T-Mobile Park is proud to boast one of the best dining experiences in all of Major League Baseball. Drawing on a number of local favorites, whether that be individual dishes or whole restaurants, the ballpark serves up a true taste of the Pacific Northwest.

The Sultan of Sandwich - Main Level, Section 105

In addition to the delicious Prime Rib Sandwich we've added a local pork meatball sandwich with house made red sauce and garlic spread with grated parmesan cheese and topped with shredded mozzarella. As well as a taste of Cuba with a Cubano, filled with pulled pork, ham and swiss cheese accompanied with our signature mojo sauce. Next on deck is the pride of the east coast, The Reuben Sandwich, stacked with corn beef, Swiss cheese, Sauerkraut, Thousand Island dressing and finished with stones ground mustard. The Reuben with also be available at section 328 in "Big Cheese".

Holy Smoke BBQ - Section 119 & 313

This menu is brought back to life with the addition of a beef "long bone" rib that would make Fred Flintstone jealous on a bed of slaw accompanied with your choice of Jack's sweet or spicy BBQ sauce. We will also add a rack of St. Louis Pork ribs also on a bed of slaw and choice of Jack's sweet or spicy BBQ sauce. This menu will feature the comfort of Buttermilk Biscuits and gravy.

Sound Seafood - Club Level Section 249

Introducing a new Lobster Roll. Includes lobster claw meat, garlic celery aioli and celery seed resting in a top split Kings Hawaii bun.

On Deck Donuts - Section 136, Mariners Hall of Fame area

For the dessert lovers in your family we are proud to introduce On Deck Donuts. These little bites of heaven with have chef's choice of your favorite dipping sauces and toppings.

Bistro - Club Level, Section 216

The Club Bistro debuts three new sandwich options this year that you will have the option to heat up on our warm press. The Turkey Provolone with a Greenleaf lettuce, a garlic rosemary spread, and a hero mix on focaccia bread. The Mortadella Sandwich will include pistachio pesto, tomato, and the hero mix as well on focaccia bread. For the vegetarian lover we also have an option available with zucchini, yellow squash, red onions, red peppers and eggplant topenade on a dark fiber wheat bread.

Jack's BBQ - The 'Pen

Jack Timmons grew up in Texas and has lived in Seattle for the last two decades. In 2012, he attended BBQ Summer Camp at the Meat Sciences department of Texas A&M, then toured many historic barbecue temples of Central Texas. Returning to Seattle, he bought an offset smoker, imported some post oak, mesquite and hickory, and started the Seattle Brisket Experience.

After more than a year of practicing the art of barbecue, and serving old-school, succulent smoked meats to thousands of Northwest BBQ fans at BBQ raves, Jack opened a restaurant in the SoDo region of Seattle - Jack's BBQ.
 
Jack's brings items from his signature restaurant such as Beef Brisket and Pork Sandwich, Chili Sausage Dog, Beef Burnt Ends, Frito Pie, Smoked Corn Dogs and Hush Puppies. All accompanied with his signature Jack's sweet or spicy BBQ sauce.

Ding Tai Fung - Section 132

Din Tai Fung was founded in Taipei, Taiwan in 1958 as a cooking oil retail shop. In 1972, it transitioned into a full-fledged restaurant specializing in soup dumplings and noodles. The restaurant was soon winning rave reviews from all over the world.

Ding Tai Fung's menu includes Pork Buns, Veggie Buns, Garlic String Beans, Chicken Fried Rice, Wontons with Spicy Sauce, Wonton Soup, Hot and Sour Soup and Boba Milk Tea.