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2nd City Beef
Saturday
Authentic Chicago-style Italian beef sandwiches served with provolone and sweet + spicy giardiniera on a roll.
#Baonanas
Saturday + Sunday
The name is play on the Chinese word “bao,” which means “baby” or “precious treasure” but also can mean “to be full with love or food.” #Baonanas specializes in banana pudding served by the scoop. Flavors include traditional banana, strawberry, s’mores, and matcha.
Big Mozz: Pizza
Saturday + Sunday
The team behind Big Mozz is firing up Neapolitan pizza this summer. They worked with a family owned shop in Maine to create custom copper-clad ovens that reach 1000 degrees. They’ll also be hand-stretching their mozzarella for these extra fresh pies.
Blank Slate Kitchen
Saturday + Sunday
Blank Slate Kitchen aims to create a line of professional-quality cooking ingredients for home cooks. Their first products are a line of rich syrups, made from palm sugar, including a Black Pepper Simple Syrup and a Bird’s Eye Chili Simple Syrup.
BrunchStreet
Saturday + Sunday
BrunchStreet specializes in a common Chinese breakfast–quail eggs on a skewer. The variations at BrunchStreet, run by Kevin McGhee, a former sous chef at Eleven Madison Park, include the traditional sesame and cumin with chili sauce and more western flavors like truffle, Parmesan, and brioche.
The Choripan
Saturday
The Choripan is a well known street food from Argentina comprised of a grilled sausage served on soft club bread with chimichurri, lettuce, tomato, and mayo. The Choripan team make their own sausage using a family recipe from Cordoba, Argentina.
Diego's Artisan Chocolate
Saturday + Sunday
Diego uses a recipe learned from his grandmother to produce chocolate in Guatemala, a tradition that spans thousands of years for producers in the chocolate belt. They purchase beans directly from small-scale, local farmers, and do all of the roasting themselves. They even color the labels by hand!
Fedoroff's South Philly Cheesesteaks
Saturday + Sunday
Keeping things simple with cheesesteaks done South Philly style. If the name sounds familiar, it might be because Dave Fedoroff also runs the very popular Fedoroff’s Roast Pork stand that launched last year at Smorgasburg.
Foraged and Found Edibles
Saturday + Sunday
Foraged and Found was started in Seattle by Chef Jeremy Faber and has since expanded to Boston and NYC. They provide over 100 restaurants in New York with mushrooms, ramps, fiddleheads and other seasonal finds. Their booth will be a destination for many home chefs.
Four Sigmatic
Saturday + Sunday
Based in Finland, Four Sigmatic makes mushroom coffee, hot cocoa, and tea. They want to make some of the most popular medicinal mushroom varieties, such as the chaga, reishi, and lion’s mane, more delicious for daily consumption.
Heros and Villains
Saturday
Familiar bodega sandwiches reinvented them with seasonal ingredients, elevated techniques and great names, like the Sando Calrissian.
Jianbing Co.
Saturday + Sunday
Jianbing is the quintessential Chinese street breakfast: a centuries-old wrap that’s both savory and sweet, with a distinctive crunch.
Kimchi Kooks
Saturday + Sunday
Using recipes dating back to Kate Kooks grandfather’s rice wine brewery in Korea, the mother and son team behind Kimchi Kooks make small batch kimchi. In addition to the kimchi sold in jars, they developed a menu to showcase their fermented products, including kimchi mung bean pancakes and kimchi dumplings.
Kotti
Sunday
Hailing from West Berlin, Kotti makes döner kebab, a German street food staple. The sandwich is made with marinated meat roasted on a spit, topped with vegetables and served on a focaccia-like bread. They’ll also serve an assortment of sodas made in Berlin.
Kyle's Kimchi
Saturday
Kimchi made in Queens from Kyle’s grandmother’s recipe. Flavors include traditional, kimchi slaw and kimchi radishes. Kyle’s Kimchi joins Smorgasburg after a successful run at Smorgasburg Queens in 2015.
Malai
Saturday Starting April 23
Malai, our newest ice cream vendor, means “cream of the crop” in a North Indian language. They make flavors like Sweet Corn Saffron, Rose with Cinnamon, Turkish Coffee, and Orange Fennel.
Oni Sauce
Saturday + Sunday
Oni Sauce make home-style Japanese food, such as karaage, Japanese fried chicken; gobo chips, shoestring thin chips made from burdock root; and gyu tataki, a seared beef salad. You can also take home a jar of their onion sauce or their hot chili oil, which they use in all of their recipes.
Oh Honey Apiaries
Saturday
With over 100 hives in Crown Heights, Jersey City and the Hudson Valley, Oh Honey Apiaries harvest and package raw, cold extracted honey. Oh Honey Apiaries started selling at the indoor market in Industry City.
Pioneer Cannery
Saturday + Sunday
Pioneer Cannery makes pickles, jams, mustards, hot sauces and garnishes. Some of their specialties include Bloody Mary Tomatoes, Nopales (picked cactus), and Caramelized Onion & Tomato Jam.
Raindrop Cake
Saturday + Sunday
Inspired by Japanese mizu shingen mochi, the Raindrop Cake is a delicate, light cake made from barely solidified water and served with brown sugar syrup and roasted soy flour.
Red Table Catering
Saturday + Sunday
Red Table wants to improve the reputation of the humble English muffin by making breakfast sandwiches completely from scratch–from the English muffins to the housemade cheddar-ancho beer cheese to the in-house ground & seasoned maple sausage patty. All of these ingredients are combined to make a melty, messy, delicious sandwich.
Rubyzaar Baked
Saturday + Sunday
Rubyzaar Baked bakes cookies inspired by some of their favorite tunes. The cookie menu includes the Midnight Train to Georgia, with peaches, pecans, maple and dark chocolate; the Ginger Baker with crystallized ginger, cranberries, and cinnamon; and the Keith Moonpie with burnt marshmallows, crushed graham crackers and dark chocolate. You’ll also find Rubyzaar at the Stand Coffee//Smorgasburg pop-up at the new Samsung 837 store in Chelsea.
Stagg Jams
Saturday
Stagg Jams, based out of Crown Heights, make small batch jams & marmalades, using seasonal fruit when possible. The Banana Jam is one of their most popular flavors.
Tramezzini NYC
Saturday + Sunday
The brothers behind Tramezzini NYC, raised in Venice, Italy, make the Venetian specialty using bread and other high quality ingredients imported from Italy.
Wowfulls
Saturday + Sunday
Known in Hong Kong as gai dan jai, Wowfulls debuted at the winter Smorgasburg, where they’ve been wildly popular. A Wowfulls pairs egg based waffles, made on a special machines imported from Hong Kong, with ice cream and toppings for a perfectly delicious (and very “Instagramable”) creation.
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