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Smorgasburg Returns to Brooklyn

Smorgasburg Returns to Brooklyn

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New York City restaurants offer their best on Brooklyn's waterfront

Jane Bruce

Dough donuts are one of the many delicious offerings at Smorgasburg.

This weekend marked the return of Smorgasburg, the outdoor food flea market in Brooklyn, N.Y. For some Brooklynites, summertime begins when Smorgasburg starts up again on Saturdays in Williamsburg and on Sundays in DUMBO — it’s when we all come out of hibernation to soak up the sun and stuff our faces.

Of course, the classic Smorgasburg staples have returned for another year; PizzaMoto, Red Hook Lobster Pound, Dough, Blue Bottle Coffee Company, People’s Pops, and Mighty Quinn’s were all on hand for opening weekend. Some new stands for 2013 include Brooklyn Soda Works, La Esquina (Williamsburg only), Daal House, and Beehive Oven.

Some tips for attending Smorgasburg: Come early and be ready to wait. It’s safe to assume the longest lines are for the best things (for example, Dough), so get something to snack on while you wait for something bigger. And if you're looking to sample a lobster roll, get one early or they may sell out.

Of course, there are still plenty of delicious eats that don’t require waiting more than a few minutes. My recommendations: Mimi and Coco’s teriyaki balls or Handsome Hank’s soft-shell crab sandwich.

Click through the slideshow to see the delicious Smorgasburg fare.

10 Delicious Things to Eat at Smorgasburg

Welcome to a newish series about the best dishes to eat in various neighborhoods across Los Angeles. Today we’re switching it up and heading to Smorgasburg, a food bonanza held every Sunday at the ROW that attracts up-and-coming artisans, established purveyors, and tens of thousands of hungry eaters each week. LA’s temperate fall weather means it’s the perfect time to check out this gastronomical gathering to find everything from Hong Kong-style fried chicken sandwiches to the city’s finest Texas barbecue. Here now are Eater editors’ favorites at Smorgasburg.

Smoked meats at Moo’s Craft Barbecue

Moo’s Craft Barbecue Moo’s Craft Barbecue

The brisket, ribs, and sausages at Moo’s Craft Barbecue are among the most impressive smoked meats I’ve had in Los Angeles. Thanks to its offset smoker and high-quality beef and pork, Moo’s product stands up to some of the best one can find in Texas. The secret, I think, is that Moo’s only makes barbecue once a week at Smorgasburg and often sells out instead of having to accommodate a full lunch and dinner service. Andrew and Michelle Muñoz are making the most impressive Texas-style barbecue in LA, and it’s not even close. —Matthew Kang

Soup dumplings at Brothecary

Soup dumplings at Brothecary Mona Holmes

Consuming and cooking bone broth is far more than a trend — it’s a family tradition for Allison and Janice So. The sisters produce a bone broth based on their mother’s recipes and traditional Cantonese techniques. The result is Brothecary, a bright dumpling stand in the middle of Smorgasburg. Since 2016, the sisters spend every Sunday serving their massive soup dumplings, pan-fried dumplings, and steamed dumplings to Smorgasburg crowds. If you’re the type to spy on other Smorgasburgers before selecting what to eat, it’s impossible to miss the giant soup dumplings cradled in individual bamboo steamers with a bright red straw protruding from the side. Once finished capturing the dumpling’s golden chicken bone liquid, pull apart the skin to find glistening, flavorful pork throughout, and a delightful dumpling dough texture. The Sos also sell rich, gelatinous packets of chicken and beef bone broth at their stand and online shop. —Mona Holmes

Mozzarella sticks at Big Mozz

Mozzarella sticks at Big Mozz [Official Photo]

