Going to the 49ers game? Your guide to new food choices at Levi’s Stadium


If it was hard before to keep 49ers fans in the stands during games, just wait until they try the trendy — and totally yummy — new food selections available this season on the Levi’s Stadium concourses.

Starting with Sunday’s home opener, Levi’s and its new concession operator, Levy, will unveil a food court called Touchdown Terrace, which is intended to showcase Bay Area restaurants and smooth out the flow of lines at concession stands overall. Bonus: It’s shady here in the afternoon along the stadium’s outer ring from the 50-yard line to the end zone near Gate F.

We checked out the new kiosks during a practice run Thursday at the stadium. Here’s what the Faithful who are foodies will find:

Barbacco: This Italian trattoria in San Francisco will head down to Santa Clara on game days to serve two types of polpette, Sicilian meatballs. One’s made with pork; the other is a meat-free Impossible Foods version. Both come with tomato sugo and bread. A chopped salad with salami and other goodies is also on the menu.

The Chairman: Curtis Lam’s popular Asian street food truck will create its signature steamed bun, a bao stuffed with miso-glazed pork belly and topped with turmeric-pickled daikon. If you miss the bao here, check the website, www.hailthechairman.com, for the truck’s Bay Area lunch and dinner stops.

The Coin Toss: Every week, Levy’s chefs will put two dishes head-to-head in a bracket-style competition, with fans voting to determine the stadium’s next signature dish, according to executive chef Jon Severson. This Sunday, two hamburgers will compete: A Backyard BBQ Burger and a Bacon Jam Burger. (They had us at bacon jam, but don’t let that influence your vote.) On Week 2, it will be a battle of the nachos.

Copita: Look for tacos and margaritas from this modern Mexican eatery in Sausalito run by renowned chef Joanne Weir. Handmade tortillas will be stuffed with her 24-Hour Carnitas (braised pork with pickled vegetables and tomatillo-habanero salsa) or Chicken Tinga (with braised tomato and onion, plus chipotle and avocado). The Copita Margarita combines Herradura Blanco with fresh lime juice and agave nectar.

Levy-Levi’s concessions: San Francisco’s famous Dungeness crab shows up on a pretzel roll, and there’s a new bacon-cheddar sausage from the Bay Area’s Silva Sausage Co. Some weeks may see the chefs offering up that sausage, or others, topped with onions that have been infused in a reduced Shock Top beer sauce.

Michael Mina Group: Mina’s Bourbon Pub chefs already offer sit-down fare at the stadium, but their pitmaster will make brisket sandwiches (smoked 16 hours, served with house-made bread-and-butter pickles) and pulled pork sandwiches (smoked 12 hours, topped with cole slaw) for the terrace booth.

Organic Coup: Erica Welton and Dennis Hoover, the Pleasanton folks who in 2015 started serving the nation’s first certified 100 percent organic fast food — yes, the title alone is a mouthful — will bring their crunchy chicken breast sandwiches here. A jalapeño-spiked veggie slaw tops the fried chicken.

Salt & Straw: This premium ice …read more

Source:: The Mercury News – Sports

      

(Visited 3 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *