At the U.S. Open, a Buzzy French Dip Sandwich Is the Talk of the Tournament

The Honeydeuce will always reign supreme at the U.S. Open, but this year’s will also see the entrance of a buzzy French Dip sandwich that first shot to fame on social media.

The $38 prime rib sandwich, topped with onions, aioli and provolone and a side of au jus, is offered by Salt Hank’s, which was founded by chef and content creator Henry “Salt Hank” Laporte in Manhattan’s West Village, which has been commanding lines down the block, and already has plans for expansion after its recent acquisition by food hall Wonder.

It joins other new entrants Cosme, a Flatiron District restaurant offering Mexican-inspired cuisine, curated by Chef Enrique Olvera, as well as Miznon, which offers Mediterranean street-food inspired from Chef Eyal Shani, as the tournament seeks to up the ante with new offerings that speak to the diverse food scene of the city.

Henry “Salt Hank” Laporte

Ed Anderson