BRIEF:
GO
CLOCKWISEFROMTOPLEFT:ARAMARK (2); COURTESYTEXASRANGERS;GEOFFSMITH
here— near section 139, behind the center-field
scoreboard. What’s in the signature sandwich?
Hand-cut, seared, 100 percent Black Angus filet
mignon toppedwithMonterey Jack cheese and
sweet caramelizedonions, servedwith au jus on
a toastedbaguette.
SEATTLE MARINERS
TAKEMEOUTTO:
SAFECOFIELD
BUYMEAN:
OYSTERPO’BOY
Safeco’sbar-raising, anti-fast-foodcampaignhas
turned sushi, grass-fed beef, salmon steaks and
theword
organic
intostandardballpark lexicon in
thePacificNorthwest. Our favoriteadditionhere
from top local toque Ethan Stowell is theOyster
Po’Boy (available at the Hamburg + Frites stand
inThe ’Pen, behind the left-fieldwall)— featuring
local Taylor Shellfish Farms oysters served on a
toastedFranzBakerypioneer roll.
THEWORLD’SBEST:
BallparkFood
Thesedays, youcangrabmore thanabeer anda foul ball at your
local baseball stadium—youcanget a
GOURMETMEAL
.
TEXAS RANGERS
TAKEMEOUTTO:
RANGERSBALLPARK IN
ARLINGTON
BUYMEA:
BOOMSTICK
Everystadium touts thesuperiorityof itshotdog.
But for sheerheftandsurreal proportions, the lat-
est benchmark is, of course, in Texas. TheBoom-
stick — a 2-foot-long, 1-pound hot dog poking
out of a22-inchbun— is loadedwith chili, nacho
cheese, grilled onions and jalapeños and served
in a cardboard carrying case with handles. All
for $26. Do themath (one Boomstick equals six
JumboDogs), and it’s a family-sizebargain.
»
SAN FRANCI SCO GIANTS
TAKEMEOUTTO:
AT&TPARK
BUYMEA:
GIANTSTEAMEDBUN
In a city as fiercely dedicated to eatingwell as
San Francisco is, it’s no surprise that AT&T Park
boasts foodie features like a “Farmers’ Market”
areaon the third-floorClubLevel (behindsection
218). Its highlights: an antipasti bar and a “wine
on tap”program that featuresstandouts from the
neighboringNapaandSonomavalleys.Our latest
comfort-food fave in Giantsland: an enormous
steamed pork bun filled with Vietnamese herb
saladat theEdsel FordFong’s stand (first floor in
theFieldClubbehindhomeplate).
»
KANSAS CI TY ROYALS
TAKEMEOUTTO:
KAUFFMANSTADIUM
BUYMEA:
CHEESYCORNBRISKET-ACHO
How crazy are KC fans about their barbecue?
During the MLB All-Star weekend last summer,
Kauffman Stadium served more than 2,400
pounds of brisket, 1,800 pounds of pulled pork,
600 racks of ribs and 650 gallons of barbecue
sauce. In other words, you’re not having some
barbecue at a ballgame here — you’re having
some baseball at a barbecue. One of the latest
home runs introduced at the Royals All-Star bar-
becue in the Outfield Experience is the Cheesy
Corn Brisket-acho, featuring chips toppedwith
eight-hour, hickory-smokedbrisket, bakedbeans,
cheesy corn and coleslaw, drizzledwith aKCbar-
becue sauce reserved for trueRoyalty.
PHI LADELPHIA PHI LL I ES
TAKEMEOUTTO:
CITIZENSBANKPARK
BUYMEA:
CAMPO’SVEGANSTEAK
A shortwalkdownAshburnAlley, thepark’s con-
cession headquarters and home of the hallowed
Tony Luke’s cheesesteak, will confirm that beef
andprovolonearen’t exactlygoingoutof style in
Philly. But the latest fare at the nearby Campo’s
Deli counter—ameatless cheesesteak that pairs
a seitan base with vegan cheese— proves that
Philly has new depth in this bullpen. Also on the
roster at Citizens Bank Park: a vegan “chicken
steak”sandwich, veggie“pitbeef”withbarbecue
sauce, aneggplant-cutlet sandwichandan Italian
vegetablegrinder.
IFYOU’VETAKEN
apeekataballparkconcession-
standmenu lately, you’ve noticed that baseball
grubhasenteredanewera. Justhow farhavewe
comesincepeanutsandCrackerJackwereall the
rage?These recentgamechangersat sixofour fa-
voritemajor leaguestadiumsare justa little taste.
NEW YORK METS
TAKEMEOUTTO:
CITI FIELD
BUYMEA:
PATLAFRIEDAORIGINALFILET
MIGNONSTEAKSANDWICH
Citi Field’s reputation for stocking its concourses
with top local food vendors (Shake Shack, Two
Boots pizza andBlue Smoke barbecue, to name
a few) wasmost recently uppedwhen it signed
legendary Brooklyn-born meat purveyor Pat
LaFrieda toopen its one-and-only retail location
32
APRIL 01, 2013
AA.COM/AMERICANWAY
