Alchemy C reamery Vegan ice cream scoops plus Saturday Sundaes with

gluten-free and vegan cookies, brownies or cinnamon-brown-sugar-cardamom

cake, topped with two scoops and your choice of topping. (Long Island City)
Bittersweet NYC Bhel puri chaat, which translates to savory snacks to lick,
and samosas with meat and veggie options from a caterer based in Jackson
Heights. Plus, rum balls, a delicious Calcutta street food, for dessert.
Brine by Danny Brown Several varieties of rolls from the Forest Hills kitchen
of Danny Brown. Specialties include a Lobster Roll with tarragon-green-goddess
dressing, a Crab Louie roll with capers, hard-boiled eggs, and Sicilian green
olives, and a Poached Salmon Roll with creme fraiche and pickled cucumbers.
C elebes Bakar Grill Based in Astoria and self-proclaimed The Best Grill In
Town, serving Indonesian beef ribs with banana pandan for dessert.
Grandpa Val's BBQ All-wood, pit-smoked southern-style BBQ sandwiches.
(Astoria)
Kim C hi Smoke Korean Redneck Tacos made with smoked pork shoulder,
Fatboy sauce, pickled onions, slaw and kimchi. Plus, Robert Chos namesake
creation, the Cho Nut, a powdered sugar dusted brioche sandwich filled with
brisket, bacon, cheese, Fatboy sauce, runny egg and scallions. (Long Island City)
KULU Desserts Hong Kong-style mango pomelo soup, pudding milk tea,
and ice cream with fresh fruit from this Flushing-based dessert shop.
Kyle's Kimchi Kimchi made from a 60-year-old recipe Kyle learned from his
grandmother. (Flushing)
Marani Georgian Restaurant Based in Rego Park, theyll serve up a variety
of favorites from Georgia, including traditional meat dumplings, bean stew with
picked veggies, kebabs, and their beloved circular cheese bread.
Outer Borough Flushing native Carson Yiu (also a vendor at Smorgasburg in
Brooklyn) will be selling charcoal grilled meats and sausages.

Papa's Kitchen Filipino food from a favorite Woodside restaurant. Youll find
many adventurous dishes on their menu, including belot, which is a six-day-old
fertilized duck egg, and a stingray sandwich.
Pata Paplean A favorite neighborhood bar in Elmhurst serving delicious
Thai food from the grill. Theyll feature pork neck, sausage, and wings.
Patacon Pisao Venezuelan food from Elmhurst serving up their specialty
patacona meat-filled sandwich pressed between two slices of mashed, fried
green plantains.
QI Thai papaya salad, grilled chicken, and sticky rice. Simple menu but dont
miss this one.
Queens Kickshaw A rotating menu of grilled cheese sandwiches, chilled
soups, and ice cream sandwiches, made especially for Smorgasburg Queens.
(Astoria)
Ramen Shack Keizo Shimamoto, the creator of Ramen Burger, kicks ass
again with the debut of his own traditional ramen soups from his new shack,
custom designed for Smorgasburg Queens. Featuring three different varieties to
start, and a rotating menu each week: Chuukasoba, the classic Shoyu ramen;
Hiyasoba, a chilled shio ramen; and Aburasoba, Okinawa-inspired soupless
ramen.
RaR Bar A great menu for a hangover: Bloody Mary donuts, Bacon Jam Sticky
Buns, Hotter than Hot Jalepeo poppers and The Elvis, a custard-baked
croissant stuffed with thick-cut smoked bacon, bananas, peanut butter, and
honey drizzle. (Astoria)
Roosevelt Ave Fare Korean fried chicken wings and roti tacos made by a
pair of chefs born and raised in Queens. (Jackson Heights)
Silk C akes Mini and regular cupcakes with flavors such as green tea with
blueberry or raspberry buttercream, Thai tea cake with condensed milk
buttercream, and sriracha chocolate cake with chocolate buttercream from their
bakery in Forest Hills.

Son Ecuadorian hallacas, which are similar to tamales, chicken and beef
empanadas, and shrimp ceviche. Again, the menu sounds simple but this is the
real deal.
Sugar Freak Astoria Banana pudding battered in beignet dough and deepfried to make a hot, gooey, sugar bomb.
Teaus Chinese teas and desserts from Flushing.
The Arepa Lady Arepa de queso, arepa de choclo, or tela arepas from the
famous street cart that became a restaurant in Woodside.
Wooly's Taiwanese shaved snow using a machine and technique imported
from Taiwan with flavors and toppings adapted for the American palatelike
party rocks with Pop Rocks and Fruity Pebbles.