Take me out … to eat!
It used to be that baseball fans were content to munch on peanuts and Cracker Jack at the ballpark. This year, however, hungry Yankees gamegoers can also feast on lobster — flown in from Maine.
While ominous news about the upcoming NYY season might leave a foul taste ahead of Opening Day (March 27) — Gerrit Cole’s season-sidelining surgery for one — an unveiling of new stadium sustenance revealed no shortage of comforting foods to help fans feel better.
Along with your starting team of hot dogs and chicken buckets, there will be bites that knock it out of the park à la Aaron Judge — courtesy of all-star NYC chefs like David Chang, Bobby Flay and Marcus Samuelsson.
For the latter food ace, in addition to his acclaimed Big Apple restaurants like Red Rooster Harlem and Hav & Mar in Chelsea, Samuelsson is also behind fried chicken outfit Streetbird, a stadium mainstay.
Coming up to the plate this year, Streetbird cooked up a footlong ballpark frank to beat them all — meet The Birddog, a whopper of a wiener topped with fried chicken tenders, garlic aioli, pickles and cheese sauce.
Biting into it is an explosion of texture: crunchy chicken, savory cheese and cool pickles — all letting the hot dog itself enjoy the renewed attention. Just keep a napkin handy to help tame the unique creation.
“Obviously, the game is at the center, but part of the whole experience of coming to the stadium is trying all different foods,” Samuelsson told The Post. “There’s this rivalry as to what stadium has the best food, and we obviously feel we have that.”
Other bites that may have fans begging for extra innings to feast seem to back up Samuelsson’s claim.
New for 2025, the Bronx Bombers teamed up with Manhattan sushi chain Bondi for fresh sashimi and rolls — to pair with the strikes and balls.
The stadium recently unveiled an on-site lettuce and herb garden which will be included in the various eats around the complex.
Big spenders in the exclusive Legends Suite seating area can even devour a lobster roll featuring crustaceans from The Pine Tree State — doused in lemon aioli and presented on top of a toasted bun.
Brooklyn Dumpling Shop also joins the roster this year, delivering dumplings stuffed with Wagyu beef as well as both Buffalo and Kung Pao chicken — each unique fried bite a stoner’s dream. The spicy mayonnaise adds a delectable kick.
Caribbean Food Delights, the NY-based Jamaican food company that traces its roots to its Bronx-founding in 1978, was also brought up to the big leagues for the 2025 season.
“We’ve been trying to get a kiosk here for 20 years,” said CEO Sabrina HoSang Jordan, recalling two decades of striking out. “It’s a dream as an owner of a food company to be involved.”
Yankee fans will have a chance to try CFD’s Original Jamaican Beef Patty, as well as a Stuffed Jamaican Beef Patty with a cilantro lime slaw and slathered and brought to life in a citrusy lime and sweet jerk barbecue aioli.
Another new addition will be chunky cookies from nonprofit bakery Sweet P, which trains and employs adults with disabilities. Sugar fiends will be in heaven thanks to the company’s combination brownie-cookies, a thick Frankenstein of both desserts.
“We get pitched new companies a lot,” Mike Foster, who serves as the director of premium services at the Bronx stadium’s Legends Suites, told The Post of scouting the cutthroat competition for vendor space at the famed stadium. “It’s a nonstop process, so we’re constantly planning.”
Foster said the ball club tries to keep all bases loaded — by balancing New York companies, celebrity chefs and ballpark favorites.
Besides longstanding associations with local icons like Nathan’s, Sabrett and Upper East Side butcher shop legend Lobel’s, the stadium also has a close relationship with Bronx-born chef and Food Network personality Christian Petroni, who last year introduced fried meatballs to the edible lineup.
For 2025, Petroni teamed up with longtime Williamsburg Italian bakery Fortunato Brothers to offer a tiramisu — served, suitably, in a plastic, navy blue Yankees hat bowl.
“ A lot of times you’re not given the opportunity to be the most unapologetically authentic version of yourself when you’re cooking,” Petroni told The Post.
“But the Yankees just say, ‘What do you want to make?’”