Brooklyn-based Big Mozz is an original Smorgasburg vendor, having seamlessly made the transition from the original event in Brooklyn to become legitimately bi-coastal. As the name implies, the stand focuses almost exclusively on oversized mozzarella sticks, served hot and crispy with dipping sauce for maximum smiles. The cheese pulls are perfect for Smorgasburg’s Instagram crowds, but most importantly, Big Mozz is absolutely delicious. —Farley Elliott

Cantonese fried chicken sandwich at Bolo

Cantonese fried chicken sandwich at BOLO Jakob Layman

Consider Bolo’s fried chicken sandwich a love letter to Hong Kong. A collaboration between Tsz Chan and Joey Ngoy, the jaw-dropping creation attracts a fiercely loyal crowd each week. The heart of the sandwich is a well-spiced and expertly fried cutlet of Jidori chicken, then comes a chili-garlic aioli that packs some balanced heat, along with a heap of cooling Cantonese slaw. Finally, the whole thing is sandwiched between a hot, butter-toasted pineapple bun, also known as a bolo. The sandwich is seriously savory, a touch spicy, and just sweet enough to keep things interesting. —Cathy Chaplin

Tlayuda at Poncho’s Tlayudas

Tlayuda at Poncho’s Tlayudas Bill Esparza

If there’s a single food thing I recommend to first time visitors of Smorgasburg, it’s Poncho’s Tlayudas. There are delicious tlayudas everywhere in Oaxacalifornia (the Oaxacan community in Southern California), and they are easy to find. What’s not easy to find is Ponchos’s unique charcoal-grilled, folded tlayudas served with housemade morcilla, or blood sausage, and tasajo (beef jerky). Smeared inside with rich beans and stuffed to the max with stringy Oaxacan cheese, it’s truly a marvel. Crunchy shredded cabbage does a nice job of balancing out each bite, while an intense sauce provides both heat and depth. Bite into the snappy grilled blood sausage for a smoky finish. —Matthew Kang

Smoked pork ribs at Black Sugar Rib Company

Smoked pork ribs at Black Sugar Rib Company Mona Holmes

LA native and Black Sugar Rib Company owner Nolo Rodriguez knows where he’s from. His style of barbecue isn’t Texas- or North Carolina-style. His father Indolfo Rodriguez spent the last 35 years as Musso & Frank’s master griller and taught him everything he knows. The younger Rodriguez’s technique produces an elegant, tender, flavorful rib using a cut that should be the industry standard: pork back loin rib. Black Sugar’s barbecue starts with a custom dry rub of paprika, pepper, garlic powder, and an undisclosed ingredient that likely adds an element of sweetness. Black Sugar uses its fleet of custom-made smokers to handle the next step. Hours later, the slightly spicy and sweet ribs are perfectly cooked, wonderfully tender, and with ample bites of meat on the bone. In addition to ribs, Black Sugar keeps a simple menu of pulled pork, hot links, and smoked chicken. —Mona Holmes

Pastrami sandwiches at Ugly Drum

Pastrami sandwiches at Ugly Drum Ugly Drum [official photo]

Move over Langer’s Ugly Drum makes the best pastrami sandwiches in Los Angeles. I say this as the biggest fan of Langer’s Deli (though a recent incident, as well as some subpar recent experiences, give me reason to quell some of my enthusiasm for the iconic deli a bit). Meanwhile, Ugly Drum, which master cook Eric Black prepares only on Sundays at Smorgasburg, takes a monk-like approach to perfecting the pastrami sandwich. Eric hand-slices each bit of the smoked pastrami and builds a well-balanced, meaty sandwich with just a spread of mustard. Black also makes sandwiches with coleslaw and cheese for times when pure, juicy, peppery smoked pastrami isn’t enough. —Matthew Kang

Adobada tacos at Tacos 1986

Tacos 1986 Wonho Frank Lee

The Tacos 1986 team certainly knows how to put on a show at Smorgasburg. The classic red and white stand slices thick strips of adobada fresh off the trompo, makes its tortillas by hand, and generally keeps its many the fans riled up with lots of flexing, kissy faces, and the kind of expert showmanship that draws in a crowd. It helps, of course, that the food is absolutely fantastic, and that the ’86 guys are currently the darlings of the street food scene across Los Angeles. Pro tip: Don’t sleep on the mushroom taco. —Farley Elliott

