Cubs fans will at least find something to cheer about with Wrigley Field’s menu additions
Ninety-eight-year-old Wrigley Field was not built with fine dining in mind. “Buy me some peanuts and Cracker Jack” wasn’t just a song lyric; it was practically the whole menu. (Heck, “Take Me Out to the Ball Game” is only six years older than the park.) Concession spaces are tiny, ill-suited to producing a wide range of food.
Food vendors at Wrigley, therefore, operate at an infrastructural disadvantage, but they try. Executive chef David Burns (who works for Levy Restaurants, which handles Wrigley’s concessions) always manages to come up with a few new tricks.