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.

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. 

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!

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!