You Can Get Smorgasburg Vendors Delivered Starting This Week

BROOKLYN, NY — Just because the popular Smorgasburg food festival is back at its usual in-person spots this year doesn't mean Brooklynites need to leave their couch to get a taste of the grub.

The food fair announced this week that they will bring back a delivery option started during the coronavirus pandemic this weekend.

The "Smorg, Delivered" partnership with Grubhub will let diners order from more than a dozen vendors at each of the festival's in-person locations starting Aug. 7.

Smorgasburg returned to its usual spots in Williamsburg and Prospect Park earlier this summer.

With the delivery option, Smorgasburg orders will come with free delivery and a $5 perk for the first order of $15 or more, according to organizers. Grubhub will also set up special areas at each of the festival locations where those eating in person can sit in the shade, play games or snag a "swag bag" of summer essentials.

The announcement about the to-go option also included a peek at Smorgasburg's new 2021 vendors. Here's a look at those in Brooklyn (Vendors at Prospect Park are marked with a PP and Williamsburg with a WB):

2 Belize Girls (PP)
Harlem-based sisters Shari and Akilah incorporate the Central American nation’s many influences into their panades (similar to empanadas), salbutes (refried beans spread on open-faced tostada-style masa tortillas), and more. @2belizegirls

Bang Cookies (JC, PP)
George Kuan’s five-year-old business—with two JC shops—showcases his obsession with high-quality, mostly organic ingredients in perfectly crafted cookies that hit all the right notes: ooey-gooey inside, crispy outside, salty/sweet/crunchy/nutty combos. Their Instagram highlights weekly market special flavors, including “kitchen sink.” @bangcookies

Bao Tea House (WB, PP)
The brother chefs of this Greenwich Village shop were born in Dubai and raised in China, and their char-siu (savory) and lava (black-sesame bun filled with custard) bao and homemade eye-popping teas (“Starry Starry Night” changes colors as you drink it) are instant Smorgasburg staples. @baoteahouse

Bark Barbecue (WB, PP)
After developing a huge word-of-mouth following at his Ozone Park backyard pop-up, Ruben Santana has joined Smorgasburg as its authentic Texas-style barbecue vendor—with a Dominican twist. Ruben has studied with legendary pitmasters such as Franklin BBQ, and his brisket, pulled pork, and smoked turkey breast reveal the luscious, layered flavors that only come from serious dedication to the ‘cue craft. Pulled straight from his onsite 18’ smoker, served with Dominican-flavored cornbread, Bark is a bite not to be missed. @bark_barbecue

Brooklyn Baked & Fried (WB)
Nie’s chicken and waffles pull from her southern and Caribbean roots with flavors such as bacon-cheddar waffles and a goat-cheese waffle with blueberry sauce, all served with her secret-recipe fried chicken to create a sandwich like no other. @bkbakednfried

Diller (WB)
This LES snack bar joins forces with its sister company, The Pickle Guys, for a fun-filled menu in the Smorg bullseye. Their Luther Burger is sandwiched between a Doughnut Plant (an LES neighbor) donut, their egg rolls are scrumptious, and their fried pickles are an all-season treat. @dillernyc

Dylana's Sweet Treats Co. (PP)
A trained chef who also teaches culinary arts/entrepreneur/food-justice classes to middle and high school students (in Flatbush), Dylana incorporates her Trinidadian roots into her baked goods. At Smorgasburg she offers homemade toppings (chocolate fudge, bourbon-caramel sauce, vanilla-cinnamon whipped cream) for her chocolate-croissant and bourbon bread puddings. @dylanassweettreats

Julien Boulangerie (WB)
This Parisian Viennoiserie on Park Slope’s 5th Avenue opened during Covid with visually stunning pastries with beaucoup de gout to boot. Importing legit French butter to make everything better, chef Francois Payard’s breadth of expertise spans croissants, galettes, a divine pistachio twist, fig tart, sandwiches on housemade baguette (ham and Brie; Brie and salted French butter; Parisian salami with Brie, cornichons, and French mustard) that will transport you like a madeleine to your arrondissement of choice. Fresh baguettes to go too. @julienboulangerie

