WILLIAMSBURG — Beer-battered cheese curds, fresh mozzarella "bombs," duck legs and even a full tasting menu will debut during Smorgasburg's first outdoor weekend of the year.
The food event is held at the East River State Park on Saturdays and in Brooklyn Bridge Park on Sundays, between 11 a.m. and 6 p.m. during the warmer months.
More than 20 new vendors will be introduced this weekend, with a full list becoming available this week.
Curd's the Word will dish out "artisanal beer battered cheese curds," fried both straight-up and Buffalo-style. Atlantic Ave. Co. will make fresh mozzarella right on site, including a "bomb" injected with pesto.
And Jonathan Kava, a chef at gourmet West Village French restaurant Mas (farmhouse), will buck the grab-and-go Smorgasburg format with a sit-down tasting menu.
Diners will be able to sit for 15 minutes to sample a chef's menu for $9 to $13, with dishes like a crab fritter with bacon beurre blanc, pork loin with smoked gnocchi and carrot stew, and a white asparagus soup with charred ramp.
Here's a full list of the new vendors at this year's Smorgasburg:
Antica Pesa: This Williamsburg restaurant's chef Francesco Panella is dishing out spaghetti with lamb ragu — but in burger form.
Best Buds Burritos: San Diego-style burritos with carne asada, guacamole, crema, cheese, salsa and french fries, stuffed into a lard tortilla.
Big Mozz x Atlantic Ave. Co.: Mozzarrella made on site, served on a sandwich or injected with pesto or sauce.
Birds & Bubbles: A Lower East Side restaurant that will be serving a Nashville-style hot chicken biscuit with deviled egg sauce and dill pickle.
The Cardinal Bakery: Cookies and vegetarian sandwiches, like a broccoli cheddar sandwich with pickled red onion and mustard.
Curd's the Word: Artisanal beer-battered cheese curds, served straight-up and Buffalo-style.
Dorset Maple Reserve: Maple syrup and maple treats, including maple-sugar candy, maple caramel corn and bacon-maple candy.
Duck Season: Whole duck legs on the bone or in a sandwich.
Lo.Li.Tas: This importer of Iberico Spanish ham will be featuring sandwiches with the meat.
Goa-Taco: Fusion tacos inspired by parathas, or layered Indian flatbreads.
The Imperial Egg: Scotch eggs featuring Moroccan spiced lamb with smoked yogurt and Japanese-style chicken sausage with sweet soy aioli.
Manousheh: A Greenwich Village bakery that serves Lebanese flatbread sandwiches.
Piece of Velvet: This Fort Greene bakery is known for its red velvet cakes.
Rise & Swine: This vendor cures its own bacon for breakfast sandwiches.
Shuka: A spot that has variations on the Israeli egg-and-sauce dish shakshuka.
Snowday Sugar Shack: A food truck with employees who are formerly incarcerated Rikers Islands teens. They'll be serving "Sugar on Snow," maple syrup rolled in "snow" on a popsicle stick.
The Stand: This spot will be serving coffee in East River State Park this summer.
Tango Chile Sauce: A Central American-inspired, vinegar-based hot sauce company.
Tink's Red Ginger Cocktail Sauce: A shrimp cocktail sauce made with ginger instead of horseradish.
Von Kava: Mas Farmhouse chef Jonathan Kava will serve a 15-minute chef's-table tasting menu at a sit-down booth.
