Tag: Food

c. Grace Jeon / Smorgasburg

Smorgasburg Announces New 2024 Vendors

March 28, 2024

Everyone’s favorite outdoor food market is back in Prospect Park! Kicking off its 14th season on Sunday April 7, Smorgasburg Prospect Park is back on Breeze Hill every Sunday through October. Presented in partnership with Prospect Park Alliance, this year’s Smorgasburg Prospect Park features over 60 new and returning vendors ranging from first-generation, immigrant-owned businesses and family-operated eateries to market debuts and long-time NYC-established and loved spots.

We hope you have worked up an appetite this winter because highlights include fragrant Ethiopian stews with fresh 100% teff-flour injera from Emeye Ethiopian cuisine, Hawaii-style street comforts like octopus poke tacos and garlic soy chicken sandos by Mama Guava at Kalihi, Jamaican favorites from Tosh’s Patties complete with top ingredients, Lisbonata’s Portuguese custard tarts, pastéis de nata, and so much more. This year’s Smorgasburg season opens with a remarkable breadth and depth of new vendors. The full, mouth-watering lineup of new vendors coming to Prospect Park is below:

Double(s) or Nothin’ Flatbush born-and-raised registered nurse turned chef Renee Davis emphasizes the iconic street food’s “importance within the Trinidadian cuisine panel.” Doubles, or curried chickpeas between barra, gets dressed up with curry goat, shrimp curry, callaloo and more. The business name not only plays on this iconic food, but nods to Davis’s mother’s resilience and commitment making a way for her family in New York as a first-generation immigrant.

Emeye Ethiopian Cuisine Meaning “mother” in Amharic, Emeye serves traditional dishes like meser wet (red lentils with the spice blend berbere) and sega wet (slow cooked beef with berbere and caramelized onions), all served with fresh, 100% teff–flour injera, the fermented flatbread that chef Ferehiwot Sheffield describes as “the backbone of Ethiopian food.” After years of working in other Ethiopian spots, she launched Emeye to introduce a wider audience to the beauty of Ethiopian food and culture—and of perfect injera.

Je T’aime Patisserie French pastry with self-described “Black girl spin,” Jatee Kearsley’s Je T’aime Patisserie is “made from love, made in love, and made to extend love to our community” in Bed Stuy. A self-taught baker known for her neighborhood bake sales as a teenager in Queens, Kearsley brings classic viennoiserie to the people plus weekend specials like a churro-inspired croissant filled with spicy chocolate or a matcha croissant, each layer laminated with matcha butter, stuffed with pineapple cream.

Kalihi Monique Cadavona aka Mama Guava aims to share “real Hawaii food” with New York: food influenced by a range of Asian, Pacific Islander and Native Hawaiian ingredients and techniques, interpreted through her private events and catering business, Guava Story, and now her new street food offshoot, Kalihi. Flavors of Cadavona’s Hawaii are showcased at Kalihi through dishes like octopus poke tacos and garlic soy chicken sandos piled with cucumber kimchi and mac salad.

Perro Slang Food Upending the New York street dog conventions, Perro Slang Food’s Colombian-style hot dogs feature melted cheese on each one plus lots of fixings and homemade sauces “that give our ‘perros’ a tasty and comfy touch.” Come for the perros, stay for the corn skillet: corn kernels, chicken, bacon and mushrooms, smothered in cheese and served with garlic bread.

Lisbonata Founded by George Kaya, a trained pastry chef with roots in Turkey most recently living in Poland, Lisbonata launched last year centered on a single item, pastéis de nata: Portugal’s signature sweet, flaky pastry with a custardy middle and leopard-spotted top. Lisbonata’s modern take emphasizes its all-butter crust and unorthodox flavors like pistachio cream and raspberry.

Poutine Dauphine A new concept from Antony Nassif, the shawarma mastermind behind Smorg-stand-turned-brick-and-mortar East Village runaway hit Hen House; inspired by the chef’s Montreal roots, this “fun and playful” poutine concept lays potato puffs (pomme dauphine) as the poutine foundation instead of fries.Toppings include classic cheese curds and gravy, Montreal smoked meat, even truffle and foie.