Tacos at Mideast Tacos

Tacos at Mideast Tacos [Official Photo]

Mideast Tacos offers the kind of simple-seeming food that, at first blush, can feel like an absolute no-brainer. Middle Eastern food, including marinated steak and chicken kabobs or falafel, presented inside handmade tortillas. It’s the sort of easy genius that only Armen Martirosyan from the Mini Kabob empire could come up with, and it takes the kind of actual work that only a kid who grew up in his family’s restaurant could execute. Mideast Tacos now operates a weeknight stand in Highland Park and does lots of private events as well, but the most fun is always watching Martirosyan on Sundays at Smorgasburg, talking to the line as he flips skewers. —Farley Elliott

Croissant taiyaki at Mumu Bakery

Croissant taiyaki at Mumu Bakery

This genius baked good stand at Smorgasburg takes layered croissant dough and presses it into Japanese-style taiyaki, filling each dessert with things like Nutella, mochi, red bean, and cream cheese. The results are incredible: warm flakey pastry encasing a melty sweet filling. It’s a buttery golden brown beauty that looks amazing on your Instagram feed. It’s always best to eat one on the premise and to buy another one for the road. —Matthew Kang

Chow down! Smorgasburg returns with two dozen new vendors

Brooklyn’s most popular food market will emerge from its winter cocoon next weekend, bringing outdoor dishes of pro-biotic popsicles, pizza cupcakes, and Afghan comfort food to hungry Kings Countians each weekend from April 6 through October.

The ninth season of Smorgasburg will feature two dozen exciting new vendors slinging their grub at Williamsburg’s East River State Park on Saturdays, and to Breeze Hill in Prospect Park on Sundays.

In addition to its two Brooklyn park locations, Smorgasburg will team up with Vice to offer a “night market” at Williamsburg venue Villain on alternate Friday nights, starting on March 29, and some of its vendors will join the Brooklyn Bridge Park summer film series “Movies With a View” on Thursdays during July and August. Smorgasburg also has far-flung outposts in California, Brazil, Japan, and even Manhattan.

The Latest on Lower Manhattan with Jessica Lappin, President, Alliance for Downtown New York

Schneps Connects


This reporter ate his way through the 24 new vendors coming to the Brooklyn locations this season, at a press preview event on Thursday. The new lineup is promising and a little overwhelming, but be sure to grab a bite from these stalls.

Poppin’ off!

The Better Pop’s kombucha popsicles put a healthy spin on the icy childhood treat. The pops, which are made by freezing the fermented Japanese tea and adding fruity flavors, such as pina colada, cherry sumac, and chili pineapple, have a patented hexagonal shape that helps to avoid brain freeze and makes them easier to share.

The refreshing desserts are a treat and their pro-biotic properties are good for your digestion, according to their creator.

“They’re not super sweet and they’re just really good for you,” said Ruby Schechter.

$5 each. Saturdays only.

Takes the cake

Pizza cupcakes are the savory snack you didn’t know you desperately needed in your life. Creator Andrea Meggiato and his wife Michelle were inspired by a visit to his native Venice, Italy where small pizzas, or “pizzettas,” are a common staple in local bakeries. The couple have transformed the pizzetta, giving it a soft texture like a doughnut, but with the tangy cheese and marinara sauce of a classic Italian pie. As Andrea puts it: “It makes pizza portable.”

Two for $7, four for $12. Saturdays only.

