9 Innings of Ballpark Food at Citi Field and Yankee Stadium

nycgo.com staff
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Every visitor to New York City should see the Mets and Yankees in person. And even if you don’t yet understand the beauty of baseball itself, Citi Field and Yankee Stadium offer plenty to please anyone who appreciates another great American pastime: eating. Below, we’ve rounded up nine options from each park for a full game’s worth of masticatory matchups. Who wins? Both teams, naturally. We’re the Official Guide to New York City, and love our baseball teams equally. In this case, there are ties in baseball.

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First Inning

Photo: Jen Davis

Mets:
Carnitas (El Verano Taqueria), Section 139

Corona, Queens, has great Mexican food, and El Verano uses tortillas from nearby Tortilleria Nixtamal. The slow-cooked pork in the carnitas nachos is covered with grated cotija cheese, sliced radish and fresh cilantro. Those not in the market for meat should check out this stand’s vegetable pozole tacos and elote corn. —NYCgo.com staff

Photo: Brittany Petronella

Yankees:
Bao Buns, Toyota Terrace 
These are a good gateway nosh for those seeking nontraditional stadium food. They’re handheld like a hot dog, but a bit more adventurous. There are four buns on the menu here; the charbroiled chicken is your best bet. That one’s got juicy marinated chicken, sriracha ranch dressing and crushed kettle chips—because chips-as-garnish is indubitably on-brand at the ballpark. –Gillian Osswald

Second Inning

Photo: Jen Davis

Mets:
French Fries (Box Frites), Section 140

Box Frites offers a pleasing variety of french-fried products for anyone who counts him or herself among Team Tuber. We had the standard salted version, and they also serve varieties like sweet potato and parmesan-garlic. You get one dipping sauce with your fry order, and can add more if you’re willing to pay.
NYCgo.com staff

Photo: Brittany Petronella

Yankees:
Garlic Fries (Frank’s Red Hot Terrace), Sections 108, 206, 331 and the Triple Play Grill.

Garlic fries have spread to ballparks far and wide, and we’re in favor of that development. The ones at Yankee Stadium are doused in garlic butter, smell incredible and are crisped to perfection. You will not be able to stop eating them. (At least we couldn’t. We haven’t met you. Maybe you have excellent self-control.) —GO

Third Inning

Photo: Evan Sung

Mets:

Flat-Top Hot Dog (Shake Shack) Section 140
Citi Field offers many commendable takes on this ballpark staple. We’re singling out Shake Shack because the place has been a fan favorite since day one. They've got plenty of other options, of course, including the reliable Shack Burger. —NYCgo.com staff

Photo: Brittany Petronella

Yankees:
Hot Dog (Hebrew National), Great Hall at Gate 6 and Sections 107, 129, 202, 214B, 236, 312, 329
The classic ballpark treat should be enjoyed in classic New York style, with deli mustard and steamed onions or sauerkraut. We employed all three on our frank for full effect (though we won’t judge if you add ketchup or relish). It was plump, had plenty of juice and possessed a big beefy kick, delivering on all the measurables. —Andrew Rosenberg

Fourth Inning

Photo: Jen Davis

Mets:
Fried Chicken Sandwich (Fuku), Field Level, Section 102
This crispy chicken sandwich packs a kick. It’s marinated in habanero puree, buttermilk and spices before getting deep fried, tossed on a Martin’s potato roll, doused in a secret sauce and garnished with a couple of sliced dill pickles. —Christina Parrella

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Photo: Brittany Petronella

Yankees:
Pulled Pork Sandwich (Mighty Quinn’s), Sections 133, 214, 320A 
Barbecue is just about as American as baseball, so a pulled pork sandwich at the game just makes sense. While these smoked-meat purveyors are new to the stadium this year, they don’t disappoint with a generous serving of melt-in-your-mouth pork and an ideal sauce-to-meat ratio. —GO

Fifth Inning

Photo: Jen Davis

Mets:
Chicken Parmesan Sandwich (Nicoletta), Field Level Fan Fest Area, Section 141

Chef Michael White brings everything you love about his down-home Italian comfort food to Citi Field. His version of this classic sandwich is built around a breaded and fried chicken cutlet; topped with marinara sauce, basil and a dollop of stracciatella cheese; and served on crusty toasted sesame seed bread. He also nails the meat-to-sauce ratio. —CP

