Dish of the Day: Smoked Salmon Pastrami
Day 11: Smoked Salmon Pastrami
Where: Champions restaurant (Arthur Ashe Stadium, Club Level)
Champions is one of the two full-fledged restaurants inside Arthur Ashe Stadium. ("Pop up" might be a more accurate way to reference it, since it only exists for a few weeks each year.). These days, David Burke, a veteran of the New American Cuisine movement and contestant on the current season of Top Chef Masters, is charged with breathing life into the steakhouse-themed menu that hits all the genre's buttons, in its own Burkean way: Jersey tomato gazpacho with shrimp and chipotle-lime crème fraiche ($14), lobster seafood chowder with shrimp and clams ($16), a variety of steak cuts ($36 and up), a two-pound butter-poached lobster with shoestring potatoes, zucchini marmalade, and spied black honey ($48), and classic and contemporary sides. Burke also offers up his signature smoked pastrami salmon with an arugula salad and mustard oil (pictured above, $19).
Click here for more Dishes of the Day from the 2013 U.S. Open.
In addition to his duties as an editor at-large for TENNIS, Andrew Friedman writes about food, chefs, and the restaurant industry. He has written or co-written more than 25 chef-focused books and cookbooks and chronicles his travels in the culinary world on his website, Toqueland.