Twig’m Husband-and-wife duo draw on the Korean street food niche of “gangjung”. Try plump bites of chicken in spicy-sweet and soy-garlic glazes, mixed with chewy rice cakes; a glossy green pumpkin seed brittle; and yakgwa, a honeyed flower-shaped cookie recently repopularized in Korean pop culture. After years of working in the New York restaurant industry, this is chef Sean Lee’s first independent venture, alongside his life and business partner Jenny Yeo.

Tosh’s Patties Julian Tosh Chareton’s “high-quality hand-crafted Jamaican patties” are not your ordinary bodega patties. Seeing a gap in the market for a well-made option with good ingredients—as well as the general love of flaky, juicy, stuffed-dough foods among eaters—Chareton turned to his Jamaican heritage and lifelong “obsession with Jamaican foods, especially patties” as a response.

Virginia Smashburginia A passion project from restaurant chef turned recipe developer Tyler Thrift, Virginia Smashburginia—say that three times fast—is “inspired by the comfort of back porch gatherings and family cookouts,” drawing from Thrift’s Virginia upbringing and coast-to-coast smashburger research. Burgers on the menu reference everything from his hometown joint, Ettrick Deli, to more recent favorites from LA travels, all built around his custom beef blend, available as singles, doubles and even triples, with thinly sliced grilled onions pressed right into the meat, and a tangy “Thrifty” special sauce.

Wings by Chef Picky Osei “Chef Picky” Blackett is known for many things: Traveling the world espousing his “Everything Oxtail” platform (a hit Smorgasburg stand out the gate last season with oxtail empanadas, tacos and more); co-organizing community-centered events like the diasporic celebration Come For Curry; running his Flatbush Trinbagonian restaurant and rum shop, Ariapita. Wings by Chef Picky offers an array of turkey legs and duck and chicken wings featuring sauces inspired by the history of Asian influence in the Caribbean.

Learn more about Smorgasburg and plan your visit.

c. Eugene Perekrostov

Prospect Park Alliance Brings Lark to the Parade Ground

July 13, 2023

Prospect Park Alliance, the non-profit that sustains Brooklyn’s Backyard, has announced that the popular Flatbush eatery Lark Cafe will be opening a new seasonal location at the Prospect Park Parade Ground Snack Bar. This location, called Lark by the Park, will be open beginning on July 28.

Lark by the Park will offer a menu of mouthwatering options including pizza, smash burgers, breakfast sandwiches, smoothies, milkshakes, hot dogs and more. The cafe will be open throughout the summer and fall months.

“The Parade Ground is one of the most widely used sports and recreation fields in Brooklyn, and we look forward to Lark by the Park serving the many families and park-goers who make this area such a beloved and bustling space for our community,” said Morgan Monaco, Prospect Park Alliance President. 

“Lark is centered on the joy of great food and we are so excited to bring our menu to the Parade Ground in Prospect Park. We can’t wait to welcome you soon to Lark by the Park,” said Eugene Perekrostov, Owner and General Manager of Lark Cafe.

Lark Cafe Menu Items

The original location, Lark Cafe, is a family-friendly neighborhood cafe located on Church Avenue. It offers community members a welcoming environment and diverse array of fresh local fare including coffee, sandwiches, pastries, ice cream and more. Lark by the Park will offer many of the same beloved cafe menu items.

Lark by the Park is one of a number of food options brought to the park by Prospect Park Alliance as part of its goal of bringing interesting and affordable food options to improve the visitor experience. In addition to Lark by the Park, park-goers can enjoy Winner in the Park at the Picnic House, King David Tacos at Grand Army Plaza, Smorgasburg on Breeze Hill, Bluestone Cafe at Lakeside and more.

Learn more about food options at prospectpark.org/food.

c. Sam Hollenshead

Smorgasburg 2023 Returns with Slate of New Vendors

March 24, 2023

Everyone’s favorite outdoor food market is back in Prospect Park! Kicking off its 13th season on Sunday April 2, Smorgasburg Prospect Park is back on Breeze Hill every Sunday through October. Presented in partnership with Prospect Park Alliance, this year’s Smorgasburg Prospect Park features its largest-ever lineup with over 65 vendors.

