In addition to these activations, the Red Wings will host three Kids Days this season, offering special gameday experiences for young fans. The Wings will also host seven "We Are Hockeytown" theme nights, celebrating the diverse communities that make Hockeytown unique:
- Oct. 6 | Hispanic Heritage Celebration
- Oct. 9 | Pride Night
- Oct. 15 | Hockey Fights Cancer
- Nov. 5 | Military Appreciation
- Feb. 18 | Black History Celebration
- March 18 | Girls & Women in Sports
- March 24 | Hockey Without Limits
View additional game theme details here, including Hockeytown Halloween, Hockeytown Holiday Game and Fan Appreciation.
New Concessions Items at Little Caesars Arena
For the 2026-27 season, Red Wings fans will enjoy a new lineup of food and beverage experiences throughout Little Caesars Arena, including Detroit-inspired concessions, interactive suite offerings, premium cocktails and rotating menu options.
- Arena Cantina Pizza Box Nachos: Designed as a shareable and photo-friendly gameday experience, the Arena Cantina Pizza Box Nachos feature house-fried cantina-style tortilla chips and a choice of smoked pulled chicken or barbacoa. Fans can select Hatch chile queso or white queso and add pico de gallo, salsa verde, corn salsa, diced jalapeños, lettuce, pickled onions, cotija cheese, cilantro and lime cream (available at PORTAL 46).
- Meat Lovers Hot Dog: Cheddar brat wrapped in beef bacon, topped with pulled pork and crispy onions, finished with hot honey (available at PORTAL 42).
- Detroit Street Lab: The new Detroit Street Lab concession concept (Available at PORTAL 28) brings together globally influenced street food and Detroit-inspired flavors, including:
- Street Lab Coney: All-beef hot dog topped with chili cheese Fritos, onions and mustard.
- Light the Lamp: Available exclusively during Red Wings games, this Korean corn dog features brick cheese, Red Takis, a crispy potato crust and Kewpie mayonnaise.
- Hamtramck Salchipapa: Crispy smoked kielbasa served over fries, topped with charred Jimmy Nardello peppers, cucumber mizeria slaw and horseradish honey mustard.
- Foundry Fried Rice: Fried rice prepared with bacon lardons and kimchi, finished with yum yum sauce and a takoyaki drizzle.
1701 Deli
- Filet Mignon Sandwich: Seared Fairway tenderloin topped with balsamic-caramelized onions, creamy Boursin cheese, peppery arugula and garlic butter zip sauce on a sesame seed roll.
- Corned Beef Stack: Warm, piled-high corned beef layered with melted cheese and spicy mustard on fresh-baked rye bread.
Eric Loves Cooking (PORTALS 13 and 28)
- Detroit Steakhouse Burger: Fairway burger patty topped with white cheddar cheese, shredded lettuce, crispy onion straws, dill pickle chips and steakhouse burger sauce, served with fries.
- The Woodward Wrap: Flour tortilla filled with Coop chicken tenders tossed in ranch seasoning, sliced ham, Swiss cheese, shredded lettuce, shaved red onions and peppercorn mayonnaise, served with fries.
New Hockeytown Blonde Beer and Red Wings Cocktails
In partnership with Labatt, the Red Wings are launching an arena-exclusive White label beer brand for the 2026-27 season available in the Labatt Blue Zone and the Labatt Blue Club. Hockeytown Blonde will be available on draft, and is a crisp, citrusy Blonde Ale brewed with New Zealand artisan hops.
Visually Distinctive Cocktails During Select Games
- Duck Duck Goal: Bacardi, Malibu, pineapple juice, blue curaçao and cold foam, served in a fishbowl with a blue light-up ice cube and hockey rubber duck.
- The Bling Wing: Clear margarita featuring Patrón Tequila, triple sec and lime juice, finished with a red sugar rim, red ice cube and cotton candy secured with a glittery red clothespin.
- Original Six Shooter: Tito’s Vodka, agave, dragon fruit syrup and fresh lemonade, garnished with dehydrated dragon fruit and presented with a shooter, blinking ice cube and Original Six sticker.
