Matt Capps is an excellent baseball analyst, the former All-Star closer regularly combining insight with his trademark sense of humor.
But as much as Capps might shine while discussing the game he loves, and still coaches, he’s equally as proficient around food, especially when it comes to consuming it.
Which is why I thought Capps would be the perfect person to break down the Pirates’ new food offerings at PNC Park in 2026, a panoply of flavors and styles that will take fans from Puerto Rico to southern fried chicken to even what someone might eat at a renaissance fair – which our bottomless pit of a color analyst most certainly did.
There are also offerings steeped in nostalgia and Pittsburgh charm. Because, well, of course there are.
What follows is a conversation I had with Capps, the two of us perusing the new offerings from LECOM Park.
JM: Alright, Matt. Let’s start this easy. What jumps out to you?
MC: Well, Jason. As you know, I’m a huge fan of food.
JM: You know we’re not on the radio, right?
MC (undeterred and in his best announcer’s voice): Any time you can add a new hot dog, especially a footlong, you got me excited. Between the Boricua Dog and Heavy Hitter Dog, I’m not sure I could be any more excited.
JM: Let’s explain what those are …
Boricua Dog: A hot dog featuring sofrito beef, Smallman Street Deli kraut, yellow mustard, American cheese, ketchup, braised onion and potato sticks. Served on a roll. (Section 135)
Heavy Hitter Dog: A footlong hot dog with cornbread coating, yellow mustard and pico de gallo. Served in a baseball bat boat. (Section 146)
JM: I like the sound of the cornbread coating. They both sound … let’s say filling.
MC: I travel with Metamucil, so that’s OK.
JM: Alright, moving on … where do you come down on the Cold Pierogi Salad? (Sour cream dressing, green onion, garlic powder ranch seasoning, onion powder, shredded cheddar and diced bacon. (HPC Market, Section 118)
MC: Never had it, but I have to try this. I like onions. Sometimes I go out in the yard and pick ‘em and eat ‘em. I like garlic. And I like ranch seasoning. Go ahead and put some cheddar cheese on there. I’m in.
JM: You know what else I appreciate about this menu? The amount of things served in batting helmets. We don’t do this enough as a society.
MC: Yeah, I agree. I remember doing that as a kid.
JM: It’s disappointing we won’t be able to enjoy the Miller Lite Beer Bat, though. You know, work and everything.
MC: The souvenir piece of it is still cool. You can hit ping-pong balls with it. You can hit tennis balls with it. You can fill it up with water or sodas of your choice at a later date.
JM: We could still grab some ice cream. (Fans this season can collect all three Pirates logo helmet cups.)
MC: I’d probably try to collect all three in one sitting.
JM: What do you mean try?
MC: As I’m aging, I’m developing a bit of a dairy intolerance. That can be risky while I’m not at home.
JM: Alright, moving on (again) … when’s the last time you had a turkey leg, Matt?
MC: Oh, at the Renaissance Fair.
JM: You still go every year, right?
MC: Yes.
JM: Well, how about the smoked turkey leg with smoked gouda mac and cheese, barbecue sauce and coleslaw? (Section 140)
MC: You’re marrying two wonderful things. I don’t think they had mac and cheese back in the renaissance days. They certainly didn’t have plastic forks. But I’m in. I’m trying that one. Section 140 here I come.
JM: The Nutella Beignets (Sections 144 & 146) look solid. Caramel and whipped cream on top. Tough to go wrong there.
MC: Don’t forget about Kettle Nachos (kettle chips topped with kielbasa, caramelized onions, pico de gallo and Sriracha ketchup (HPC Market, Section 118).
JM: Certainly won’t. Hey, what about the Coop Puppy? Sweet-tea brined chicken should work for an Atlanta boy, no?
MC: You know, we just got a new puppy. He eats chicken. … Seriously, who doesn’t like a chicken sandwich? I know I do. You have ranch on it. Can’t go wrong with that. Shredded lettuce, ketchup-braised onion … I don’t know if I’ve ever had a ketchup-braised onion. I like onions. I like ketchup. Feels like it would work.
JM: I’m fixated on the Chipped Ham Fries. How hasn't this been a bigger thing? (Chipped ham, sauce, cheddar sauce and garlic butter on French fries. HPC Market, Section 118). The only tough part is that we’ll be in Cincinnati for the tasting (March 31).
MC: Maybe we can arrange a special tasting. Or maybe they’ll bring it down.
Told you he was an excellent analyst. We didn’t get into every dish here. Just not possible. But if you want to see a complete list, go to Pirates.com/BurghBites.