This year’s new vendor slate may be the market’s strongest since its 2011 launch, with a depth and breadth of global cuisines on offer. Highlights include baklava ice-cream sandwiches from Iran-influenced Bibi Bakery, Trinbagonian oxtail nachos from Flatbush chef Osei Blackett, giant pans of authentic Valencian paella, Malaysian beef rendang, BBQ with a Trinidadian tilt, Portuguese piri piri chicken sandwiches with a Lebanese twist, hot-pepper sauce from Trinidad, longganisa ube sliders from the Philippines, and kalacremas and tuna tostadas honoring a Dominicana’s Black roots in Mexico. The full, mouth-watering lineup of new vendors coming to Prospect Park is below:

Arirang Hibachi Steakhouse The Bay Ridge institution of tableside Japanese dining morphs into a Smorgasburg stand with their trademark fried rice (sliced and diced with chef’s flare), fried ice cream, and crispy-rice sushi. Prepare to be entertained!

Bibi Bakery Lena Derisavifard reimagines Iranian flavors to create unique pastries, inspired by the Iranian women of her childhood. With her signature spiced-walnut and cardamom-rose baklava at the heart, Bibi is adding two showstoppers to the menu: three flavors of baklava ice-cream sandwiches and an Iranian saffron snow cone known as “Frozen Gold.”

Chop Chop Tea Proudly representing the Hakka community of China, Yonglin Cheng and her team strive to serve their native cuisine to New Yorkers with a range of unique teas—black tea with grapefruit, oolong with pineapple, lime, and goji berry, green tea with green apple and cucumber—as well as perfectly spiced beef meatballs.

Cocina Consuelo Harlem’s Karina Garcia is Dominican by birth but with her husband she developed Cocina Consuelo as an ode to provincial Mexican cooking. Her tuna tostadas are as authentic as they come, as are the tacos de jalapenos. But it’s the kalacremas—cream-filled bomboloni-style donuts—that will bring the party to the yard.

Common Meadows Creamery A family-owned plant-based creamery—coconut is their base of choice—launched recently in Kingston, NY, Common Meadows’ product is smooth as silk on the tongue and an ice dream on the palette. Their matcha and espresso gelati are knockouts (the mango sorbet too), and all their products feature local and/or thoughtful purveyors in their flavorings.

Everything Oxtail From helping his mother in the kitchen growing up in Trinidad to coming to the U.S. at age 20 to pursue his culinary career to creating menus at the James Beard House and Gracie Mansion, Osei Blackett is now chef/owner of “Ariapita,” “Chef Picky Events + Catering,” and “Picky Experience” pop-ups. His concept for Smorgasburg takes the rich beefy staple of his native Trinidad, braises it to tender perfection, and incorporates it into dishes with broad appeal like plantain-oxtail nachos and fried bake and oxtail.

Jase’s BBQ Rockaway’s Jase Franklyn learned the craft of barbecue from his mother in his native Tobago. After moving to the US, he launched Jase’s BBQ in 2018 and by 2019 his jerk pork and BBQ pigtails garnered Best Food Overall at the NYC Bacon and Beer Classic. His ribs, brisket, and chicken wings—mostly grilled/smoked onsite—feature a lilt of island spice in both his rubs and sauces.

Kalye Wayne Lopez recently opened Kalye (literally “street” in Tagalog) on Broome St. on the Lower East Side, and his modern Filipino stand follows on its heels, highlighting dishes such as their spice-rich longganisa sliders (on ube buns), vinegar-marinated chicken inasal wings, and vegetarian lumpia.

Keyks World Janice de Castro’s velvety sponge cakes (“keyks”) filled with cream-cheese buttercream are a riff on the classic Hostess junk food, only these are handmade to showcase the palette of her native Philippines, with ube, pandan, jackfruit and more.

Lemak Kitchen Kesh Dhami’s faithful, concise postcard to his native Malaysia expands beyond its tiny LIC ghost kitchen roots. Featuring flavor combos that are surprising and soothing, including chicken satay redolent with herbs and spices, beef rendang served on bao buns, and a sago pudding made with tapioca pearls and gula melaka (palm sugar)..

