Smorgasburg, the food festival held every Saturday and Sunday in Brooklyn, is never short on exciting new treats to try.
Here, some of the most interesting newcomers this season.
Smorgasburg is at 90 Kent Ave. in Williamsburg on Saturdays and at Breeze Hill in Prospect Park on Sundays. 11 a.m. to 6 p.m.
1. Lobsterdamus
Saturdays and Sundays
Stefano Giovannini California transplant Lobsterdamus is serving charcoal-grilled seafood in creative preparations. Go big with the Lobster Nest, spiced and grilled lobster on a bed of garlic noodles ($32), or opt for lobster nachos ($15). Lobsterdamus’ co-founder, Francis Reyes, 28, was initially nervous about bringing his product to the East, where people have high standards when it comes to seafood, but says he’s had great reception. He says: “It’s something nontraditional, but they definitely respect the concept.”
2. Cup o’ Cockles
Saturdays only
Stefano Giovannini Former Post editor Sara Lieberman is now cooking cockles ($11 to $13) — small mollusks similar to littleneck clams — with an international pedigree. She sources the shellfish from New Zealand, serves them in a cup as they do in England, and tops them with sauces inspired by France, Spain, Thailand and Italy. “[These] cockles get around,” says Lieberman.
3. Bonsai Kakigori
Saturdays and Sundays
Stefano Giovannini This traditional Japanese shaved ice ($8) is made with vintage hand-cranked machines, creating a “light, fluffy, impossibly thin texture,” says co-owner Theo Friedman, 24. The ice is topped with all-natural, creatively flavored syrups, such as coconut lime crunch, peanut butter and jelly, and crowd-favorite strawberries and cream.
4. Boutros
Saturdays only
Boutros Alex Dabagh and his brother Allen are roasting whole hogs and using the meat to make pork-shawarma flatbread tacos ($12). “We took all the shawarma spices and made it our own,” says Alex. Other international mashups on offer include baklava beignets ($6) and bulgur fried rice ($8).
5. Big Mozz x Do
Saturdays and Sundays
Thomas Roy Hooksett NH When Big Mozz and Do were placed in adjacent booths at the Meadows Music and Arts Festival at Citi Field this past fall, it was the beginning of a sweet collaboration. “We . . . thought it would be a really delicious idea to see what happens if we threw some cookie dough in their hot fryer.” says Do’s Kristen Tomlan. The informal munchie-making has since expanded to its own booth at Smorgasburg, where foodies can sample cookie dough deep fried in a coating of funnel-cake batter ($12).
