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 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!