It may be “Time for Dodger Baseball” but a big attraction at Dodger Stadium for home games is always the tempting variety of food and beverage items. Executive Chef Ryan Evans of Levy Restaurants is in his 2nd season with The Dodgers.
Chef Ryan’s theme for 2018 is “flavors of the city.” As baseball season is drawing to a close we’ll find out from Chef Ryan what the big hits have been on the Chavez Ravine menu this year.
During the season Chef Ryan periodically posts attention-grabbing, limited time specials on Instagram @dodgerstadiumfood.
Probably the most Instagramable new food item is the Cheeto-Lote. It’s roasted sweet corn rubbed with chipotle lime mayo and dusted with Flamin’ Hot Cheetos and cotija cheese.
In the very exclusive Lexus Dugout Club there is more of an emphasis on appealing vegetarian options in addition to the bevy of meat-centric offerings. Look for a great selection of grilled veggies on the daily changing menu. Also lots of exotic fruit options (Dragon Fruit) including Melissa’s Watermelon Lollipops.
It’s time for America’s favorite pastime…Ballpark food. It’s our always anticipated annual report on what’s new on the menu at Angel Stadium with Executive Chef Robert Biebrich of Legends Hospitality. It’s the 50th season at Angel Stadium so expect to be wowed.
Chef Robert brought in two standout plated desserts from his full-time Executive Pastry Chef. One dessert is a deconstructed Red Velvet Cake with white chocolate mousse, fresh strawberries and strawberry paper. The chocolate wonder is a decadent Chocolate Tart with candied peanuts and fresh raspberries.
Also new is Crafty Dawgs in Field Level 127. It’s a build your own dog concept with an appealing variety of both hot and cold toppings available. You can also choose from the creative menu. Think The Sonora Dog with Bacon or the Short Rib Cheese Chili Dog…