Luxury at the US Open runs through the USTA itself rather than a patchwork of third-party operators — the tournament's own "Premier" hospitality program is the sole official channel, run directly out of Arthur Ashe Stadium, with three genuinely different tiers. The Blue Room sits at the top: a transformed club-level space inside Ashe with an all-inclusive premium bar and a seated, multi-course dining service — the closest thing the tournament offers to a private restaurant with the best seat in the house attached. The Club sits one step down, at the threshold between the stadium and the outer grounds, with a dedicated chef service and a genuine buffet spread rather than plated courses — the pick if staying mobile between matches matters more than a sit-down meal. Luxury Suites, on two newly dedicated suite levels, hold 22-35 seats each and come with a player-appearance inclusion specific to the suite tier. None of the three publish rates online — every package routes through an "inquire" booking flow rather than a listed price, so budget conversations happen directly with the USTA's hospitality team, not a public rate card. On Location, the tournament's official travel partner, also sells combination packages bundling courtside tickets with Club-level access for anyone who'd rather book hospitality and tickets as one transaction.
Getting to the grounds in genuine comfort is its own smaller decision. Multiple licensed car services run fixed-price transfers between JFK or LaGuardia and the grounds or your hotel — sedan rates typically start in the $115-190 range depending on the airport and vehicle class, booked in advance with flight tracking and a real wait-time allowance built in, which matters more at LaGuardia and JFK than it would at a quieter airport given how much short-haul traffic both handle during the tournament's two weeks.
Off the grounds, the honest luxury move isn't a single named restaurant — it's the Honey Deuce itself, which has become a genuine New York institution well beyond the tournament: Grey Goose vodka, lemonade, and Chambord, finished with frozen honeydew melon balls styled to look like miniature tennis balls, over 3 million sold since it was introduced in 2007. Several of the city's actual cocktail bars now run their own seasonal riff on it during tournament fortnight specifically for people who want the drink without a ticket — Bar Fiori's Grand Slam Spritz and Eleven Madison Park's Clemente Bar version both take the same base and dress it up for a genuine cocktail-bar setting rather than a stadium plastic cup. It's a real, low-cost way to bring a piece of the tournament into an otherwise unrelated New York evening.
Why it's special
