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Truist Park celebrates Atlanta Braves’ World Series games with special menu items

Foodservice partner Delaware North created themed sandwiches and more for hometown fans in the ballpark.

Patricia Cobe, Senior Editor

October 29, 2021

1 Min Read
Po Boy oyster sandwich
Photo courtesy of Delaware North

The Atlanta Braves are hosting the Houston Astros in the next round of the World Series, and the concessionaire at Truist Park, the team’s home stadium, has added some special menu items to celebrate the games.

Delaware North executive chef Rory Bancroft and his culinary team created four baseball-themed sandwiches exclusively for hometown fans in the ballpark. In keeping with the celebratory mood, the selection features ingredients a bit elevated from the usual hot dogs and burgers.

Leading off the lineup is the Gold Glove Chicken Sandwich, which combines a crispy fried pickle-brined chicken breast with truffle aioli and whole-grain mustard cheddar cheese. Next up is an Oysters and Pearls Po’Boy, a layering of Southern-fried oysters, remoulade and balsamic pearls on a crusty roll.

Chicken sandwich

Photo courtesy of Delaware North

Red meat lovers will appreciate the Full Count Pastrami Sandwich, which features smoked pastrami, Coca-Cola mustard glaze and house-fried kettle chips topped with whole-grain mustard cheddar cheese on an Italian baguette.

And closing out the four is a BB Chili Cheese Dog—a footlong hot dog wrapped in smoked bacon and topped with brisket chili and Southwestern queso Amarillo.

Pastrami sandwich

Photo courtesy of Delaware North

Delaware North, which has been the hospitality provider for the Braves since 2016, also operates several restaurants within The Battery Atlanta where fans can gather pre- and post-game. The company will be hosting watch parties at the Terrapin Tap Room and Good Game Restaurant & Bar during World Series away games. 

Related:Aramark, Levy aim for the fences with new menu items for baseball season

About the Author

Patricia Cobe

Senior Editor

Pat plans and executes the menu sections of Restaurant Business and FoodService Director, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She also contributes to the digital content of both RB and FSD and is editor of two weekly e-newsletters, Recipe Report and On the Menu. Pat’s weekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.

Pat came to Winsight from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.

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