Like buffalo wings during the Super Bowl or pumpkin pie on Thanksgiving, it’s impossible not to expect traditional foods, like hot dogs and pretzels, from the eateries of any baseball stadium in the country. But if you were one of the lucky fans that attended an Opening Day game this week, you may have noticed some new eats at your favorite ballpark. As a day at the park becomes more about the overall entertainment, teams are expanding their menus, and not just for those in the luxury seats. More and more clubs are introducing new, lavish foods that challenge the adage of peanuts and Cracker Jacks.

The two New York clubs, who will debut their new stadiums next week, are no exception. Besides all the stadium classics, fans will able to choose from pulled pork sandwiches, fried local flounder sandwiches, freshly cut steak sandwiches, and even lobster rolls. While Citi Field and Yankee Stadium are the newest, they are hardly the first parks to feature foods outside of the traditional backyard-bbq ballpark canon.

The Cleveland Indians have Strickland’s Frozen Custard, a treat that has been around for 70 years. The Kansas City Royals feature Gates BBQ at Kauffman Stadium, supplying their fans with some of their hometown’s best. In Cincinnati, where chili is king, Reds fans can enjoy the Cheese Coney, a hot dog with chili and cheese, from Skyline (while Dusty Baker runs their team into the ground). And then there are all the hot dog specialties that put a spin on the old favorite: Fenway Franks; Dodger Dogs; and of course, bratwursts in Milwaukee, complete with the Stadium Secret Sauce.

While these are indeed tasty treats, they don’t quite measure up to baseball’s fanciest foods. From the Ybor City Cuban in Tampa to Gordon Biersch’s garlic french fries in San Francisco to Ivar's salmon sandwich in Seattle, the newest menus are more four-star restaurant than they are ballpark concession.

Just northeast of downtown Tampa is Ybor City, a National Historic Landmark District that was originally founded by cigar manufacturers, and from there comes the Cuban sandwich: smoked ham, pork, salami, Swiss cheese, dill pickle and mustard, all on warm Cuban bread. That local flavor is feature in Tropicana Field, allowing Rays fans to enjoy a good eat to go along with their suddenly good baseball.

On the other side of the country is AT&T Park, home to the San Francisco Giants, and Gordon Biersch’s Gilroy garlic fries. These crispy fries, paired with a heavy dose of fresh minced garlic and parsley, are a real upgrade over the anemic waffle fries of past park menus. Just don't forget your breath mints.

For those who prefer a lighter fare, Seattle’s Safeco Field has that proverbial base covered with their salmon sandwich. Even in the Pacific Northwest, where fish is a staple of most every menu, a fresh catch for a ballpark snack might seem surprising. But take one bite into a ½-pound piece of pink salmon on a baked organic roll from Ivar’s, and you’ll completely reevaluate the typical ballpark snack.

The hot dog and pretzel will forever be staples at ball games, but foods like these are sure to please even fans with more refined palettes. Dig in.