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Michael White Adds Steakhouse at U.S. Open

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Second to the elite tennis is the world-class food scene at the United States Open in Flushing, Queens. Each year, food services invite new chefs to open up the equivalent of a two-week restaurant at the club level inside Arthur Ashe Stadium or a stall among Food Village. The most exciting newcomer to is Costata, a spinoff of the SoHo steakhouse run by Michelin star-awarded chef Michael White, also known for his Italian powerhouses Marea and Ai Fiori in New York City.

Hot dogs and nachos--forget them. White is offering a whopping 40 oz. dry-aged tomahawk ribeye steak. If that is too indulgent for you, he is also serving the famous Al Fiori’s tortelli (Ricotta ravioli, black truffle and parmesan fonduta). Oh, the tomahawk is not indulgent enough for you? His 1.5-lb whole roasted lobster, topped with tomato butter and roasted fennel, should satisfy your needs.

"Food is everywhere right now," White says of the impressive cuisine at sporting events. Levy Restaurants, which operates the Open, runs the service at 35 professional sports arenas. "People are demanding better food."

An estimated 800,000 people will eat at the the Open, a lucrative opportunity for even the most well-established fine dining chefs. A week before the first match, Costata, which  already had 500 reservations booked for opening night. "You equate that to dollars, and you're talking multi-million dollars."

For more modest fare, the most exciting new addition is the Sweet Chili Food Truck, offering maple miso tofu with jasmine rice, chips and salsa served with fresh shrimp, freshly brewed Vietnamese iced coffee and (my personal favorite bite at the entire Open) honey-glazed crispy pork belly with cilantro and Sriracha.

Fans stand the most to gain from Costata. White already has the publicity and celebrity clientele. Pros typically reside on the east side during the tournament and attend his restaurants. White rattles off their names--"Roger"--like they are old friends of his. "It's a cool perk," White says.