WASHINGTON — Grilled cheese made with fresh lump crab meat and cheddar cheese, sandwiched between two slices of artisan sourdough bread; farm-to-table burgers with meat sourced from the Shenandoah Valley Beef Cooperative; hand-rolled chef specialty sushi rolls; and barrel-aged bourbon cocktails.
No, this is not a menu for a new D.C. restaurant. It’s what fans can expect to see from a variety of new concession stands at Nationals Park.
This year, the park added a handful of new food and drink items to push its menu beyond typical ballpark fare.
“There are a lot of [new food] options, and that’s the fun part about what we do in the off-season,” says Nationals Park Executive Chef Dave Peterson. “The team is putting a great product out on the field; we want to have a great product that the fans can come out and enjoy.”
This season’s new dishes will be prepared in a new way, too: right in front of customers as they order.
Jonathan Stahl, senior director of guest experience and hospitality operations at Nationals Park, says the Park invested a lot of money in this season’s concession equipment so food can be made directly in front of diners.
“We kind of want to change the perception of the ballpark experience and ballpark food. It’s not just food that’s been sitting out on a warmer, ready to go,” he says. “We want to make it ready for you.”
For Friday’s home opener, our best advice is to go hungry (and thirsty). Here’s what you can expect to find:
Mike Isabella is bringing his famous D.C. sandwiches to Nationals Park. (AP Photo/Greg Power)
Mike Isabella’s G has been the subject of buzz since the “Top Chef” alum opened the 14th Street sandwich shop last summer. Now he’s expanding his stackable creations to the ballpark with G at Nationals Park.
Expect to see Isabella’s classic chicken Parmesan sub, an Italian hero and a meatless roasted cauliflower sandwich.
Oh, and one other sandwich: The Drewno, named after The Source’s Executive Chef Scott Drewno.
“This is a ballpark hotdog on steroids,” Isabella says.
The Drewno consists of house made kielbasa, giardianiera, sauerkraut and “a little bit of shaved beef on top.”
“It’s a sandwich packed full of meat and that’s what we do at G Sandwich,” Isabella says.
Lamb chili and peanut brittle will also be sold at the stand in Section 136.