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For Pooja Bavishi, entrepreneurship runs in the family. Her father is an independent businessman in the textile industry, and her mother has worked alongside him for as long as Bavishi can remember. Making the the jump from undergrad studies in North Carolina, to fair housing and social enterprise work in DC, to business school in Manhattan, to making and selling ice cream in Brooklyn may not be a small feat—but Bavishi is pulling it...
The return of Smorgasburg is as sure a sign of spring as crocuses poking from the ground. And the season officially kicks off this weekend at a duo of locations (East River State Park on Saturday and Prospect Park on Sunday) as well as with a new school of vendors, all angling to become the next People’s Pops, Yuji Ramen or Mighty Quinn’s. So steel your stomachs and stuff your wallets, for lamb gyro dumplings, churro ice...
From carnival perennials like cotton candy and corn dogs, to flowers fashioned from mangos and sold along the beach, a multitude of summer’s preeminent foods are speared on sticks. And in Brooklyn, that formidable lineup even includes sugar-encased bacon courtesy of Smorgasburg favorite, Landhaus, as well as fork-free chicken and waffles, via Fort Greene’s Habana Outpost. Moku Moku Instead of funky forcemeat, Momo Sushi Shack’s izakaya offshoot slips a chewy strand of octopus under a scabbard...
National Ice Cream Day may have come and gone, but scoops and sundaes hardly need a PR push come summer. Especially since Brooklyn’s pantheon of seasonal frozen desserts—Steve’s swingles, Coolhaus’ sandwiches, anything from Ample Hills—has seen a surfeit of illustrious additions this past year, from cones crafted from Japanese crepes and Hong Kong waffles, to Mexican chamoyadas and churro bowls and Amalfi-inspired Italian ices. Wowfulls’ Hong Kong Waffle Cones This Smorgasburg vendor’s outrageous ice cream concoctions...

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