Mets fans* no longer can poke fun at San Francisco for its sushi, Arizona for its crudite platter or Seattle for its grilled salmon (on an organic roll) now that Citi Field is serving pulled-pork sandwiches on brioche buns:

As 6,000 construction workers have been feverishly toiling in advance of the April 13 opening, the restaurateur Danny Meyer has been refining the batting order for the ballpark’s signature food offerings.

Mr. Meyer’s Union Square Hospitality Group runs six fine-dining restaurants, a jazz club and two hamburger stands, but has never gone outside Manhattan. Now, in Flushing, Queens, his nonunion company will partner with the corporate behemoth Aramark, whose concession workers are represented by Local 153 in Manhattan.

“I’ve been thinking about this my whole life, and I know what I want at a ballpark,” Mr. Meyer said.

Some of the things he wants are pulled-pork sandwiches on brioche buns ($9), steamed corn on the cob with mayonnaise, cotija and a dusting of cayenne ($3.50), “dog bites” (Kosher hot dogs coated in matzo meal with brown mustard for $11), spare ribs seasoned with Kansas City rub ($10) and shrimp rolls — using a Martin’s potato roll — with shoestring potatoes ($14).

. . .

And for the ticket holders with lower budgets, Mr. Meyer will operate a terrace-cum-food court in left-center field called Taste of the City. There will be menu items from his existing franchises like Shake Shack and Blue Smoke, in addition to offerings from two new concepts: El Verano Taqueria (fresh tacos) and Box Frites (fresh-cut Belgian fries with dipping sauces).

(And don’t forget “Asian noodles” at New Yankee Stadium.)

*Excepting Peter Meehan, who waxed rhapsodic about the Laurent-Perrier Champagne at AT&T Park last summer.

Location Scout: Citi Field.