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It’s been a rough week. From earthquakes to hurricanes, New York is getting the fuzzy end of the lollypop. So as I sit on my couch waiting for the storm to come, it’s nice to have last weekend to look back on. If you’re not familiar with the Brooklyn Flea gastro off-shoot, Smorgasburg takes place every Saturday from 10am-5pm.

I headed out there with Ed last Saturday morning.

The Dough stand was so swamped that I couldn’t get near it. Dough doughnuts, you will be mine. Until then, here were the highlights:

1) The Meat Hook Dog

The butchers combine several of the sausages that they make for their dog. Topped with sauerkraut, it pops with paprika, fennel, and bursts of flavor that range from chorizo to Italian sausage.

2) Peoples Pops Watermelon Shaved Ice

Beyond watching a big blog of ice shaved with a blade to make this beauty, it was a sizzling 90-something degrees and Smorgasburg is held in a paved parking lot so we were begging for something cold. This fit the bill and was like biting into a fresh slice of watermelon.

3) Nana’s Frozen Chocolate-Covered Bananas, Salt and Ground Almonds

The little yellow cart’s siren call beckoned us for dipped to order bananas in bittersweet chocolate. They balanced salty and sweet to a T and the rich mouthfeel of the semi-frozen banana was delectable.

4) Dadar Station’s Sweet Potato Sandwich

Complex spices on a simple slice of fried sweet potato, the texture of the toasted bun makes it. My favorite bite. Even Ed, who’s a carnivore, loved this one.

5) Asia Dog’s Bahn Mi Dog

The herbs, and cool crisp vegetables balanced the sizzling dog.


About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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