Smorgasburg returns to Brooklyn this spring for its 16th season, unveiling 22 new vendors for a global lineup.
With 74 total vendors across its flagship markets, the 2026 season continues Smorgasburg’s legacy as New York City’s premier open-air food destination where emerging culinary talent meets iconic local favorites, and where global street food traditions thrive in the heart of the city.
From Korean shaved ice and Fuzhounese potato dumplings to Mexico City–style tacos and Colombian asado, this year’s incoming class reflects the evolving tastes and cultural vibrancy of New York. Nearly half of the new vendors are immigrant-founded or deeply rooted in multigenerational family recipes, each bringing deeply personal stories and regional traditions to the market, according to organizers.
“Our vendors are the heartbeat of this market. They represent the diversity, hustle and innovation that define New York’s food scene," said Gaston Becherano, chief executive officer and owner of Smorgasburg.
New Vendors:
82 Bowl is a Korean BBQ concept built on the belief that speed and quality should coexist. Inspired by backyard grilling traditions in Korea, the brand delivers bold, authentic flavors in a fast, modern format while preserving the communal spirit at the heart of Korean BBQ.
Ambo reimagines everyday Indian food through a fast-casual lens rooted in authenticity and precision. Known for its house-made spice blends and signature Biryani sauce, the concept delivers deeply layered flavors across customizable bowls and classic street foods. Built on quality and accessibility, Ambo brings traditional Indian cooking into a modern New York format.
Bingsoo is a New York–born Korean shaved ice concept serving ultra-fine, snow-like bingsu topped with fresh fruit and traditional flavors. Inspired by nostalgic Korean summers, the brand reintroduces Korea’s signature melt-in-your-mouth dessert with a fresh, modern energy.
Bom Bae channels the vibrant street food culture of Mumbai with nostalgic Indian flavors reimagined for New York City. From samosa chaat to an interactive pani puri experience assembled fresh and tailored to each guest, the concept blends authenticity, energy and bold flavor in every bite.
Chenzi brings the comforting flavors of Fuzhounese street food to life with their signature potato balls, chewy, mochi like dumplings filled with savory meat and crafted from a multi generation family recipe. A beloved yet hard to find specialty from China’s Fujian province, these tender, hand formed bites deliver rich flavor and nostalgic warmth in a format made for exploring, sharing, and savoring on the go.
Garoso reimagines Colombian comfort food as playful, elevated street bites. From buñuelos rellenos to Ajiaco and Bandeja Paisa sliders, the concept honors authentic flavors while presenting them in a fresh, inviting format that welcomes both nostalgic fans and first-time explorers.
Humos is a fusion BBQ concept founded by two brothers who channel the energy of festival culture into bold, fire-kissed grill bites. Cooked over live flame and designed to be easy to enjoy on the go, each bite delivers big flavor in a compact, modern format. With its focus on creativity, visual appeal, and freshly grilled intensity, Humos brings a dynamic take on contemporary barbecue.
Jimchi is a Brooklyn–Queens Korean food concept led by chefs Jimmy and Won, whose 30 years of experience shape a menu of handcrafted dishes, banchan, and house-made kimchi. Expanding into beloved street food favorites like tteokbokki and dakgangjeong, JIMCHI brings authentic Korean comfort with a fresh, modern approach.
Kolachi Rolls is an East Village–based Pakistani concept serving authentic paratha rolls inspired by the street food of Karachi. Filled with boldly spiced meats or plant-based options and wrapped in flaky fried paratha, each roll is paired with Karachi-style fries and house-made sauces that balance heat, richness and tang.
Madrina Vegana is an award-winning, chef-led plant-based Mexican brand founded by Erica Munoz. Best known for its signature crispy tacos and boldly seasoned fillings, the concept honors traditional flavors while reimagining them through a modern vegan lens. Vibrant, culturally rooted, and widely celebrated, Madrina Vegana proves plant-based comfort food can be both authentic and indulgent.
Nano Burger is a gourmet smash-burger concept specializing in bold, crave-worthy sliders made with premium ingredients and crispy, freshly smashed patties. Built around big flavor in a compact format, the brand reimagines classic burgers as shareable, high-impact bites designed for fast-paced food markets.
Palenque Empanadas & Arepas serves traditional Colombian empanadas and arepas made with classic fillings and simple preparation. The menu features a variety of savory options, highlighting staple ingredients and familiar flavors. The focus is on straightforward, traditional Colombian comfort food.
Palenque Parrila “Brasa” serves Colombian-style grilled meats prepared simply and traditionally. The menu includes a mix of beef, sausage, and other grilled cuts, typically plated with potatoes and fresh sauces. The focus is on straightforward preparation and classic asado flavors.
Pizzeria Fantastica is a Brooklyn-based wood-fired Neapolitan pizzeria led by classically trained pizzaiolo Joseph Marazzo. Known for its long-fermented dough and perfectly charred crust, the brand has earned recognition as one of New York City’s top Neapolitan pizza destinations. With deep roots in traditional technique, Pizzeria Fantastica delivers authentic Italian craftsmanship in every pie.
Pretty Horse Workers Cooperative is a worker-owned pop-up serving a cult-favorite chicken Caesar wrap made with za’atar marinated chicken, shredded kale, house-made croutons, and signature dressing. Rooted in shared ownership and community energy, the cooperative pairs intentional ingredients with a culture-driven approach to service.
Rogers Burgers is a Flatbush-based concept fusing American smash burgers with Caribbean flavors like pikliz, Creole spice, and jerk. Its signature Creole Burger has earned praise from The New York Times and Grub Street, helping establish the brand as a bold new voice in New York’s burger scene. Community-driven and flavor-forward, Rogers Burgers bridges Brooklyn comfort with island heat.
Secondz brings bold Southeast Asian and global flavors to life through oversized flaky puffs, bao buns, and traditional cakes filled with richly spiced, thoughtfully crafted ingredients. Known for inventive flavors like Beef Rendang and Chili Crab, the brand pairs portability and visual appeal with a mission to honor and elevate diverse culinary traditions.
Tacos Taurinos delivers Mexico City–style tacos that are unapologetically authentic and thoughtfully crafted. Rooted in tradition and made by Mexicans passionate about sharing the depth of their cuisine, the concept reintroduces classic flavors with clarity, confidence, and a refined, modern edge.
The Aborrajao brings Colombia’s beloved cheese-stuffed fried plantain to New York with a modern twist. Made with Colombian sweet plantains and finished with savory or sweet toppings, the concept celebrates Afro-Colombian roots while inviting a wide range of tastes to experience this iconic street food staple.
The Pupusas Spot brings the heart of El Salvador to every plate. From handmade, griddled to perfection Pupusas and our savory Yuca con Chicharrón to hearty Pan con Pollo, every bite is bold, comforting and packed with authentic flavor.
The Purple Cup is a street food company focused on high-quality food made with ingredients from the Amazon. The menu is gluten-free based, offering flavorful, natural, and unique options inspired by Brazilian culture. Purple Cup combines authentic Amazonian ingredients with modern street food to create a delicious and healthier food experience
All Smorgasburg markets reopen the first weekend of April:
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Saturday, April 4 at Marsha P. Johnson State Park in Williamsburg, Brooklyn
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Sunday, April 5 at Breeze Hill in in Prospect Park, Brooklyn, in partnership with Prospect Park Alliance.
All markets run 11:00am–6:00pm weekly through October.
