Citi Field Food, Rated

An Angus beef cheeseburger with lettuce, tomato and ShackSauce on a toasted potato bun. This is the order that keeps the line long.

Shake Shack's crinkle-cut fries, cooked out of the same window as the burgers. A straightforward side to add to the tray.

Shake Shack's blended frozen custard. The dessert order for people skipping the burger line entirely.

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, if you would rather have it over fries.

A sit-down restaurant built around Pat LaFrieda's meat, inside the club behind home plate. If you want to eat there, reserve by phone or on OpenTable and ask whether your ticket gets you into the club.

Hot dogs from the Coney Island institution Nathan's Famous, with stands distributed throughout the park.

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 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. It's the takeout order and the ballpark order in one basket.

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

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, for people who want even more pickle in their dipping sauce.

Cream-filled churros rolled in crushed Oreo and served with crème anglaise. Two desserts that probably never expected to meet.

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. Basically a chicken parm you can eat with one hand.

An egg roll stuffed with Oreos, from the same stand that puts chicken parm in one. At this point Wok N' Roll will put anything in an egg roll.

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.

Thinly sliced steak with sautéed peppers and a special sauce on a baguette, from the park's kosher stand.

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 real upgrade on the usual ballpark nachos.

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, and it comes as a single, double or triple, depending on how the challenge is going.

A burger made from Pat LaFrieda's meatball grind, topped with heirloom tomato, fresh mozzarella and basil aioli on garlic butter ciabatta. It's a meatball sub and a caprese salad sharing one bun.

Maine lobster on a split-top bun, served either cold with lemon-parsley aioli or warm and dipped in butter. New England has been arguing about cold versus hot for decades, and now you can pick a side in Queens.

An Impossible patty topped with vegan cheese fondue and pico de gallo. Your meat-eating friends will ask for one bite just to see, and then they'll ask for another.

A vegan chili cheese dog, with jackfruit chili and vegan cheese fondue on top. Every part of the classic is here except the animals.

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. Call it a cheesesteak for people who skip the steak.

Nachos topped with jackfruit, vegan cheese fondue, pico de gallo, roasted salsa and guacamole. The guacamole was always vegan, but now it has company.

Creamy salmon and avocado rolled up and topped with Scottish salmon. Salmon on the inside and salmon on the outside, for people who really like salmon.

Ebi shrimp and cucumber inside, spicy crab on top. It's the other side of the diamond from the all-salmon 1st Base Roll.

Spicy salmon, spicy tuna, masago, avocado and cucumber wrapped in soy paper and eaten like a burrito. It's a whole sushi order you can hold in one hand.

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, so this is one you can't get at the bodega.

Curry chicken or jerk mushroom patties from Kwame Onwuachi, the chef behind Tatiana at Lincoln Center. You can also get either one tucked into coco bread with ginger cabbage slaw, which is how a lot of New Yorkers eat them anyway.

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. It's one of the few things in the ballpark that counts as a vegetable, until you add the chicken.

Bulgogi beef, kimchi, sharp cheddar and pickled jalapeños in a spring roll, served with gochujang-sriracha mayo. Two very different sandwich traditions, rolled up together and fried.

A breaded chicken cutlet with fresh mozzarella and vodka sauce, pressed on ciabatta. Wok N' Roll puts the same combination in an egg roll, so this is the version for people who like bread.

Cracked pepper turkey and fresh mozzarella with crushed barbecue chips and spicy mayo, pressed on ciabatta. Putting the chips inside the sandwich saves you a trip.

Round pies in cheese or pepperoni with Grande mozzarella and pecorino, and the pepperoni is the cup-and-char kind that curls and crisps at the edges. Selling pizza in New York takes some nerve.

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, so it's in the right city.

Griddled eggs, crispy bacon and American cheese on a buttered kaiser roll, the New York breakfast sandwich, at day games only. If you're from here, you say it as one word.

Chiddy's cheesesteak, with steak, sautéed onions and Whiz on a roll. Whiz is the traditional Philly order, which Mets fans are allowed to enjoy quietly.

Beef and lamb or chicken gyro meat in a Greek pita with tzatziki, lettuce, tomato, onion and fries tucked right inside, the way a lot of gyro shops in Greece do it.

Marinated chicken or lamb gyro meat over basmati rice with lettuce, tomato and cucumber. It's the New York halal platter, no street corner required.

Shaved peppercorn-crusted prime rib with caramelized onions, Boursin horseradish spread and provolone on onion ciabatta, with au jus on the side. It's one of the park's new sandwiches for 2026.

Pulled pork with a tangy vinegar sauce and purple slaw, from Pig Beach, the Brooklyn 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. Please don't ask for mayo, because this is New York and people will hear you.

A hot or sweet Italian sausage from Premio, the sausage maker from Hawthorne, New Jersey. Sweet is the safe pick, and hot is the fun one.

Bone-in wings in mild buffalo, barbecue or Thai chili, with celery and your choice of blue cheese or ranch. Only one of those dressings is correct, but we'll let you decide.

Mozzarella sticks finished with fresh parmesan and parsley, with marinara on the side. Big Mozz sells exactly one thing, which tells you how confident they are in it.

Two big cookies from Cookie Crumz: the Chunky Dunk, packed with milk and dark chocolate chips, and The Fun "Met," a white chocolate chip cookie with blue and orange sprinkles.

Cinnamon-sugar tortilla chips under apple pie compote, powdered sugar and vanilla gelato. They're nachos in shape only.

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, though nobody sorts the M&M's.

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. This one doesn't light up, but you can eat it.

A chocolate whoopie pie shaped like Mr. Met. It's up to you whether it's rude to bite the mascot's face off in his own ballpark.

Twenty warm mini chocolate chip cookies served in a bucket. Sharing is technically possible.

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. Simple, and hard to argue with on a hot day.

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. Hendrick's is already the cucumber gin, so this one fully commits to the bit.

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. It's about as close to a beach vacation as Queens gets.

Don Q coconut rum with pineapple and cranberry juice and an orange wheel. Think of it as a bay breeze that grew up near Flushing Bay.

Hard lemonade in original, strawberry or blackberry, spiked with your pick of vodka, bourbon or tequila. That's nine possible combinations, which feels right for a baseball drink.

Spiced rum with cranberry, orange and pineapple juice, served in a bucket and topped with Sour Patch Kids. The candy is the garnish, and nobody is going to stop you from eating it first.

Spiced rum, vodka and gin with blue curaçao, pineapple juice and lemonade, served in a bucket with a cherry and gummy sharks on top. That's a lot of drink for one person, so bring a friend to split it with.