Citi Field food: Wowfulls, Lil’ Sweet Chick and more

• Grab a Bash Burger, complete with a Pat LaFrieda patty and onion and bacon jam, from Josh Capon’s ballpark branch. Feeling ambitious? Make it a Double Barrel burger with two patties, American cheese, fried onions, pickles and secret sauce. Capon is the chef behind city restaurants Lure Fishbar, B&B Winepub and El Toro Blanco.

  Where: Field Level concourse behind Section 135

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• Edible raw cookie dough cafe Dō, which opened to huge lines in Greenwich Village in January 2017, brings its safe-to-eat treats to sports fans for a second year. Three new flavors making a 2018 debut are: cookies and cream, with Oreos and white chocolate; the self-explanatory peanut butter S’mores; and our personal favorite, 7th-Inning Stretch, with a sugar cookie base, Cracker Jacks and peanuts.

  Where: Jim Bean Highball Club

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  Where: Left field corner of the Excelsior Level

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• Also from Nieporent and MRG, Tribeca Grill serves up bites including a red wine braised short rib sandwich, above. Caraway potato roll? Check. Horseradish sauce? Oh yeah.

  Where: DeltaSky360 Club Market

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• Head to Mama’s of Corona — yep, as in Queens — for Italian sub sandwiches like the house-made mozzarella hero sandwich with salami and peppered ham. And when have you gone wrong with cannoli, as seen above?

  Where: Section 105, Field Level Concourse

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• A dominant force behind the NYC dining scene and Citi Field is Union Square Hospitality Group, perhaps better known by its James Beard winner and CEO Danny Meyer. And if you remember the excitement when Shake Shack first hit Citi Field in 2009, you can feel the fever during baseball season too. Grab a classic ShackBurger (cheese, beef and ShackSauce) or, for the veggie-minded, the ‘Shroom Burger, a fried portobello mushroom stuffed with Muenster and Cheddar cheeses. Wash it all down with the Shack’s frozen custard concrete.

  Where: Section 140, Field Level Concourse

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• This pizza counter from Union Square Hospitality Group, which made its Citi Field debut in 2016, serves freshly-made pies like the margherita, made with tomatoes, mozzarella, local Gotham Greens basil and olive oil (pictured). Other pies include pepperoni and mushroom with cheese, and a new pancetta and mushroom addition.

  Where: Section 141, Field Level Concourse

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You gotta believe the food at this place is amazin’.

The Mets unveiled the latest culinary offerings for the 2018 season at Citi Field on Thursday, featuring some of the hottest new prospects in the city and a lot more than peanuts and Cracker Jacks. Newbies include a specialist in sweet, Hong Kong-style waffles topped with ice cream, a holiday market hawker of baked Wisconsin cheese and a spinoff of a trendy fried chicken and waffles chain.

Celebrity chef Michael White’s Nicoletta pizzeria and edible, raw cookie dough pioneer DŌ return for a second year with new pies and flavors.

Of course, stalwarts such as Danny Meyer and his Union Square Hospitality Group’s Shake Shack and El Verano Taqueria remain alongside Fuku, David Chang’s fried chicken sandwich shop, Christina Tosi’s Milk Bar, and a contingent from the Queens deli Leo’s Latticini, Mama’s of Corona. Many of the old standbys, not to be outdone by newcomers, are trotting out some fresh menu items themselves.

Here are the stadium’s edible highlights, starting off with the new options for the 2018 season.