Weekend food extravaganza Smorgasburg is coming to Coney Island for the summer, in a scene that sounds similar to the SmorgasBar at South Street Seaport (which returns this year with eight vendors and a bar starting May 22nd through mid-September). Located at 1320 Bowery Street in the parking lot behind Nathan's Famous, the pop-up market will feature a dozen Smorg vendors, each serving out of their own custom-designed shipping container. Vendors will include a burger-and-dog stand from Mile End, Smorg stalwart Mofongo, Red Hook Lobster Pound and Mexican-ice outfit La Newyorkina, and are set to run weekends starting Memorial Day through June 22 before switching to a seven-day schedule.
RECOMMENDED: Full guide to Smorgasburg
The Smorg team will also be running two bars (one reserved for special events) with wine, cocktails and beer. On Memorial Day weekend, get a taste of their new collaboration brew, Smorgasbeer, crafted by Kelso Beer Co. The food-and-drink vendors will be joined by 25 temporary walls showcasing the work of local street artists, dubbed Coney Island Walls. The installation, curated by art dealer Jeffrey Deitch, will stay up through September.
Check out the food-vendor lineup below:
Bon Chovie: Adding beer-battered fish and chips, shrimp and chips, and grilled salmon burger to their classic chovies.
Dan & John’s Wings: Veggie seitan wings and boneless chicken wings.
El Super: Beer-battered tacos (cod, shrimp), “surf chips and salsa” with tortilla-crusted squid, and mahi mahi ceviche tostada.
Excell Kingston Eatery: Jerk chicken and fish, fresh coconuts.
Home Frite: Fries
La Newyorkina: Paletas, chamoyadas, agua frescas.
Mile End: Burgers and hot dogs, all made in-house and grilled to order.
Mofongo: Pork sliders on plantain buns
Queen Cobra Thai: Papaya salad, Thai duck sausage, a curry, pad Thai.
Red Hook Lobster Pound: Lobster BLT with apple-chipotle mayo; fresh tuna melt with cheddar and house-made fried onions; Cobbster salad with lobster and avocado dressing; peel-and-eat shrimp; New England clam chowder.
Written by Alyssa Haak