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Surf and Turf Nachos are new on the menu for the World Series. Levy via Eddie Sanchez For the second consecutive MLB postseason, the World Series is coming to the City of Angels and the Los Angeles Dodgers are bringing bold flavors with a menu that’s as impressive as their championship pedigree. Forget peanuts and Cracker Jacks. As crowds pack Dodger Stadium, the team’s culinary lineup is stepping up to the plate with new, limited-edition dishes designed to turn game day into a premium dining experience. From generously sized tomahawk steaks to churro-topped sundaes, the spread fuses indulgence with ballpark fare. It’s part of a growing trend across sports venues, where playoff menus have become both culinary statements and serious business. With World Series attendance expected to push stadium capacity to the limit—get-in price starts at over $600—concession sales are poised to soar, especially as fans look to commemorate the moment with delectable and photo-worthy bites. These new additions and old favorites capture the spirit, energy, and spectacle of October baseball in all its glory. New on the Menu The Cochinita Pibil Bone Marrow Taco. © 2025 Eddie Sanchez/Hungry in LA Head to Fan Fare at Field Level Section 10 for the Surf and Turf Nachos. Crispy wonton chips replace the traditional tortilla chips and are topped with fresh lobster, grilled steak, spicy ponzu sauce, scallions, cilantro, pico de gallo, and crema. Another highly anticipated highlight on the postseason menu is the Tomahawk platter, which features a juicy chargrilled steak accompanied by smashed peewee potatoes and classic chimichurri. MORE FOR YOU The Cochinita Pibil Bone Marrow Tacos are one of the more unique bites. The roasted bone marrow is smothered in braised pork, pickled red onions, and cilantro and served with blue corn tortillas. For dessert, stop by the appropriately named Sweet Spot for the Pistachio Cream Sundae: ice cream scoops with drizzles of chocolate sauce, pistachio cream, whipped cream, and house-made churros. Returning Fan Faves The Chicken Yakisoba Noodles. Levy via Eddie Sanchez If you missed out on any of the goodies from previous rounds or have been looking forward to tucking into some old favorites, you’re in luck. The Chicken Yakisoba Noodles bring a lighter option to the mix, with grilled chicken and stir-fried yakisoba noodles tossed in a savory sauce and finished with a sprinkle of scallions. At the Field Level concessions, the Torta Milanesa layers smashed black beans, a crisp breaded beef cutlet, lettuce, tomatoes, queso fresco, mayo, and avocado on soft Telera bread. For something crunchy and classic, the Big Crunch fills a 10-inch house-made taco shell with seasoned ground beef, shredded cheddar, lettuce, tomato, and sour cream. The Mega BBQ Platter delivers a generous portion of jalapeño cheddar sausage, smoked pork, al pastor–marinated spareribs, and crispy chicharron, paired with corn tortillas, cornbread, pickled red onions, guacamole, salsa roja, and habanero baked beans. The Chick-e-churri Sandwich balances heat and texture with cornflake-crusted fried chicken, chimichurri, Tajín aioli, smashed avocado, cucumber salad, and arugula on a toasted bun. The BBQ Beef Sandwich. Levy via Eddie Sanchez The BBQ Beef Sandwich goes big with layers of thinly shaved roast beef, caramelized onions, and hot honey BBQ sauce on a super-sized 16-inch roll. The Pork Belly Banh Mi blends crispy pork belly with gochujang sauce, pickled daikon and carrots, Fresno peppers, cilantro, and Thai basil on a crusty French roll. The Spicy Rice Cakes offer a chewy, heat-packed bite, tossed in a spicy, slightly sweet sauce with scallions and sesame seeds. For dessert, the Pistachio Cream Funnel Cake adds a sweet finish: crispy fried dough topped with pistachio cream, chocolate sauce, crushed pistachios, toasted kataifi, whipped cream, and fresh berries. Editorial StandardsReprints & Permissions
