U.S. Open 2026 Food Scene Debuts New Concepts From Famed Chefs
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.
