Everyone’s favorite outdoor food market is back in Prospect Park! Kicking off its milestone 15th season on Sunday April 6, Smorgasburg  is back in Prospect Park on Breeze Hill every Sunday through October. Presented in partnership with Prospect Park Alliance, this year’s Smorgasburg lineup features over 70 new and returning local vendors spanning culinary traditions, family recipes, viral street snacks and comfort foods reimagined. From pastrami-packed sandwiches to tea blends steeped in tradition, the 2025 class of vendors showcases global flavors, each uniquely crafted for New York’s most beloved open-air food market. Informed by flavors, techniques and stories from around the world, this is food and drink from everywhere, but found only in New York, at Smorgasburg.

We hope you have worked up an appetite this winter because highlights include PIG ME UP’s authentic and modern Thai street food, classic Jamaican comfort food from Coco Bred, made-from-scratch NYC Deli sandwiches from Pastrami Underground, Culto Italiano’s authentic Neapolitan-style pizzas, and many more. This year’s Smorgasburg season opens with a remarkable breadth and depth of new vendors. Joining returning favorites, the full, mouth-watering lineup of new vendors coming to Prospect Park is below:

12 Chairs Shuk A beloved Israeli restaurant inspired by the vibrant street food of Tel Aviv, 12 Chairs has been serving great food, warm hospitality, and feel-good vibes for over 20 years—bringing people together over memorable meals and shared moments.

B&E Fish and Chips B & E Chips serves criminally delicious, traditional British beer-battered fish and hand-cut, twice-cooked chips. Created by longtime Smorgasburg vets, Chef Ben Tomaiuolo (Paper Plate, Fedoroffs, Bon Chovie) and Chef Evan Fuchs, B & E Chips brings authentic, mouthwatering flavors to every plateCafecito

Cafecito Social, founded by Gaby Tejada, a Guatemalan mom, celebrates heritage, community, and exceptional coffee. Sourcing rare, ethically produced beans directly from small farms in Guatemala, the café offers a vibrant space to connect and experience the rich flavors and traditions of Gaby’s homeland.

Chocolate on Tap is a dessert brand specializing in premium chocolate-covered strawberries, inspired by a concept discovered in Borough Market, London. With a menu expanded through extensive testing, the brand quickly gained popularity, amassing a strong social media following and securing partnerships with Oishii Berry and Zadig & Voltaire.

Coco Bred reimagines traditional Jamaican cuisine by transforming beloved island meals into soft, handheld coco bread pockets. Blending authentic flavors with a modern twist, Coco Bred offers a convenient and delicious way to experience Jamaican comfort food on the go.

Culto Italiano is a premier catering company specializing in authentic Neapolitan-style pizzas with a modern touch. Founded in 2020 by Corrado Cervelli, it started as a small brick-oven operation and has since grown into a sought-after catering service in New York and New Jersey. Known for its commitment to quality ingredients and traditional techniques, Culto Italiano delivers a memorable dining experience through its artisanal pizzas.

Dragon Lulu is an Asian confection brand specializing in dragon beard candy—a delicate, hand-pulled candy floss wrapped around toasted nuts and freeze-dried fruit. With a focus on tradition and craftsmanship, Dragon Lulu brings this unique, melt-in-your-mouth treat to modern dessert lovers.

Gobi’s Goods  A French-Filipino fusion bakery from Gobind Lutero, CEO of Ube donut, blending French baking techniques with traditional Filipino and American flavors, offering modernized pastries and uniquely flavored croissants.

Knot of this World Pretzels Owned & Operated from the same location in Long Island for 75 years, Knot of this World Pretzels serves Long Island’s best soft pretzels (2016-2024), hand-twisted and fresh-baked. A family-owned business, bringing old-fashioned New York-style pretzels to Long Island and beyond.

MARBRÉ A Brooklyn-based pâtisserie, owned by Hafsa Koita, specializing in artisan madeleines, inspired by French tradition and crafted with organic ingredients—perfect for everyday indulgence or elegant gifting.
Musubin’ – Musubin’ is redefining NYC street food with fresh, flavorful Japanese rice balls (onigiri)—a healthy, modern twist on a classic favorite.

Pasta Wheel After a trip to Italy, Shaban Paljevic was inspired and Pasta Wheel was born. The concept offers restaurant-quality pasta on the go—simple, delicious, and made with the finest ingredients for a quick yet elevated dining experience.

Pastrami Underground Louis Addonizio’s personal passion project, Pastrami Underground is dedicated to perfecting the ultimate pastrami. Backed by 40 years in the business—nearly 30 at Mill Basin Kosher Deli—Pastrami Underground delivers a classic, time-honored taste that stands up to the greats.

PIG ME UP is dedicated to providing authentic and modern Thai street food, offering a unique fusion of bold flavors, fresh ingredients, and vibrant culinary experiences. Their mission is to bring the essence of Thai street food culture to their customers.

Wakari Tea offers super-premium matcha, globally sourced from the finest tea gardens. Crafted for serenity and indulgence, each blend transforms everyday moments into luxurious experiences. Founded by Jacqueline Rodney, a visionary taste curator and global tea enthusiast, Wakari Tea is the embodiment of a refined and soulful tea experience. Born out of a love for tradition and a passion for exploration, Jacqueline’s journey began in Brooklyn, where she was immersed in the intimate ritual of sharing tea with friends and their families. From mastering the art of chai to uncovering the complex spices and healing properties of ancient ingredients, her path is rooted in a deep respect for global tea traditions often overlooked in the West.

Learn more about Smorgasburg and plan your visit.

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.