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Eat & Drink

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

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  • 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.
    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.
    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.
    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?
    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
    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.
    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).
    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.
    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.
    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.
    Photo Credit: Georgia Kral
  • Philadelphia-raised Dave Federoff brings his sandwiches to Smorgasburg. Two varieties will be offered: a Philly cheesesteak
    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.
    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.
    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.
    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).
    Photo Credit: Georgia Kral

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.

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