Los Milanesos (WB)
Los Milanesos, a tiny, beloved taco stand in Mexico City, has expanded their operation to the U.S. for the first time with a sister stand at Smorgasburg. Milanesos are cutlets of beef or chicken breaded and deep fried and cut into strips, served in a fresh corn tortilla with a smear of refried beans and salsa verde. They also make a jamon y queso version with a stack of ham and cheese deep fried and sliced—melty and delicious!

Mai Bpen Rai (PP)
An authentic som-tum/green-papaya-salad stand (Mai Bpen Rai name means “no problem” in Thai) from Kristofor Olbrich (a former Fatty Crab chef who lived and worked in Thailand) and Aneta Siwiec, who pound and mix all the salad ingredients in a mortar and pestle, with chilled prawns or crab claws available as toppings. Their mango and sticky rice dessert on a stick is worth a visit alone. @mbrpapayasalads

Oh K-Dog NYC (WB, PP, HF)
This runaway East Village hit for Korean corn dogs and egg toast joins the Brooklyn markets with its Potato Mozza dog, half sausage–half cheese dog, and insane Bacon & Cheese Toast. Photogenic and delicioso. @ohkdognyc

Peppa’s Jerk Chicken (PP)
From their original Flatbush Ave. spot, Peppa’s has grown its jerk-chicken empire to four Brooklyn locations—and now Smorgasburg in Prospect Park. Local legends of the highest caliber, they’ll serve straight from the drum to mouthwatering fans new and old. @peppasjerkchicken_

Pies of Queens (WB)
Sam helps out at his mom Teresa’s LIC Corner Cafe, and, like so many others, during Covid they teamed up to sell pies online via direct delivery to make ends meet. Now they’re making their IRL debut at Smorg with a mix of fruit and savory pies (chicken and vegan options), all revolving around their divinely flaky crust. Key lime, apple, blueberry, and pecan pies—no messing with the classics here—will all rotate in single- and full-size options at the markets, alongside seasonal varieties (current: peach). We hear rumors of whipped cream to order too. @piesofqueens

SisterYard (WB, PP)
Two sisters from Miami are coming to Brooklyn and Smorg to make it big in the coffee world with their coconut cold-brew concentrate. Brewed with coconut water to eliminate the need for added sugars, and with a higher pH (i.e., lower acidity) from their brewing process, Yamilet and Cristina’s cold brew was a hit at Miami farmers markets, and is sure to be a quick fan fave up north as well. @thesisteryard

Tada Noodles (PP)
Jjajangmyeon is a Korean-Chinese cuisine unfamiliar to many New Yorkers that happens to be South Korea’s favorite take-out comfort food. A sweet and savory rice-noodle dish topped with a thick, dark black bean sauce made of onions, cabbage, and, typically, ground pork, it started as a Chinese dish called Zhajiangmian that Koreans have made their own over the past century. Robert and team add a vegetarian option as well as some stellar Korean fried chicken and unique iced beverages. Tada! @tadanoodles

Wah Gwaan (PP)
Husband-and-wife team Stephen and Emily’s Jamaican taqueria is inspired by throwing some leftovers from Stephen’s mom Audrey’s Sunday Jamaican dinners into a few tacos. They call their menu of jerk pork and chicken, codfish, and cauliflower fillings—each paired with a fruity-spicy island salsa—served in warm handmade corn tortillas “tacos with a vibe.” @wahgwaannyc

Wild Yeti Food Co. (PP)
Paridhi’s goal is to introduce Nepal’s complex and authentic flavors to America, and that message comes across the second her first product hits the tongue: a savory garlic and ginger spread that explodes with taste. It’s a condiment, a sauce base, or a snack on crackers, and we’re hooked. @wild.yeti