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SMORGASBURG 2015 preview
Photograph: Paul Wagtouicz

The five best new vendors at Smorgasburg (opening outdoors this weekend!)

Written by
Suzanne Cope

Smorgasburg returns (along with light-jacket weather) outdoors this weekend to Williamsburg (Kent Ave and N 7th St) on Saturday and Dumbo (Brooklyn Bridge Park's Pier 5) on Sunday from 11am–6pm. (Could it truly, finally be spring?) We carefully taste-tested each and every bite from all the new vendors, and we thoroughly enjoyed it. Here's our picks for the five most mouthwatering vendors making their debut in the food fest's fifth year—and you might as well check out the best flea markets in the city while you're at it. Dig in!

RECOMMENDED: Read more on the Brooklyn Flea Market

Rise & Swine
Nothing but the best will do for the El Gato Nacho team’s new breakfast-sandwich stand: Heritage-breed Duroc and Red Wattle pigs are used to make the sizzling bacon, otherwise known as the stuff of cuisine dreams—but it's the salty-sweetness of their maple-dipped bacon on cardamom-custard French toast that will cure any hangover.

The Israeli founders of the three-month-old Shuka Truck present their refined version of shakshuka, the traditional Middle Eastern breakfast dish of eggs cooked in an earthy, tomato-based stew. Colorful renditions include the salty-feta–dotted Red shuka and the Humshuka served atop hummus, both flavored with spices imported from Israel, with a side of freshly grilled pita bread.

Antica Pesa
The Smorg offshoot of the Williamsburg restaurant serves a riff on Roman street food—the menu includes sliced-to-order mortadella sandwiched between fresh-baked focaccia bianca, but the highlight is their frittata di pasta—Antica’s version is a handheld patty, perfect for eating while you stroll.

The Cardinal Bakery
This herbivore’s haven offers an all-vegetarian menu, with sandwiches like “The One with Radishes,” so tempting with celeriac and plenty of butter. Sweeten the deal with their signature peanut-butter-and-jelly cookie, and take home a fresh loaf or brioche bun.

Duck Season
Expect to see plenty of Smorgers gnawing on a bone-in leg of duck confit, made by poaching the leg in duck fat and then marinating it for weeks to intensify its flavor. The fowl fans also dish up duck-fat–fried potatoes and duck sandwiches, all with an array of homemade sauces, some crafted with the aid of Momofuku Lab ingredients. Whatever you do, don’t miss their deep-fried duck-rind cracklings—we'd hate for you to live with regret.

BONUS: Imperial Egg by Creative Edge Parties
This egg-cellent addition to the Smorg family hails straight from the pubs of the U.K. The Scotch Egg is breaded and fried and stuffed with Moroccan spiced lamb with smoked yogurt, Japanese style chicken sausage with sweet soy aioli or vegetarian butter bean and cheddar "sausage" with enchilada sauce. Crack one open.

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