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Coney-inspired pierogi. Cider and donuts. Al Pastor Tacos from a local favorite in southwest Detroit.

Head to the ballgame with us and pick up some Tigers Red Hots with Flamin' Hot Cheetos and a cocktail served in a Tigers pumpkin to wash it all down.

When the Detroit Tigers take on the Cleveland Guardians, baseball fans traveling to Comerica Park on Wednesday will be treated to a number of new fall-inspired food and drink options.

Ahead of Game 3 on Wednesday, after the Tigers won on Monday to even the series at one game apiece, Delaware North announced a new food lineup for the 2024 American League Division Series (ALDS) at Comerica Park.

“We are excited to bring these locally inspired dishes and drinks to Comerica Park for the ALDS,” said Joe Slomski, general manager of Comerica Park at Delaware North, in a press release. “Our goal is to enhance the fan experience by offering flavors that reflect the city of Detroit and the excitement of postseason baseball.”

A variety of dining options are available to fans in several sections of Comerica Park, including a buffet at the Tiger Club overlooking the field.

These are the new menu items for the playoffs at Comerica Park:

Al Pastor Tacos: Section 149

Taqueria El Rey serves hand-carved, marinated pork on a corn tortilla with fresh cilantro and onions.

Loaded Coney Pierogi: Section 122

Srodek's Campau Quality Sausage Co. has a twist on classic pierogi. The Coney Pierogi consist of a savory filling of Coney sauce, hot dog and onions, as well as a selection of toppings.

Cider and Donuts: Section 138

Armada-based Blake's Farms offers cinnamon sugar apple cider donuts and apple cider, as well as a donut sundae. Blake's Donut Sundae consists of three apple cider donuts with creamy soft serve ice cream.

The Playoff Prime: Section 116

A Premium Offering: This is a USDA prime filet served with arugula, garlic butter, balsamic onions and smoked Gouda on a sesame seed bun. The sandwich is served with kettle chips.

Tigers Red Hot: Section 217

From a hot dog cart, this is a classic hot dog with a spicy twist. The hot dog is topped with coleslaw, Flaming Hot Cheetos and homemade smoked meat.

Sheila's Bakery: Section 149

Horchata and tres leches cakes at Miller Lite Market.

Tiger Club

Fans visiting the Motor City Casino Tiger Club can opt for the buffet. To enter the club you will need a match ticket. The buffet costs $47 per person plus drinks and requires reservations. Call 313-471-2582 or reserve online.

Buffett seating according to mlb.com:

  • First seating is two hours before first pitch.
  • Second seating is 10 minutes before first pitch.

The buffet offers a selection of tapas, shrimp cocktails with “comeback sauce” or cocktail sauce, salads, pasta dishes and a ballpark favorite Detroit coney. Chef's specialties include prime lavender-crusted New York strip steak, homemade cider-glazed porchetta with apple butter, chicken with wild mushrooms and a Greektown corn dog lamb rilette. Desserts include a sundae bar with ice cream, a selection of toppings and a cream puff.

Here are a few new drinks created for the ALDS playoffs:

Autumn Smash: Sections 117 and 212

Choose between bourbon or spiced rum blended with apple cider, honey and lemon juice, garnished with ginger candy and fruit skewers in a commemorative ALDS mug.

Playoff Spritz at Comerica Landing

Aperol, cranberry juice and fresh cranberries garnished with an orange slice in a souvenir ALDS cup.

October ready mule

Tiger Club offers this fall-inspired drink with bourbon, lemon juice, barrel-aged maple syrup and ginger beer.

The Tipsy Pumpkin: Section 140

This fall-inspired cocktail is a flavorful blend of bourbon, spiced pumpkin syrup, freshly squeezed clementine, Sriracha and bitters, topped with ginger beer and garnished with dried pumpkin pieces. The drink is served in a festive Tigers logo pumpkin while supplies last.

Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: [email protected]. Follow @SusanMariecooks on Twitter. Subscribe to the Free Press.

On By John Fenwick

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