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Where to eat at the US Open

US Open heineken house parm chefs sandwiches tennis The chefs from Parm brought two of their sandwiches to the Heineken House at the U.S. Open.
Credit: Getty Images

The tennis players may have special diets (and their own espresso bar), but for those in the stands during the U.S. Open, there's plenty of New York City's best food on offer.

More than 700,000 fans will be fed over the course of the 15-day tournament, which began Monday at the Billie Jean King National Tennis Center in Flushing Meadows, Queens.About 40 percent of the food served in the tennis complex is locally sourced this year, the most ever for the U.S. Open.

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New at the stadium:

Maya: Mexican food from the kitchen of chef Richard Sandoval, who is also a former professional tennis player. Food Village

Pat LaFrieda Meat Purveyors:Expect simple sandwiches (the filet mignon came with grilled onions, and nothing else) made with dense, chewy rolls. Food Village

Morris Grilled Cheese Truck: The tournament goes on-trend with its first ever food truck, serving gourmet versions of the after-school staple.Court 17

The Carnegie Deli returns to the Food Village, now serving pastrami and turkey sandwiches. Parm took a field trip to Heineken House, where Italian sandwiches are the menu. For upscale fare, there's also sushi by chef Masaharu Morimoto at Aces and wine-paired small plates by chef Tony Mantuano at Wine Bar Food.

Don't miss: Hill Country Barbecue's Cowboy Pie Cup. Why eat three desserts when you can get all the ingredients in a single cup? And their generous take on the pickles-and-fried-chicken sandwich is available on Sunday!

Skip:The tournament's signature lobster roll. Mayonnaise just doesn't belong anywhere near lobster.

david burke bacon on a clothes line Chef David Burke's Bacon on a Clothes Line
Credit: Eva Kis



The splurge


If you've still got money left over after splashing out for tickets, go to Champions Bar & Grill for chef David Burke's Porterhouse for two - a well-seasoned crust that's perfectly seared and the right shade of pink in the center. And because it's David Burke, the dish comes with two sauces, a classy A1-type brown sauce and a creamy, mellow horseradish that doesn't hijack the flavor of the steak.

And if there's room left in your arteries, get the Bacon on a Clothes Line, the rare dish actually worthy of Instagram, then enjoy your candied bacon with black pepper and a maple glaze.

Follow Eva Kis on Twitter @thisiskis or email eva.kis@metro.us.

 
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