As usual, some of the hottest things being served at the US Open will be well off the court.
We’re talking delicious food — dished up by some new and exciting top chefs.
Marc Forgione will launch a pop-up of his popular steakhouse, American Cut, at the tennis tourney, which starts Aug. 27, to help celebrate the event’s 50th anniversary.
Forgione will join a growing group of esteemed chefs at the two-week event, including JJ Johnson, who is also new this year.
Johnson will be launching a preview pop-up of his new restaurant, Field Trip, which is slated to open in Harlem in November.
Forgione and Johnson join Masaharu Morimoto, David Burke, Tony Mantuano, Josh Capon and Ed Brown.
“I grew up in Queens,” Forgione said. “To become one of the chefs headlining the US Open is a very cool, full circle moment for a kid from Queens.”
The pop-up, Champions by American Cut, will introduce tennis lovers to Forgione’s signature dishes.
“We’re bringing some of our crowd favorites, like our take on the classic shrimp cocktail with more horseradish, just to watch people cry a little, as well as the chili lobster, which is a play on chili crabs from Singapore, but with lobster, and our signature steak —pastrami spiced ribeye,” Forgione said.
LDV Hospitality’s John Meadow, Forgione’s American Cut partner, called the US open “the quintessential New York fall kick-off social event.”
Johnson’s new pop-up, Field Trip, will preview three of the rice bowls that will be at his new restaurant — a creative, African-inspired take on heirloom rice and grain dishes and buns from around the world.
Johnson’s dishes will include a crispy jerk BBQ chicken thigh with Carolina Gold rice; Piri Piri salmon and pineapple black rice; and grilled shrimp and crispy coconut rice in a Jollof (West African) sauce. He’ll also offer a grain bao bun — made with quinoa, shitake mushrooms, roasted poblanos, corn and spices topped with smashed avocado and stracciatella cheese.
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