New Food Options Arrive in Prospect Park

September 15, 2017

This week, Prospect Park Alliance announced new food vendors coming to Prospect Park: King David Tacos, Carpe Donut NYC and Anton’s Dumplings. These vendors will be based at locations around the Park, with King David Tacos beginning operations on September 19, and the rest rolling out through the fall.

“One of the top requests from park patrons is more food options in the Park,” said Sue Donoghue, President of Prospect Park Alliance. “This year we reached out to local businesses to seek interesting and affordable food options for the Park. These new vendors will join our existing vendors, including the Bluestone Café at the LeFrak Center at Lakeside, Smorgasburg Prospect Park, and concessions the Alliance operates seasonally at the Prospect Park Carousel and Parade Ground.”

King David Tacos is bringing authentic, Austin-style breakfast tacos to Grand Army Plaza, where it will be stationed seven days a week (Mon-Fri, 7-11 am; Sat & Sun, 7 am-12 pm) year-round starting September 19. The mobile cart will offer three signature tacos made fresh each morning at a central kitchen: BPEC (bacon, potato, egg and cheese), Queen Bean (refried bean (v), potato, egg and cheese), and Or’izo (Mexican chorizo, potato, egg and cheese), with seasonal sides and gluten-free options. King David Tacos is a woman-owned and Brooklyn-founded business, established by Liz Solomon Dwyer, a native Austinite, in June 2016.

Carpe Donut NYC, named Best Donuts by New York Magazine, will be located at the Vanderbilt Loop (Sat & Sun, 8 am-4 pm). This food truck features hot, fresh, handmade donuts using the highest-quality organic and locally sourced ingredients. This season, they are featuring the FroDo—a donut ice cream sandwich hand packed with organic vanilla Blue Marble ice cream.

Anton’s Dumplings, operated by MOVE Systems, will be stationed at 9th Street and Prospect Park West (Wed-Mon, 11 am-11 pm). The cart is an homage to Russian cuisine created by a group of Russian-Americans who wanted to share their love for pelmeni. In its first year of business, it was named one of the best dumplings by New York Magazine’s Grub Street. Anton’s offers three kinds of dumplings—potato, chicken, and Siberian—with untraditional toppings including soy sauce, Sriracha and smoked Gouda fondue.

In addition, Mohammed Islam will add a second hot dog cart at Lincoln Road and Ocean Ave, in addition to his location at the Long Meadow Ball Fields.

For more information about Prospect Park’s food offerings, visit


Smorgasburg Announces 2017 Vendors

March 31, 2017

The line up of vendors for Smorgasburg Prospect Park has been revealed. This beloved outdoor food market, which takes place every Sunday at Breeze Hill in Prospect Park from April through October. Presented in partnership with Prospect Park Alliance, this outdoor food market features a range of cuisines from around the world presented by 100 local and regional food vendors.

This year at Smorgasburg, we celebrate the 150th Annivesary of Prospect Park with a special Brooklyn Brewery 150th Anniversary commemorative beer, Long Meadow Gold. This crisp pale ale will be available at Smorgasburg, and a portion of the proceeds will benefit Prospect Park Alliance in its mission to sustain, restore and advance the Park. 

The following are new vendors for 2017:

All City Deli: Native New Yorker and a veteran of Estela, Mission Chinese, and Roberta’s, Andrew Keith is set on creating the perfect New York deli offerings: “The Perfect Bacon Egg and Cheese,” Japanese egg salad with potato chips on milk bread—elevated with seasonal ingredients and fun twists.

Baked Cheese Haus:  Wisconsin artisanal cheesemakers serving melty, gooey Raclette sandwiches. The cheese is melted on a wheel and scraped across toasted baguette. Cheese up your Instagram feed.

Belmere Catering: Haitian dishes including “Haitian Freedom Soup,” made with pumpkin and veggies, plus, deep fried pork belly, and mushroom rice.

Burrito Juarez: Four friends from Ciudad Juarez have perfected their hometown burrito with handrolled fresh tortillas, delicious stew fillings, and no rice.

Buff Patty: Longtime Fort Greene patty shop joins the market with their namesake. Everything is made from from scratch, from dough to fillings.

Commissary Kitchen: Coming off of a three-year prison sentence, Albert Johnson (aka Prodigy from Mobb Deep) published a cookbook last year, Commissary Kitchen, with rules and recipes for prison cooking. He’s partnered with Eddie Huang’s Baohaus culinary team to serve dishes such as BBQ Chili Pie (served inside a Doritos bag, a la Frito Pie) at Smorgasburg.

Destination Dumplings: Two kids from Queens who make Chinese-style dumplings  with inventive fillings, such as the jerk chicken dumpling with pineapple salsa, a lamb gyro dumpling with yuzu tzatziki and others.  

Dulcinea Churros: Watch your churro get extruded, filled, and fried right in front of your face. Look out for churro ice cream sandwiches during the summer.

John’s Juice: Fresh juices made INSIDE the fruit skin/peel. Choose from orange, grapefruit, watermelon, or pineapple, and watch as it’s cored and blended to drink to order. Then turn heads with your cool OJ-filled orange.

Loata: Pecan sticky buns baked in Crown Heights, Brooklyn. The dough is infused with orange, filled with minced nuts, and topped with toasted pecans and butterscotch.

Ministry of Kaapi: Traditionally brewed South Indian cold coffee. Take home a (gorgeous) bottle/decanter of decoction, their extra concentrated Indian coffee.

