NEW YORK—The new-and-improved Yankee Stadium will officially open 12 p.m. Thursday. Apart from the new, state-of-the-art ballpark, the stadium is serving up more dining options than ever before. Among the new additions is an onsite butcher, fresh-cooked meals, and enough concession stands to keep fans busy all season.
A special tour of the new restaurants and food stands was given Wednesday, led by Legends Hospitality President Marty Greenspun, and vice president of Legends Hospitality Mike Phillips.
The stadium now features an open concourse—tearing down the walls between the food stands and the ballpark and letting fans see the field even while waiting in line for a hotdog. More than 1,000 TV monitors are scattered throughout the stadium, including above each concession stand, so that fans won’t miss a moment of the game. No more standing behind a wall wondering how the game’s going, hearing a cheer from the crowd and wondering if you just missed something legendary.
“All of our concourses at the stadium are open so that at anytime, none of our guests will ever miss any of the action on the field,” Phillips said. “We’ve really gone out of our way to satisfy our fans in any element.”
Phillips was one of the leading minds behind the new stadium’s design.
The stadium offers 444 points of sale—one for every 117 fans (the old stadium had one for every 182 people.) Among the options are meals from some of New York’s favorite restaurants, such as BBQ from Brother Jimmy’s, steak sandwiches from Lobel’s New York, and of course, old-fashioned hot dogs from Nathan’s.
There are 25 permanent concession stands occupied by several well-known restaurants, and there are 112 portable locations.
Seventy percent of the concession stands have onsite cooking capabilities, allowing for full, fresh cooked meals. According to Phillips, this gives them the ability to offer everything from burritos to garlic fries, fresh steak, and hamburgers nearly “anywhere” in the stadium.
“We really wanted to maximize the cooking, maximize the menu, rather than just the standard boiled hotdogs throughout the whole stadium. We really wanted to hit on everything we can,” Phillips said.
Of course, hotdogs will still be on the menu, only now they’ve been taken “a step up,” according to Phillips. The stadium hotdogs now come with optional natural casings and are some of the highest quality you'll find at a stadium.
Among the restaurants serving fresh food for Wednesday’s tour was Lobel’s. Two butchers prepared meat fresh on the spot behind a large glass window, and near by a food cart prepared the meat in steak sandwiches.
A special tour of the new restaurants and food stands was given Wednesday, led by Legends Hospitality President Marty Greenspun, and vice president of Legends Hospitality Mike Phillips.
The stadium now features an open concourse—tearing down the walls between the food stands and the ballpark and letting fans see the field even while waiting in line for a hotdog. More than 1,000 TV monitors are scattered throughout the stadium, including above each concession stand, so that fans won’t miss a moment of the game. No more standing behind a wall wondering how the game’s going, hearing a cheer from the crowd and wondering if you just missed something legendary.
“All of our concourses at the stadium are open so that at anytime, none of our guests will ever miss any of the action on the field,” Phillips said. “We’ve really gone out of our way to satisfy our fans in any element.”
Phillips was one of the leading minds behind the new stadium’s design.
The stadium offers 444 points of sale—one for every 117 fans (the old stadium had one for every 182 people.) Among the options are meals from some of New York’s favorite restaurants, such as BBQ from Brother Jimmy’s, steak sandwiches from Lobel’s New York, and of course, old-fashioned hot dogs from Nathan’s.
There are 25 permanent concession stands occupied by several well-known restaurants, and there are 112 portable locations.
Seventy percent of the concession stands have onsite cooking capabilities, allowing for full, fresh cooked meals. According to Phillips, this gives them the ability to offer everything from burritos to garlic fries, fresh steak, and hamburgers nearly “anywhere” in the stadium.
“We really wanted to maximize the cooking, maximize the menu, rather than just the standard boiled hotdogs throughout the whole stadium. We really wanted to hit on everything we can,” Phillips said.
Of course, hotdogs will still be on the menu, only now they’ve been taken “a step up,” according to Phillips. The stadium hotdogs now come with optional natural casings and are some of the highest quality you'll find at a stadium.
Among the restaurants serving fresh food for Wednesday’s tour was Lobel’s. Two butchers prepared meat fresh on the spot behind a large glass window, and near by a food cart prepared the meat in steak sandwiches.
