The U.S. Open is known for its tennis stars and late-night thrillers, but off the court, it’s become just as famous for over-the-top food and Instagram-worthy drinks.
On Sunday, August 24, the 145th Open kicked off at the USTA Billie Jean King National Tennis Center in New York City. Play briefly stalled when a photographer wandered onto the court and Daniil Medvedev argued with the chair umpire. Meanwhile, fans in the stands were already lining up for this year’s buzziest menu items.
The Honey Deuce has been a staple since 2007. Made with vodka, lemonade, raspberry liqueur, and topped with honeydew “tennis balls,” it sold more than 556,000 cups in 2024, bringing in nearly $13 million.
“It’s a cultural icon,” creator Nick Mautone told Fox News Digital last year, while American star Frances Tiafoe once joked, “Seventy percent of the fans are just loaded and just absolutely drunk.”
This year, Grey Goose isn’t the only one in the spotlight. The Watermelon Slice—rolled out by IHG Hotels & Resorts—mixes Moët & Chandon champagne, watermelon juice, elderflower liqueur, and lime, served in a neon-stemmed cup for $39. Moët is keeping things flashy with $32 golden goblets of bubbly and a new Ice Mimosa meant to be poured over ice. Coffee giant Lavazza is leaning into dessert with an Iced Tiramisu cold brew, while Aperol Spritzes and Maestro Dobel’s Ace Paloma are making their return to the grounds. “Our fans come from all over the world with different tastes, but they all want a taste of New York City,” USTA’s Brendan McIntyre said in a statement.
The most talked-about dish, though, is COQODAQ’s $100 caviar-topped chicken nuggets. Each order comes with six nuggets, creme fraiche, pickled daikon, scallions, and a can of caviar. Reviews have been all over the map. “That’s the worst chicken I ever had in my life,” one fan told the New York Post. Others loved it, telling CBS News it was “so good” and “kinda fire.” One attendee said it was “the perfect bite for the U.S. Open. You come for the show, the extravagance of it. Why not get chicken and caviar?”
Beyond the viral nuggets, new chefs are stepping in. Robbie Felice joined the lineup with his Temomi Ramen Shrimp Scampi—a “play on shrimp scampi” made with sake, ponzu, garlic breadcrumbs, and parsley over noodles. José Andrés is also making his first appearance at the Open, bringing his Mexican-inspired Oyamel to the Dobel Tequila Club.
Meanwhile, plenty of familiar names are back on the grounds. Ed Brown, Masaharu Morimoto, and Kwame Onwuachi are once again running ACES inside Arthur Ashe Stadium. David Burke, Alex Guarnaschelli, Josh Capon, and Pat LaFrieda have also returned, keeping fan favorites like lobster rolls, burgers, and steakhouse classics in the mix.
“If you’ve never had a chance to experience this iconic NYC event, it is equal parts food festival & tennis tournament,” Food Network Obsessed host Jaymee Sire wrote on Instagram. And she’s not wrong—with $39 cocktails, $100 nuggets, and a lineup of chefs and brands treating the grounds like a pop-up food hall, the U.S. Open has become as much about what’s on the menu as what’s on the court.