Korean barbecue egg roll lettuce wraps with mint, cilantro, bean sprouts, pickled carrots, and rice wine vinaigrette will be available on the suite level.
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Korean barbecue egg roll lettuce wraps with mint, cilantro, bean sprouts, pickled carrots, and rice wine vinaigrette will be available on the suite level.
3
Crab cakes with sweet corn, peppers, and pico will be available on the suite level.
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Crab cakes with sweet corn, peppers, and pico will be available on the suite level.
5
The corn dog nachos include miniature corn dogs, chili, cheese, pico, and mustard, and will be available in sections 101, 112, 121, 132, 520, and 546.
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The corn dog nachos include miniature corn dogs, chili, cheese, pico, and mustard, and will be available in sections 101, 112, 121, 132, 520, and 546.
7
This roast beef sandwich from Chris Shepherd’s soon-to-open Georgia James will be made with a tri-tip cut from 44 Farms. Also with horseradish cream, pickled red onions, blue cheese, bacon, onion, and tomatoes. It will be available on the club level.
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This roast beef sandwich from Chris Shepherd’s soon-to-open Georgia James will be made with a tri-tip cut from 44 Farms. Also with horseradish cream, pickled red onions, blue cheese, bacon, onion, and tomatoes. It will be available on the club level.
9
Lentil salad with baby kale, roasted peppers, and lemon vinaigrette will be available on the suite level.
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Lentil salad with baby kale, roasted peppers, and lemon vinaigrette will be available on the suite level.
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The Texas-style smoked meatball sub with homemade chips will be available on the club level.
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The Texas-style smoked meatball sub with homemade chips will be available on the club level.
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The taco trio (chicken tender breaded in Flamin’ Hot Cheetos, mango pico, and sriracha mayo) will be available in sections 103 and 123.
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The taco trio (chicken tender breaded in Flamin’ Hot Cheetos, mango pico, and sriracha mayo) will be available in sections 103 and 123.
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Beef rib from Killen’s will be available in sections 109 and 129.
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Beef rib from Killen’s will be available in sections 109 and 129.
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Quinoa salad with roasted sweet potatoes, Brussels sprouts, and a lemon vinaigrette, will be available on the suite level.
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Quinoa salad with roasted sweet potatoes, Brussels sprouts, and a lemon vinaigrette, will be available on the suite level.
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Sandwiches from Antone’s Famous (original, tuna, turkey) will be available in sections 109, 129, 520, and 546.
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Sandwiches from Antone’s Famous (original, tuna, turkey) will be available in sections 109, 129, 520, and 546.
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The Texas-style jalapeño lobster roll will be available on the club level.
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The Texas-style jalapeño lobster roll will be available on the club level.
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This trio of tacos from the Original Ninfa’s on Navigation (chicken or beef, along with onions, peppers, and red or verde salsa) will be available on the club level, as well as Ninfa’s chips and queso.
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This trio of tacos from the Original Ninfa’s on Navigation (chicken or beef, along with onions, peppers, and red or verde salsa) will be available on the club level, as well as Ninfa’s chips and queso.
Antone’s sandwiches and salads will be available in general concessions, along with a Killen’s smoked beef rib, a taco trio using a Flamin’ Hot Cheetos chicken breading, and corn dog nachos. Club level attendees will be able to chow on the Georgia James roast tri-tip sandwich, along with fajita tacos and queso from Ninfa’s, and Texas takes on popular American sandwiches (smoked meatball sub, jalapeño lobster roll). On the suite level, guests will now get Korean barbecue egg roll lettuce wraps, plus crab cake with elote and a quinoa and lentil salad.
If we had to rate who’s getting the best deal here, it’s hard to choose between regular concessions and the club level. Ninfa’s chips and queso is classic, but when indulging at a football game, Flamin’ Hot Cheetos on your chicken has a certain boldness. And Killen’s beef ribs? Honestly, the general public has it good.
After spending his life in Philadelphia, Boston, and New York City, Timothy Malcolm left the East Coast in July 2018 to become the dining editor of Houstonia. He brings with him a wife, daughter, and a pair of hiking poles that are collecting dust in a closet inside his Heights bungalow.
Along with writing about food and drink for Houstonia, and eating and drinking his way through the city, Timothy is the author of an upcoming travel guide titled Appalachian Trail Road Trip. His work has also appeared in Backpacker, October, Paste, and publications across the New York metropolitan area. Now that he’s not hiking mountains, Timothy collects yacht rock records, visits ballparks, and trusts the process of his beloved 76ers.
