Tag: Food

Smorgasburg Returns for 2019 Season

March 27, 2019

Everyone’s favorite outdoor food market is back in Prospect Park! Kicking off the season on April 7, Smorgasburg Prospect Park, presented by Brooklyn Flea in partnership with Prospect Park Alliance, is back every Sunday through October on Breeze Hill. 

This beloved market features over 80 food vendors and crowds of hungry customers, ready to sample flavors from across the globe. While many of last year’s favorite foods purveyors are returning, this year’s crop of new vendors is not only the market’s largest yet, it’s also the most diverse. New additions include:​

  • NFL player Derrell Smith brings Amazeballs meatballs and special sauces inspired by his Nana.
  • The Blue Chicken joins Smorgasburg with a perfect sous vide chicken sandwich.
  • Borrachito serves up thick handmade tortillas, made with organic, local corn as the base for these delicious tacos. 
  • Crack’d’s mouth watering four different egg sandwiches are all based on Japanese tamagoyaki.
  • Try Fluffies’ thick soufflé pancakes inspired by the fluffy versions of Japan and Asia.
  • Gourmet by Nuno features Portuguese sandwiches, slow cooked to perfection.
  • Cantonese dim sum from Jing Fong, established 40 years ago on Elizabeth Street in Chinatown is the original cart palace.
  • Kochin’s dazzling dazzling dessert concoctions combine reunited Vietnamese friends’ east and west flavors.
  • La Tropikitchen’s Colombian snacks and homemade sauces including tamales are delicious on the tongue plus easy on the eyes.
  • As 2018’s “Rookie of the Year” Vendy winner, Nansense’s Afghan comfort food joins the Smorgasburg outdoor lineup.
  • Petisco Brazuca serves Brazilian snack foods based on the ubiquitous Rio de Janeiro street food known as coxinha.
  • You’ll think you’re relaxing on the beach with Sons of Thunder’s Hawaiian and California inspired cuisine focusing on poke.
  • Focused on Japanese Miyazaki black wagyu, Tojo’s Kitchen uses the world’s best beef to make wagyu “sushi”.
  • The brand new East Village shop, Smør, specializes in smørrebrød, the open faced Nordic staple sandwich. 
  • Yumpling creates a “hot chicken” version of the giant Taiwanese chicken steak, and yum it is!

Plus, on ​Sunday, June 16, Smorgasburg is partnering with CaribBEING and Prospect Park Alliance to celebrate Caribbean Heritage month with special pop-up food and culture vendors (including Peppa’s of Crown Heights) serving jerk and other island specials, plus DJs throughout the afternoon.

See you Sundays at Smorgasburg, from 11 am to 6 pm on Breeze Hill in Brooklyn’s Prospect Park. 

Prospect Park Archives

The Prospect Park Dairy’s Throwback Menu

March 15, 2019

Today, Prospect Park visitors can enjoy a range of tasty bites around the park, from King David Tacos to the Bluestone Cafe, but when the park first opened in the 1800s, the Dairy was the place to eat. 

In the late 1800s, before pasteurization, fresh milk was a near-delicacy for Brooklyn residents, accustomed to a gray, watery variety of milk produced by most city cows. When the Dairy opened in Prospect Park, a herd of cows grazed in the park and provided “wholesome milk, cold or warm” to grateful park picnickers, according to the Brooklyn Park Commissioners. 

 In the summer of 1871, it was reported in the Annual Report of the Brooklyn Park Commissioners  that “11,000 quarts of milk were disposed of by the glass, or in larger quantities to pic-nic parties (sic), or family gatherings, for which purpose the grounds in this vicinity of the dairy cottage were a favorite resort during the summer.”

Dairy customers could purchase a variety of snacks for their picnic, some of which may seem odd by today’s standards:

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In addition to the custard cups, sardines and pickled oysters, denizens could order cold beef, ham, tongue and sandwiches in advance, and “biscuits, crackers, cracknells, maccaroons (sic), ladies’ fingers, almonds raisins, figs, prunes, etc.” were available “at usual grocers’ and confectioners’ charges.” Tables and seats were provided at the Dairy without charge, and croquet equipment, hoops and various table dressings could be rented on site. 

