Citi Field Food, Rated

An Angus beef cheeseburger with lettuce, tomato and ShackSauce on a toasted potato bun.

Shake Shack's frozen custard.

Pat LaFrieda's hand-cut Black Angus beef with Vermont Monterey Jack, sautéed Vidalia onions and au jus on a toasted French baguette. The Loaded Fries at the same stands use the same beef.

A sit-down restaurant built around Pat LaFrieda's meat, inside the club behind home plate. Reservations are by phone or on OpenTable, and a game ticket may not include access to the club.

Hot dogs from Nathan's Famous, the Coney Island institution.

A habanero-brined fried chicken breast with pickles and Fuku mayo on a Martin's potato roll, from David Chang's Fuku.

Smoked beef brisket with pickles, crispy onions, and red barbecue sauce on a Martin's potato roll, from the Brooklyn and Queens barbecue counter.

Warm house-baked cornbread under cheddar cheese sauce, barbecue sauce and pulled pork.

House-breaded chicken tenders done General Tso's style, served with a dipping sauce.

A fried chicken tender in a Martin's hot dog roll with hot honey, ballpark sauce, lettuce and tomato.

Tater kegs, the oversized cousin of the tater tot, covered in a three-cheese blend.

Breaded dill pickle spears, fried and served with dill ranch.

Cream-filled churros rolled in crushed Oreo and served with crème anglaise.

Hand-cut fries finished with your choice of pickle spice or the stand's Big Apple Blend seasoning.

A breaded chicken cutlet with mozzarella and homemade vodka sauce, all rolled up inside an egg roll.

An egg roll stuffed with Oreos, from the same stand that puts chicken parm in one.

Sidewinder fries topped with Pat LaFrieda's hand-cut Black Angus beef, white cheddar sauce, Vidalia onions and au jus. LaFrieda is the New York butcher that supplies meat to a long list of the city's restaurants.

A steak sandwich from Prime Kosher Sports, sold only at Taste of the City on the Field Level.

A New York deli staple, the knish is a baked pastry usually filled with potato. The kosher stands sell them here.

Tortilla chips piled with pulled brisket from the kosher stands.

A Pat LaFrieda patty with American cheese, shredded lettuce, tomato, onion, bread and butter pickles, and a secret sauce on a Martin's potato roll. It's from Adam Richman of Man v. Food.

A burger made from Pat LaFrieda's meatball grind, topped with heirloom tomato, fresh mozzarella and basil aioli on garlic butter ciabatta.

Chilled Maine lobster with lemon and parsley aioli on a split-top bun, served with Bayside chips.

Maine lobster dipped in warm butter, with lemon, on a split-top bun, served with Bayside chips.

An Impossible patty topped with vegan cheese fondue and pico de gallo.

A vegan chili cheese dog, with jackfruit chili and vegan cheese fondue on top.

The street-fair classic sausage and peppers, made with a plant-based Italian sausage and piled with onions and peppers on a sausage roll.

Wild mushrooms and caramelized onions under vegan cheese sauce on a hero roll.

Nachos topped with jackfruit, vegan cheese fondue, pico de gallo, roasted salsa and guacamole.

Creamy salmon and avocado rolled up and topped with Scottish salmon.

Ebi shrimp and cucumber inside, spicy crab on top.

Spicy salmon, spicy tuna, masago, avocado and cucumber wrapped in soy paper and eaten like a burrito.

A sazón-spiced turkey patty with avocado slaw, melted pepper jack and ancho pepper mayo on a gluten-friendly bun.

Chef Kwame Onwuachi took New York's chopped cheese and put it inside a patty. The Mets list it as a Citi Field exclusive.

A curry chicken patty with green seasoning aioli and jerk barbecue sauce. You can also get it in a coco bread sandwich with ginger cabbage slaw.

A jerk mushroom patty with green seasoning aioli and jerk barbecue sauce. You can also get it in a coco bread sandwich with ginger cabbage slaw.

Korean fried chicken dipped in a signature sauce, on toasted brioche with iceberg, tomato and Kewpie mayo. Seoul Bird is chef Judy Joo's Korean fried chicken counter.

Short-grain rice fried with vegetables and kimchi, with Seoul Bird's fried chicken as an add-on.

