Eat and Drink Smorgasburg officially comes to Queens! By KARINA SHEDROFSKY Updated July 8, 2015 2:17 PM Print Share fbShare Tweet Email Smorgasburg-- foodies' favorite excuse to flock to Brooklyn-- is set to launch in Long Island CIty this Saturday, July 11 with their World's Fare Queens edition. The new half-indoor, half-outdoor venue (43-29 Crescent St.) will be open Saturdays from 11 a.m.-6 p.m. Two dozen stands will feature Smorgasburg favorites (yes, this means new noodles from Ramen Burger creator Keizo Shimamoto) and new vendors, mostly all Queens locals. Smorgasburg Queens isn't called The World's Fare for nothing: The Arepa Lady will be dishing out her famous arepas and Kim Chi Smoke will cater to your Korean Taco cravings. Desserts will be in abundance, too with Alchemy Creamery's vegan ice cream and deep fried beignet dough battered banana pudding from Sugar Freak Astoria. We previewed some of the stands at the new food market--here are some of the vendors we are most excited about. Wooly's Shaved Snow Photo Credit: Karina Shedrofsky Wooly's, permanently located at 700 8th Ave., is making its Smorgasburg debut with its famous Taiwanese dessert, shaved snow. It's no surprise that this shaved ice-ice cream hybrid won Best Dessert at the 2011 Vendy Awards. Wooly's Smorgasburg stand offer their exclusive flavor, Party Rocks ($7 for 12 oz. cup) exclusively at Smorgasburg Queens. Party Rocks is topped with fruity pebbles, pop rocks (naturally creating a party in your mouth) and Korean imported mochi to add that gummy texture we love so much. It's finished with a sea salt leche made with condensed milk, evaporated milk and a pinch of sea salt. A flavor of the day will also be offered. Roosevelt Ave. Fare Photo Credit: Karina Shedrofsky These culinary school graduates, born and raised in Queens, are the real deal. They set out three months ago at the Queens Night Market and are continuing to take Queens by storm with Roosevelt Ave. Fare. There are two perfect items on the menu. Chose from a basket of Korean Fried Chicken wings, drizzled with either soy garlic or sweet and spicy sauce, or a chicken, pork or veggie roti taco (larger than pictured), topped with white yogurt sauce or red harissa sauce, a play on Halal food truck sauces. While the chicken taco is flavored with curry, the pork takes on a more Caribbean style. Grandpa Val's BBQ Photo Credit: Karina Shedrofsky Pitmaster John Zerkoulakos of Percy's BBQ caters out of Astoria and is taking on Smorgasburg Queens with Grandpa Val's BBQ's Kansas style BBQ classics. Expect to see pulled pork sliders and homemade beef sausages in a pretzel bun with homemade mustard ($8-10). Ribs fall right off the bone and the fatty brisket in the brisket sandwich has been smoked for a flavorful 14 hours. Depending on the week, you might be lucky enough to try some of his sides --we're talking mac 'n cheese! Brine by Danny Brown Photo Credit: Karina Shedrofsky An off-shoot of Forest Hills restaurant Danny Brown Wine Bar and Kitchen, Brine is their take on a summer shack. Inspired by items on the restaurant's menu, their Smorgasburg stand will feature all new items. We're most excited about their play on a summer classic, the lobster roll. A brioche hot dog roll from Long Island City local Tom Cat Bakery is topped with lobster, duck confit, house-picked shallots, mango salsa, mayo and frisee. The lobster and duck create a combination where neither delicacy is too overpowering and the frisee and salsa add a fresh bite to the savory sandwich. Keep an eye out for their new restaurant expected to open in LIC. Celebes Bakar Grill Photo Credit: Karina Shedrofsky Astoria-based Celebes Bakar Grill has mastered cooked-to-order Indonesian BBQ. His classic chicken satay topped with peanut sauce is made with the chicken thigh, richer and fattier than the breast. Garlic crackers and cubed sticky rice are served on the side, all topped with a drizzle of soybean sauce. The self-proclaimed "Best Grill in Town" will also be serving giant Indonesian beef ribs with banana pandan bread for dessert. Son Photo Credit: Karina Shedrofsky Named after an old style of Latin music and dance, Son is dedicated to making holiday specialties available all year round. Their Ecuadorian hallacas (similar to tamales) are the reason to seek out this stand. A play on mom's staple recipe, the chicken hallaca is mixed with corneal and olives. It is made with sugar instead of salt, making it sweater and creamier than a tamale. The menu will also feature family favorites like beef tongue tacos, chicken and beef empanadas and shrimp ceviche. Silk Cakes Photo Credit: Karina Shedrofsky Pastry chef Judy began making custom cakes in 2006, and Silk Cakes entered the retail market one year ago with locations in Manhattan (53 Ludlow St.) and Queens (98-14 Metropolitan Ave.). They have been popping Asian inspired cakes out of the oven ever since. Her gourmet cupcakes are perfect to grab for a taste of her Asian inspired combinations. Think green tea with blueberry butter cream and semi sweet chocolate truffle and Thai tea with condensed milk butter cream and white chocolate truffle ($3.50 each). These aren't your average cupcakes. By KARINA SHEDROFSKY Share on Facebook Share on Twitter More on this topic Smorgasburg success storiesFrom outdoor vendors, to brick and mortar restaurants, many New Yorkers are growing food businesses. Comments We're revamping our Comments section. Learn more and share your input.