eating

New food vendors coming to Smorgasburg in 2019

One of the coolest outdoor things to do in New York is undoubtedly Smorgasburg. I have talked about it several times here on the blog and I do it every, because it is a unique opportunity for those who are foodies, besides being a super cool and local thing to do. Smorgasburg is seasonal, meaning it does not go all year round – it starts this weekend, April 6. the spellbinding scale of Smorgasburg is unchanged: 100 flame-grilling, live-torching, head-spinning, and lip-smacking entrepreneurs pursuing their dreams for crowds of 20,000 people in the most exciting food environment anywhere. Last Thursday, I was pleased to attend the press preview with the news: there are more than 20 new vendors! And, in addition to these new options, I will also tell other news of this new season.

Petisco Brazuca – for the first time in the history of the fair, a Brazilian option! Petisco Brazuca, owned by Ricardo and Vanessa, arrives at the fair bringing one of the best things of Brazilian gastronomy: the coxinha! In addition to the traditional version of chicken, they will also offer flavors like spinach, cheese and dulce de leche, as well as brigadeiros and passion fruit juice.

Kochin – Beautifully composed, modern frozen desserts inspired by the flavors of Southeast Asia. Find crushed ice with a scoop of homemade ice cream paired with different toppings and ingredients. Try the Beauty Dose with coconut ice cream with avocado pudding, cacao nibs, toasted coconut and aloe vera pulp, or the Coffee Bomb with coffee 10 ways.

La Tropikitchen – Colombian snacks and housemade sauces, including tamales, bollos de coco and pasteles, all housemade with organic ingredients. Delicious on the tongue plus easy on the eyes in pretty colors.

Vayalo Cocina (Saturday Only) – Venezuelan dishes, including arepas, perroscalientes and more, from three women who recently emigrated from the tumultuous political situation. The arepas are made with corn flour dough (gluten free!) and cooked on the grill before being topped with pernil, vegetables, or cheese. The over-the-top perroscalientes (hot dogs) are famous in Venezuela for being topped with many sauces, slaw, avocado, potato chips and more.

The Better Pop (Saturday Only)  – A kombucha popsicle designed with a (patented!) grid-like shape to make biting and sharing easier. No added sugar, just whole fruit and kombucha, to aid digestion. Flavors include pina colada, blueberry, strawberry and other seasonal flavors.

Amazeballs – Former NFL player Derrell Smith returns to Smorgasburg (after a brief 2017 stint) with meatballs and special sauces inspired by his Nana. Get the balls on a roll or in a bowl and top them with anything from parm to potato chips to pineapple habanero sauce. He’s got a vegan option this year, too!

Flying V Poutine (apenas aos sábados) – Straight from Canada (via Pennsylvania), try poutine, peameal bacon and Montreal smoked meats. The poutine is made with hand-cut fries (cut onsite), and topped with red-wine-braised short rib then smothered in gravy and cheese curds and topped with thyme. The Montreal smoked meat sandwich is not to be missed either!

The Pizza Cupcake – Two-bite pizzas baked in the shape of a cupcake. These little guys are just as delicious as they are cute! Served as singles or in orders of four with options like margherita, pepperoni, funghi, and zucchini.

Tori-san Japanese Fried Chicken – Gyoza-stuffed boneless fried chicken wings (yes, a dumpling stuffed in a wing!); chicken and waffles made with okonomiyaki-filled waffles and karaage chicken thighs, topped with Kewpie mayo and bulldog BBQ sauce; and a delicious fried chicken sandwich topped with yuzu slaw, quick pickles, and sriracha kewpie mayo sauce.

Tojo’s Kitchen – Focused on Japanese Miyazaki black wagyu, this stand uses the world’s best beef (the cattle receive regular massages to marble the fat correctly!) to make wagyu “sushi” with sticky rice, Japanese vinegar, and fresh wasabi, as well as a phenomenal wagyu sando, breaded and deep fried, and served on soft milk bread with a Worcestershire reduction.

Smør – This brand-new East Village shop specializes in smørrebrød, the open-faced Nordic staple sandwich, using dense sprouted rye bread (from She Wolf Bakery) topped with pickled herring, creme fraiche, shallots and capers; or try the chicken salad with pickled red onions and beet powder. They also make a Nordic hangover sandwich with thinly sliced roast beef and crispy onions topped with remoulade.

These are just some of the more than 20 new sellers at the fair – in addition to the others that are already traditional at the event. The truth is that there are dozens of options of sweet and savory foods, from classic to exotic, there is something for everyone!

  • For the fourth year, Smorgasburg is staying put at its longtime weekend locations: Saturdays at East River State Park on the Williamsburg waterfront and Sundays at Breeze Hill in majestic Prospect Park, in partnership with Prospect Park Alliance. I have been only at the Williamsburg location – and I love the vibes, because it is a cool neighboorhood and the park has incredible views. But is packed: be prepared! Bring a blanket as well.  From 11 am to 6 pm.
  • If you have kids: there is a huge space! Besides that, Domino Park is not far away from the Williamsburg location and it is also fun!
  • Prices may vary, depending on what you choose – $8-$15 is the average.

More news and important information: 

  • Smorgasburg has emerged as likely the largest and most progressive zero-waste event in America, diverting a million pounds of waste from landfill annually with its strict ban on glass, plastic, and cans; the market will continue to provide compostable cups at free water-filling stations and is working toward more innovative multi-use formats for utensils.
  • Brooklyn Flea’s 12th season launches April 6 with a brand-new Saturday venue at The Williamsburg Hotel on Wythe Ave. at N. 10 St., just two blocks from its sister Smorgasburg flagship on the East River on the same day. Relocating to Williamsburg for the first time since 2016 after two seasons in Industry City, the Flea’s 50 antique and handmade vendors will set up on a unique second-floor patio that is partially covered and fully visible from high-traffic Wythe Avenue.
  • Smorgasburg is adding an iconic location at Westfield World Trade Center, where 25 food vendors will set up every Friday (starting April 12 through at least October) on Fulton Street between Church and Greenwich St., adjacent to the Oculus.
  • The weekend of May 25+26, Smorgasburg Sao Paulo makes its debut, featuring 100 vendors—the vast majority local to Sao Paulo—at Praça Armando de Sales Oliveira in Brazil’s largest city. And one month earlier, April 27+28, two top Sao Paulo chefs will pop up at the Brooklyn markets: Fàbio Benedetti, of the traditional Sao Paulo restaurant Paellas Pepe, will cook his renowned paella valenciana, with Brazilian rice and Brazilian olive oil; and Donato Gálvez, founder of Stunt Burger, will make his Raclette Burger using cheese from the Brazilian state of Paraná.
  • If you are in LA, Smorgasrburg happens every Sunday, 10:00am-4:00pm, Year-Round. ROW DTLA, 777 S. Alameda St. (at Bay St.). 65 Food Vendors + 10 Shopping Vendors + Beer Garden.

Leave a Response