Smorgasburg preview: The outdoor food fair returns April 5th. Here’s what to eat, and where!

Get a taste of the new market eats Smorgasburg will be dishing out when it re-opens in Brooklyn this Saturday

Photograph: Jolie Ruben

The beloved Brooklyn food extravaganza Smorgasburg kicks off its annual outdoor season this Saturday, with twenty new vendors joining the ranks of old favorites like Asia Dog, Dosa Royale and last year’s long-line inducer, Ramen Burger. The al fresco spread will run every Saturday (at East River Park) and Sunday (at Brooklyn Bridge Park) from 11am–6pm through November. See the full list of new vendors and their tasty offerings below:

A&B American Style: Add a kick to sandwiches and roasts with these small-batch chili-pepper sauces.

Aux Epices: Time Out New Yorks Cheap Eats favorite launches a sauce line, featuring house-made satay and curry.

Bronx Baking Co.: Here, German pretzels are made the old-fashioned way: hand-rolled, lye-dipped and served with spicy brown mustard.

Brooklyn Delhi: Achaar—India’s answer to sriracha—is the star of Chitra Agrawal’s relish stand, available in garlic, tomato and gooseberry varieties.

Ca’Pisci: Alessio Fallone serves Sicilian specialties like a pane cunzato (toast topped with cherry tomatoes, tuna and capers).

Dun-Well Doughnuts: The vegan Bushwick doughnut-makers bake up yeast-raised rounds in flavors like banana-walnut, pina colada and Mexican chocolate.

Fanny Moy: Inspired by California food trucks, find LA-style seafood tostadas capped with octopus, shrimp and local vegetables.

Gather: The Park Slope specialty store will offer kale salads and sandwiches like a chipotle grilled cheese.

Girl Meets Whisk: Pastry chef Jennifer En turns out meringue-based treats, including lemon meringue pies and meringue-topped cupcakes.

Gooey & Co: St. Louis native Matt Swanston focuses on his hometown’s signature treat, the gooey butter cake.

Honeybrook Farms: The Hudson Valley beekeepers will highlight their all-nature honey products.

Jacqueline and Jerome: Drizzle your salads with these old-world French vinaigrettes, such as garlicky red-wine and citrus dressings.

Kennet Square Mushrooms: Michael Bertrando brings portabellos, shitakis and maitakes from Philly’s Kennet Square, the “mushroom capital of the world.”

Maroon Sausage Company: Jerk-chicken links are available in mild, spicy and pineapple varieties.

Martha: Formerly the Brooklyn Sandwich Co, this Fort Greene spot will serve their buttermilk-brined fried chicken with General Tso glaze.

Summers: The Williamsburg juice shop will pour their made-to-order cold-pressed juices (beet, pineapple, ginger).

Tayzz Hot Sauce: A Goan chili dish was the inspiration for this zesty Indian condiment.

The Truffleist: Buerremont butter, Sicilian salt and a healthy dose of black truffles goes into this jarred spread.

Txorizeria: From-scratch Uruguayan sausages come topped with house-made mustards.

Woezo: This West African snack stand focuses on Togolese cuisine, with dishes like la pate (polenta with savory stew) and koliko (thick-cut yam fries).

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Editor: Marley Lynch (@marleyasinbob)

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