Food

2013 Food Vendor Lineup – Stay Tuned for our 2014 Food Lineup!

go-burger

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crif-dogs

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Crif Dogs, the unassuming front of a speakeasy in the East Village, serves up delicious deep-fried wieners. The result is a shiny, nearly glowing hot dog that bursts with rich flavor, which you can get in satisfying Philly-cheese-steak form (smothered in melted cheese and onions) or topped with slices of fresh avocado and bacon, like a BLT.

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salty-sister

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Rickshaw Dumpling Bar

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Rickshaw’s menu ranges from dumplings filled with classical ingredients such as pork and chives and Peking Duck to more inventive fillings like mashed up sweet potatoes or edamame paste. And, all the dumplings come paired with specific dipping sauces designed to complement the fillings’ flavors. All of these offerings are in-line with their vision of “good-for-you dumplings” with not a mound of fries nor stack of onion rings in sight.

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Mile End

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Mile End is a Jewish delicatessen in New York City committed to breathing new life into old-world traditions.  Mile End Delicatessen opened January 2010, in a tiny converted garage in Brooklyn with the simple mission of producing and serving the Jewish comfort foods of Noah’s Montreal youth.  Word of Mile End Delicatessen’s opening spread quickly and before long, hungry New Yorkers lined snowy Hoyt Street in search of hand-sliced smoked meat, steaming bowls of Nana’s chicken soup and warm, neighborhood service. Since those early days, Mile End Delicatessen has grown from a quirky startup into a real family business.  With a team of over 60 talented men and women, Mile End creates and produces a wide variety of cured and smoked meats and fish, pickled goods, and freshly baked bagels, breads, rolls, and pastries along the historic Red Hook waterfront.  From James Beard House dinners to Chinese food on Christmas, Mile End is proud to participate in New York City’s finest food festivals and markets and to actively contribute to esteemed organizations within our community.

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cool haus

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Their signature ice cream sandwiches are a combination of their two great loves, architecture and food. They focus on quality, sustainability, seasonal flavors and local ingredients, using all-natural and organic ingredients in their treats whenever possible. Even their wrapper is customizable, edible, and calorie free! Try their Brown Butter and Candied Bacon ice cream on Chocolate Chip cookies. Or maybe their seasonal Olive Oil Rosemary ice cream on their version of Brioche cookies. Going classic never hurt either: Mies Vanilla Rohe (Vanilla ice cream + Chocolate Chip cookie) or Frank Berry (Strawberry ice cream + Snickerdoodle cookie) are very respectable choices.

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Porchetta

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porchétta [por'ketta] n. roasted pork with crispy skin, highly seasoned with aromatic herbs and spices, garlic, sage, rosemary and wild fennel pollen. Typical plate of the Roman cuisine. Slow cooked Italian fast food. Porchetta is a traditional street food of Central Italy. Sold from a cart or a truck, it is a whole roast pig boned out and stuffed with the liver, heart and other entrails mixed with savory herbs then slow roasted in a wood oven. It is sliced to order and served in a sandwich as a quick treat at the market or at a fair. And it is absolutely delicious.

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lukes lobster

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Straight from the docks of Maine, NYC’s freshest, most affordable lobster rolls were named the city’s #1 food truck by Zagats in 2011. Their lobster is processed immediately after it’s brought ashore on the Maine docks and it is shipped straight to Luke’s Lobster; your roll could be traced back to the very harbor where the lobster was caught. If your first bite brings to mind an old lobster boat steaming through the morning fog off of Vinalhaven, it’s because that’s exactly what happened just hours before. They have longstanding relationships with lobstermen in Maine, which earns them access to the area’s best catch.

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arancini bros

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Arancini, or “little oranges,” named from the rice balls’ appearance when they emerge from the deep fryer, are a traditional street food in Sicily dating back to the tenth century. They are deep fried balls of risotto stuffed with various fillings. Beyond the traditional arancini with meat ragu inside a saffron risotto, there are dozens of other varieties both savory and sweet, including seafood, vegetarian, vegan, and gluten-free options. When done properly, arancini are truly an art form. Their preparation is both time-consuming and labor-intensive. Arancini Bros.’ arancini are a labor of love and are amongst the best anywhere.