About the Dairy, Prospect Park creator Frederick Law Olmsted wrote, “A man from any class shall say to his wife… ‘My dear, when the children come home from school, put some bread and butter and a salad in a basket and go to the chestnut tree…We will walk to the dairy-man’s cottage and get some tea and fresh milk for the children and take our supper by the brook-side.’”

The Dairy was a hugely popular Prospect Park attraction during this time, not least because picnicking was prohibited in Central Park. Though the Dairy was razed in 1935 by then Parks Commissioner Robert Moses, picnicking became synonymous with Brooklyn’s Backyard, and continues to be a preferred pastime of Prospect Park visitors. 

View a gallery about the history of picnicking in Prospect Park. 

Planning your picnic in Prospect Park? Check out the park’s current food offerings, which include the Bluestone Cafe at the LeFrak Center at Lakeside, King David Tacos and more. 

The Dairy’s menu was located by our friends a Turnstile Tours! Prospect Park Alliance and Turnstile Tours host a series of walking tours that examine the many layers of natural and human history to be found in Brooklyn’s Backyard. Learn more and get tickets for a park tour today. 

Expanding Food Options in Prospect Park

January 22, 2019

Prospect Park Alliance Invites Local Businesses to Submit Proposals for New Food and Drink Options in Brooklyn’s Backyard

Prospect Park Alliance, the non-profit organization that sustains Prospect Park, has issued a Request for Proposals to expand food and drink offerings via mobile carts operated by local vendors. This will enhance current food and drink offerings in the park, which include King David Tacos and concessions at the LeFrak Center for Lakeside, and, in season, the Prospect Park Carousel and Parade Ground. 

Prospect Park Alliance is seeking vendors that have the experience and skills necessary to operate quality food services at reasonable prices and enhance the experience of park users. The Alliance is seeking vendors who can offer interesting, affordable and healthy food to complement the experience of park users.

With more than 10 million visits annually, Prospect Park is Brooklyn’s Backyard, and Prospect Park Alliance serves the diverse communities that call Brooklyn home, as well as visitors to the city. Locations for the mobile food carts include 9th St and Prospect Park West, Flatbush Ave and Plaza Street, Dog Beach, the Long Meadow Ball Fields at 10th Avenue, and the Vanderbilt Playground Loop in Prospect Park. 

Interested businesses can attend a pre-proposal meeting at the Prospect Park Picnic House on Monday, February 4, at 12 pm, and the Alliance recommends that those planning to respond to the RFP make every effort to attend this recommended meeting. All proposals submitted in response to this RFP must be sent in no later than Monday, March 4, 2019. 

Learn more and RSVP. 

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Prospect Park Alliance is the non-profit organization that sustains, restores and advances Prospect Park, “Brooklyn’s Backyard,” in partnership with the City. The Alliance provides critical staff and resources that keep the Park green and vibrant for the diverse communities that call Brooklyn home. Learn more about Prospect Park Alliance.

Smorgasburg 2018 Vendors Announced

March 21, 2018

Smorgasburg Prospect Park, presented by Brooklyn Flea in partnership with Prospect Park Alliance, is ready to roll on starting April 1, with 100 food vendors each Sunday on Breeze Hill in Prospect Park. 

The 2018 season marks the 10th anniversary of Brooklyn Flea, which began April 6, 2008, at Brooklyn Flea’s original Fort Greene location. Over the last decade, Brooklyn Flea has grown to become the biggest incubator of small businesses in New York City. 

Visit Smorgasburg Prospect Park during Opening Weekend on April 8!

Smorgasburg is also one of the largest zero-waste events in America. Last season alone, 867,000 pounds of solid waste were diverted from landfills to compost through its markets, due in part by a ban on any canned or bottled beverages. This year, Smorgasburg will continue to provide free, cold-filtered water in compostable cups and more innovations are coming soon.

On the vendor front, this year there are more than a dozen exciting new additions to the market, including the debut of a fried-cookie-dough collaboration between market veterans Big Mozz and Do, and two Smorgasburg LA veterans expanding to Brooklyn. Among the new vendors:

504 HN Market: traditional Honduran baleadas, made with a fresh flour tortillas and topped with refried beans, Honduran cheese and cream, and avocado. Other varieties include eggs and chorizo.

Big Mozz x DO: The folks behind Smorgasburg’s famous mozzarella-stick stand, Big Mozz, has teamed up with DO to create a deep fried cookie dough! Each piece of cookie dough is battered and deep fried, creating a warm crispy shell with a melty, gooey middle. The ultimate weekend indulgence!