New Club-Level Beverages
Fans in the Fifth Third Players Club, Michigan First Credit Union Club and Rehmann Club will have access to several new specialty cocktails:
- Rock & Rye Old Fashion: Whiskey, vanilla, cherry and Rock & Rye syrup, garnished with a brûléed orange. Available in the Fifth Third Players Club.
- Midtown Melon Margarita: Patrón Tequila, watermelon purée, agave, fresh lime, triple sec and chile hot honey, finished with a Tajín rim and chamoy stick. Available in the Michigan First Credit Union Club and Rehmann Club.
- The Woodward Waffle Old Fashioned: Whiskey, brown butter syrup and bitters, finished with a Liège waffle garnish. Available in the Michigan First Credit Union Club and Rehmann Club.
- Corktown Spritz: Tito’s Vodka, triple berry syrup, fresh lemon juice, simple syrup and soda water, garnished with a La Marca Prosecco split. Available in Michigan First Credit Union Club and Rehmann Club.
New Suite Culinary Experiences
Suite guests can enjoy a new build-your-own ramen action cart and a Mexicantown Food Package featuring chicken and beef street tacos, charro beans, fire-roasted elote, citrus-marinated shrimp, Yucatan salad and fried churros. The package includes a bottle of Patrón, margarita mix, lemons and limes. The culinary team will also develop seasonal and monthly suite specials.
New Restaurant Offerings
Bell’s
- Pastrami Panini: Peppery pastrami, melted Swiss cheese, sauerkraut, spicy mustard and Russian dressing, pressed between rye bread.
- Loaded Halloumi Hash Stack: Halloumi cheese-stuffed tater tots topped with sliced cremini mushrooms, peppers and onions, a poached egg and garlic aioli.
- Western Fried Chicken Sandwich: Hand-battered chicken breast seasoned with Bell’s spice blend and tossed in sweet, smoky barbecue sauce, then topped with bacon, cheddar cheese, dill pickle chips and romaine lettuce on a brioche bun.
- Bell’s Arnold Palmer: Earl Grey-infused vodka, lemon, honey and iced tea.
- Tequila Eastsider: Blanco tequila, lime, cucumber syrup and mint, garnished with cucumber.
The Mixing Board
- Bread and Butter Board: Artisan cultured butter with roasted garlic, shaved radish, artisan sea salts and grilled sourdough.
- Artisan Meats and Cheese Board: House-made cheese, shaved artisanal meats, sweet chutney, Marcona almond brittle, brown sugar fudge and house pickles.
- The Fondue Burger: Fairway ground chuck blend topped with caramelized onions, hardwood-smoked bacon and fondue, served on a square croissant.
- Crispy Glazed Brussels: Crispy Brussels sprouts with Carolina barbecue sauce, plumped cranberries and goat cheese.
- Stewed Bean Hotpot: Bean pot cassoulet with chicken confit, chicken apple and fennel sausage and toasted cornbread.
- Season-Inspired Salmon: Roasted salmon with parsnip-vanilla purée, pumpkin cider glaze, raisins, walnuts and winter vegetables.
- Blackberry & Thyme Sour: Gin, lemon, blackberries and thyme syrup.
- Pineapple Trainwreck: Light rum, dark rum, pineapple, lemon, ginger and bitters.
Mike’s Pizza Bar
- Carbonara: Square spaghetti with egg, Pecorino Romano, guanciale and black pepper.
- New York-Style Sausage Pizza: Sausage prepared two ways with roasted garlic and caramelized onions.
- New York-Style Mushroom and Goat Cheese Pizza: A sautéed mushroom blend, creamy goat cheese and basil finished with a white truffle drizzle.
UWM District Market
- Mediterranean Melt: Halloumi cheese, romesco and arugula, available with Jambon de Paris.
- Curried Chicken Salad: Lightly spiced chicken salad with crisp apples and currants.
- PB&J Parfait: House-made jam, smooth peanut yogurt and trail mix.
- Grab-and-Go Selections: Pimento cheese, soybean hummus and house-made desserts, including lemon pudding and apple cider cake.