Comfort food

Nansense offers an array of homey delights, such as its chicken or potato kormas, traditional Mashawa soup, or Mantu, an Afghan take on steamed beef and onion dumplings, served on a bed of garlic yogurt and topped with a split-pea korma and dry mint. Its creator, who won the “Rookie of the Year” award at last year’s Vendys, says his dishes go beyond the classic kebabs often found at Afghan eateries in the five boroughs and show New Yorkers what many Afghans eat at home, and how the hearty flavors give you the strength for the day.

“It makes you feel like you can take on the world,” said Mo Rahmati.

On a roll!

10Below Ice Cream will bring its “hand-rolled” twist on the ice cream float to the outdoor markets. Treat maker Richard Tam has a spectacular live preparation, which involves spreading liquid cream on an icy pan, scraping it into curls, arranging them in a bowl, and thrusting an upturned glass Coke bottle into the contents. The sugary delight lets you lift the bottle to release more soda into the sweet, creamy mix.

Flour power

Bushwick husband-and-wife bakers Josh and Jess Pickens have raised the bar for artisanal baking. They offer 100-percent whole grain products made from flour they mill themselves. Josh said that milling the flour fresh conveys the earthy taste of each grain, much like grinding your own coffee gives a superior brew.

“Coffee used to be pre-ground and now it has to be freshly ground for every espresso and you taste that flavor,” he said.

They also have sweet treats, including sweet potato cinnamon rolls and sublimely soft rye chocolate chip cookies.

Cookie $4, cinnamon roll $6. Saturdays only.

Torched treats

Fluffies offers incredibly thick soufflé pancakes inspired by Japanese and Southeast Asian desserts. The texture is like biting into a cloud, and they come in a stack of two, topped with whip cream or served creme brûlée-style — torched to order.

Smorgasburg at East River State Park (90 Kent Ave. at N. Seventh Street in Williamsburg, www.smorg asbur Saturdays, 11 a.m.𔃄 p.m. April 6 through October.

Smorgasburg at Breeze Hill in Prospect Park [enter at Lincoln Road and Ocean Avenue in Prospect Lefferts Gardens, www.smorg asbur]. Sundays, 11 a.m.𔃄 p.m. April 7 through October.

Smorgasburg X Vice Night Market at Villain [307 Kent Ave. between S. Second and S. Third streets in Williamsburg, www.smorg xvice.squar espac]. March 29, April 12 and 26, and May 10 and 31. 6 p.m.–midnight.

About the Author

Kevin Duggan

Kevin Duggan hails from the distant shores of Ireland and Switzerland. He covers northern and brownstone Brooklyn neighborhoods, with a special focus on transit.

Smorgasburg Returns to Brooklyn With All-New Eats

The Food Market Of All Food Markets

If you were one of the tens of thousands of Brooklynites to sample NYC’s best eats at the annual Smorgasburg market this past weekend, then you totally know and appreciate the hype.

Every Saturday in Williamsburg, and Sunday in Prospect Park, from 11am – 6pm, the largest open air food market in the country serves up delicious eats from 100 restaurants across the city. How large are we talkin’? Up to 30,000 people are grabbing bites here every weekend, so, yep… that’s a lot.

The market is free to attend and welcomes all ages. And good news – they’re showcasing new vendors on their roster this year! Here are the new eats on the scene:

(Only in Williamsburg Location)

About Author

Courtney Rios

After graduating from the U of I with a Bachelor’s in English, Courtney hit the ground running. A lifelong passion for writing (oddly foreshadowed by a tendency to live on streets named after dead British authors) is what drives her professional endeavors. When she’s not at her desk with headphones in, cranking out articles on Chicago’s music, dining, and nightlife scenes, you can usually find her at concerts around the city, watching horror movies, psyching herself into going to the gym, or obsessing over scented candles.

Smorgasburg returns to Brooklyn this weekend

As the weather begins to warm up, Brooklyn proceeds to morph into the outdoor playground of our adult dreams—there’s music, movies, food, and alcohol at every turn to distract you from the sticky New York summer. That’s why we love Smorgasburg so much, which is essentially just a food festival EVERY. SINGLE. WEEKEND.

