Spotlight on Smorgasburg 2014

Although an indoor version of Smorgasburg operates in the colder months, the all-food flea market is best experienced in its original iteration, in the open air along the Williamsburg waterfront each Saturday, or in Brooklyn Bridge Park on Sundays.  It reopened for the season on April 5th bigger and better than ever before, with over 20 new and unique vendors.  Here are a few that we’ve definitely got our eye on — and plan on saving plenty of stomach space for!

Martha: Helmed by an alum of the French Laundry and Mugaritz, this popular Fort Greene restaurant is trying their hand at Smorgasburg this season, bringing along favorites like Buttermilk-Brined Fried Chicken in General Tso’s Glaze and Brussels Sprouts bathed in Fish Sauce, Honey and Peanuts.

Batter & Cream: We’ve always had a thing for Whoopie Pies, so we’re freaking out about Batter & Cream, where these glorious wonders will take center stage. This new stand from former financier Elizabeth Fife will be offering these retro desserts in a number of seasonal, rotating flavors, like Brown Sugar Beet, Fig, Honey & Goat Cheese, Strawberry Matcha, Chocolate Peanut Butter Pretzel, and Banana & Salted Caramel.

El Super: East L.A. has a serious Mexican food scene, and this new stand was inspired by their fantastic mariscos trucks, serving a number of fresh, seafood specialties.  We’re particularly excited for the crunchy tostadas, topped with shrimp, fish, octopus, scallops, and vegetables from local greenmarkets.

Txorizeria: This Uruguayan vendor is serving scratch-made sausage sandwiches.  Literally. Everything from the meat to the bread to sausages and even the condiments are made by by expat Ignacio Accorenti, and his partner, Daniel Bensenor.  Our mouths are watering already!

Dun-Well Donuts: Fany Gerson’s Dough is getting a little bit of friendly competition at Smorgasburg this year from the all-vegan donut wizards at Dun-Well.  The Bushwick-based bakery has over 200 established flavors to choose from, but we hope they bring along their Lavender Lemon Curd, Caramel Popcorn, Mexican Chocolate and Pecan Pie. And they’re as delicious as they are good looking.

Woezo: You won’t find anyone else on the waterfront wheeling in cuisine of West Africa’s Togo.  That’s for sure.  Inspired by his trip, Former Peace Corps volunteer, Mitch Bloom, will serve a number of the region’s signature dishes, like Akume (a fine grain polenta) topped with Fetri (okra stew) and Wangashi (fried tofu).