Bonsai Kakigori: Perfectly fluffy Japanese shaved ice, made with a vintage machine imported from Japan, and flavored with housemade syrups and toppings. For the perfect light summer treat, try the Strawberries & Cream or the Matcha Persimmon. The texture is everything!

Btarts: Canada’s favorite dessert is now at Smorg! Btarts bakes the classic Canadian specialty, butter tarts, made with organic butter (of course!) and eggs, plus Canadian maple syrup.

Dashi Fried Chicken: Korean Fried Chicken (KFC) served with housemade dipping sauces and fried to order! Crispy, perfectly seasoned, and so delicious.

Frico Italia: A traditional Italian “pie” made with potatoes and three Italian cheeses then pan fried to create a crispy crust on the outside that gives way to a soft, creamy inside. Take one home or eat on the spot.

King St. Kitchen: Baked goods from a former pastry chef at Eleven Madison Park.  Top sellers from her menu include a peanut butter + chocolate fudge brownie, golden oat cookies, and olive oil + citrus bundt, which is also gluten free.

Lobsterdamus: One of the most popular stands at Smorgasburg Los Angeles, Lobsterdamus mesquite grills whole lobsters, which are topped with garlic butter, lemon and parsley, and served over noodles. They’ll also have lobster truffle fries and lobster nachos!

PopdUp: Also from Smorgasburg Los Angeles (one of two new vendors!) PopdUp makes delicious cold brew teas. Tea leaves are sourced from a partner farm in Taiwan and steeped for 24 to 48 hours, depending on the variety.

Ya Ya Noodz: Szechuan rice noodles made from a machine imported from China, steamed and rolled with fillings like shrimp, pork, or butternut squash.

In the mood for tasty breakfast treats all week? Visit King David’s Tacos at Grand Army Plaza!

New Food Options Arrive in Prospect Park

September 15, 2017

This week, Prospect Park Alliance announced new food vendors coming to Prospect Park: King David Tacos, Carpe Donut NYC and Anton’s Dumplings. These vendors will be based at locations around the Park, with King David Tacos beginning operations on September 19, and the rest rolling out through the fall.

“One of the top requests from park patrons is more food options in the Park,” said Sue Donoghue, President of Prospect Park Alliance. “This year we reached out to local businesses to seek interesting and affordable food options for the Park. These new vendors will join our existing vendors, including the Bluestone Café at the LeFrak Center at Lakeside, Smorgasburg Prospect Park, and concessions the Alliance operates seasonally at the Prospect Park Carousel and Parade Ground.”

King David Tacos is bringing authentic, Austin-style breakfast tacos to Grand Army Plaza, where it will be stationed seven days a week (Mon-Fri, 7-11 am; Sat & Sun, 7 am-12 pm) year-round starting September 19. The mobile cart will offer three signature tacos made fresh each morning at a central kitchen: BPEC (bacon, potato, egg and cheese), Queen Bean (refried bean (v), potato, egg and cheese), and Or’izo (Mexican chorizo, potato, egg and cheese), with seasonal sides and gluten-free options. King David Tacos is a woman-owned and Brooklyn-founded business, established by Liz Solomon Dwyer, a native Austinite, in June 2016.

Carpe Donut NYC, named Best Donuts by New York Magazine, will be located at the Vanderbilt Loop (Sat & Sun, 8 am-4 pm). This food truck features hot, fresh, handmade donuts using the highest-quality organic and locally sourced ingredients. This season, they are featuring the FroDo—a donut ice cream sandwich hand packed with organic vanilla Blue Marble ice cream.

Anton’s Dumplings, operated by MOVE Systems, will be stationed at 9th Street and Prospect Park West (Wed-Mon, 11 am-11 pm). The cart is an homage to Russian cuisine created by a group of Russian-Americans who wanted to share their love for pelmeni. In its first year of business, it was named one of the best dumplings by New York Magazine’s Grub Street. Anton’s offers three kinds of dumplings—potato, chicken, and Siberian—with untraditional toppings including soy sauce, Sriracha and smoked Gouda fondue.

In addition, Mohammed Islam will add a second hot dog cart at Lincoln Road and Ocean Ave, in addition to his location at the Long Meadow Ball Fields.