Starting this Saturday, April 1st at East River State Park, Smorgasburg will make its yearly comeback to Williamsburg from 11 a.m. to 6 p.m. (and will pick up again Sunday morning in Prospect Park!) It’s bringing lots of new and exciting vendors—26 out of the lineup of 100 to be exact—including a very exciting spaghetti donut from Pop Pasta, raclette sandwiches from Cheese Haus, horchata churro ice cream sandwiches from Dulcinea Churros, and ube ice cream bowls from Ube Kitchen.

Gothamist reports that this year Smorgasburg will be a “zero-waste” event, meaning “all dishes and utensils are compostable, with no cans or plastic bottles allowed”. Vendors will also refrain from selling water bottles (boo) but there will be free water stations throughout the park instead (hell yeah, though).

Smorgasburg, the brainchild of Jonathan Butler and Eric Demby, is in its 7th year and has launched some of the most popular and exciting food trends into the mainstream like The Original Ramen Burger’s ramen burger, Wowfull’s egg waffle ice cream cones, and the infamous raindrop cake.

Smorgasburg’s likely return angers Williamsburg parents

Smorgasburg, the hipster food stall hangout founded by developer and blog entrepreneur Jonathan Butler, is on the brink of inking another deal to operate on the Williamsburg waterfront, a state official said. But in a tussle that pits two key Williamsburg demographics against each other, parents are fighting an uphill battle to keep the foodies from trashing the park.

The popular event, which brings food and craft vendors from around the region to East River State Park, will likely have its contract to use the space renewed for the 2014 season, according to Karen Phillips, regional director at New York State Parks and Recreation.

Butler and partner Eric Demby, who together founded the Brooklyn Flea market in Fort Greene, will pay about $120,000 in fees for the season, and donate $20,000 for an unspecified park amenity. In exchange, Smorgasburg and the Brooklyn Flea will populate the park on weekends for eight months of the year, again next year.

Phillips spoke to neighborhood residents at a public meeting of the Friends of East River State Park, a non-profit group that advises the state agency, held last night at the residential tower Two Northside Piers.

Some residents in attendance complained that the attraction causes significant traffic, garbage disposal issues and noise in their neighborhood.

“All we are saying is scale it back a little,” said Jonathan Burkan, a parent who lives at 49 North 8th Street and brings his children to East River Park, across the street. “People are getting tired of all this.”

He and other residents urged the Smorgasburg organizers to limit the event to one day per weekend and to respond better to community concerns about trash and infrastructure.

Butler and Demby, for their part, claimed at the meeting that they respond personally to emails about complaints and pay for cleanup of Kent Avenue out of pocket. They contended that they didn’t want to “pull the rug out from underneath 200 small businesses” that rely on the event as an alternative to costly brick-and-mortar stores, Butler said.

“We need to consider the economic environment in the community,” as well as residents’ wishes, he said, noting that he and Demby are open to finding other ways to help ease the burden on the community.

The issue is complicated by the strapped budgets for state and city parks, said state Assemblyman Joseph Lentol, who represents the area.

Lentol, who helped pioneer the conversion of the industrial-zoned wasteland to riverfront park, said the neighborhood should strike a balance.

“We do want to allow the park to be a park some of the time,” he said.

But that is more easily said than done because Smorgasburg and the Flea effectively have no competition. The state, rather than the city, administers the park, but the park only receives a cut of revenues from commerce that takes place there because the events operate through a pilot program.

The state agency does not send out requests for proposals as it would with other events for contracts in a pilot program, Phillips said.

“That is not how a private enterprise would do [the decision making],” said one resident, who did not want her name used, echoing others who were disgruntled at the no-bid process.

However, the event generates money that the park needs to fund other programs, numerous observers said. Last year, Butler and Demby donated $40,000 to outfit the park with electricity so vendors would have power for the inaugural season.

