Bitches— bet ya didn’t know this season marks the 10th anniversary of the Brooklyn Flea/Smorgasburg markets. What does that mean exactly? In my mind…Smorgasburg was cool even before hipsters were cool. In honor of Smorgasburg‘s legendary food market style being copied all over NYC and nationwide, we decided it was time to give our readers a taste (well photographs) of everything new and noteworthy at the outdoor food hall known for over-the-top foodie creations.
The Brooklyn season launched at the end of March, but honestly it has been WAY too cold and slushy to even dream about Smorgasburg weekends. The one good thing about the lack of sunshine is that you’re bound to beat all the incredibly long lines!
On Saturdays, we’ll see you at Williamsburg’s East River State Park and Sundays at Prospect Park’s Breeze Hill. There are more than a dozen exciting new additions to the market for 2018, including the debut of a fried-cookie-dough collaboration between market veterans Big Mozz and Do, two Smorgasburg LA veterans expanding to Brooklyn, and a banana-bread stand by a 14-year-old New Yorker. Keep reading for a full dose of creativity only Smorgasburg vendors could accomplish.
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!
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!
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.
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.
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!
Al 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.
Williamsburg Only Vendors
Spinning off from their Atlantic Ave. brick-and-mortar location (right next to Sahadi’s), Boutros is joining Smorgasburg to sell pork shawarma tacos and bulgur fried rice for a Lebanese take on two famous dishes.
Jack Greenleaf, a high-school freshman with an entrepreneurial spirit, debuts his banana-bread stand. Moist and not too sweet, his loaves come in banana and banana chocolate chip flavors. He’s also working on a grilled french toast version for Smorgasburg. Jack plans to sell as many loaves as he can until he sells out each day, so come early to snag one to take home or try a slice at the market.
Nepal native and Jackson Heights resident Kunsang Lama teams up with longtime Smorgasburg vendor Masaki Momose of Momo’s Dressing to serve a beloved Himalayan street food known as shabaley: circular pockets of dough filled with buffalo, beef, or potatoes and fried til golden and crisp. Distinctive ginger-scallion and tomato-fenugreek sauces perfectly balance the juicy texture for a hand-held market delight.
Yoshimoto Fish Company
Yoshimoto Fish Company is bringing their donburi bowl concept straight from a fish market in Kobe, Japan. Each bowl is served with sushi rice and a sprawling assortment of seasonal fish imported from Japan, like fatty tuna, salmon, herring roe, sea urchin, red snapper, squid, octopus, and more. The bowls aren’t cheap but they’re quite substantial, so bring a friend (or two) to taste and share!
We can’t wait to see you at Smorgasburg! Which vendor’s creation are you dying to try?
All images courtesy of Smorgasburg.