Food at the Sox game

Times staffers Kale Wilk and Joseph S. Pete sample food offerings at Guaranteed Rate Field, home of the Chicago White Sox.

The White Sox are rebuilding after trading off some off their top talent for a haul of prospects, but that doesn’t mean you can’t enjoy yourself at a game this summer.

Sox Park, the Cell, Guaranteed Rate Field, whatever they’re calling it these days, long has been known for great tailgating, and even better food and beer offerings in the park.

The South Side ballpark constantly updates to keep up with changing tastes, and it has an array of vegetarian options as well as gluten-free sandwiches, hamburgers, hot dogs, pizza and beer. You can even find something if you’re a vegan.

In recent years, Guaranteed Rate Field pioneered buzzed-about items like an ice cream sundae in a baseball helmet. The menu is diverse, like Sox fans: There’s elote, pierogi, Cuban sandwiches, Andouille sausage, Oreo churros, tamales, Polish sausage, Italian beef, Irish Nacho Helmets, bacon on a stick and more.

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Last season, the White Sox leveled up their already strong craft beer game, inking deals with Goose Island, Bell’s, Founder’s, Modelo and Pabst Blue Ribbon. You can find a number of beers from Chicago-area craft breweries such as Revolution, Metropolitan, Off Color, Solemn Oath and Two Brothers. The new Craft Kave at Guaranteed Rate Field has got Yum Yum from Northwest Indiana’s own Three Floyds, Rick Bayless’ Tocayo and Hop Butchers’ Good Ryes Wear Black.

It also rolled out a host of new menu items, including Beggar’s Deep-Dish Pizza, Essenti Caramel Praline Ice Cream Bars and a Triple Play BBQ Sandwich that piles high jalapeno cheddar sausage, barbecue pulled pork and Vienna Beef smoked brisket on a Kaiser roll.

The club level has some truly impressive new dishes, like a Choco Kebab, a Latin vegetable salad with cilantro lime dressing, and a 16-inch Mac & Cheese Grilled Cheese that can come with or without brisket.

The Times headed to Guaranteed Rate Field to sample some of the new concessions last year. Here’s what we found out:


Business Reporter

Joseph S. Pete is a Lisagor Award-winning business reporter who covers steel, industry, unions, the ports, retail, banking and more. The Indiana University grad has been with The Times since 2013 and blogs about craft beer, culture and the military.