For more information about Prospect Park’s food offerings, visit prospectpark.org/food.

 

Smorgasburg Announces 2017 Vendors

March 31, 2017

The line up of vendors for Smorgasburg Prospect Park has been revealed. This beloved outdoor food market, which takes place every Sunday at Breeze Hill in Prospect Park from April through October. Presented in partnership with Prospect Park Alliance, this outdoor food market features a range of cuisines from around the world presented by 100 local and regional food vendors.

This year at Smorgasburg, we celebrate the 150th Annivesary of Prospect Park with a special Brooklyn Brewery 150th Anniversary commemorative beer, Long Meadow Gold. This crisp pale ale will be available at Smorgasburg, and a portion of the proceeds will benefit Prospect Park Alliance in its mission to sustain, restore and advance the Park. 

The following are new vendors for 2017:

All City Deli: Native New Yorker and a veteran of Estela, Mission Chinese, and Roberta’s, Andrew Keith is set on creating the perfect New York deli offerings: “The Perfect Bacon Egg and Cheese,” Japanese egg salad with potato chips on milk bread—elevated with seasonal ingredients and fun twists.

Baked Cheese Haus:  Wisconsin artisanal cheesemakers serving melty, gooey Raclette sandwiches. The cheese is melted on a wheel and scraped across toasted baguette. Cheese up your Instagram feed.

Belmere Catering: Haitian dishes including “Haitian Freedom Soup,” made with pumpkin and veggies, plus, deep fried pork belly, and mushroom rice.

Burrito Juarez: Four friends from Ciudad Juarez have perfected their hometown burrito with handrolled fresh tortillas, delicious stew fillings, and no rice.

Buff Patty: Longtime Fort Greene patty shop joins the market with their namesake. Everything is made from from scratch, from dough to fillings.

Commissary Kitchen: Coming off of a three-year prison sentence, Albert Johnson (aka Prodigy from Mobb Deep) published a cookbook last year, Commissary Kitchen, with rules and recipes for prison cooking. He’s partnered with Eddie Huang’s Baohaus culinary team to serve dishes such as BBQ Chili Pie (served inside a Doritos bag, a la Frito Pie) at Smorgasburg.

Destination Dumplings: Two kids from Queens who make Chinese-style dumplings  with inventive fillings, such as the jerk chicken dumpling with pineapple salsa, a lamb gyro dumpling with yuzu tzatziki and others.  

Dulcinea Churros: Watch your churro get extruded, filled, and fried right in front of your face. Look out for churro ice cream sandwiches during the summer.

John’s Juice: Fresh juices made INSIDE the fruit skin/peel. Choose from orange, grapefruit, watermelon, or pineapple, and watch as it’s cored and blended to drink to order. Then turn heads with your cool OJ-filled orange.

Loata: Pecan sticky buns baked in Crown Heights, Brooklyn. The dough is infused with orange, filled with minced nuts, and topped with toasted pecans and butterscotch.

Ministry of Kaapi: Traditionally brewed South Indian cold coffee. Take home a (gorgeous) bottle/decanter of decoction, their extra concentrated Indian coffee.

Mission Ceviche: Peruvian ceviche made with your choice of fresh seafood cured with leche de tigre served alongside corn, sweet potatoes, and more. Refreshing and light in the summer heat!

Monsieur Tartare: Paris natives and recent transplants prepare a bistro staple with locally sourced beef for extreme freshness, served on sliced baguette.

Okonomi: Japanese savory pancakes topped with pork–a former vendor from Smorgasburg Queens.

Roll Play Viet Noms: Fresh Vietnamese summer rolls with a crispy twist inside. Also try the Viet Namchos on shrimp chips!

Rutte’s Dutch Waffles: The famous Dutch stroopwafel freshly made on the spot so it’s soft and extra gooey.

Supasit Thai Kitchen: Two types of Thai sausage, curry puffs, and other northern Thai specialties.

The Westbury Inn: Caribbean staples, including bake and shark, from their restaurant in Prospect-Lefferts Gardens.  

Ube Kitchen: Filipino desserts and snacks, including a technicolor halo-halo with made from scratch ube ice cream, fresh fruit, toasted coconut flakes, and diced dragon fruit, served in a dragon fruit bowl. Vegan options. Healthy-ish!

