From the lobster rolls to steak, or the signature Honey Deuce drink, tennis fans this week received a preview of the food and drink offerings that will be featured at the U.S. Open this year.

Some of the chefs shared what it feels like to be in the lineup at the Grand Slam event, which attracted over 900,000 people last year.

What You Need To Know

  • More than 900,000 fans attended the U.S. Open last year

  • A preview Thursday gave fans the chance to try some of the cuisine at this year’s U.S. Open

  • Of the new additions to the menu is an elevated chicken nugget, topped with caviar

“Gratitude. I’m just grateful to be here,” said Kwame Onwuachi, the founder and head chef of Tatiana, an Afro Caribbean-inspired restaurant in Manhattan.

“To me, it’s a comfort place,” said Pat LaFrieda, the CEO of Pat LaFrieda Meat Purveyors.

“Mostly excited to get an opportunity to serve food to such a global group of people,” added celebrity chef Alex Guarnachelli.

Each of the chefs told NY1 there is something special about being a part of the U.S. Open. Part of the reason, they said, is that it offers a very different experience from other restaurants they’ve had in the past.

“This is a dream restaurant for any chef because it opens and closes in 10 days and we love that,” Guarnachelli said.

A new addition this year is the the restaurateur behind COTE Korean Steakhouse by Simon Kim, who is debuting COQODAQ, an elevated chicken nugget with caviar.

“We want to bring our very best and share with the U.S. Open,” Kim said.

The chefs shared some of their favorite dishes.

“I have a cavatappi pasta,” Guarnacelli said. “It means corkscrew in Italian and it just traps the sauce, yellow tomato sauce.”

“The Dominican pepper steak,” Onwuachi said. “It’s a ribeye with this pepper steak sauce on it.”

The U.S. Open starts Monday, Aug. 26, and lasts until Sep. 8.