76 The Queens Courier • buzz • SEPTEMBER 1, 2016 for breaking news visit www.qns.com Top chefs contribute to US Open menu By Angela Matua amatua@qns.com/@AngelaMatua Queens foodies and tennis lovers will rejoice when they look at this season’s U.S. Open menu, where some of the country’s most notable chefs have contributed new and signature dishes. The U.S. Open runs from Aug. 29 to Sept. 11 where tennis greats like Serena and Venus Williams, Novak Djokovic, Maria Sharapova, Rafael Nadal and Roger Federer will compete. Those watching the game will have the option to eat food provided by culinary greats at the USTA Billie Jean King National Tennis Center in Flushing Meadows Corona Park. James Beard Award winners David Burke, David Chang, Tony Mantuano, Ken Oringer and Iron Chef winner Masaharu Morimoto have created distinct menus featuring buzz everything from sushi to tacos and chicken sandwiches. Attendees will also find new dining spaces such as Neapolitan Express, which serves pizza, to Hill Country BBQ and vegetarian-only Soomsoom. You’ll need tickets to get on the grounds and enjoy the food or you can visit these mostly NYC-based restaurants and watch the matches on your television screens. Check out some of the offerings below: Chef David Burke, a competitor on “Top Chef Masters,” holds a United States patent for his unique process of dry-ageing his steaks with Himalayan salt. This summer, he will open Tavern26 by David Burke in the Upper East Side. His offerings will include “clothes line” bacon with black pepper and maple, gazpacho, beef and fish tacos, a fried shrimp po’ boy and more. Chef Masaharu Morimoto started his career as a baseball catcher in Japan but a shoulder injury ended his career. He then opened his first restaurant at age 24. Five years later he moved to America and opened several more dining establishments. He was a competitor on “Iron Chef” in Japan and became a star on “Iron Chef America.” His menu will bridge culinary traditions in Japan and American tastes with menu items such as skuna bay salmon crudo, portobello fries, heirloom tomato and yellow watermelon salad and chef’s sushi and sashimi of the day. Chef Tony Mantuano specializes in Italian cuisine and is the chefpartner of seven restaurants across the country and a contestant of “Top Chef Masters.” His menu will include items such as Pasta Fredda, smoked chicken panini and Ouzo shrimp with Greek liquor. Chef David Chang is perhaps most known for his collection of restaurants under the name Momofuku and his obsession with fried chicken. His restaurants in New York City include Momofuku Milk Bar, Noodle Bar, Ssäm Bar and more. His menu will include a Fuku Spicy Chicken Sandwich and the Fuku Bacon Ranch. Chef Ken Oringer, a Boston native, has built a number of restaurants Some of the country’s top chefs have created special menus for the U.S. Open at Flushing Meadows Corona Park. inspired by his travels around the world including Uni, a Tsukiji Fish Market-style sashimi bar in Boston, Coppa, featuring Italian small plates in Boston and Toroin, a Barcelona-inspired tapas bar in Boston and New York City. His menu will include items found in a Spanish tapas bar including Jamon Serrano, Hamburguesas — mini burgers with smoked tomato, aioli and pickled red onion, shrimp with Mexican cocktail sauce and avocado and grilled corn with aioli, lime, espelette and aged cheese. Photos by Angela Matua If these options don’t look appetizing enough, there are a handful of other new concessions that will be open during the tournament including Korilla BBQ by Chef Edward Song featuring Bulgogi and steamed vegan dumplings, options from Pat LeFrieda’s Meat Purveyors, Soomsoom, which offers only vegetarian and vegan items, Oyster Bar, Crepe Express and beverages such as the Grey Goose Honey Deuce, Jacob’s Creek Two Lands Cabernet Sauvignon, Heineken and several coffee options. SPICY FRIED CHICKEN BACON SOOM SOOM FALAFEL KORILLA BBQ DUMPLINGS
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