Walking into Pat LaFrieda's Chop House inside Citi Field, the first thing that strikes you is the contrast with the usual fare of hot dogs and pretzels that dominate most stadium concessions.
The space is designed to feel more like a resort than a typical ballpark eatery, with white‑napkin service, plush seating and televisions that keep diners glued to the game.
A Resort in the Stands
Before the meal, guests are offered a complimentary bowl of popcorn, a small but thoughtful touch that sets a different tone from the typical pre‑game snack. The menu leans heavily toward premium cuts, highlighted by a $215 Tomahawk steak that can easily serve two or three people when ordered family‑style.
Accompanying sides such as a $20 chopped salad loaded with gorgonzola, applewood‑smoked bacon and blue‑cheese ranch, and an $28 crispy rice appetizer featuring tuna tartare, avocado and spicy mayo, illustrate the restaurant’s commitment to elevated flavors. Even the cocktail list reflects the upscale vibe; the Queens Quencher, served in a souvenir Mets glass, commands $27.89.
The author notes that while the prices are steep compared to standard stadium fare, the quality of the food — rich, juicy, and incredibly tender steak, crisp salad, and inventive appetizers — makes the experience feel justified. The overall impression is that the venue offers a fine‑dining atmosphere that can change how fans think about stadium meals.
Access to the restaurant is limited to premium ticket holders, and it is operated by the family‑owned Pat LaFrieda Meat Purveyors, a name that brings a legacy of butchery to the ballpark setting. The experience ultimately proves that a ballpark can host a meal worthy of a five‑star rating, turning a simple game day into a culinary outing.