Maca’s by Nikky Far Rockaway’s Nicole (Nikky) Guerrero started making macarons (macas) during lockdown and quickly found an audience on social media. Her seasonal character creations—snowmen, gingerbread men, pumpkins, teddy bears, and on and on—come inendless flavors with bright colors, creative displays, and soft and crunchy textures.

Mikhuy Peruvian Restaurant Less than a year after mother-daughter team Steasy and Graciela opened Mikhuy on 4th Ave. in South Slope, they are bringing their  hyperfocus on authentic ingredients and Peruvian street foods to Smorgasburg. Their classic ceviche is layered with tuna salad, golden-potato terrine, lime-marinated white fish, and toasted chulpe corn kernels.

Paella Party CT Larissa Hrabec and Alberto Salas have been crushing parties in Connecticut since 2021 with their land-and-sea and traditional Valencian paellas, prepared in the classic giant paella pans. Venezuelan native Alberto pours his iconic Manhattan kitchen training and heart and soul into rich, aromatic, exquisite paella that is a feast for all.

Patok By Rach Hanna “Rach” Abada slow-roasts whole pigs Filipino-style and serves the lechon belly meat sliced as a platter, sandwich, or chopped up as sisig or inside lumpia. The rich succulent pork is fall-off tender inside with crispy skin fit for a weekend indulgence.

Tang Hulu NYC The Northern Chinese rock sugar–coated fruit skewers known as tanghulu make their Smorgasburg arrival via Chef Ivy Chen, who trained at Daniel, Nobu, and Lincoln before winning second place at the US Pastry Junior Competition and then opening her cafe Xin Xing Desserts in Parkchester in The Bronx. Ivy and partner Sizhen dip starfruit, pink pineapple, and more in sugar that quickly solidifies, then cutely display them on Chupa Chups “trees.”

Tony’s Piri Piri Antony Nassif (aka Tony Bacon) tapped into his Lebanese heritage when he came up with the recipe for his bottled piri piri, the bright and versatile Portuguese hot sauce . Now he’s kicking it up a notch with perfectly balanced charcoal-grilled chicken piri piri sammies, as well as a maitake veggie version.

Uncle Yankey’s Peppa! Growing up in Trinidad, Kevon Heath looked to pepper sauce to spice up meals that were sometimes only rice, imprinting an indelible love for the condiment. Uncle Yankey’s robust tropical pepper sauces are warm with heat but not aggressively hot.Heath is highlighting his peppa by serving pineapple chow, a Trinidadian fruit dish that adds garlic, culantro, and chili-pepper heat to create a sweet-savory salad akin to Mexican mango with tajin powder or Thai green-papaya salad.

Unregular Pasta A viral social hit concocted in Unregular’s shoebox shop on 4th Ave. in the East Village last year, these fried-pasta concoctions conjure the classic street food pasta frittata with a twist. Handmade spaghetti cacio i pepe or alla vodka is molded into a brick shape, battered in corn-flake crust, and golden-fried into a crunchy/soft comfort food with a marinara dip.

To avoid waiting on lines, this year’s market visitors will be able to quickly order from any vendor on their phones using the ChowNow app—which many New York City restaurants (and vendors) prefer for its lower fees and vendor-first ethos. All vendor menus will be available on ChowNow, with quick pickup directly from each booth. The partnership also broadens accessibility and allows for less waiting and more eating.

Learn more about Smorgasburg and plan your visit.

Prospect Park Alliance Announces New Food Options in Prospect Park

April 6, 2022

Prospect Park Alliance, the non-profit that sustains Brooklyn’s Backyard, has announced a new food and beverage concession coming to the Prospect Park Picnic House: WINNER, a Brooklyn-based restaurant group, will open a cafe in the lower level of the Picnic House, which is located on the park’s Long Meadow.

The cafe will offer baked goods, sandwiches, beverages and picnic meals, and will open in early May. Service will kick off with breakfast, and additional hours will be rolled out weekly until Memorial Day when hours will be 7 am–9 pm daily. WINNER will operate in Prospect Park through December.

“The park is an essential resource for our community, and we know that Prospect Park patrons want more food options to enhance their park experience,” said James Snow, Prospect Park Alliance Interim President. “We’re excited to welcome this amenity and we are confident that our community will welcome having WINNER in the park to add to our other food offerings.”

