About Smorgasburg

Smorgasburg (a mash-up of “smorgasbord” and “Williamsburg”) launched in May 2011, spinning off from the success of food vendors at the Brooklyn Flea. It has since incubated hundreds of independent businesses vending food and drink from around the world. From this platform, many have found success as multi-year, stalwart vendors — as well as gone on to thrive as brick and mortar shops, restaurants and packaged goods brands.

Dubbed “the Woodstock of,” by The New York Times, Smorgasburg is the largest weekly open-air food market in America, welcoming more than 2 million visitors a year to markets in New York, Los Angeles and Miami.

Smorgasburg has expanded over the years to include season-long markets in Jersey City, New Jersey; Toronto, Ontario; Kingston, New York; and Washington, D.C., along with recurring pop-ups in Osaka, Japan, and São Paulo, Brazil. In New York, Smorgasburg operates concessions for BRIC’s popular Celebrate Brooklyn! performance series in Prospect Park and has partnered with numerous cultural institutions and brands to bring its signature food festival experience to new audiences.

Smorgasburg’s New York, now on it’s 15th season — operates at the Oculus at World Trade Center in downtown Manhattan, the original Williamsburg waterfront location, and at Breeze Hill in Prospect Park every weekend from April through October.

Smorgasburg LA launched in June of 2016 in Downtown LA. The market features over 90 food and shopping vendors, a beer garden offering local craft beer and micheladas, plus live DJs curated by Dublab Radio. It attracts 8000 to 12,000 guests every Sunday, year round.

Smorgasburg Miami launched in March of 2022 in Wynwood, the city’s vibrant arts district. The market features over 50 food and retail vendors, a full bar, plus live DJs and cultural programming that reflect Miami’s diverse community. It operates every weekend from October through July.

Smorgasburg Atlanta will make its debut in October 2025 bringing its signature mix of local flavor, community energy, and culinary creativity to the city for the very first time.