Friday, November 16, 2012
This Weekend: The Final Smorgasburg of the Year
Posted by Sarah Zorn on Fri, Nov 16, 2012 at 12:26 PM
Although Brooklyn Flea carries on, the warm-weather dependent Smorgas-season is almost over (close to 100 popular purveyors will abandon the Williamsburg waterfront and DUMBO’s Tobacco Warehouse after this weekend). And while you can — and should — visit the brick-and-mortar locations of established vendors like Asia Dog, Mable’s Smokehouse and People’s Pops year round, many of the markets tastiest eats will be a little harder to come by. So don your sweater vests, cue up early, and let your lingering memories of these transitory bites last you through the winter.
- Photo Christine Walsh for Nona Brooklyn
Bon Chovie
These dirty Jersey-style anchovies are wanted, dead and fried. Be sure to join the hordes of converted Smorgasburger’s waiting to bite the heads and tails off of skeletal, briny small bait one last time.
Lumpia Shack
There isn’t exactly an excess of Filipino flavor in Brooklyn’s dining scene, so we’ll definitely miss the seasonal spring rolls (ground pork with mizuna, rocambole garlic and chile sauce, adobo chicken with hoisin, grated egg and coconut flake) served at the stand of this Greenpoint-based husband and wife team.
Cemita’s
We refuse to wait until spring to wrap our jaws around the colossal contents of one of these Mexican-style Dagwood sandwiches — ten (count them, ten!) tasty layers of meat, black beans, white cheese, lettuce, tomato, avocado, pickled onions, stewed chipotle peppers and more on a fat, sesame-seeded roll.
Bombay Sandwich Co.
We’ve oft expressed our undying love for South Indian food, although we’ve kept our simmering passion for Hot Pockets well under wraps. Happily, Bombay Sandwich Co.’s well-sealed, vegetarian toasts are a happy, healthy marriage of both. Try the original: potatoes spiced with dried mango powder, tomatoes, ginger, green chili and lime, topped with tamarind and date, kiwi, or spicy apple chutney.
Noshi Brooklyn
Compared with the theoretically outrageous but admittedly delicious Korean/Mexican concoctions that abound at the ‘burg, combining the spare, fish-centric sensibilities of Nordic and Japanese cuisines actually makes sense. This unique micro-eatery tops Danish rye bread with unimpeachably fresh cured and smoked fish, accented with decidedly Asian (nori, wasabi, shiso) flavors.
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