Deciding to make a trip to Great American Ball Park to catch a Reds game is a no-brainer. Figuring out what to snack on while you’re there? Now that’s something to chew on.

The Reds’ annual media food preview brings an excitable buzz to GABP every March, serving as an unofficial kickoff to a new season. On March 21, local media visited the ballpark’s Handlebar to see, learn and, more importantly, taste, what Executive Chef Gary Davis and the Delaware North Companies staff have cooked up for fans in 2025.

Though the food staples of a ballgame remain essential to the ballpark experience, gone are the days of just hot dogs and peanuts. Here are the days of elaborate burgers, tasty tacos and a smorgasbord of all things Cincinnati.

“I'm really thankful for our local sponsors. A lot of the items and food that you see today are because of them,” said Davis, who is beginning his eighth season leading the ballpark’s DNC team. “It's really important that people see what Cincinnati flavors are. And those flavors are associated with memories. So people will come in and enjoy these items, and that’s what makes my day -- being able to make this food and create these memories.”

A self-proclaimed taco enthusiast, Davis’ personal new dish of choice is the Cincy Sizzle, a street taco which features brisket, pickled red onion, cilantro and salsa verde. Another one of this year’s items, which Davis knows will be a fan favorite, is the Redlegs BBQ Walking Taco. The collaboration between Grippo’s and Montgomery Inn combines Saratoga-style chips with pulled pork, barbecue sauce and coleslaw.

This new offering, or “Cincinnati in a bag” as one of the DNC staff members fittingly called it, received the stamp of approval from WLWT meteorologist Randi Rico. Rico has been attending the media previews since they began in 2012 and knows a thing or two when it comes to baseball and ballpark bites.

“Every year at this event, one thing stands out,” she said. “This year, it’s the walking taco. That’s the winner. And I can grab it at the Smokehouse, then grab my beer at the Bowtie Bar. That’s going to be my new gameday routine. I just love that we bring in the Cincinnati style; you can get your Montgomery Inn, your Skyline, your LaRosa’s, your Goetta, all of it right here at the ballpark.”

Just when you think they’ve done it all, Chef Davis and his team continue to push the envelope. (Or is burger sleeve more apropos?) But he doesn’t do it alone.

“It’s all about research and development. Find out what other stadiums are doing, try to be seasonal, look at different approaches, see what we can execute. It takes a lot,” he said. “But I can't take all the credit, I have a great team here as well. We have other chefs that pitch in come up with ideas, so it’s a very collaborative thing.”

If you ask Rico what she’d like to see next, it would be a mustache-shaped soft pretzel that she found at one of the ballparks at Spring Training. If you ask Chef Davis what he’s working on for the future, he’s not ready to spill the beans just yet. But best believe Reds Country will be ready to dig in.

Here are some of the featured items you can find at Great American Ball Park this season:

• Redlegs BBQ Walking Taco: A collaboration between Grippo’s and Montgomery Inn, combining Saratoga-style chips with pulled pork, BBQ sauce and coleslaw. (near sections 117, 133, 416 and 425)

• 50 West Soft Pretzel Double Cheeseburger: Double smash burger with American cheese, topped with Funacho cheese, house mustard on a pretzel bun with crinkle cut fries. Limited time offering until April 30th. (50 West Stand)

• Wings & Rings Traditional Chicken Wings: Traditional chicken wings with garlic medium or honey barbecue sauce. Ranch and blue cheese available upon request. (Food Hub near section 112)

• Big Mozz Chicken Parm Sandwich: Crispy chicken tenders, Big Mozz sticks, provolone cheese, marinara sauce and banana peppers on a hoagie roll, served with kettle chips. (Scouts Club)

• The Red’s Island Griller: Hempler’s sausage, pineapple salsa and Kogi sweet garlic BBQ sauce, served on a hoagie roll. (Food Bar near section 109)

• Glier’s Goetta Reuben Sliders: Glier’s Goetta patty, Swiss cheese, sauerkraut and Thousand Island dressing, served on slider buns. (Food Bar near sections 129 & 416)

• Reds Double Decker Glier’s Goetta Sluggers: Glier’s Goetta patty, a split Glier’s brat, Swiss cheese, sauerkraut and thousand island dressing, served on slider buns. (Food Bar near sections 129 & 416)

• Street Tacos (Section 128 & Scouts Club)

- The Cincy Sizzle: Brisket, pickled red onions, cilantro and salsa verde

- Carne Asada Street Tacos: Steak, salsa roja, pickled red onions, cotija cheese and cilantro

- Chicken Adobo Street Tacos: Chicken, chili verde, white onions and cilantro

- Street Nachos: Choice of chicken or steak with queso, pickled red onions, salsa verde, cotija cheese and cilantro

• Baby Ruth Ice Cream Toppings: Available at Scouts Club, Rosie’s Stands Section 115, 132 and 422

• Suite Bridge Ice Cream Stand & Suite Bridge Bar: Rosie’s Suite Bridge Ice Cream and Bar will be located in a restored Airstream trailer on the Suite Level, along the third base side. It will serve soft-serve ice cream with a variety of syrups and toppings, including Baby Ruth, as well as sweet treats, candies and root beer floats. In addition to the ice cream trailer, the full-service bar will offer classic and specialty cocktails, a premium selection of rotating bourbons and fine wines, along with domestic and craft beers, hard seltzers, and non-alcoholic beverages.

• Woeber’s Mustard: Woeber Mustard Company is excited to partner with the Reds for the 2025 season. Fans in the suites can enjoy Woeber’s Spicy Brown Mustard throughout the year.

Visit reds.com/food for all your food needs at Great American Ball Park!