This past weekend I was fortunate enough to travel to Chicago and attend my first baseball game at legendary Wrigley Field. Thanks to the fine folks at Levy Restaurants I was able to meet with Chef David Burns and sample some of the best food Wrigley has to offer.
David Burns has been the Executive Chef at Wrigley since 2006, leaving his post at the Le Meridien Hotel, also in Chicago.
I started my tasting with two flavors of tater tots; BBQ spice and ranch. Chef Burns introduced tater tots to Wrigley Field in 2012 and added these two flavors this season. At $6.50 they were a nice snack to share, but they were my least favorite of the five items I tried.
Next up I got to try the chicken and waffle sticks with maple bacon syrup. I can honestly say that this might be the best concession item I have ever had at a sporting event. For $10 this will definitely satisfy your hunger.
Chef Burns then brought out two variations of classic Chicago street food; a vegetarian Chicago style hot dog and a bison cheddar brat with spicy mustard on a pretzel bun. As a meat lover the veggie dog satisfied my ballpark hot dog craving and did not taste anything like your typical store bought veggie dog. The bison brat was a winner. It is made with High Plains Bison and served on a bun from Gonnella Baking Co. The veggie dog will set you back $6.75 and the brat costs $7.75.
Last up was the Sheffield Dip from Sheffield’s. The sandwich is made up of Italian style sliced beef, piled high on a fresh roll, topped with melted provolone cheese and served with a side of au jus. The sandwich melted in my mouth and was comparable to some of the other Italian beef I had on the weekend; it was just missing some hot giardiniera. Served with a side of French fries the sandwich costs $11.50.
Seeing as Wrigley is one of the oldest stadiums in the MLB, the facilities do pose a challenge for Chef Burns and his team, but that has not stopped him from producing some high quality stadium food at Wrigley Field. However, when asked what his favorite thing is to eat at the ballpark, his answer was an old staple: the hot dog.
If you have been to Wrigley Field let us know what you thought about the food in the comments below or send us a message on Twitter.
I want to thank Chef David Burns as well as Sarah Janousek, Brett Bils and Lisa Hunt of Levy Restaurants for making this all happen.