Photo: Brittany Petronella

Yankees:
Chicken Parmesan Sandwich (Parm), Section 104 
A good sandwich is about layers, and this one—from the popular Manhattan mini-chain Parm—gets them right. You’ll find the usual suspects here in perfect measure: breaded chicken, melted mozzarella, pecorino and fresh basil leaves all stacked up on a semolina roll, plus a dollop of marinara sauce to balance it all out. —GO

Sixth Inning

Photo: Jen Davis

Mets:
Filet Mignon Sandwich (Pat LaFrieda), Field Level, Section 139 and Upper Level 415

These local meat suppliers have been among New York’s go-to beef sources since 1922. Their filet mignon steak sandwich lives up to the hype. The middle-of-the-order sandwich features chunks of prime filet topped with caramelized onions and melted Monterey Jack cheese on an artisan baked roll. It’s real steak, and a hearty portion—you may need to call in some relief to finish it.
CP

Photo: Brittany Petronella

Yankees:
Steak Sandwich (Lobel’s), Sections 134 & 321
These esteemed butchers always seem to find themselves among the top-ranked Yankee Stadium food. We taste no reason to doubt why. The hand-carved roast beef, piled au jus on a soft bun, yielded easily; the medium-rare slices let you know care had been taken in the cooking and slicing. It’s an unfussy, flavor-packed sandwich, worthy of anchoring any lineup. —AR

Seventh Inning

Photo: Jen Davis

Mets:
Rice Balls (Arancini Brothers), Field Level by Shea Bridge and Promenade Club

Arancini Bros., who usually do business on the Lower East Side, bring their small balls of risotto to Citi Field. They’re stuffed with savory meat or cheese (or both), and are fried till crispy on the outside. Options include a ragu ball with meat sauce, a cheese blend and a version stuffed with broccoli rabe and béchamel sauce. —CP

Photo: Brittany Petronella

Yankees:
Nachos (Tostitos Build Your Own Nacho Helmet), Sections 233A, 314, 327 and Bleachers
In defiance of trusted scouting advice, you’re getting this as much for the flash as for the product. But the product is no slouch: crisp chips, fresh guacamole and pico de gallo—lots of it. You can adjust to order, with options like jalapeños, cheese and sour cream. We went for it all, with no regrets (other than not coming anywhere close to finishing). —AR

Eighth Inning

Photo: Jen Davis

Mets:
Burger (Josh Capon’s Bash Burger), Field Level Section 135

Launched by Lure Fishbar’s John McDonald and chef Josh Capon, the Bash Burger takes Capon’s juicy award-winning Burger & Barrel patty up a notch by adding caramelized onion and bacon jam, shaved pickles, American cheese and a secret sauce (we think the secret may be thousand-island dressing). Several Citi Field employees named the burger as their favorite concession. —CP

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Photo: Brittany Petronella

Yankees:
Yankee Dingers (Frank’s Red Hot Terrace), behind left-center field
Named after baseball slang for a home run, these slider-like burgers won’t be left hanging over the plate for long. You get a trio for $12, each topped with pickle, cheese, shaved onion and mustard and sandwiched in a slightly squishy potato bun; think of them as a delicious cross between White Castle and Shake Shack. —AR

Ninth Inning

Photo: Jen Davis

Mets:
Cookie Dough (DŌ), Promenade Club and Section 105

Cookie dough is almost as popular as its cooked counterpart, but the real stuff presents some food-safety issues. DŌ’s version allows you to enjoy the sweet taste, cool temperature and immediate gratification of its raw-egged cousin, without any of the peril. Our tasting panel thought it tasted just as good. —NYCgo.com staff

Yankees:
Oreo Churros, Concourse Village
Sure, Yankee Stadium has ice cream (Ben & Jerry’s!), egg creams and traditional sweet treats, but why not go unconventional with your closer? This mashup is not revolutionary, but it’s oddly compelling and pays homage to two very New York items: the Oreo was created at the old Nabisco factory (the current Chelsea Market), and the sugar-dusted churro is a subway platform staple. —AR

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