The Mubadala DC Open returns to the William HG FitzGerald Tennis Center in Rock Creek Park from July 25 to August 2 with a stacked lineup of athletes. In addition to the gameplay, this year’s tournament features a new outdoor fan zone, Michelin-starred chefs, and single-day VIP passes.
Here’s what to know about the 2026 DC Open:
The Players
The tournament brings together some of the world’s top players and multiple Grand Slam winners. Men’s players to watch include Maryland native Frances Tiafoe, No. 5 ranked Alex de Minaur (the winner of last year’s tournament), No. 10 ranked Taylor Fritz, and No. 6 ranked Ben Shelton. On the women’s side, 2025 champion Leylah Fernandez returns along with Naomi Osaka, Venus Williams, No. 3 ranked Jessica Pegula, and No. 10 ranked Elina Svitolina.
“Any day you’re there, any time you’re there, you’re going to watch some really famous, extraordinary tennis players,” says DC Open chairman Mark Ein.
The Fan Zone
A new addition this year is a fan zone dubbed the Front Porch, accessible to all ticket holders. Building off the “market square” area at past DC Opens, the Front Porch is located in an unused tennis court by the entrance with picnic tables, a bar, and a jumbotron showing live matches. Ein says the experience is partly inspired by Wimbledon’s “Henman Hill,” a grassy amphitheater where fans can watch matches on a screen. Food vendors include Greek spot Balos, Ice Cream Jubilee, and Silver and Sons BBQ.
The Food and Drink
Step aside, Honey Deuce. The DC Open has a culinary roster of local restaurants and Michelin-starred chefs. Food vendors include Duke’s Grocery, King Street Oyster Bar, Roaming Rooster, Taco Bamba, and Dolcezza.
“This is a tournament where you’re going to not just see amazing, high-level tennis in a fantastic facility, but you’re going to be able to eat really well,” says Taco Bamba chef Victor Albisu. He’ll be offering a selection of traditional tacos as well as nachos, churros, and tequila.
In the VIP area, a slate of top chefs are preparing menus: José Andrés, Miguel Guerra and Tatiana Mora of Mita, Jeremiah Langhorne of the Dabney, Patrick O’Connell of the Inn at Little Washington, Ryan Ratino of Bresca, Jônt, Ox and Olive, and Nicholas Stefanelli of Masseria. For Guerra, bringing his vegetable-centric Latin American cooking to the tournament is an opportunity to combine two passions.
“I love tennis, personally. I gave it a try when I was a kid,” he says. “When they reached out last year, I said we have to do it.”
The Luxury Options
For the first time, people can purchase single-day passes for the VIP lounge, which includes access to the cheffy menus and seats with air conditioning. According to Ein, there’s been a growing demand for private suites, so the tournament has added more exclusive experiences, including a new package with private space for gatherings plus courtside box seats and a tour of the tournament grounds. Attendees can also purchase a private dining experience with a four-course dinner made by Stefanelli, which includes wine pairings and front row seats.
