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).
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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.
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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.