Everyone has been talking about the tennis finals: who won, who choked, who was spotted on the sidelines. But if you haven’t heard the truth, the main event wasn’t on the court. It was the food. I was there, walking around the open’s campus in the Miami heat and trying some of the tournament’s most talked-about dishes for myself, and somewhere between serves and snack stands, the Open felt like something bigger than a tennis tournament. It felt much more like a luxury food festival disguised as a sporting event.
Let’s start with the most absurd thing on the menu: a $100 wagyu hot dog topped with caviar and 24-karat gold flakes. It sounds ridiculous and it is. The hot dog came layered with creme fraiche, mascarpone, caviar, and chives, resting on top of a wagyu beef hot dog and a slightly sweet, croissant-style bun.
The sweetness and creaminess from the bun and toppings were incredible. The caviar added a salty contrast that balanced out the richness, and the beef itself was excellent. It tasted like a luxury version of something simple that usually costs $1.50 from Costco. Was it the best hot dog I’ve ever had? Yes. But also, should any hot dog cost $100? No. This is why influencer Hannah Godwin gave it a 5/10, saying that the flavor was good, but the cost was a major factor in her overall assessment. At the end of the day, they took a low-cost stadium staple and turned it into a three-digit experience.
Then there was the truffle pizza from Miami Slice. I topped mine with thinly sliced prosciutto from the 72 Club’s offerings, and it was the most decadent slice I have ever consumed. This one absolutely lived up to the hype. It was rich, salty, and heavy in the best way possible. It was an exceptional slice of pizza with a bold, delicious truffle profile.
Unexpectedly, one of the best things I ate all day was a vegan burger from Cheeseburger Baby. Between the prosciutto pizza and Wagyu hot dog, I didn’t think I could stomach another heavy beef patty, but wanted to try the stand, so I opted for the plant-based option. As someone who usually eats standard burgers, it was genuinely fantastic– not just “good for a vegan option,” but legitimately good. It was easily the best plant-based patty I have had.
From there, it just kept going. The freshly carved chunks of Parmesan cheese straight from a Parmigiano Reggiano wheel were sharp and perfect; it felt like snacking on cheese from its purest form. I also grabbed a few bites at the Omakase hand roll bar, where the crab and fatty tuna were incredibly fresh and vibrant.
I decided to wash all that down with Santa Margherita’s cocktail called the Love All Frose, which is made inside a tennis ball-shaped cup with the brand’s rose and fresh berries. It transforms the rose into a sweet slushy, which is complete with strawberries on top.
And finally, the most necessary closer was Cool & Creamy’s vanilla and chocolate soft serve. After all that rich food, nothing hit like a cold, sweet, classic like a soft serve twist in a cup.
The Miami Open proves that these events aren’t just about tennis anymore; they are equally about experience design.
Across TikTok and Instagram, fans aren’t just posting match points, they are posting what they ate and what they bought. Influencers are treating the tournament like it’s a food crawl, and that is entirely by design. Events like the open are leaning into hard luxury and shareability.
Even Aryna Sabalenka got in on the action. After defeating Qinwen Zheng, the World’s No. 1 went viral for celebrating with the tournament’s Golden Glizzy. At this point, the Miami Open is not just serving tennis. It is serving a full-blown experience.