New York’s favorite open-air food circus is officially back.
Smorgasburg returns the first weekend of April for its 16th season, bringing back more than 70 food vendors with one of the most globally diverse lineups the market has seen yet.
This year’s edition of the beloved open-air food market will feature 74 vendors across its two flagship locations this year. That includes 22 newcomers serving everything from Korean shaved ice and Fuzhounese dumplings to Mexico City-style tacos and Colombian grilled meats.
The season kicks off Saturday, April 4, at Marsha P. Johnson State Park in Williamsburg, followed by the Sunday market at Breeze Hill in Prospect Park starting April 5. Both markets will run weekly from 11 am to 6 pm through October.
“As we enter our 16th season, we’re constantly inspired by the next generation of food entrepreneurs who see Smorgasburg as a place to share their culture, creativity and ambition,” Smorgasburg CEO and owner Gaston Becherano said in a statement. “Our vendors are the heartbeat of this market.”
This year’s incoming class reflects the constantly evolving food landscape of New York City. Nearly half of the new vendors are immigrant-founded or rooted in family recipes, bringing regional street food traditions from across the globe.
Among the standouts: Bingsoo, serving delicate Korean shaved-ice desserts; Chenzi, specializing in chewy Fuzhounese potato dumplings made from a multigenerational recipe; and Kolachi Rolls, an East Village favorite known for Karachi-style paratha wraps filled with boldly spiced meats.
Colombian cuisine will also have a strong presence this season. Garoso Colombian Bakery turns classics like buñuelos and bandeja paisa into street-ready bites, while Palenque Empanadas & Arepas focuses on traditional comfort staples. Its sister concept, Palenque Parrilla “Brasa,” brings Colombian-style grilled meats to the market and The Aborrajao centers its menu on cheese-stuffed fried sweet plantains with Afro-Colombian roots.
Elsewhere, Humos BBQ will fire up fusion barbecue over live flames, Nano Burger is leaning into the smashburger craze with compact sliders and Rogers Burgers—a Flatbush favorite praised by critics—combines American smashburgers with Caribbean flavors like jerk seasoning and pikliz.
Plant-based options are also expanding this year. Madrina Vegana, an award-winning vegan Mexican concept, joins the lineup with its crispy tacos and bold fillings, while the worker-owned Pretty Horse Workers Cooperative brings its cult-favorite chicken Caesar wrap to the market.
The newcomers join a long list of returning favorites, including Red Hook Lobster Pound, Raclette Street, Mao’s Bao and Yakitori Tatsu.
And if history is any guide, the hardest part of the day won’t be deciding whether to go—it’ll be deciding what to eat first.