Tennis fans walking into Flushing Meadows this year will encounter something they didn’t expect: a serious food lineup. Three New York restaurants are making their U.S. Open debuts when the main draw opens Aug. 30, bringing duck carnitas, roast beef pita and prime rib French dips to the grounds. The tournament has built one of the more ambitious food programs in professional sports.
The USTA team spends its off-seasons eating through New York, hunting for what’s new and worth bringing to the grounds. This year’s Food Village spans five restaurants, 70 concession stands and 78 food carts, organized under the theme “Celebrating Our New York Story.” That’s a scale closer to a citywide restaurant week than a stadium concession operation.
3 New York Restaurants Join the Food Village
Cosme, the Flatiron District restaurant led by chef Enrique Olvera, is making its standalone debut at the tournament this year. Olvera has had a presence at past U.S. Opens through a tequila brand partnership, but Cosme itself is new to the Food Village. The menu includes his signature duck carnitas and mole madre, a mole kept in continuous rotation and aged for thousands of days, maintained the way a sourdough starter is.
Miznon, the Mediterranean street food concept from Michelin-starred chef Eyal Shani, is also new to the grounds. The menu features a rib-eye roast beef pita and a chicken schnitzel pita, both built on pita baked in-house, along with hummus with falafel and the chain’s signature green beans.
Salt Hank’s, the West Village sandwich shop founded by chef and content creator Henry Laporte, rounds out the debuts. Its French Dip piles thinly sliced prime rib onto a rustic baguette with caramelized onions, horseradish aioli and provolone, served with jus. It’s the same sandwich that helped the shop go viral after opening last year in Manhattan.
The Drink That Outsells the Trophy Money
The food program has company at the top of the revenue conversation. The Honey Deuce, the vodka, lemonade and raspberry liqueur cocktail served in a souvenir cup, costs $23 this year, confirmed 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 the $11 million combined prize money set for this year’s singles champions, who will each take home a record $5.5 million.
Food prices carry real weight too. Based on 2025 figures, an Ace Paloma tequila cocktail ran $22 at one spot check, a lobster roll from Red Hook Lobster Pound came in at $39.50 and a chicken burrito with chips from Dos Toros matched the price of the tournament’s own baseball cap.
The tournament’s home is also mid-transformation. The USTA Billie Jean King National Tennis Center is in the middle of an $800 million renovation set to finish next year. If the food program keeps pace with the physical expansion, the Food Village may keep adding bigger names before the stadium work is even done. For fans who haven’t made it out to Flushing Meadows in a while, the menu alone might be reason enough to go back.