Wrigley Field’s Best New Ballpark Food for the Chicago Cubs’ 2025 Season | Eater Chicago
"The ballpark is rolling out a highly curated, rotating food program built from a library of more than 50 dishes with four new items introduced every homestand and opponent-themed offerings (for example, lobster rolls for Red Sox series and a special burrito when the Marlins visit). Chefs emphasize civic inspiration—drawing from neighborhoods like Humboldt Park to serve a jibarito made with fried plantains instead of bread and stuffed with roast beef, garlic aioli, garlic butter, lettuce, and tomato—while navigating sponsorships (the stadium’s official pizza remains tied to an outside brand). Outdoor cooking constraints mean staff fry in smaller batches in cold months to keep items crispy, and the club will promote popular items to permanent status if fans respond. Overall the current menu leans toward novelty and nostalgia rather than heat (though a well-known Nashville hot chicken restaurant is slated to open nearby in 2026), and long-running vendors—including a bleachers favorite—remain fixtures as the program experiments with over-the-top and regionally inspired ballpark fare." - Ashok Selvam
