New Smorgasburg Vendors 2015

Antica Pesa
Owner Francesco Panella (aka The Brooklyn Man on Italian television) loves
Smorgasburg and searched to find the right items so his popular Berry St. restaurant
could get involved. He created three new items not on the menu at Antica Pesa: a
frittata di pasta (spaghetti with lamb ragu, grilled in a burger shape: crispy outside,
saucy inside), eggplant parmagiana (more like a lasagna when they make it), and pizza
bianca (focaccia with mortadella).
Best Buds Burritos
Brothers who grew up in San Diego (their parents are bagel-shop owners there, and
also run Dorado Tacos on E. 12th St.), the Braus make delicious burritos San Diegostyle: carne asada, fresh guacamole, crema, cheese, salsaand french fries, all stuffed
inside an authentic lard tortilla. Astoundingly good.
Big Mozz x Atlantic Ave. Co.
Mozzarella made fresh onsite in the booth. Served with roasted-garlic pesto or lemon
olive oil, on a sandwich with pork loin, or as a bomb: a mini-ball injected with pesto
or other sauce. Co-founder Matt Gallira launched the Atlantic Ave. Company
marinara line last year. Co-founder Elliott Anderson worked for Smorg stands Zia Green
Chile Co. and Bombay Sandwich Co. last year.
Birds & Bubbles
Sarah Simmons of City Grit opened this fried chicken and champagne restaurant on
Forsyth St. last September. At Smorg theyll serve their Nashville hot chicken on a
biscuit with deviled egg sauce and dill pickle. They dont serve the hot chicken at the
restaurant, and in May their new hot-chicken kit launches at Williams-Sonoma.
The Cardinal Bakery
Vegetable/vegetarian sandwiches on housemade breads, including broccoli cheddar
with pickled red onion and mustard on sourdough country bread and a moist, chewy
peanut butter and jelly cookie.
Curds the Word
Wife of Takumi Tacos Derek Kaye, Debbie grew up outside Chicago and loved cheese
curds growing up. Straight fried or Buffalo-style, so satisfying.
Dorset Maple Reserve

Southern Vermont small-farm syrup producers will have traditional bottles of syrup,
maple-sugar candy, maple caramel corn, and bacon-maple candies.
Duck Season
Duck confit (whole leg/thigh), on the bone or in a sandwich with pickled cabbage and
other condiments, plus duck-fat-fried new potatoes. Co-founder Josh learned the
ropes with Bon Chovie all last year. Stellar.
Lo.Li.tas
Leading importer of famous Iberico Spanish ham launching a Smorg stand for
sandwiches featuring their happy porks. Sliced off the bone to order in sandwiches,
solo, or packaged for take-home.
Goa-Taco
New to Smorg this year. Feel like you know them? Complex fusion tacos. Amazing.
The Imperial Egg
Innovative Scotch eggs with varied fillings (between the breading and the egg) and
accompanying sauces: Moroccan spiced lamb with smoked yogurt, Japanese-style
chicken sausage with sweet soy aioli, vegetarian butter bean and cheddar "sausage"
with enchilada sauce.
Manousheh
Had a stand at Park Slope Flea last year, plus several pop-ups around town, and now
have their own Greenwich Village shop. This year theyre graduating to the big leagues
at Smorg. with their dome-cooked Lebanese filled flatbreads.
Piece of Velvet
Awesome bakery in former Cake Man Raven location on Fulton St. in Fort Greene, also
have branches in Harlem and Coney Island. They worked for Cake Man in the past. Red
velvet cake is their specialty, and they do it amazingly in cakes and cupcakes. Also
available in blue and green velvet!
Rise & Swine
New stand from the El Gato Nacho team. Theyre curing their own bacon and serving it
in different breakfast sandwiches. (They may start selling the bacon retail too.) The Pink
peppercorn and aged soy bacon is served with avocado, quick-pickled cucumber,
pickled ginger, and Lap Chong sausage, on a toasted potato bun. Their French Toast
sandwich is to die for!

Shuka
New truck around town also launching at Smorg with a few variations on the Israeli
egg-and-sauce dish shakshuka, including red, green, and white versions.
Snowday Sugar Shack
Food-truck project of the Drive Change non-profit organization (recently visited by
Mario Batali on The Chew), which employs formerly incarcerated Rikers Island teens
and won the Vendy Rookie of the Year Award last year. Their focus at Smorg will be
Sugar on Snow: maple syrup (everything they serve has maple in it) rolled in snow
on a popsicle stick.
The Stand
This new nomadic coffee stand will be putting down rootsat least on Saturdays, as
they join Smorgasburg as the hot coffee vendor at East River State Park. Featuring
coffee from Caf Grumpy.
Tango Chile Sauce
New hot-sauce line made from peppers, herbs, and vegetables in Brooklyn. Vinegarbased, sweet, salty, fresh flavor, we loved it. Cute stumpy squeeze bottles.
Tinks Red Ginger Cocktail Sauce
Shrimp cocktail sauce with a ginger base instead of horseradish. Just the right amount
of zing and tang to create a new change from the conventional.
von Kava
Jonathan Kava is a chef at Mas Farmhouse, worked at Blue Hill at Stone Barns and
Daniel. Hes creating a tasting menu sit-down booth for Smorg: For $9-$13 (including
water service!), youll sit at their booth counter and be served a 15-minute chefs-table
menu. Sample menu: crab fritter with bacon beurre blanc (amuse); white asparagus
soup w/charred ramp (first course); poached cod, pickled fiddlehead, smoked shiitake
(second); pork loin w/smoked gnocchi, carrot stew; caramel petit four (dessert). An
innovative new approach to Smorg for sure!