A Look at the Brooklyn Flea

The popular market and its culinary offspring, Smorgasburg, offer more than 250 vendors selling hand-crafted furniture, vintage clothes, one-of-a-kind jewelry and mouthwatering food. Here's a sampling of what you'll find.
By: Mina Hochberg
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Photo By: Jonathan Butler/Brooklyn Flea

Photo By: Sam Horine

Photo By: Alyssa Ettinger

Photo By: Homa Dashtaki

Photo By: www.eleanorsnyc.com

Photo By: Alan Gastelum

Photo By: Ken Weller

Photo By: John Chadwell

Opening Day

An estimated 10,000 people attended opening day of the Smorgasburg in Williamsburg’s East River State Park in 2013.

Floyd Beer Cheese

What is Beer Cheese? Floyd Eats co-founder Jim Carden tells us it’s a southern specialty cheese made from sharp cheddar, top-quality beer and a blend of herbs and spices. Call it slightly spicy with a hint of hops. You can buy the cheese in three flavors at Smorgasburg: Original, Spicy Jalapeno or Smokey Bacon.

Alyssa Ettinger Design

Alyssa Ettinger is a long-time vendor at the Brooklyn Flea, but this season she debuts her charming line of dog dishes. Meant for people, not animals, the plates and mugs feature dog photos that have been fired onto porcelain.

The White Moustache

This father-daughter team offers hand-strained yogurt made with Hudson Valley Fresh whole milk. A bowl of yogurt comes with tasty toppings like orange blossom honey and salted pistachios.

Eleanor’s Bicycle Accessories

As it says on the website, Eleanor’s sells “stylish bicycle accessories for ladies.” The straw bicycle pannier is already a hit at the Flea — it clips easily to a rear rack and is also water-resistant. Another popular item is the skirt garter, for ladies who like to bike in skirts without the hassle of holding them down.

Daal House

Daal House specializes in cuisine from India’s Kerala region. The staple dish, coconut daal over red matta rice, is comprised of lentils cooked in spices and coconut. Soak it up with cardamom-infused red rice and coriander coconut chutney on the side.

East River Bread

Melissa Weller hand-rolls her bagels and makes her own cream cheese. She serves up four kinds of bagels at Smorgasburg: plain, sesame, everything and onion (the four best kinds, in our opinion). For onion bagel enthusiasts, note that her onions are baked inside the bagel, not on the outside.

BeeHive Oven

BeeHive Oven’s specialty is their Heritage Buttermilk Biscuits. Top them with butter or ginger plum preserves, or go all out with a fried chicken sandwich (pictured). The sandwich comes with squash pickles and a drizzle of honey mustard sauce.

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