 million the year before. That’s more than enough to cover the $11 million combined prize money set for this year’s singles champions, who will each take home a record $5.5 million.
The rest of the menu carries real prices too, based on figures confirmed in 2025, since a full 2026 price list hasn’t been published as of this writing. An Ace Paloma tequila cocktail ran $22 at one 2025 spot check, and a lobster roll from Red Hook Lobster Pound came in at $39.50. A chicken burrito with a side of chips from Dos Toros cost $40, the same price as the tournament’s own baseball cap.
The food program’s growth is happening alongside a bigger overhaul. The tournament’s home, the USTA Billie Jean King National Tennis Center, is in the middle of an $800 million renovation set to finish next year. If the dining lineup keeps expanding at the same pace as the grounds themselves, the Food Village may keep pulling in bigger names before the stadium renovation is even finished.
Jennifer Allen is a retired professional chef and long-time writer. Her work appears in dozens of publications, including MSN, Yahoo, The Washington Post and The Seattle Times. These days, she’s busy in the kitchen developing recipes and traveling the world, and you can find all her best creations at Cook What You Love.