Navigate the Open's eating scene like an old touring pro
Over the course of the two-week U.S. Open—the world’s highest-attended sporting event—chef Michael Lockard will oversee the grilling of 257,000 burgers, marinate over 80,000 pounds of chicken breast and coordinate with some of America’s top kitchen talent as Levy Restaurants executive chef overseeing the entire dining program at the tournament. It’s basically the world’s largest restaurant opening. Gulp.
Thankfully, this year he has a little help from a bunch of "Top Chef Masters" including Tony Mantuano, Jonathan Waxman, Rick Moonen and Carmen Gonzalez. (All have signature dishes at the new South Plaza Masters Chef Café.)
We spoke with Lockard and Mantuano during an extensive tour of the dining facilities on the opening Monday. Between lobster rolls, sizzling ouzo shrimp, Niman Ranch apple-gouda sausages and a signature LaFrieda burger, we found the offerings to be a virtual U.S. Open Table.
By Matt Rodbard; photos by Kelly Neal