“One of the pillars of WINNER is to create something for everyone,” said WINNER Owner and Founder Daniel Eddy. “Be it pre-run or post-run, with family or friends, or a solo walk just to commune with nature, WINNER at the Picnic House will have something for everyone.”

WINNER was founded by Chef Daniel Eddy, who opened the Park Slope outpost days before the shutdown in March 2020. Despite the obstacles, WINNER quickly became a beloved neighborhood institution, frequently featuring lines out the door for their baked goods and chicken dinners. WINNER in Prospect Park will offer many of their coveted Park Slope menu items, including pastries, coffee, sandwiches, and rotisserie chicken.

Last year, Prospect Park Alliance issued a Request For Proposals for interesting and affordable food options in the park as part of its mission to improve the visitor experience in the park for the community. In addition to WINNER, the Alliance has brought King David Tacos to Grand Army Plaza, Smorgasburg to Breeze Hill, Bluestone Cafe to Lakeside, as well as the Mohammed Islam Hot Dog Cart to the Ballfields.

Learn more about food options at prospectpark.org/food.

c. Sam Hollenshead

Smorgasburg Returns for 2022 Season

March 21, 2022

Everyone’s favorite outdoor food market is back in Prospect Park! Kicking off the season on April 3, Smorgasburg Prospect Park is  back every Sunday through October on Breeze Hill .

This long-standing market, presented in partnership with Prospect Park Alliance, features more than 60,000 square feet of lawns and open space, a full bar, 50 food vendors, and crowds of hungry customers, ready to sample flavors from across the globe.

While many of last year’s favorite vendors are returning to Prospect Park, this year’s crop of vendors features exciting new additions:​

  • 2 Girls Cookshop: Jamaican-inspired tacos from mother/daughter duo Jataun & Shelly Flash (Brooklyn, NY)
  • Birria LES: Tijuana-style tacos by a trio of childhood LES friends (Lower East Side, NYC)
  • Black Rican Vegan: Puerto Rican-inspired vegan dishes by Lyana Blount (Bronx, NY)
  • Frubae: Hawaiian-Taiwanese fusion frozen fruit treats by Perry Sherman (Long Island, NY)
  • Kinoko: New Orleans-style plant-based sushi by Kelseay Reed (New Orleans, LA)
  • Last Call Mixology: Fresh-pressed, small-batch cocktail mixers and mocktail bar by former La Esquina bartender Victor Castellanos (South Orange, NJ)
  • Mama’s Cupboard: Thai-Vietnamese banh mi and pad thai by Tayaporn Snidyongs na Ayudhaya (New York, NY)
  • Rolle Drinks: Fresh-pressed Jamaican ginger + coconut drinks by Omiel Novado Morgan (Brooklyn, NY)
  • Smashed NYC: LES smash-burger hit by Mark Mendaros + Jamie Chester (Lower East Side, NYC)
  • Sunday Coffee & Conscious Eatery: Plant-based seasonal plates by Christian Torres (Miami, FL)
  • Sweet Reunion: Soulful dishes inspired by the Black American experience by Will Coleman and Terence Harvey (New York, NY)

Learn more about Smorgasburg and plan your visit. 

Caribpolitan, Andrea Pippins for I AM CARIBBEING

Celebrate Caribbean-American Heritage in Prospect Park

May 19, 2021

Celebrate National Caribbean-American Heritage Month in Prospect Park with caribBEING, Jouvayfest Collective, and Prospect Park Alliance. Brooklyn’s Backyard will be home to a month of workshops, live music, culinary arts and other special events. Enjoy Caribbean music, dance, food, wellness and much more during this cultural celebration for Brooklynites of all ages. All participating artists and practitioners are based in Little Caribbean NYC, and hail from Haiti, Trinidad, Panama and Puerto Rico. Also, enjoy a guide to the neighborhood of Little Caribbean from Shelley Worrell, founder of caribBEING.

Wellness Afternoon: Marlon Jude + Third Root
Sunday, June 6, 1-4pm
Boathouse, Free
Learn to utilize the park to improve your fitness and wellness regimens. Pop-up wellness stations will be hosted by Flatbush-based performance coach, Marlon Jude and community health center, Third Root. In these guided workshops participants will be guided through body-weight workouts, yoga, meditation and sound healing. (Mats are not required for this workshop. If you’d like to use one, please bring your own).

