Salt Hank's $38 Prime Rib Sandwich Becomes U.S. Open's New Culinary Star
The U.S. Open has introduced a $38 French Dip sandwich from West Village chef Henry Laporte's Salt Hank's, which gained fame on social media. The tournament also added offerings from Cosme and Miznon, aiming to showcase New York's diverse food scene. Salt Hank's temporarily closed its Manhattan location to produce 1,500 sandwiches daily for the event.
The U.S. Open's food program has grown into a major draw alongside the tennis, with vendors now competing for space and attention among more than 70,000 daily visitors. Salt Hank's preparation involved relocating its entire West Village operation to Queens, where staff work around the clock producing five times their normal daily output. The restaurant recently joined Wonder, a food hall platform, signaling ambitions beyond this single event.
The tournament's culinary lineup reflects broader shifts in New York dining, with Mexican and Mediterranean concepts joining established staples. Returning vendors like COQODAQ continue pushing premium offerings, while the competitive atmosphere among food stands has become part of the event's character, with chefs monitoring each other's lines throughout the day.
This story could signal how major sporting events are evolving into food destinations, potentially reshaping vendor economics and chef visibility. For restaurants, a tournament appearance may offer a powerful promotional platform that translates into lasting brand recognition, though the operational strain of mass production could test small operations. Attendees may benefit from increasingly diverse, high-quality options, while the trend toward premium pricing could influence expectations at other large-scale events.