Eat and Drink Smorgasburg 2016 food vendors are cooking up yakitori fondue and lots of sandwiches By Georgia Kral March 27, 2016 12:44 PM Print Share fbShare Tweet Email 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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). By Georgia Kral Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.