Bulgogi beef, kimchi, sharp cheddar and pickled jalapeños in a spring roll, served with gochujang-sriracha mayo.

A breaded chicken cutlet with fresh mozzarella and vodka sauce, pressed on ciabatta.

Cracked pepper turkey and fresh mozzarella with crushed barbecue chips and spicy mayo, pressed on ciabatta.

A round cheese pizza with the stand's original sauce, Grande mozzarella, and pecorino romano.

Pepperoni pizza with Grande mozzarella, pecorino romano, and the cup-and-char kind of pepperoni that curls and crisps at the edges.

Pat LaFrieda chopped beef, American cheese, lettuce, tomato and ballpark sauce on a hoagie. The chopped cheese is usually credited to an East Harlem bodega.

Griddled eggs, crispy bacon and American cheese on a buttered kaiser roll, the New York breakfast sandwich, at day games only.

Chiddy's cheesesteak, with steak, sautéed onions and Whiz on a roll. Whiz is the traditional Philly order.

Beef and lamb gyro meat in a traditional Greek pita with tzatziki, lettuce, tomato, onion, and fries tucked right inside.

Chicken gyro meat in a traditional Greek pita with tzatziki, lettuce, tomato, onion, and fries tucked right inside.

Marinated chicken gyro meat over basmati rice with lettuce, tomato, and cucumber.

Marinated lamb gyro meat over basmati rice with lettuce, tomato, and cucumber.

Shaved peppercorn-crusted prime rib with caramelized onions, Boursin horseradish spread, and provolone on onion ciabatta, with au jus on the side.

Pulled pork with a tangy vinegar sauce and purple slaw, from Pig Beach, the Brooklyn and Queens barbecue spot that also does the brisket here.

Hand-carved hot pastrami piled high on rye with deli mustard, and a kosher dill pickle on the side.

A hot or sweet Italian sausage from Premio, the sausage maker from Hawthorne, New Jersey.

Bone-in wings in mild buffalo, barbecue or Thai chili, with celery and your choice of blue cheese or ranch.

Mozzarella sticks finished with fresh parmesan and parsley, with marinara on the side. Big Mozz sells exactly one thing.

A classic chocolate chip cookie packed with milk and dark chocolate chips.

A white chocolate chip cookie packed with blue and orange sprinkles.

Cinnamon-sugar tortilla chips under apple pie compote, powdered sugar and vanilla gelato.

A Citi Field-only flavor from Hildebrandt's, the Long Island ice cream shop that has been around since 1927, with M&M's and marshmallow in vanilla ice cream. It's named for the team colors.

A candy apple made in honor of the Home Run Apple, the big red apple that rises in center field every time a Met homers.

A chocolate whoopie pie made as a homage to Mr. and Mrs. Met, the team's mascots.

Twenty warm mini chocolate chip cookies served in a bucket.

Italian fried dough tossed in powdered sugar, the same zeppole you'd find at an Italian street fair. They come in a bag, and the menu's only instruction is to shake it.

Soft serve from Mister Softee, the ice cream truck with the jingle every New Yorker can hum, served in a cup or a Mets helmet.

Reyka vodka and lemonade with a lemon wedge.

A mule made with Tullamore D.E.W. Irish whiskey in place of the usual vodka, with ginger beer and a lime wedge.

Hendrick's gin in cucumber lemonade with cucumber mint and a lime wedge.

A mojito made with Bacardi rum and finished with a lime wedge, renamed for the home team.

Milagro silver tequila and margarita mix with a lime wedge. Milagro is the same tequila the park named a whole porch after.

A spin on the mint julep, made with Hudson Bright Lights, Big Bourbon from New York's Hudson Whiskey, plus cucumber mint and a lime wedge.

Sailor Jerry spiced rum with tropical fruit punch and Sprite, finished with an orange wheel.

Don Q coconut rum with pineapple and cranberry juice and an orange wheel.

Hard lemonade in original, strawberry or blackberry, spiked with your pick of vodka, bourbon or tequila.

Spiced rum with cranberry, orange and pineapple juice, served in a bucket and topped with Sour Patch Kids.

Spiced rum, vodka and gin with blue curaçao, pineapple juice and lemonade, served in a bucket with a cherry and gummy sharks on top.