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num pang

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Num Pang’s sandwiches are made with high-quality ingredients and an inventive, artful culinary philosophy, which sets them apart from many fast casual concepts. Cambodian-influenced side dishes are also offered in addition to Num Pang sandwiches, all of which are freshly made to order. The original Num Pang Sandwich Shop opened at 21 East 12th Street in March of 2009 and has since earned a 26 rating for food in the Zagat guide – the highest rating for a sandwich shop in New York City.
A rotating selection of Num Pang sandwiches are made on freshly toasted semolina flour baguettes, with homemade chili mayo, pickled carrots, cilantro and cucumber. Co-Founders & owners, Ben Daitz and Ratha Chaupoly, use products from local markets as often as possible and know their purveyors very well.

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little muenster

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The brainchild of New York couple Adam Schneider and Vanessa Palazio, Little Muenster serves up gourmet grilled cheese, soup, salad, beer, wine dessert and homemade soda in an environment that is fresh, stylish and relaxed. Evoking the feel of a New England kitchen, the diminutive 13-seat restaurant infuses classic comfort food with a mature culinary sensibility. Little Muenster’s menu elevates the classic grilled cheese to new heights, utilizing fresh, seasonal ingredients in sophisticated combinations. All sandwiches can be made with bone marrow butter upon request.

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asia dog

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Asiadogs are hot dogs with Asian-inspired toppings, incorporating flavors found in China, Korea, Vietnam, Japan, and more. Using fresh ingredients and their personal touch, they push the limits of one of NYC’s most popular street food. Acting first as a mobile operation, setting up shop in a variety of locations every week, they opened a brick-and-mortar in April 2011 the heart of Nolita (66 Kenmare St., btwn Mott + Mulberry).

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Baohaus

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Eddie and Evan Huang opened Baohaus on Christmas Eve 2009 on 137 Rivington St. in New York’s Lower East Side. The original menu consisted of the Chairman Bao, Haus Bao, and Uncle Jesse along with Bao Fries, Boiled Peanuts and Taiwanese Sodas. With that minimal menu, a Dipset/Clipse/Ghostface heavy sound track, and dreams of elevating Gua Bao from Flushing to Front St, the brothers tore down every thing people knew about Taiwanese-Chinese food and rebuilt it from the ground up.

As kids, they worked in their father’s Steakhouse down South but instead of staying, they decided to share the homestyle Taiwanese-Chinese food they ate at home. When Eddie quit his jobs as an attorney/hustler/street wear designer, they decided to set up shop in a 400 square foot, subterranean, bomb shelter at 137. They didn’t do it just to sell baos, but instead create a mouth piece for the social, cultural, and political issues they cared about. Since 2009, they’ve gone home to feed 200+ homeless families in Orlando, Won the Chow 13 for groundbreaking use of social media, stuck up for Danny Chen, opposed the Tiger Mom, and accidentally hot boxed a restaurant in plain view. Some shit be happening some time naw mean?

Baohaus isn’t just a restaurant, it’s a futuristic YMCA where brothers in snap backs and nike boots can find that motivation (I see you Jizzle!). It’s the place the brothers wish existed in their neighborhood when they were coming up. Our families came on boats, but now we on a space ship, fuck with us.

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Brooklyn Soda Works

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Brooklyn Soda Works carbonates fresh fruit juice. They never use syrups or fruit concentrates – they juice everything by hand, and use local, seasonal fruit whenever possible. Using fresh juice means there is very little added sugar and the flavor profile of the fruit is retained. Their focus is on creating inventive new flavors and utilizing seasonal fruits & herbs. Sustainable produce is sourced from local farms whenever possible. They do not bottle on a large scale but prefer to sell fresh from kegs. They rule.

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bare burger

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At Bareburger, people are sometimes puzzled to hear that little of what they do is actually ‘new.’ Since the dawn of farming, people have eaten the same organic, all natural, free-range, grass-fed meats; organic and all-natural cheeses; and organic vegetables that they offer. By partnering with local artisans and working with sustainable farmers, they’re returning to an old-fashioned emphasis on quality. It’s tastier, it’s better for you, and it benefits our community.

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Korilla BBQ

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Introducing Korilla, the fiercest eats you’ll find on the streets… literally. What is a Korilla, you ask? It is nothing less than a Korean grillmasta serving up a complex combination of classic Korean recipes in contemporary forms. They’re talking tacos, chosun bowls, and burritos like you’ve never had before.

They use only choice meats, organic veggies, and the highest quality ingredients available. Carnivores and vegetarians alike love our kBBQ. Environmentalists appreciate our green, eco-friendly operation. Get hip to Korilla.

