Best Baseball Stadium Food

The Stadium: Newly opened Citi Field features a granite, brick, and limestone façade plus a sunlit rotunda honoring Jackie Robinson.

Best Eats: With outposts of his popular Manhattan restaurants, celebrated restaurateur Danny Meyer hopes to score big with Mets faithful. Head to the outfield concourse for juicy pulled-pork sandwiches and Kansas City ribs at Blue Smoke; cheesy ShackBurgers and Shack-Cago dogs at Shake Shack; or slow-cooked pork tacos with tomatillo-chipotle salsa at El Verano Taquería, a taco stand by chef Floyd Cardoz of New York’s Tabla.

Wash It Down With: Brooklyn-brewed Shackmeister Ale, sold exclusively at Shake Shack, and sweet, creamy frozen vanilla custard.

The Stadium: In addition to the 2008 World Championship trophy, Citizens Bank Park is home to Ashburn Alley, an open-air promenade with concessions, bull pen–viewing platforms, and the Phillies Wall of Fame.

Best Eats: South Philly sandwich shop Tony Luke’s features—in addition to cheesesteaks—a roast pork sub served on crusty Italian bread, topped with garlicky broccoli rabe and sharp provolone. Not into meat? Not a problem: PETA has twice named Citizens Bank Park the most vegetarian-friendly stadium in North America. At Planet Hoagie, try The Poppie, made with fresh mozzarella, roasted eggplant, red peppers, and sun-dried tomatoes.

Wash It Down With: A pint of Stoudt’s American Pale Ale, a hoppy amber beer brewed in Adamstown, PA, sold in Ashburn Alley and behind sections 133 and 139.

The Stadium: Because of PNC Park’s orientation on the banks of the Allegheny River, most fans enjoy a sweeping panorama of Roberto Clemente Bridge.

Best Eats: A Primanti Brothers sandwich, served behind section 310 in the upper deck or in the “Smorgasburgh” on the first-base side of the main concourse. Created in the 1930s for local truckers who needed an entire meal on the fly, the classic Pittsburgh sandwich features sliced steak, coleslaw, tomatoes, and French fries piled on thick-cut Italian bread.

Wash It Down With: Pittsburgh-brewed Iron City beer, available at the Hall of Fame Club overlooking the field.

The Stadium: Cool Wisconsin weather is no match for Miller Park’s retractable roof; the ballpark’s signature structure can open and close in about 10 minutes.

Best Eats: In a city known for sausage, it’s no surprise what dominates the Miller Park menus. Pass on the Polish and Italian varieties and order a chorizo bratwurst behind sections 129, 223, 214, 409, and 428. Made by Klement’s—a Milwaukee favorite since 1956—the spicy sausage is served on a bun or with pico de gallo on a soft tortilla. Get an extra kick with Stadium Sauce: created in the 1970s when Milwaukee’s County Stadium ran out of ketchup and mustard, it tastes like a mix between barbecue sauce and sauerkraut juice and is available exclusively at Miller Park.

Wash It Down With: A pint of Leinenkugel Sunset Wheat, purchased at Leinie’s Lodges venues throughout the park.

The Stadium: At AT&T Park, home runs splash into McCovey Cove, and fans are treated to gorgeous San Francisco Bay views.

Best Eats: Widely regarded by fans, chefs, and industry professionals as having the best food in baseball, AT&T Park features the Crazy Crabz’s fresh Dungeness crab sandwich, served on warm slices of garlic butter–brushed sourdough (kiosk behind the scoreboard in center field); organic strawberry shortcake made to order from the Farmer’s Market Cart (behind home plate); and Palo Alto’s own Gordon Biersch fries topped with garlic and fresh parsley.

Wash It Down With: A glass of Brassfield Estate High Serenity Ranch—a blend of Sauvignon Blanc, Pinot Grigio, and Gewürztraminer grapes from nearby estate vineyards (sold at the California Wine Cart on promenade sections 106 and 118).

The Stadium: The stadium is largely credited with starting the league-wide trend toward serving regional cuisine in ballparks when it opened in 1992.

Best Eats: Looking for authentic southern barbecue and a big-league autograph? At Boog’s Barbecue, behind the center field bleachers, retired Orioles first baseman Boog Powell is on hand for most games, dishing out generous platters of smoky pit-roasted beef, coleslaw, and baked beans slow-cooked with bacon and brown sugar. Or try a Maryland crab cake sandwich, made with jumbo lump crabmeat served on a kaiser roll from Charm City Seafood behind home plate.

Wash It Down With: A pint of Clipper City Gold Ale, a Baltimore microbrew served on the ground level of the B&O Railroad Warehouse (a refurbished 1900s-era storage house adjacent to Camden Yards).

The Stadium: With Puget Sound sunsets, Seattle skyline views, and one of the largest collections of public art in Major League Baseball, Safeco Field has been a fan favorite since it opened in 1999.

Best Eats: Try the Ichiroll—a spicy tuna roll named after Japanese outfielder Ichiro Suzuki—and the Ivar Dog, sold at two outposts of Washington seafood chain Ivar’s. Available in sections 117 and 335, the sandwich features a deep-fried cod fillet topped with coleslaw and tartar sauce and served on a fresh-baked bun. Ivar’s also has the best (and perhaps only) wild Pacific salmon sandwich in baseball.

Wash It Down With: A glass of hot or cold Ozeki sake from the Bullpen Market. Or try a hand-mixed vanilla or chocolate shake from Kidd Valley, made the same since 1975 (available in sections 149 and 325).

The Stadium: A full-size, vintage locomotive runs along 800 feet of track outside Minute Maid Park—a nod to Houston’s historical ties with the railroads.

Best Eats: At Rosa’s Taqueria, in sections 105 and 131 in the main concourse and section 418 upstairs, order a sizzling beef fajita with grilled bell peppers and sweet onions, served on a soft flour tortilla made while you wait. Or head to Larry’s Big Bamboo—a tropical-themed dive bar in the main concourse—for succulent fish tacos: fresh corn tortillas filled with beer-battered cod, sweet chile aioli, and marinated red cabbage.

Wash It Down With: A swirled frozen margarita—the lime-and-strawberry concoction is served in a yard glass and available at kiosks throughout the park.

The Stadium: With its many green initiatives, Nationals Park is the first major American stadium to be LEED Silver certified by the U.S. Green Building Council.

Best Eats: When President Obama moved to the capital, he made sure to sample Chili Half-Smokes from D.C. diner Ben’s Chili Bowl. Fortunately, the sausage sandwich—created in 1958—is also served at Taste of the Majors, near sections 115 and 314. It’s a quarter-pound beef and pork smoked sausage on a warm steamed bun with cheese sauce and Ben’s own spicy homemade chili.

Wash It Down With: A Capital Cooler, a fruity cocktail with raspberry and sour apple rums and cranberry juice (available in sections 113, 132, and 306).

The Stadium: The House That Ruth Built, the new Yankee Stadium is not—but the park aims to channel Yankee greats of the past.

Best Eats: Purists may scoff at eating a Mike’s Deli sandwich anywhere but on the Bronx’s Arthur Avenue. The rest of us, however, should order Mike’s famous eggplant parmigiana hero—available in field level section 127—with lightly fried sliced eggplant, homemade tomato sauce, and melted mozzarella on fresh-baked Italian bread (meat lovers can substitute zesty meatballs or breaded chicken cutlets). Then try freshly made zeppole, deep-fried Italian pastries dusted with powdered sugar.

Wash It Down With: A “Mo”jito at Tommy Bahama’s Bar—a blend of rum, club soda, white sugar, and fresh lime juice named for popular reliever Mariano Rivera.