But Burkan argued that when he moved to the area with his young children, the park was peaceful.

“People just want to have nothing going on” at the park sometimes, he said.

Though the parks department has not officially signed the Smorgasburg contract, Phillips admitted that alternatives were slim – it’s practically a done deal.

“We don’t want to make the kind of commitment that an RFP would entail,” Phillips said, although she left 2015 open to possibility.

Smorgasburg Brooklyn Flea Food Market in New York City

Who knew that my first time taking the New York subway would be to travel to the birthplace of Sean Carter (aka Jigga-whaaattt)? Yep, I was headed to Brooklyn. Well, Williamsburg, to be exact.

This suburb is credited as the place where man first donned his tightest pair of skinny jeans, put on thick-framed black glasses to cover up his 20/20 vision, and decided to henceforth call himself a hipster.

But I wasn’t here to find irony. I was here to eat.

I’d learned about the Smorgasburg Flea Food Market while doing research for August events in NYC. There are two markets that happen every Saturday – one by the East River and the other by the DUMBO waterfront. We checked out the East River market since it was the easiest for us to get to.

Emerging from the subway and into this part of New York was interesting. Manhattan had this way of making me feel like everything I did needed to be done FAST. I had to walk faster, gobble down my delicious food, and pretty much enjoy myself much more quickly. It was like a 24/7 adrenaline rush and, oddly enough, I was happy to be swept up in it.

Brooklyn, on the other hand, was just like any other suburb in Vancouver. People still seemed like they had places to go and things to do, but they didn’t mind if they stopped for a coffee along the way. It was calmer here. Like you could have a normal life if you didn’t want to get caught up in the glamour and drama of the city.

The market was set up in an empty lot across from the East River Ferry Terminal by Schaeffer Landing and it was packed with vendors offering up tons of tasty morsels and mouth-watering drinks. Being so close to the water, you were also surrounded by views of the New York skyline and Williamsburg Bridge, giving your eyes even more of a feast.

After making a lap around the lot, we decided to cool ourselves off with a drink from Brooklyn Soda Works. DC and I were such huge fans of their tangy and refreshing Apple Ginger that we went back for it two more times! I also really wanted to try the Lumpia Shack, since this was the first time I’d ever heard of anyone taking the classic Filipino spring roll mainstream.

Lumpia is traditionally made with a mixture of seasoned ground pork, green onions, carrots, and beaten egg all rolled up into a dumpling wrapper and then, pan-fried. Every Filipino mom has a different way of making these (and everyone will tell you their mom makes it the best).

Lumpia Shack offered not only the original lumpia and a fresh vegetable version (“Lolo’s Fresh Lumpia”), but modern fusion renditions as well. I opted for the tasty, albeit greasy, Peking Duck with green onions and hoisin.

I also snagged a homemade strawberry pop tart from Anarchy in a Jar. It’s made with sweet strawberry filling and buttery, flaky pastry dough.

Here are some other tasty treats that DC and I encountered:

Once we were completely stuffed, we decided to take the East River Ferry from the terminal back into Manhattan. It was just $4 each for a one-way trip that would get us to a stop close enough to DC’s place. If you’re visiting NYC when there’s good weather, I definitely recommend taking the ferry! It’s a fantastic way to get amazing views of all the skyscrapers and architecture while working on your tan.

KB Travel Tip: Before your trip, do some research on what kind of concerts and festivals may be happening while you’re there or plan your trip to happen during an event that caught your eye. Most of the time, travelling just involves doing a tourist activity or seeing tourist sites.

At an event like a festival, you’ll not only be able to do as the locals do, but actually meet some of them too! It’s a great way to make new friends and experience something that doesn’t normally happen in your hometown.

Smorgasburg Outdoor Market Returns To Brooklyn 2018 Season

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Former NFL athlete Chef Derrell Smith shines in new Tastemade series ‘Mad Good Food’

Derrell Smith is exactly where he needs to be – and he knows it.