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ports coffee

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There’s no doubt in our minds that New York City has the best coffee spots in the USA, and few things are more delicious on a hot summer day than an ice-cold iced coffee – especially from Ports Coffee. Serving delicious, flavorful, and enriching Stumptown brand coffee, as well as a variety of teas, Ports has made quite a name for itself over the years, earning acclaim and praise from Zagat, the New York Times, and even consumers on Yelp. Whether you need some caffeine to power through or some cold refreshing liquids to quench your thirst, Ports has got you covered!

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brindle room

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Brindle Room, the brainchild of owner/chef Jeremy Spector, opened in July 2010 to far and wide critical acclaim. Situated in the East Village and serving some of the most delicious comfort food around, Brindle Room offers a wide array of delicious eats including juicy burgers, duck poutine (recently rated one of the 10 best dishes by Time Out New York), vegetable tagines, smoked chicken wings, and much much more. Adding to the delicious food is super stylish decor and a very hip clientele.

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Pizza Moto

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Delicious Pizza. Nuff said

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mexicue

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Straight from the Mexicue website itself…Throwing modesty out the door, we’ve got to say you’re probably going to freak out (we know because we did). Mexicue is the sweet, sweet love child of red-hot Mexican cuisine and down-home, barbeque goodness. Here’s the Mexicue nutshell: We started mixing smoky and spicy in our own kitchen in Brooklyn. At first, it felt weird; maybe even wrong. Can the spicy, sultry flavors of Mexico hang with the smoky and sensuous barbecue? To put it mildly, they mixed. In fact, it was an explosive, mouthwatering union. We started mixing green chili sauce with smoked short ribs, and poblanos and tomatillo sauce with barbequed chicken and very quickly realized that this culinary creation must be shared with the people. From there, our menu took shape. We’ve got your deceivingly familiar tacos, sliders, quesadillas and tamales but everything’s reinvented in tasty and surprising ways. We’re big on using local food sources and changing our menu according to what’s fresh and available. That means you get an ever-changing menu.

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pie for the people

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Their mission began out of a desire to serve a truly authentic NY pizza at music festivals. Now it is a fully mobile Italian kitchen, serving homestyle northern Italian cuisine alongside their signature pizza to thousands of festival goers. Blending old-school NY fundamentals with west coast creativity and ingenuity, they have perfected their recipe over the past 12 years. They make their own dough, hand toss the pizzas on site, bake them in real stone deck pizza ovens, and cut them into the largest slices you’ll ever see, taste and savor. With a belief that the festival experience is deeply tied to the food, they cook with a focus on nutrition, whole foods from local businesses and farms, and good energy. Fun, funky, hip, efficient, clean, professional, friendly and conscious.

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woolys ice

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Winner of the 2011 “Best Dessert” Vendy Award, Wooly’s snow ice is a healthy and delectable dessert unlike any texture you have ever had. Their unique dessert is accompanied with a variety of toppings including fresh seasonal fruits and sumptuous syrups.

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lasonrisa

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At La Sonrisa, they are passionate about their food and they strive to satisfy every appetite with great tasting empanadas, using only the best ingredients and most authentic recipes. Each empanada is prepared wth a dedicated commitment to quality, so that every bite delivers a delicious experience for our taste conscience consumer. Featuring vegetarian, chicken, beef, and pork options, La Sonrisa has delicious empanadas for all palates.

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Imperial Woodpecker

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Imperial Woodpecker Sno-Balls is Manhattan’s premiere shaved ice shop. Authentically taken from New Orleans, IW Sno-Balls offer the best shaved ice experience north of the Mason Dixon line. They pride ourselves on using the freshest of ingredients, a New Orleans created shaver (Sno Wizard®), and pure Domino sugar cane in our syrups.

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mimi and coco

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Mimi and Coco NY “Teriyaki balls” are a new Japanese food inspired craze sweeping New York! Born from a love of the traditional Japanese comfort food, Takoyaki, customized to New York City’s diverse and eclectic tastes. Catering to New Yorker’s palates we have included quality ingredients in the creation of the Teriyaki balls. Country sausage, juicy shrimp and organic potato rounds out the fillings of the teriyaki balls. Stuffed into balls made in a special cast iron grill, the outside is fried, while the inside remains mostly gooey. Unique toppings and the additional of our special sauce creates a fantastic blend of East and West.

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