When the US Open returned to Oakmont in 2025, I expected the golf to dominate the conversation. Instead, I found myself staring at a concessions menu that felt less like tournament food and more like a stress test for my wallet. A year later, as the 2026 major season builds, I still cannot get those prices out of my head. How can a single banana cost nearly $2 and a bottle of water cost $4.95 at an outdoor summer event? Is that hospitality, or is it a warning label?

I watched the menu images circulate on social media, and I understood the outrage immediately. Oakmont is a historic venue. It hosted its first US Open in 1927, when Tommy Armour won, and the 2025 championship marked a record 10th time the club had staged the event. That should have been the story. Instead, fans were talking about beer, water and bananas. I was, too. When I cover a major, I expect to write about firm greens, deep rough and bold tee shots. I do not expect to write about a fruit priced like a collectible.

Here is what I saw on the menu, and why it felt so jarring:

The beer was always going to draw attention. At $11.95, a Corona at Oakmont cost more than many fans would pay for a full meal away from the course. The canned lemon wedge cocktail by Dewar's was $13.95, and the famous Philly Cheesesteak was also $13.95. I kept coming back to the banana. One banana. Just under $2. I have bought whole bunches for less. I am not exaggerating when I say that price felt like a small insult wrapped in yellow peel. 🍌

Fans were not shy about saying so. One posted: '$2 for a banana is crazy. You can get a bundle at the store for under $2. I am irate.' Another focused on the same item: '$1.95 for a single banana is wild.' A third aimed at the water: 'The price for water is ridiculous, no outdoor summer event should have water for more than $1.50.' I read those comments and nodded. At a summer major, water is not a luxury add-on. It is basic safety. Charging $4.95 for a bottle feels less like premium service and more like a test of how much fans will tolerate.

I am not against paying for convenience at a major championship. I know concessions help fund operations, and I know Oakmont is a premium venue with a long history. But there is a difference between premium and punitive. When I pay $11.95 for a beer, I want to taste the beer, not the business model. When I pay $4.95 for water, I want hydration, not a hostage negotiation. What message does it send when a family has to budget like they are buying a used car just to stay fed and hydrated for a day at the golf?

And here is the frustrating part: the golf itself deserved the spotlight. Oakmont is generally regarded as one of the toughest courses in the United States. In 2025, Bryson DeChambeau was looking to defend his crown. Rory McIlroy arrived fresh off his Masters victory in April, and Scottie Scheffler, the bookmakers' favorite, had won the PGA Championship in May. I was also watching amateur Matt Vogt, a full-time dentist ranked 1,173rd in the World Amateur Rankings, who was making his Major debut. That is the kind of story I wanted to write about. A dentist teeing it up at Oakmont? That is charming. A banana priced at $1.95? That is not.

As I look ahead to the 2026 major season, I hope other venues take note. Fans are already paying for travel, tickets, lodging and merchandise. If a simple snack and a bottle of water become a financial decision, the sport risks pricing out the very people who make the atmosphere. I will be watching the golf this year, but I will also be watching the menus. Will tournament organizers learn from the backlash? I hope so. Because I can forgive a three-putt. I can even forgive a missed cut. I cannot forgive a $2 banana. 🏌️‍♂️