The former NFL athlete and current chef stars in the new Tastemade series Mad Good Food, where he entertains and informs his audience while creating incredible meals full of culture and flavor. Each week, Smith creates a meal that could feed a number of people. He then shows his audience how to make two distinct meals for one using the remains of the original dish. Single viewers will be able to enjoy quality dinners for one, rather than eating the same leftovers over and over again.

Mad Good Food is cool because it’s relevant,” Smith said. “Hopefully we get out of this pandemic and people will be able to cook for groups. They’ll be able to cook for loved ones, and they’ll be able to cook for friends coming over. So we take a large meal for families and then we take the particles from that recipe and make two solo meals based on those same ingredients.”

Smith’s passion for food is palpable through the screen, and he openly discusses the comfort and healing he has found, and continues to find, in the kitchen.

In 2012, the former linebacker suffered a serious neck injury that ended his career in the NFL. Smith saw the major life change as an opportunity to chase his longtime dream of being a chef, inspired by his family and his love for food.

“Growing up, food was a healer,” Smith said. “I was infused with that love and that intention throughout time spent with my grandma and with my family. This show is important because now I get to spread that on a larger scale.”

Photo courtesy of Tastemade

After retiring from the NFL, Smith experimented with many recipes – one of which being his now iconic meatball – while working an advertising job in New York. In 2016, he entered the Brooklyn Meatball Takedown, a meatball cooking competition, and won. Later that year, he went on to create 99EATS, LLC , a virtual culinary brand. He ran a pop-up stand for the company on the weekends at Smorgasburg , America’s largest weekly open-air food market, located in Brooklyn.

In January of 2019, Smith created Amazeballs as a vessel of 99EATS. The brand pays homage to his grandmothers through its logo and through its “OG Sauce” (Original Grandma Sauce.)

Smith doesn’t take this platform for granted. Now located in Los Angeles, the future is bright for his career as a TV personality as well as a chef. Whether through a TV screen, in teaching demo cooking classes for WIC Program recipients, or simply by cooking delicious meals at home for his loved ones, Smith remains dedicated to spreading Love through food via his personal stories and joyful energy.

“At the end of the day, I get to teach people something that they can lead with and apply in their own kitchens and their own lifestyles,” Smith said. “I’m glad that Tastemade recognized this opportunity and I’m glad that we were able to make something that is dope and different…I’m very proud of this show.”

Smorgasburg returns to Brooklyn this weekend

As the weather begins to warm up, Brooklyn proceeds to morph into the outdoor playground of our adult dreams—there’s music, movies, food, and alcohol at every turn to distract you from the sticky New York summer. That’s why we love Smorgasburg so much, which is essentially just a food festival EVERY. SINGLE. WEEKEND.

Starting this Saturday, April 1st at East River State Park, Smorgasburg will make its yearly comeback to Williamsburg from 11 a.m. to 6 p.m. (and will pick up again Sunday morning in Prospect Park!) It’s bringing lots of new and exciting vendors—26 out of the lineup of 100 to be exact—including a very exciting spaghetti donut from Pop Pasta, raclette sandwiches from Cheese Haus, horchata churro ice cream sandwiches from Dulcinea Churros, and ube ice cream bowls from Ube Kitchen.

Gothamist reports that this year Smorgasburg will be a “zero-waste” event, meaning “all dishes and utensils are compostable, with no cans or plastic bottles allowed”. Vendors will also refrain from selling water bottles (boo) but there will be free water stations throughout the park instead (hell yeah, though).

Smorgasburg, the brainchild of Jonathan Butler and Eric Demby, is in its 7th year and has launched some of the most popular and exciting food trends into the mainstream like The Original Ramen Burger’s ramen burger, Wowfull’s egg waffle ice cream cones, and the infamous raindrop cake.


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