Bronx Belly Bombers

A mid-season taste of Yankee Stadium’s home run grub

Burgers however you want ’em at Yankee Stadium. (Photos by Steve Mosco)

The 2017 baseball season is more than half over. Summer is screaming by faster than a line drive up the middle and the Yankees are embroiled in a race for the pennant—in other words, it is the perfect time to visit the Bronx Bombers and stuff one’s face with some truly high-end food that is accessible by all stadium-goers.

Beyond Nathan’s hot dogs and Premio sausages—which are still there and still delicious—Yankee Stadium senior executive chef Matt Gibson wanted to make sure all fans, not just exclusive club members, have access to the full lineup of major league grub at the stadium.

And so far the 2017 season has been a banner year for food at the Stadium, with new additions including Mighty Quinn’s BBQ, Bareburger, Lobel’s, Jersey Mike’s and Ben & Jerry’s, along with custom sliders (playfully called “Yankee Dingers”), a chicken diablo sandwich at Frank’s RedHot Terrace and Chinese Bao buns at the Toyota Terrace.

Mighty Quinn’s BBQ smokes to perfection.

Again, this isn’t just for premium ticket holders. The Yankees offer the Pinstripe Pass—a standing room-only option that starts at $15 and includes one 12-ounce drink and allows visitors to meander around the park with full access to social gathering bars and decks that include the Masterpass Batter’s Eye Deck, Frank’s RedHot Terrace, Toyota Terrace, Budweiser Party Decks and the AT&T Sports Lounge.

Now, onto the food.

Section 132 brings Mighty Quinn’s BBQ to the masses with slow-smoked meats and truly authentic barbecue. Must try items include the Brisket Sandwich, a tender offering that will make your eyes roll to the back of your head. The brisket is lovingly smoked for 20 hours and served on a soft bun with pickled cucumbers and Fresno chili peppers. Mighty Quinn’s chicken wings are also incredible—slow smoked and fryer finished, the wings are tossed in a chili-lime sauce and garnished with toasted sesame seeds, scallions and cilantro.

Close by in section 134, fans will find a newly constructed Lobel’s stand featuring the venerable meat purveyor’s signature prime steak sandwich and steak fries. But the real home run here is Lobel’s Meatloaf Burger. Everyone knows the best part of the meatloaf is the flavorful, caramelized ends—this burger is all meatloaf ends. It is juicy and succulent and topped with crispy onions and cheddar cheese.

Yankee Stadium pitches an array of Chinese bao buns.

Bareburger resides back in section 132 and offers its well-known commitment to using fresh, organic, responsible and sustainable ingredients. Four burgers are available here, with the surprising standout being the Guadalupe—a vegan treat with a housemade black bean burger, pickled red onions, spinach, guacamole and spicy pico de gallo served on a sprout bun.

And finally, over at the Frank’s RedHot and Toyota terraces, you’ll find the best deal at the stadium in the Yankee Dingers. Twelve dollars gets you three grilled custom-ground and hand-smashed mini-burgers with shaved white onions and French’s yellow mustard on a steamed potato bun. Bigger and far more flavorful than a slider chain, the Dingers pack a big punch in a small package times three.

Then, at the Toyota Terrace, go international with fresh, hot Chinese Bao buns. These come in four varieties: Hoisin Braised Pork Belly Bun with cucumber, pickled carrot, lime cilantro crema and toasted sesame seeds; Rotisserie Prime Rib Bun with sautéed onions and bell peppers, white queso sauce, topped with crushed Flamin’ Cheetos; Charbroiled Chicken Bun with marinated chicken, sriracha ranch dressing and crushed Kettle chips; and finally, the enlightening Crispy Buffalo Cauliflower Bun, a vegetarian bun with tangy celery slaw and creamy blue cheese.

Trekking up to the Bronx can be a massive undertaking, but the bounty of food waiting at Yankee Stadium makes the trip more than worthwhile.

Steve Mosco
Steve Mosco, the former editor-in-chief at Anton Media Group, is a columnist for Long Island Weekly's food and sports sections. He fancies himself a tastemaker, food influencer and king of all eaters.

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