Alchemy Creamery 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. Celebes 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 Chi 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 specialtypatacona 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 Cakes 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 deep-fried 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.