The Morimoto rolled sushi concession concept using luxury bluefin tuna.
Tim Newcomb
Chef Masaharu Morimoto creates concession-ready sushi rolls for the first time at the 2026 U.S. Open. Simon Kim offers his third distinct concession concept for the site while Pat LaFrieda reimagines the best beef on the market via a burger. Salt Hank’s brings its trendy West Village French Dip to the Food Village and Enrique Olvera recreates his Michelin-starred Mexican-rooted menu outside Arthur Ashe Stadium. It’s all part of the USTA and Levy embracing world-renown chefs but presenting them in a fresh way.
“Seeing the attention to detail the partners we are working with show is making the experience great here,” Paul Schwartz, vice president of hospitality and strategy for Levy. “They are bringing their top resources—corporate chefs, executive chefs—all to make sure the product is great and represent themselves, Levy and the U.S. Open well.”
It starts with concepts. Simon Kim, (his New York-based Cote has a Michelin star) offers up a third concept for the site after the popularity of Coqodaq and CQDQ. When creating the new Kimbop he tackled the project just like he would a full-scale restaurant by bringing in architects and kitchen designers to outfit the space.
The Pekin duck flautus at Cosme brings famous Mexican flavors to the 2026 U.S. Open
Tim Newcomb
It’s all part of the Levy plan to bring “another level of concession experiences” to the grounds, Schwartz says. “We are elevating and bringing fine-dining and chef-driven concepts to our concessions.”
Morimoto
The easily portable sushi roll concept gives Morimoto his first concession-style outlet. “This is easy to eat in the seats, in fancy clothes,” Andy Reagan, executive chef of Morimoto Maui, tells me. The menu features a mix of rolls and nigiri, all served in a functional, portable box with premium branding. The fish shines through the menu, all led by bluefin tuna.
“The bluefin caviar is the ultimate luxury bite of sushi,” Reagan says, “the highest grade of bluefin tuna.”
Kimbop
In South Korean culture, kimbap represents a picnic mainstay, commonly made by families heading out for a day at the park. That concept comes to the U.S. Open, thanks to Kim’s Kimbop, led by chef Eunjo Park. “Kimbap is a Korean snack that is heartwarming for Korean people,” Park tells me. “People have memories of mom rolling kimbap.”
The new Simon Kim concept Kimbop serving up South Korean kimbap at the 2026 U.S. Open.
Tim Newcomb
Thanks to the New York weather, Park says they wanted to create a fresh take, so added vinegar to the oil in the two offerings, a prime beef and a veggie kimbap. The specialty ingredients, including the special rice and oils, come from South Korea.
The Kimbop creator is still serving up fried chicken at Coqodaq and CQDQ and added a lineup of functional drinks to Kimbop, designed as a refreshing way to provide fueling ingredients.
Pat LaFrieda Prime 850 Burger
Only 1% of all American beef gets rated with the highest number possible on the prime scale, 850. Pat LaFrieda Meat Purveyors, a staple at the National Tennis Center, brings Prime 850 Burger to the Food Village with a never-done-before at the U.S. Open 30-day, dry-aged burger. It’s topped with homemade bourbon bacon jam, dry-aged cheddar cheese and handmade crispy onions on a brioche bun. “You can taste the aging,” Melanie Landano, senior project director for Pat LaFrieda, tells me. “You really taste the difference.”
The Prime 850 burger from Pat LaFrieda.
Tim Newcomb
LaFrieda maintains a mixture of stops across the grounds, with each stand offering a mix of the meat-focused offerings.
Cosme
Chef Enrique Olvera, who operates Pujol, a two Michelin-star restaurant in Mexico City, has brought his New York-based Cosme experience to all-comers at the U.S. Open with a sit-down restaurant at the base of Arthur Ashe Stadium. The Mexican flavors of Cosme feature ingredients from the New York region, with his hallmark Pekin duck flautas smothered in mole sauce a key item on the fresh-focused menu.
“I think Cosme is another example of bringing world-renowned, Michelin-starred chefs into the mix here,” Schwartz says, “and elevating the experience like we try to do every year.”
Salt Hank’s
Salt Hank’s, made popular on TikTok and Instagram, trends so heavily Henry Laporte’s West Village sandwich spot is difficult to get into. Now there’s another option, even as Salt Hank’s debut at the U.S. Open Food Village still commands heavy interest. With fans of the lively chef’s French dip with au jus and matchstick fries on a baguette heading straight to literally the first food stop when entering from the main gate, Salt Hank’s represents a trendy new option at the U.S. Open.
The Salt Hank’s French dip with matchstick fries.
Tim Newcomb
“He resonates with a different audience,” Schwartz says. “He’s probably connecting with your younger person finding what they want to eat on TikTok and Instagram. We are reaching all different audiences.”
Returning Favorites
With over one million fans on site over the course of three weeks, there’s plenty more to eat at the National Tennis Center. Sit-down restaurants include Iron Chef Alex Guarnaschelli returning for her sixth year with Fare, David Burke moving to the Heineken Red Star Patio Café and Jose Andres Group serving food in the Dobel Tequila Club.
Food Village and concessions favorites abound with returning shops PastaRamen, San Matteo NYC, Dos Toros Taqueria, Red Hook Lobster Pound, Fuku, Korilla BBQ, Poke Yachty, King Souvlaki, The Migrant Kitchen, The Nourish Spot, Van Leeuwen Ice Cream (with their signature honeycomb fudge slam flavor) and Carnegie Deli, among others (such as the new Prospector Popcorn).
Pastrami and corned beef, both on rye, remain a classic at the 2026 U.S. Open.
Carnegie Deli
Carnegie Deli, which started in 1937, first appeared at the U.S. Open in the late 2000s and has returned to the Food Village every year since 2024. The pastrami and corned beef sandwiches, both served with mustard on rye, have always been the stars, Sarri Harper, third-generation owner and CEO of Carnegie Deli tells me, with the pastrami cured and smoked with a proprietary spice blend. Serving at the U.S. Open allows the deli to introduce itself to a new generation. “The U.S. Open is one of those events that captures New York at its best,” Harper says. “People come from across the city and around the world, and there is an energy on the grounds that feels uniquely New York. We love being able to contribute something equally rooted in the city.”
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