At America’s stadiums, Dungeness crab sandwiches, Kansas City ribs, and slow-cooked pork tacos take center field.

“If you’re gonna pay more for a hot dog or a burger or an order of fries,” New York City restaurateur Danny Meyer proclaimed in a recent phone interview about stadium food, “they better be damn good.” You can’t blame him for being passionate.

Meyer, a lifelong baseball fan, has partnered with the New York Mets to bring versions of his popular Manhattan restaurants to Citi Field, the team’s new stadium in Flushing, Queens. Mets fans can now get “Shack-Cago” hot dogs at his Shake Shack, Kansas City ribs at Blue Smoke (also by Meyer), and slow-cooked pork tacos with tomatillo-chipotle salsa at El Verano Taquería, a taco stand inspired by chef Floyd Cardoz, of New York’s Tabla restaurant.

“It became clear that New York was far behind the curve when it came to food options at sporting events,” said Meyer, who’s had Mets season tickets since 1986. “If we do our jobs well, the food will be yet another reason fans will become excited to go to the ballpark.”

Thanks largely to the Baltimore Orioles, baseball fans no longer have to endure soggy hot dogs and watered-down beer. Since the team introduced regional cuisine to Camden Yards in 1992—think pit beef platters and Maryland crab cake sandwiches—Major League Baseball stadiums across the country have been retooling their menus to reflect a taste of the home team.

At Minute Maid Park in Houston, for example, you can now sample sizzling beef fajitas at Tex-Mex favorite Rosa’s Taqueria, with grilled bell peppers, sweet onions, and fresh cilantro, on a soft flour tortilla made while you wait. At Seattle’s Safeco Field, fans go crazy for Ivar Dogs—deep-fried cod topped with coleslaw and tartar sauce on a freshly baked bun from popular seafood chain Ivar’s. And at Citizens Bank Park in Philadelphia, hungry crowds line up for the roast pork–provolone–broccoli rabe sandwich from South Philly original Tony Luke’s.

“It’s imperative that ballpark cuisine have regional flair,” says executive chef Ed Lake, who oversees concessions at Citi Field, Citizens Bank Park, and Fenway Park in Boston and works with a team of culinary professionals to develop locally inspired menus that reflect a taste of the neighboring community.

So which baseball stadium has the best eats? We surveyed experts, including league officials, chefs (from Danny Meyer to stadium supplier Aramark’s Ed Lake), and super-fans like Kevin Reichard, publisher of the go-to stadium news website BallparkDigest.com, and everyone agrees:

AT&T Park in San Francisco is the champion of stadium food. “It’s got an amazing variety of local gourmet foods,” says Reichard, who’s visited every major ballpark in America. “Even the hot dogs are outstanding.” Among his favorites are the fresh Dungeness crab sandwich served on garlic butter–brushed sourdough, and Palo Alto’s own Gordon Biersch garlic fries made with fresh garlic and parsley. Meyer agrees: “AT&T Park propelled stadium food to the next level.”

And while he’s hoping fans will enjoy the cuisine he’s brought to Queens, don’t expect to see duck confit—or anything else too fussy—at Citi Field. “Not a chance,” says Meyer. “Just because you can shave black truffles on pizza doesn’t mean you should.”

Thanks for your comments and mentioning the book. I will try and find it this weekend.

Merrill

There is a great book that might be out of print but if you can find it it’s worth a read Dodger Dogs and Fenway Franks. It chronicles a Washington state schoolteacher visiting every ML park then in existence one summer. He rates many things including the food ( see title )

Joe

I wish I could join you on the baseball tour this summer but I will be at baseball’s all-star in SF the month prior and can’t fit it in.

For any interested readers – Jon puts together a fun trip. Usually 3-4 games in a 72 hour period. Lots of fun.

Have a great time Jon.

Merrill

Dodger Dogs are great and blind loyaty to all things Sox makes me champion Fenway Franks (in the New England style roll, of course). But my all-time favorite ball park delicacy is actually eaten by others–it’s when I can watch Yankee fans eating CROW (which they seem to be doing a lot of lately, it’s become their steady diet).

I was actually a beer vendor the day that Safeco Field in Seattle opened up 7/15/99 against the Padres. I agree with the young lady who spoke of the Hit It Here Cafe.

The mention of cold at a game made me think of another Ballpark issue. Having attended an average of 70-75 Ranger games a year since 2003, I have noticed that whenever North Texas gets a cold snap, hot chocolate is the one item that is never available at the Ballpark in Arlington.

When younger and an attendee of Anaheim Stadium, I remember always enjoying a plate of their nachos with a Monster Beer. Their sushi wasn’t too bad either! Circa 1983 and smallball with Gene Mauch.

I really enjoyed the footlong hot dogs the people of Minute Maid Park sell when catching an Astro game on the sly.

Nothing beats the experience of a hot dog and a drink at Wrigley Field! I went one time 5/31/80. Even though Mike Schmidt homered twice and Steve Carlton tossed a 4-hitter, to be surrounded by the ivory you sensed the history and futility…

Great topic as always Merrill! Keep it up!

My final criteria is whether they have healthy items on the menu. One thing that is really lacking at many ballparks is that there is absolutely nothing that isn’t fatty or fried.

As many of you know, a growing group of folks from the research industry have instituted an annual Baseball Weekend, where we hit three or more different ball parks. Luminaries like Mr. Dubrow and several MRA past presidents have graced us with their presence on this caravan that has taken us to some 20 ballparks over the past four years. This year’s trip is scheduled for August 10–12 with Detroit, Cleveland and Akron (We typically hit a minor league park as well) on the schedule. If you are interested in catching up with us, feel free to let me know through this blog or directly. It’s always a lot of fun…and we will certainly sample the food.

Good question. For me I do judge the food on the overall experience of standing in line;

Can I watch the game while I am standing in line?

Does the line move quick?

Are they always out of the item I want?

Is there alot of choices on the menu?

Do they have enough cashiers to handle the traffic.

Things like that – Ed/Bob/Jon you go to alot of games did I leave out anything?

Owen – thanks for your comments.

Merrill