-- Levy Restaurants Introduces Wine Bar Food from James Beard Award-Winning Chef Tony Mantuano, Revamped Menus for Aces & Champions --
[Flushing, NY] – Levy Restaurants, the official restaurant partner of the US Open, will serve up a variety of world-class cuisine at the USTA Billie Jean King National Tennis Center when the US Open begins on August 25, 2008. Recognized as having among the most high-end food in sports, the 2008 US Open delivers a variety of new offerings and signature favorites to ensure the food is as impressive as the tennis.
Expecting to draw upwards of 650,000 tennis fans, Levy Restaurants Executive Chef Michael Lockard has spent the past year preparing and will have a 250-person culinary team throughout the 20-day tournament. Highlights include the new Wine Bar Food experience created by award-winning chef Tony Mantuano of Chicago's Spiaggia restaurant, a variety of new and extravagant dishes in on-site fine dining restaurants Aces and Champions Bar & Grill, and plenty of New York regional and global flavors in Food Village.
Chef Lockard is also responsible for feeding the players, and the USTA Players’ Lounge is known to offer the best cuisine on tour. Players are given many options to fuel their game – including the favorite made-to-order pasta bar where players load up on carbohydrates and the individual hand-tossed salads, fresh carved sandwiches, fresh sushi, a smoothie bar and ample organic fruit and vegetables.
Highlights across the five restaurants, 60 concessions and 100 suites include:
Wine Bar Food:
New this year, James Beard award-winning Chef Tony Mantuano and wine expert Cathy Mantuano, authors of the new cookbook “Wine Bar Food,” have been invited to bring the popular wine bar atmosphere to the US Open. Mantuano is known worldwide for his four-star Italian restaurant Spiaggia, located in Chicago, and this will be his first foray in the New York culinary scene. A new stand-alone destination in the South Plaza, Wine Bar Food will offer a sampling of dishes from the couple’s new book including Striped Bass Crudo, Flaming Ouzo Shrimp, Prosciutto with Grana, Shaved Artichokes and Hearts of Palms, Mozzarella Bar, and paired with a selection of Mediterranean wines including Martini & Rossi Prosecco, Librandi Cirò Rosato and the Alois Lageder Pinot Grigio.
Food Village:
• New: New concession items include salads such as the Summer Berry Salad with Shrimp, made with pecans, fresh blueberries, blue cheese, dried cherries and a citrus vinaigrette, and the Turkey Cobb Salad, also a favorite among players. Back by popular demand, New Delhi Spice is a revamped Indian concept offering a variety of kati roll wraps and curried combos such as Chicken Tikka and Lamb Handi. The new Thai Shrimp Crepe with peanut sauce has also been added to Sweet & Savory Crepes.
• Over the Top: Known for upscale general concessions, Fulton’s Seafood Exchange offers the crème de la crème of US Open concessions: the US Open favorite Cold Maine Lobster Roll, the Grilled Salmon Sandwich and the Shrimp and Lobster Louis Salad. Sushi, like the crab and shrimp roll, has also become a US Open staple.
• Healthy Choices: In addition to the new salads, fans can also try the individual pizzetta salads such as the shrimp, locally-grown arugula, fennel and citrus vinaigrette, which is a generous helping of shrimp and arugula salad set atop baked parmesan and herb flatbread. Seasonal fresh fruit is also a healthy option, featuring cantaloupe, pineapple, strawberries and watermelon.
• Locally-Influenced: Carnegie Deli offers their traditional half-pound corned beef and pastrami sandwiches, and the Coney Island Foot Long, topped with sauerkraut and served with mustard and relish on the side, is always a fan favorite.
Restaurants:
• Aces (Club Level): Aces is the most elegant dining experience at the US Open, known both for its seasonal seafood and a steady stream of A-list celebrities. In addition to favorites such as the sushi and daily day boat specials, many new dishes have been added including the Chilled Corn and Lemongrass Soup with lump crabmeat and popcorn shoots, Chilled Lobster Cobb and the Long Island Striped Bass with ragout of forest mushrooms, asparagus and caramelized tiny onions. Aces is also home to the US Open’s most extravagant dish – the Plateau Royale that towers with lobster, king crab legs, poached jumbo shrimp, oysters and more.
• Champions Bar & Grill (Club Level): The exclusive steakhouse at the US Open, Champions offers a new menu designed to present traditional favorites in a new way. Guests may now choose from a variety of outstanding cuts of meat and seafood based on technique of preparation – charred, roasted, braised, steamed – with selections including the charred New York strip, braised Short Ribs and steamed Two-Pound Lobster. Chef Lockard has also introduced several mouthwatering appetizers, sides and salads, including the new raw bar, Shaved Parma Ham with figs and olive toast, and Crisp Summer Salad of cucumbers, locally-grown wax beans and feta cheese.
• Mojito Restaurant and Bar (Arthur Ashe Stadium ground floor): Mojito is the Latin hotspot known for its lively atmosphere, and is a great between- and post-match dining destination accessible to all ticketholders. This year guests will see increased versatility in the menu with more options for both appetizers and entrees, great for both a quick post-match drink and snack or a multi-course meal. New and signature dishes include the Lobster Quesadilla, Dry Rub Seared Pork Tenderloin, Yucca Fries with mango and smoked pepper ketchup and Jalapeno and Bacon Wrapped Beef. Also known for its cocktails, don’t miss the mojitos including the Mojito of the Moment, which changes daily offering flavors such as basil and strawberry.
Additional Highlights:
• Honey Deuce: The signature cocktail of the US Open is a refreshing blend of GREY GOOSE® Vodka, lemonade and a touch of Chambord®, topped with honeydew melon “tennis” balls, and is served in a US Open souvenir cup with a complete list of past US Open men’s and women’s winners.
• Suites: Suites make the US Open the only sporting event where guests can be seen dining on king crab legs while sitting courtside. With the Aces package focusing on seafood, to the Picnic package with comfort foods like BBQ ribs, fried chicken and lemongrass shrimp, the suite menu does not disappoint. New this year, guests can also order European and American cheese platters from New York’s own Artisanal Cheeses.
ABOUT LEVY RESTAURANTS
Levy Restaurants was founded in Chicago in 1978 and is recognized as one of America’s fastest growing and most critically acclaimed restaurant companies; it is the leader in premium sports and entertainment dining. Levy’s diverse and expansive portfolio includes award-winning restaurants such as James Beard-winning Spiaggia and Bistro 110 in Chicago, Fulton’s Crab House and Wolfgang Puck’s Grand Café at Walt Disney World Resort, and renowned sports venues, such as Wrigley Field in Chicago, Lambeau Field in Green Bay, STAPLES Center in Los Angeles, and American Airlines Arena in Miami, as well as events including Super Bowls, World Series, Kentucky Derbies and the Grammy Awards. For further details on Levy Restaurants, visit www.levyrestaurants.com.
# # #