Cooking: Peppa’s + Allan’s Bakery
Sunday, June 13, 1-4pm
Breeze Hill/Lincoln Rd BBQ Grills, Free
Learn safe grilling practices whilst exploring culinary traditions of Brooklyn’s Little Caribbean with a demonstration and tasting led by Flatbush’s Peppa’s, in addition to freshly baked goods from Allan’s Bakery, a third-generation family institution. Food and beverage will be first come first serve, while supplies last.

Long Live Our Flag Bearers Workshop
Sunday, June 13, 2-5pm
Boathouse, Suggested Donation – $10
In this workshop, JOUVAYFEST COLLECTIVE and BUSH WO/MAN Conversations Project with Prospect Park Alliance commemorates the Flag Bearers of the past and present with interviews, historical video and live demonstrations. Long Live Our Flag Bearers workshop hopes to encourage the younger generations in maintaining this cultural art form and have fun in the process.
 
Music: Paul Beauburn + Zing Experience
Sunday, June 20, 5-9pm
Boathouse, Free
Groove to the healing music of Paul Beaubrun scion of Haitian musical royalty and son of the Grammy nominated band Boukman Eksperyans. Inspired by his heritage, constantly aware of his roots, the struggle of an immigrant and the drive of New York life, Paul & Zing Experience forged a path where music, artistry and history meet.

Music: Steel Pan Day
Sunday, June 27, 1-3pm
Boathouse, Free
Did you know Brooklyn has its very own Steel Pan Day? Proclaimed by Borough President Eric Adams at Brooklyn Museum in June 2015— come celebrate the only instrument invented in the 20th century alongside local performance groups including Zane Rodolfo’s pan-jazz trio and Hearts of Steel.

These events are first come, first served—no registration required.

caribBEING is supported by Con Edison, Affinity Health Plan, Kings Theatre, NYC Department of Cultural Affairs, CAMBA, and New York State Council for the Arts.

Smorgasburg Returns for 2019 Season

March 27, 2019

Everyone’s favorite outdoor food market is back in Prospect Park! Kicking off the season on April 7, Smorgasburg Prospect Park, presented by Brooklyn Flea in partnership with Prospect Park Alliance, is back every Sunday through October on Breeze Hill. 

This beloved market features over 80 food vendors and crowds of hungry customers, ready to sample flavors from across the globe. While many of last year’s favorite foods purveyors are returning, this year’s crop of new vendors is not only the market’s largest yet, it’s also the most diverse. New additions include:​

  • NFL player Derrell Smith brings Amazeballs meatballs and special sauces inspired by his Nana.
  • The Blue Chicken joins Smorgasburg with a perfect sous vide chicken sandwich.
  • Borrachito serves up thick handmade tortillas, made with organic, local corn as the base for these delicious tacos. 
  • Crack’d’s mouth watering four different egg sandwiches are all based on Japanese tamagoyaki.
  • Try Fluffies’ thick soufflé pancakes inspired by the fluffy versions of Japan and Asia.
  • Gourmet by Nuno features Portuguese sandwiches, slow cooked to perfection.
  • Cantonese dim sum from Jing Fong, established 40 years ago on Elizabeth Street in Chinatown is the original cart palace.
  • Kochin’s dazzling dazzling dessert concoctions combine reunited Vietnamese friends’ east and west flavors.
  • La Tropikitchen’s Colombian snacks and homemade sauces including tamales are delicious on the tongue plus easy on the eyes.
  • As 2018’s “Rookie of the Year” Vendy winner, Nansense’s Afghan comfort food joins the Smorgasburg outdoor lineup.
  • Petisco Brazuca serves Brazilian snack foods based on the ubiquitous Rio de Janeiro street food known as coxinha.
  • You’ll think you’re relaxing on the beach with Sons of Thunder’s Hawaiian and California inspired cuisine focusing on poke.
  • Focused on Japanese Miyazaki black wagyu, Tojo’s Kitchen uses the world’s best beef to make wagyu “sushi”.
  • The brand new East Village shop, Smør, specializes in smørrebrød, the open faced Nordic staple sandwich. 
  • Yumpling creates a “hot chicken” version of the giant Taiwanese chicken steak, and yum it is!

