Those interested in culinary curiosities (or a bump in their likes on social media) adore Smorgasburg. From April through October, the seasonal outdoor food-and-flea market draws 20,000–30,000 hungry visitors each weekend to Williamsburg on Saturdays, and Prospect Park on Sundays, to sample a range of cuisines from nearly 100 vendors (most of whom are cash-only). Feeling overwhelmed? Smorgasburg Upstate debuted last year in Kingston, putting the hype, albeit on a smaller scale (half the crowds and half the vendors), easily within fork’s reach. This year, the Upstate market returns to Hutton Brickyards for seven weekends (next one is August 19–20).
Brooklyn
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DON’T SKIP: The Good Batch, a local bakery serving seriously good ice cream sandwiches (think Chipwich, if a Chipwich were almost the size of your face). Try the Crispy, a thick layer of Brooklyn-made Blue Marble vanilla ice cream sitting between two caramel Rice Krispie treats.
MOST INSTAGRAM-WORTHY: Pass on the raindrop cake (it’s glorified jelly) and be prepared to hang out in the hour-long line for the Ramen Burger. Also worth a ’gram is the spectacular view of the NYC skyline from Williamsburg.
YOU’LL NEED THE MOST NAPKINS FOR: Basically any sandwich sporting an assortment of (sometimes irrational) toppings. For something really unique, try the Calexico burger from Chickpea & Olive, a beet-based patty topped with vegan cheddar, pickled onions and jalapeños, smashed avocado, and chipotle aioli, all heaped onto a fresh potato bun.
Kingston
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DON’T SKIP: A petite pearl sugar waffle with whipped cream and homemade seasonal fruit compote from Borland House Inn, a Montgomery-based favorite.
MOST INSTAGRAM-WORTHY: You could easily go the Ramen Burger-route here, too (one of the few Brooklyn vendors who sets up at this location), but for real Insta-success, go with any order from Itsa Pizza Truck, whose wood-fired pies sell out faster than you can say “mozzarella.”
YOU’LL NEED THE MOST NAPKINS FOR: A stop at Kovo Rotisserie, where crave-worthy Greek fries (covered in lemon, oregano, mizithra, parsley, and sea salt) meet free-range chicken, leg of lamb, or loukaniko-sausage pitas with some of the best tzatziki you’ve yet to try.
