At this year's U.S. Open, Aug. 25 to Sept. 8, the racket action on Court 17 may be upstaged by what's parked just outside: The Open's first -- and, for now, only -- food truck.
Indeed, the Morris Grilled Cheese Truck might prove the first of many such vehicles converging at the tournament. This according to Jim Abbey, executive chef for Levy Restaurants, which oversees all the food preparation for the U.S. Open.
"We're going to see how the guests like it and how it works for us," said Abbey, who went on to profess a preference for the truck's truffled cheese and caramelized shallot sandwich.
Fans seeking sustenance in the open-air Food Village also will find two new stands. Celebrity chef-restaurateur Richard Sandoval is overseeing a counter-service take on his Manhattan restaurant, Maya. "He's going to be doing his specialty tacos -- steak, chicken and carnitas -- as well as Mexican-style fresh corn-on-the-cob," said Abbey.
Also making its Food Village debut will be the Pat LaFrieda Meat Co. The stand representing the renowned meat purveyor will offer a seared Black Angus filet mignon sandwich topped with Monterey Jack and caramelized onions on a baguette, as well as an Italian sausage sandwich and a hero featuring a "special blend" handmade meatball with fresh ricotta.
Some established Food Village spots will be amping up their menus. At the Farm 2 Fork stand, now in its third year, a new all-natural pork and rapini sandwich on crusty bread will be introduced. Abbey said that as long as the supply holds out, that sandwich will feature produce grown at Satur Farms in Cutchogue.
And joining the repertoire of slow-smoked meats and mini pies at Hill Country Barbecue will be a crispy chicken sandwich. Most everything offered at the food court is priced at less than $15, with many selections less than $10.