Plus, on ​Sunday, June 16, Smorgasburg is partnering with CaribBEING and Prospect Park Alliance to celebrate Caribbean Heritage month with special pop-up food and culture vendors (including Peppa’s of Crown Heights) serving jerk and other island specials, plus DJs throughout the afternoon.

See you Sundays at Smorgasburg, from 11 am to 6 pm on Breeze Hill in Brooklyn’s Prospect Park. 

Prospect Park Archives

The Prospect Park Dairy’s Throwback Menu

March 15, 2019

Today, Prospect Park visitors can enjoy a range of tasty bites around the park, from King David Tacos to the Bluestone Cafe, but when the park first opened in the 1800s, the Dairy was the place to eat. 

In the late 1800s, before pasteurization, fresh milk was a near-delicacy for Brooklyn residents, accustomed to a gray, watery variety of milk produced by most city cows. When the Dairy opened in Prospect Park, a herd of cows grazed in the park and provided “wholesome milk, cold or warm” to grateful park picnickers, according to the Brooklyn Park Commissioners. 

 In the summer of 1871, it was reported in the Annual Report of the Brooklyn Park Commissioners  that “11,000 quarts of milk were disposed of by the glass, or in larger quantities to pic-nic parties (sic), or family gatherings, for which purpose the grounds in this vicinity of the dairy cottage were a favorite resort during the summer.”

Dairy customers could purchase a variety of snacks for their picnic, some of which may seem odd by today’s standards:

dairy-menu-1871.png

In addition to the custard cups, sardines and pickled oysters, denizens could order cold beef, ham, tongue and sandwiches in advance, and “biscuits, crackers, cracknells, maccaroons (sic), ladies’ fingers, almonds raisins, figs, prunes, etc.” were available “at usual grocers’ and confectioners’ charges.” Tables and seats were provided at the Dairy without charge, and croquet equipment, hoops and various table dressings could be rented on site. 

About the Dairy, Prospect Park creator Frederick Law Olmsted wrote, “A man from any class shall say to his wife… ‘My dear, when the children come home from school, put some bread and butter and a salad in a basket and go to the chestnut tree…We will walk to the dairy-man’s cottage and get some tea and fresh milk for the children and take our supper by the brook-side.’”

The Dairy was a hugely popular Prospect Park attraction during this time, not least because picnicking was prohibited in Central Park. Though the Dairy was razed in 1935 by then Parks Commissioner Robert Moses, picnicking became synonymous with Brooklyn’s Backyard, and continues to be a preferred pastime of Prospect Park visitors. 

View a gallery about the history of picnicking in Prospect Park. 

Planning your picnic in Prospect Park? Check out the park’s current food offerings, which include the Bluestone Cafe at the LeFrak Center at Lakeside, King David Tacos and more. 

The Dairy’s menu was located by our friends a Turnstile Tours! Prospect Park Alliance and Turnstile Tours host a series of walking tours that examine the many layers of natural and human history to be found in Brooklyn’s Backyard. Learn more and get tickets for a park tour today. 

Expanding Food Options in Prospect Park

January 22, 2019

Prospect Park Alliance Invites Local Businesses to Submit Proposals for New Food and Drink Options in Brooklyn’s Backyard

Prospect Park Alliance, the non-profit organization that sustains Prospect Park, has issued a Request for Proposals to expand food and drink offerings via mobile carts operated by local vendors. This will enhance current food and drink offerings in the park, which include King David Tacos and concessions at the LeFrak Center for Lakeside, and, in season, the Prospect Park Carousel and Parade Ground. 

Prospect Park Alliance is seeking vendors that have the experience and skills necessary to operate quality food services at reasonable prices and enhance the experience of park users. The Alliance is seeking vendors who can offer interesting, affordable and healthy food to complement the experience of park users.

With more than 10 million visits annually, Prospect Park is Brooklyn’s Backyard, and Prospect Park Alliance serves the diverse communities that call Brooklyn home, as well as visitors to the city. Locations for the mobile food carts include 9th St and Prospect Park West, Flatbush Ave and Plaza Street, Dog Beach, the Long Meadow Ball Fields at 10th Avenue, and the Vanderbilt Playground Loop in Prospect Park. 

