The U.S. Open Food Tasting Preview

The US Open attracts more than just the hard-bodied sex symbols of professional tennis and their legions of fans from across the globe. It most importantly attracts their sponsors. And sponsors, like all of the rest of us, need to eat. And because these individuals need to eat well, the US Open also attracts designer menus, this year whipped up by guest chefs Masaharu Morimoto (of Food Network fame and head honcho at Morimoto) and Tony Mantuano (of Bravo's Top Chef and grand poobah at Spiaggia).

I sent my intrepid photographer Emma to go and check out the scene because A) she's a far more attractive public face for this humble little blog, but also B) because my flight from Belgium had been canceled, forcing me to subsist on a meager diet of crepes, mussels steamed in white wine, and Trappist ale. My thanks goes out to Emma for taking the time to eat for me and for you, so that we might both know what the box-seat hob-nobbers get to indulge in after the matches.

For the record, Emma's favorite dish was the Serrano ham on bread and the crab cake, and her favorite drink was the Honey Deuce, the US Open's signature cocktail: Grey Goose, lemonade, raspberry liqueur, and honeydew melon "tennis balls".