Homemade strawberry balsamic pop-tart from Anarchy in a Jar at Smorgasburg.
Only a few more weeks to get after it before the Smorg closes for the season. And yes, they’re open this weekend!
Comfort food, defined.
Masa cakes, house-made chorizo, black beans, and poached eggs from The Brooklyn Star in Williamsburg. Quite possibly the heartiest brunch menu I have ever encountered, from original Momofuku chef Joaquin Baca.
Post-superstorm sustenance. Hope all my East Coasters are doing okay!!
Forcella; Williamsburg, Brooklyn
Living so close to Smorgasburg is both a blessing and a curse. But 99% a blessing.
Dough’s dulce de leche donut; Williamsburg, Brooklyn
I wish all food came packaged this beautifully.
Awesome product, awesome company, awesome philosophy.
Mast Brothers Chocolate; Williamsburg, Brooklyn
The Al Roker: tomato, mozzarella, fontina, caramelized onion, sopressata, roast pepper, and rosemary.
The hype is true, Fornino Pizza in Williamsburg is to die for. And isn’t it just your lucky day: get a large pizza and a bottle of wine for only $25 on Google Offers (featuring this here picture by yours truly).
Pizza Party Friday, get after it!
Now that’s a watermelon margarita.
Mesa Coyoacan; Williamsburg, Brooklyn
Brown has got to be the best tasting color.
Pies ‘n’ Thighs; Williamsburg, Brooklyn
Behind the scenes with SCRATCHbread’s TOASTbar at Smorgasburg
Smorgasburg is an all food market in Williamsburg from the people behind the Brooklyn Flea. It hosts 100 food vendors—a mix between prepared food stands and greenmarket farmers. It is paradise.
For this venue, SCRATCHbread wanted to do something different—“play with food,” as owner Matthew Tilden put it. And so, TOASTbar. The menu is always changing, but we’ve had inventive open face sandwiches, griddled chai sticky buns, and an assortment of the classic baked goods. We partner with other vendors to seasonally enhance our offerings.
Smorgasburg has been open for just one month, so things are constantly evolving. I highly recommend you come by for lunch—take the new East River Ferry, which just started running yesterday and will drop off right at the market entrance.
Cooking garlic in olive oil for tomato dunking sauce
Fresh ingredients
Chai sticky buns soaking in vanilla bean creme anglaise, waiting to be griddled
MOZZtoast: Rosemary and sea salt focaccia, stuffed with homemade-that-morning mozzarella, basil pesto, a squeeze of lemon
The Double Bourbon: bourbon wheat bread, a slab of butter, and orange bourbon marmalade from our neighbors at Maiden Preserves
The Garlic-ness: whole roasted garlic bulb with olive oil on sourdough
The Commodore, Williamsburg
Hot damn. Sorry, but that best sums up my reaction to this place. Actually, I think my exact words were, “This is the best day of my life.”
After reading this article in NY Mag, I knew I had found my mecca (especially since the chef described it as “Applebees, but better.” Bottom line: best fried chicken I ever had, biscuits with honey butter, perfect fries, potato salad that had a smokey paprika after bite, and the adult grilled cheese (pimento-and-poblano ooey gooey goodness). All that grub (much too much) and two-for-one beers (times two) til seven, and we were out of there just $36 short. Are you kidding me!?!