Interested businesses can attend a pre-proposal meeting at the Prospect Park Picnic House on Monday, February 4, at 12 pm, and the Alliance recommends that those planning to respond to the RFP make every effort to attend this recommended meeting. All proposals submitted in response to this RFP must be sent in no later than Monday, March 4, 2019. 

Learn more and RSVP. 

RSVP-btn-orange.png

Prospect Park Alliance is the non-profit organization that sustains, restores and advances Prospect Park, “Brooklyn’s Backyard,” in partnership with the City. The Alliance provides critical staff and resources that keep the Park green and vibrant for the diverse communities that call Brooklyn home. Learn more about Prospect Park Alliance.

Smorgasburg 2018 Vendors Announced

March 21, 2018

Smorgasburg Prospect Park, presented by Brooklyn Flea in partnership with Prospect Park Alliance, is ready to roll on starting April 1, with 100 food vendors each Sunday on Breeze Hill in Prospect Park. 

The 2018 season marks the 10th anniversary of Brooklyn Flea, which began April 6, 2008, at Brooklyn Flea’s original Fort Greene location. Over the last decade, Brooklyn Flea has grown to become the biggest incubator of small businesses in New York City. 

Visit Smorgasburg Prospect Park during Opening Weekend on April 8!

Smorgasburg is also one of the largest zero-waste events in America. Last season alone, 867,000 pounds of solid waste were diverted from landfills to compost through its markets, due in part by a ban on any canned or bottled beverages. This year, Smorgasburg will continue to provide free, cold-filtered water in compostable cups and more innovations are coming soon.

On the vendor front, this year there are more than a dozen exciting new additions to the market, including the debut of a fried-cookie-dough collaboration between market veterans Big Mozz and Do, and two Smorgasburg LA veterans expanding to Brooklyn. Among the new vendors:

504 HN Market: traditional Honduran baleadas, made with a fresh flour tortillas and topped with refried beans, Honduran cheese and cream, and avocado. Other varieties include eggs and chorizo.

Big Mozz x DO: The folks behind Smorgasburg’s famous mozzarella-stick stand, Big Mozz, has teamed up with DO to create a deep fried cookie dough! Each piece of cookie dough is battered and deep fried, creating a warm crispy shell with a melty, gooey middle. The ultimate weekend indulgence!

Bonsai Kakigori: Perfectly fluffy Japanese shaved ice, made with a vintage machine imported from Japan, and flavored with housemade syrups and toppings. For the perfect light summer treat, try the Strawberries & Cream or the Matcha Persimmon. The texture is everything!

Btarts: Canada’s favorite dessert is now at Smorg! Btarts bakes the classic Canadian specialty, butter tarts, made with organic butter (of course!) and eggs, plus Canadian maple syrup.

Dashi Fried Chicken: Korean Fried Chicken (KFC) served with housemade dipping sauces and fried to order! Crispy, perfectly seasoned, and so delicious.

Frico Italia: A traditional Italian “pie” made with potatoes and three Italian cheeses then pan fried to create a crispy crust on the outside that gives way to a soft, creamy inside. Take one home or eat on the spot.

King St. Kitchen: Baked goods from a former pastry chef at Eleven Madison Park.  Top sellers from her menu include a peanut butter + chocolate fudge brownie, golden oat cookies, and olive oil + citrus bundt, which is also gluten free.

Lobsterdamus: One of the most popular stands at Smorgasburg Los Angeles, Lobsterdamus mesquite grills whole lobsters, which are topped with garlic butter, lemon and parsley, and served over noodles. They’ll also have lobster truffle fries and lobster nachos!

PopdUp: Also from Smorgasburg Los Angeles (one of two new vendors!) PopdUp makes delicious cold brew teas. Tea leaves are sourced from a partner farm in Taiwan and steeped for 24 to 48 hours, depending on the variety.

Ya Ya Noodz: Szechuan rice noodles made from a machine imported from China, steamed and rolled with fillings like shrimp, pork, or butternut squash.

In the mood for tasty breakfast treats all week? Visit King David’s Tacos at Grand Army Plaza!