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Eat and Drink

Smorgasburg 2016 food vendors are cooking up yakitori fondue and lots of sandwiches

Smorgasburg, the food vendor marketplace that launched at the Brooklyn Flea and struck out on its own in 2011, adds new vendors to its roster each year.

2016 offers lots of exciting options. Let's take a look at them.

Smorgasburg returned to East River State Park in Williamsburg on April 2, and to Prospect Park on April 3.

For more details, visit smorgasburg.com.

Kotti Berliner Street Food

Invented in Berlin with roots in Turkey, the
Photo Credit: Georgia Kral

Invented in Berlin with roots in Turkey, the kotti sandwich is the specialty here. Marinated chicken is roasted on a Turkish vertical grill, then served on a variety of breads with roasted vegetables, tomatoes, cucumbers and a choice of sauces and condiments. Also available as a salad.

Big Mozz

Big Mozz isn't new to Smorgasburg, but the
Photo Credit: Georgia Frierson

Big Mozz isn't new to Smorgasburg, but the pizza oven is. This year the team will be cooking up Neapolitan-style pies in this mobile wood-fired oven.

Oni Sauce

Chow on homemade Japanese food with specialty sauces.
Photo Credit: Georgia Kral

Chow on homemade Japanese food with specialty sauces. The onion sauce and hot chili sauce, also sold separately, are used in all the dishes, including burdock root chips and fried chicken, both pictured.

Rubyzaar Baked

Rubyzaar makes egg creams and cookies. The cookies
Photo Credit: Georgia Kral

Rubyzaar makes egg creams and cookies. The cookies are big and creative, like the NYC Pretzel Logic, far right, a sweet and savory treat. Egg creams are offered three ways: classic, with Fox's U-Bet chocolate syrup or with two syrups made by the Rubyzaar team; bergamot, also known as Earl Grey; and butterscotch. Vegan? Don't worry, ask for your egg cream with hemp milk. Oh, and the seltzer? It's from NYC's own old-school seltzer makers and delivery guys, the Brooklyn Seltzer Boys.

Yakitori Tatsu

Yakitori Tatsu makes all manner of yakitori skewers
Photo Credit: Georgia Kral

Yakitori Tatsu makes all manner of yakitori skewers but the menu item we see taking off is the yakitori fondue. Who doesn't love anything dipped in melted cheese, let alone perfectly seared Kobe beef?

Red Table Catering

Red Table makes its own sourdough English muffins
Photo Credit: Georgia Kral

Red Table makes its own sourdough English muffins for the breakfast sandwiches with grains from the Finger Lakes. The Lionel Messi (all the sandwiches are named after people whose names sound like "messy" because the sandwiches are messy) is served with egg, creamed chard, tomato chutney, sweet onion jam and fresh ricotta.

Brunchstreet

Brunchstreet uses a special pan with tiny circular
Photo Credit: Georgia Kral

Brunchstreet uses a special pan with tiny circular cavities to cook quail eggs. The quail eggs are Brunchstreet's specialty, served two at a time on a stick and available two ways: East, with dim sum flavors, and West, with Parmesan and truffle. Pictured: sausage and French toast bites also are available.

Raindrop Cake

Behold, the Raindrop Cake, new to Smorgasburg this
Photo Credit: Georgia Frierson

Behold, the Raindrop Cake, new to Smorgasburg this season. This traditional dessert from Japan is sure to rack up the Instagram posts. Made with water and agar (a form of gelatin) it is very sensitive to temperature and only a limited number will be available each weekend. Get to Smorg early if you want this thing!

Jianbing

Inspired by the Shanghai classic Chinese street breakfast,
Photo Credit: Georgia Kral

Inspired by the Shanghai classic Chinese street breakfast, the Jianbing is a pancake wrap that is savory and sweet. Inside the wrap: sausage (the one ingredient not traditional), a deep fried crisp, scallions and cilantro and two sauces, 13 sauce (tian mian jiang) and the crack (ciubing).

The Choripan

The classic Argentine sandwich, with sausage made of
Photo Credit: Georgia Kral

The classic Argentine sandwich, with sausage made of beef and pork, chimichurri, tomato, lettuce and mayo, is made by two friends from Brazil with a family recipe from Cordoba.

Wowfulls

Did someone say Instagram-ready? Wowfulls ice cream creations,
Photo Credit: Georgia Kral

Did someone say Instagram-ready? Wowfulls ice cream creations, known as gai dan jai in Hong Kong, are just that. Egg-based waffles are twisted into a cone, the perfect home for ice cream and toppings.

Kimchi Kooks

Kimchi Kooks will be selling bottled kimchi as
Photo Credit: Georgia Kral

Kimchi Kooks will be selling bottled kimchi as well as mung bean pancakes with white kimchi (pictured, with no red peppers or chili) and kimchi pancakes (a flour-based pancake made with regular kimchi), along with a rotating cast of specials.

Federoff's South Philly Italian Sandwiches

Philadelphia-raised Dave Federoff brings his sandwiches to Smorgasburg.
Photo Credit: Georgia Kral

Philadelphia-raised Dave Federoff brings his sandwiches to Smorgasburg. Two varieties will be offered: a Philly cheesesteak "whiz with" (with cheese whiz and onions); and roast pork with broccoli rabe, Italian long hot peppers and sharp Provolone cheese.

Tramezzini

Two brothers from Venice are making these sandwiches
Photo Credit: Georgia Kral

Two brothers from Venice are making these sandwiches where the bread -- light, double-yeasted and made with olive oil -- is the specialty.

2nd City Beef

Authentic Chicago-style sandwiches can be found at 2nd
Photo Credit: Georgia Kral

Authentic Chicago-style sandwiches can be found at 2nd City Beef. Opt for the Italian beef or the burger, which is made with a Berkshire pork sausage patty.

Baonanas

Baonanas is serving four different flavors of banana
Photo Credit: Georgia Kral

Baonanas is serving four different flavors of banana pudding at Smorgasburg. Clockwise from top left: traditional, matcha, strawberry and s'mores.

Heros & Villains

Familiar sandwiches you can find at a bodega
Photo Credit: Georgia Kral

Familiar sandwiches you can find at a bodega are being recreated with top-notch ingredients, including this take on the classic Israeli sabich sandwich with eggplant, pickled eggs, hummus and labne (strained yogurt).

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