Mission Ceviche: Peruvian ceviche made with your choice of fresh seafood cured with leche de tigre served alongside corn, sweet potatoes, and more. Refreshing and light in the summer heat!

Monsieur Tartare: Paris natives and recent transplants prepare a bistro staple with locally sourced beef for extreme freshness, served on sliced baguette.

Okonomi: Japanese savory pancakes topped with pork–a former vendor from Smorgasburg Queens.

Roll Play Viet Noms: Fresh Vietnamese summer rolls with a crispy twist inside. Also try the Viet Namchos on shrimp chips!

Rutte’s Dutch Waffles: The famous Dutch stroopwafel freshly made on the spot so it’s soft and extra gooey.

Supasit Thai Kitchen: Two types of Thai sausage, curry puffs, and other northern Thai specialties.

The Westbury Inn: Caribbean staples, including bake and shark, from their restaurant in Prospect-Lefferts Gardens.  

Ube Kitchen: Filipino desserts and snacks, including a technicolor halo-halo with made from scratch ube ice cream, fresh fruit, toasted coconut flakes, and diced dragon fruit, served in a dragon fruit bowl. Vegan options. Healthy-ish!

 Visit our Smorgasburg web page for hours and directions!

Foodies Rejoice! Smorgasburg Returns to the Park

February 17, 2016

Following a successful pilot run last fall, Smorgasburg is set to return to Prospect Park this spring, this time for a full season of Sundays from April 3 through October 23. The showcase of the best of the borough’s artisanal food scene brings together a massive mix of 100 local and regional vendors with cuisines from around the world. Join the Prospect Park Alliance on Breeze Hill each week to sample a variety of fares, both familiar and exotic.

“We are thrilled to have Smorgasburg return to Prospect Park this year to continue to enliven and enhance the food options available for our many park visitors,” says Prospect Park Alliance President Sue Donoghue. “The partnership with Smorgasburg proved extremely successful in our pilot last year and Park-goers loved having this popular food market in the Park.”

Smorgasburg began in Williamsburg as a spin-off project of Brooklyn Flea found­ers Jonathan Butler and Eric Demby, and has now become a year round, mobile gathering congregating indoors at Industry City in the winter months and outdoors in Prospect Park and the Williamsburg waterfront during the warmer months. “Prospect Park is the best place, let alone park, in New York,” says Demby, “how could we not come back?”

Stay tuned for more information on Smorgasburg, including the eagerly awaited vendor list.

A New Cafe in Prospect Park

September 17, 2015

The Prospect Park Alliance has announced that Tip of the Tongue – Baked & Brewed, a popular local cafe, has opened an outpost in the historic Prospect Park Picnic House. The café, located at the Park’s Long Meadow, will be open from 8 am– 4 pm on Thursdays and Fridays, as well as 8 am–6 pm on Saturdays and Sundays through October 31.

Tip of the Tongue – Prospect Park, the second location of a popular neighborhood restaurant in Prospect Lefferts Gardens, will provide a full range of high quality espresso and coffee drinks, house-made pastries and lunch items. Their menu will include a variety of freshly baked breakfast pastries, cakes, cookies, sandwiches, salads and quiches. Visitors can also order signature Tip of the Tongue offerings, like prosciutto sandwiches on Cuban baguettes and bacon-gruyere scones.

“The Alliance is committed to improving amenities for all Park visitors, including high-quality food and drink options,” said Sue Donoghue, President of the Prospect Park Alliance. “We are delighted to partner with a beloved local business on this new café, which joins our growing list of food attractions, including the year-round Bluestone Café at Lakeside, and seasonal events such as Smorgasburg and the Food Truck Rally at Grand Army Plaza.”

At the conclusion of its fall season, Tip of the Tongue – Prospect Park is slated to re-open in the spring for the 2016 season.

Smorgasburg Comes to Prospect Park

August 17, 2015

Smorgasburg is coming to Prospect Park! Beginning August 30, join us on Breeze Hill every Sunday for 100 local and regional food vendors showcasing cuisines from around the world—from Ramen Burgers and Mighty Quinn’s Barbecue to Excell’s Kingston Eatery’s jerk chicken and Salvadoran pupusas—in a leafy setting that includes a grassy, tree-shaded seating area.

“Providing the community with new ways to enjoy the Park, and more food options, is important to the Alliance,” said Sue Donoghue, president of the Prospect Park Alliance. “Bringing Smorgasburg to Breeze Hill is a wonderful way to enliven an underutilized area on the Park’s east side, near popular park destinations such as the LeFrak Center at Lakeside and the Audubon Center at the Boathouse.”

Smorgasburg is a spin-off of Brooklyn Flea, the popular flea market founded by Jonathan Butler and Eric Demby in 2008 that has become one of Brooklyn’s most popular destinations for locals and visitors alike. Smorgasburg is moving to Prospect Park from Brooklyn Bridge Park. “We’re sad to leave Brooklyn Bridge Park, but it’s hard to complain when our new home is literally Brooklyn’s backyard,” said Demby.

The 100 vendors and small businesses of Smorgasburg Prospect Park will include longtime favorites such as Red Hook Lobster Pound, Milk Truck Grilled Cheese, and People Pop’s, as well as popular newcomers such as Home Frite (fresh-cut fries), Big Mozz (hand-stretched mozzarella), and Best Buds Burritos (carne asada burritos with French fries inside). 

Learn more about upcoming dates and location.