In the visiting clubhouse at Yankee Stadium, Lou Cucuzza stocks a full deli with hot dogs and hamburgers, grilled chicken, fruit-and-veggie trays and pizza.

When the Yankees were in St. Louis in mid-June, there was an omelettes station for the Sunday game. But the pantry is always stocked with 10 varieties of cold cereal and Krispy Kreme doughnuts. ...

Hideki Matsui was thrilled that Genzale and Thalblum had sushi for him on the West Coast.

But most places serve food indigenous to that city: barbecue in Kansas City and Texas; salmon in Seattle; clam chowder and lobster in Boston; deep dish pizza in Chicago; Asian food on the West Coast; bratwurst in Milwaukee.

"Philadelphia is probably the best one," Mets third baseman David Wright said. "They have cheese steaks or they'll make whatever you want. They have good ice cream, too."

The postgame spread is usually two or three entrees, with vegetables, salad and a starch such as potatoes or rice.

"We cater Mexican from a local restaurant," Thalblum said. "The biggest thing going to Oakland is the Mexican."

Genzale will always serve fish. "When you come to Seattle, you're going to get salmon," he said.

At Fenway, half the clubhouse seems to be taken up by Tom McLaughlin's spread, beginning with pizza and submarine sandwiches pregame and steak, pasta, lobster and shrimp postgame.