 Visit our Smorgasburg web page for hours and directions!

Foodies Rejoice! Smorgasburg Returns to the Park

February 17, 2016

Following a successful pilot run last fall, Smorgasburg is set to return to Prospect Park this spring, this time for a full season of Sundays from April 3 through October 23. The showcase of the best of the borough’s artisanal food scene brings together a massive mix of 100 local and regional vendors with cuisines from around the world. Join the Prospect Park Alliance on Breeze Hill each week to sample a variety of fares, both familiar and exotic.

“We are thrilled to have Smorgasburg return to Prospect Park this year to continue to enliven and enhance the food options available for our many park visitors,” says Prospect Park Alliance President Sue Donoghue. “The partnership with Smorgasburg proved extremely successful in our pilot last year and Park-goers loved having this popular food market in the Park.”

Smorgasburg began in Williamsburg as a spin-off project of Brooklyn Flea found­ers Jonathan Butler and Eric Demby, and has now become a year round, mobile gathering congregating indoors at Industry City in the winter months and outdoors in Prospect Park and the Williamsburg waterfront during the warmer months. “Prospect Park is the best place, let alone park, in New York,” says Demby, “how could we not come back?”

Stay tuned for more information on Smorgasburg, including the eagerly awaited vendor list.

A New Cafe in Prospect Park

September 17, 2015

The Prospect Park Alliance has announced that Tip of the Tongue – Baked & Brewed, a popular local cafe, has opened an outpost in the historic Prospect Park Picnic House. The café, located at the Park’s Long Meadow, will be open from 8 am– 4 pm on Thursdays and Fridays, as well as 8 am–6 pm on Saturdays and Sundays through October 31.

Tip of the Tongue – Prospect Park, the second location of a popular neighborhood restaurant in Prospect Lefferts Gardens, will provide a full range of high quality espresso and coffee drinks, house-made pastries and lunch items. Their menu will include a variety of freshly baked breakfast pastries, cakes, cookies, sandwiches, salads and quiches. Visitors can also order signature Tip of the Tongue offerings, like prosciutto sandwiches on Cuban baguettes and bacon-gruyere scones.

“The Alliance is committed to improving amenities for all Park visitors, including high-quality food and drink options,” said Sue Donoghue, President of the Prospect Park Alliance. “We are delighted to partner with a beloved local business on this new café, which joins our growing list of food attractions, including the year-round Bluestone Café at Lakeside, and seasonal events such as Smorgasburg and the Food Truck Rally at Grand Army Plaza.”

At the conclusion of its fall season, Tip of the Tongue – Prospect Park is slated to re-open in the spring for the 2016 season.

Smorgasburg Comes to Prospect Park

August 17, 2015

Smorgasburg is coming to Prospect Park! Beginning August 30, join us on Breeze Hill every Sunday for 100 local and regional food vendors showcasing cuisines from around the world—from Ramen Burgers and Mighty Quinn’s Barbecue to Excell’s Kingston Eatery’s jerk chicken and Salvadoran pupusas—in a leafy setting that includes a grassy, tree-shaded seating area.

“Providing the community with new ways to enjoy the Park, and more food options, is important to the Alliance,” said Sue Donoghue, president of the Prospect Park Alliance. “Bringing Smorgasburg to Breeze Hill is a wonderful way to enliven an underutilized area on the Park’s east side, near popular park destinations such as the LeFrak Center at Lakeside and the Audubon Center at the Boathouse.”

Smorgasburg is a spin-off of Brooklyn Flea, the popular flea market founded by Jonathan Butler and Eric Demby in 2008 that has become one of Brooklyn’s most popular destinations for locals and visitors alike. Smorgasburg is moving to Prospect Park from Brooklyn Bridge Park. “We’re sad to leave Brooklyn Bridge Park, but it’s hard to complain when our new home is literally Brooklyn’s backyard,” said Demby.

The 100 vendors and small businesses of Smorgasburg Prospect Park will include longtime favorites such as Red Hook Lobster Pound, Milk Truck Grilled Cheese, and People Pop’s, as well as popular newcomers such as Home Frite (fresh-cut fries), Big Mozz (hand-stretched mozzarella), and Best Buds Burritos (carne asada burritos with French fries inside). 

Learn more about upcoming dates and location.