Good Eats: Prudential Center Launches New Menu for 2018-19 Season

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A first glance at the menu and you might think you were in a five-star restaurant in the city. Tenderloin beef sandwiches, ramen, bao, clam chowder, lobster rolls and an expanded wine bar are among the new offerings unveiled at the Prudential Center by Legends Hospitality last week.

The hat-trick of new dining destinations featured inside the arena includes:

• NJ Steak Co. – Featuring fresh beef, bread and three distinct flavors, NJ Steak Co. brings an authentic steak flavor to Prudential Center this year. (Section 101)
• Bowl’d Over – Prudential Center is proud to offer a true Asian taste at Bowled Over this year. Healthy, flavorful and trendy. (Section 4 on the Main Concourse)
• Line Change – Eat like the players do, literally! The new Line Change location reflects four Devils players’ favorite foods, in addition to regional specialties from their neighborhood of the globe. (Section 12 on the Main Concourse)

“We’re trying to bring the global cuisine into the Prudential Center to make this a true dining destination,” explained Jason Choate, senior executive chef at the Prudential Center, Legends Hospitality. “I’m really excited about Bowl’d Over – the bau and the ramen. “It’s one of the dishes that I eat often at home and really tried to bring some really flavorful combinations to the table.”

The menu and food offerings are constantly changing to meet the demands of consumers, who often provide feedback and offer new ideas.

“We’ve got a lot of regulars from season ticket holders to those that come for the concerts and other events,” said Choate, who has been at the Prudential Center over the last three years. “They know me by name, I know them by name – I know their kids. The feedback we receive around the food helps us improve every year.”

For example, the fan-inspired, Jersey-themed dish ‘The Joel’ – a house roasted corned beef and turkey sandwich with Russian dressing on a local bakery rye bread is a testament to the chefs’ passion to cater to the taste buds of their consumers. The sandwich was named after long-time season ticket holder Joel who was overwhelmed with joy when he found out his idea for a sandwich made the menu.

“It’s incredible to see that fans are just as passionate with the food as they are with the team,” suggested Choate, “Some of the great entrees we’ve brought on board were special requests from the fans.”

The Thumbs Up, Thumbs Down Report, which Legends Hospitality implements to evaluate consumers’ feedback been a great barometer for their success, according to the Prudential Center’s Sous Chef Phil Griffith.

However, that still doesn’t satisfy the appetite of the chefs from creating their next masterpiece.

“We’re always working on new menus,” explained Griffith. “I have never made so many new menus because we’re so event driven. It’s constantly changing and I like change – I like the curve balls. It keeps you going and keeps you passionate about what you do.”

One of those changes Griffith is looking forward to most this year is a new pub roll recipe at the carving stations that they have been working on. The dish is a roasted pork loin with a roasted lamb loin stuffed inside.

“I love what I do – it doesn’t feel like work sometimes,” said Griffith. “Coming here is my sanctuary. It’s like my home away from home.”

Executive Chef Choate was just as enthusiastic about those sentiments.

“I say all the time that this is my 16,000 seat restaurant with the best floor show in the city,” Choate suggested. “I’m trying to feed all these people in a four-hour period, and that’s the most exciting thing. It’s so much fun.”

In addition to the new food offerings is an expanded wine menu in all premium areas, and at the new Wine Bar location on the Main Concourse on Section 4. Brands included favorites such as Jordan, Oberon by Mondavi, Cakebread, Mer Soleil and Opus One.

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