Truist Park Food, Rated

Crispy egg rolls filled with cinnamon-spiced peach cobbler and caramel sauce.

An Atlanta sandwich counter inside the park.

Seven inches of brioche stacked with two pounds of beef, braised short rib, crispy pork belly, melted cheese, and a fried egg.

Six coconut-breaded jumbo shrimp with chili aioli.

Sliced ribeye and melted cheese in a flour tortilla, topped with onions, cilantro, and avocado crema. From chef Carlos Gaytan, the first Mexican-born chef to earn a Michelin star.

Mushroom filling in a flour tortilla, topped the same way as the rest of the menu. The vegetarian option at Tacos Mejor.

Al pastor style pork in a flour tortilla, one of three tacos on the menu at the Cutwater stand.

A crisp American lager brewed on site through a collaboration between Molson Coors and Austin Riley.

Grilled ciabatta with roasted vegetables and collard-green gremolata, served with salt-and-vinegar chips.

A po'boy stacked with two tempura battered lobster tails, three fried oysters, and candied bacon, with a spicy peach remoulade.

Sliced ham, smoked pork, and Swiss on Cuban bread with Dijon aioli, pickles, and fried plantains.

An all-beef hot dog topped with a pickle spear, Chophouse slaw, crispy jalapenos, and spicy mustard.

Grilled chicken breast with sweet teriyaki glaze, grilled pineapple, grilled jalapenos, and red pepper aioli on a Hawaiian bun.

Angus beef and cheese chopped together with onions and sweet peppers, served on Texas toast. A stadium take on the New York bodega classic.

A spicy chicken melt with pepper jack fondue on toasted muffaletta bread.

A deep-fried burrito filled with chipotle-spiced beef, cotija cheese, pico de gallo, and a house-made sauce.

Slow-smoked brisket in truffle cheese sauce, served on a crispy golden pocket.

Grilled chicken skewers basted in hot honey and lemon pepper, served with seasonal pickled vegetables and lemon pepper honey mustard.

Tortilla chips with blackened shrimp, beer cheese, corn and jalapeño salsa, and avocado crema.

A black bean spread topped with corn and jalapeño salsa, pico de gallo, and avocado crema.

The Eastside Burger is chargrilled, brushed with Bonsai BBQ sauce, and served with Asian slaw and sriracha mayo.

A foot-long hot dog topped with pulled pork, caramelized onions, cheddar, and jalapeños.

A plant-based patty with pepper jack, fried plantains in a spicy honey glaze, crispy jalapeños, red peppers, pickles, and aioli on a Hawaiian bun. The name is doing a little bit of lying.

Hot honey glazed chicken, grilled or fried, wrapped with shredded cheese, lettuce, and tomatoes.

Two cinnamon-sugar apple pies served with vanilla ice cream and caramel sauce.

Fried strawberry shortcake with vanilla ice cream and berry sauce.

Coffee ice cream with caramel, chocolate sauce, and biscotti, grilled in a sweet bun.

Pastrami and Swiss cheese griddled between buttery toasted bread at Bona Fide Deluxe.