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If the hot dogs are really $3 then all is good.
http://www.nytimes.com/2009/03/25/dining/25yanks.html
Yankee Stadium Has a Full Plate
By FLORENCE FABRICANT
WHEN the new Yankee Stadium opens April 3, the choice of food will be a bit more varied than before. There will be chains like Johnny Rockets and Brother Jimmy’s BBQ, and sandwiches from the premium butcher Lobel’s.
But those who settle into the 4,000 or so well-upholstered seats of the various club and suite areas, which can cost as much as $2,500, will have access to much more.
A number of restaurants and dining areas will be for their exclusive enjoyment. And the food will be prepared at open cooking stations run, from time to time, by Masaharu Morimoto of “Iron Chef” fame, April Bloomfield of the Spotted Pig, chefs from Le Cirque and cooks from Elaine’s (because Elaine Kaufman is a big Yankees fan).
Some of the chefs will be at the stadium for one evening and others may make multiple appearances. “I’m tickled about it,” Ms. Bloomfield said. “I like baseball and it sounds like fun.”
Those seated in the Delta 360 Club, which has 1,200 seats, will have access to a dining room where chefs from the Food Network will occasionally cook at two open kitchens.
And the price for any premium seat includes unlimited food, a trend that wealthy fans at parks like Dodger Stadium have seen.
On the broad concourse of food stands and carts for all fans, including those in the bleachers, there will be a small Lobel’s outlet. Outside a window, where butchers will be seen cutting dry-aged strip loins for the club restaurants, there will be the Triple Play Grill, a cart that will sell sandwiches of freshly sliced Lobel dry-aged prime rib ($15) along with beef and chicken sliders.
Among the newcomers will be some local places like Moe’s Southwest Grill, an Asian Noodle Bowl, a Latin Corner (with Cuban sandwiches) and a sushi station run by Soy Kitchen of the Bronx.
Because more than two-thirds of the 137 concession stands and carts will be able to cook, up from 14 percent in the old stadium, some will be grilling Nathan’s natural casing franks.
It’s part of the effort that Legends Hospitality Management, a company owned by the Yankees, the Dallas Cowboys and Goldman Sachs, said it is making to improve the quality and freshness of the food at all levels.
In the Great Hall stadium entrance, there will be a small market with fresh fruit and other items from Melissa’s Produce of Los Angeles, as well as sandwiches and $3 hot dogs.
A Hard Rock Cafe and the NYY Steak above it, run by a Hard Rock company, will be open year-round with access from the street.
http://www.nytimes.com/2009/03/25/dining/25yanks.html
Yankee Stadium Has a Full Plate
By FLORENCE FABRICANT
WHEN the new Yankee Stadium opens April 3, the choice of food will be a bit more varied than before. There will be chains like Johnny Rockets and Brother Jimmy’s BBQ, and sandwiches from the premium butcher Lobel’s.
But those who settle into the 4,000 or so well-upholstered seats of the various club and suite areas, which can cost as much as $2,500, will have access to much more.
A number of restaurants and dining areas will be for their exclusive enjoyment. And the food will be prepared at open cooking stations run, from time to time, by Masaharu Morimoto of “Iron Chef” fame, April Bloomfield of the Spotted Pig, chefs from Le Cirque and cooks from Elaine’s (because Elaine Kaufman is a big Yankees fan).
Some of the chefs will be at the stadium for one evening and others may make multiple appearances. “I’m tickled about it,” Ms. Bloomfield said. “I like baseball and it sounds like fun.”
Those seated in the Delta 360 Club, which has 1,200 seats, will have access to a dining room where chefs from the Food Network will occasionally cook at two open kitchens.
And the price for any premium seat includes unlimited food, a trend that wealthy fans at parks like Dodger Stadium have seen.
On the broad concourse of food stands and carts for all fans, including those in the bleachers, there will be a small Lobel’s outlet. Outside a window, where butchers will be seen cutting dry-aged strip loins for the club restaurants, there will be the Triple Play Grill, a cart that will sell sandwiches of freshly sliced Lobel dry-aged prime rib ($15) along with beef and chicken sliders.
Among the newcomers will be some local places like Moe’s Southwest Grill, an Asian Noodle Bowl, a Latin Corner (with Cuban sandwiches) and a sushi station run by Soy Kitchen of the Bronx.
Because more than two-thirds of the 137 concession stands and carts will be able to cook, up from 14 percent in the old stadium, some will be grilling Nathan’s natural casing franks.
It’s part of the effort that Legends Hospitality Management, a company owned by the Yankees, the Dallas Cowboys and Goldman Sachs, said it is making to improve the quality and freshness of the food at all levels.
In the Great Hall stadium entrance, there will be a small market with fresh fruit and other items from Melissa’s Produce of Los Angeles, as well as sandwiches and $3 hot dogs.
A Hard Rock Cafe and the NYY Steak above it, run by a Hard Rock company, will be open year-round with access from the street.
