Lawrence Mach’s Coney Shack cooks up Southeast Asian inspired tacos, hot dogs, grilled cheeses and quesadillas on Coney Island. The beach goer’s favorite is known for their Vietnamese beef short rib taco, their beer battered crunchy fish taco, and their Chikka Dog - an Asian inspired riff on the Coney Island classic. Open since 2013, Mach has garnered a name for himself and Coney Shack’s beach front offerings.
Kaya NYC is the latest food cart to serve gua baos, popcorn chicken and other Taiwanese street food goodies in downtown Manhattan and in Dumbo. Inside the tiny steel cart chef-owner David Li master authentic Taiwanese food with a modern twist, with the goal of bringing the flavors of Chinatown, Flushing and Sunset Park to office dwellers. Their specialty baos menu include pork belly, shredded chicken, peking duck and fried tofu.
Lil Zeus Lunch Box earns its name from the small blue cart serving Greek food daily in Midtown West on 49th Street and 6th avenue. Chef-owner Jerry Maravelakis and his business partner hail from Queens and are proud to serve the Greek food they grew up eating from their parents generation. Despite being new on the scene, this little cart packs a mean punch with notoriously long lines producing generously portioned charcoal grilled souvlaki.
Grzegorz Gryzlak and Przemyslaw Motyka's Old Traditional Polish Cuisine Food Truck is a sleek new truck that offers traditional and authentic pierogi in varieties such as potato & cheese, and kraut & mushroom + the signature Grilled Kielbasa sausage. Gryzlak and Przemyslaw have been featured on CBS and in Zagat for their menu that offers throw-back homestyle comfort food. The Old Traditional Polish Cuisine Food Truck has became a destination for eaters looking for food reminiscent of their Polish grandmothers, and eaters who are new to Polish fare alike.
Chef owner Myo Lin Thway’s Burmese Bites has been drawing crowds for his Burmese food at Queens Night Market and other markets around the city. Burmese Bites is known for their palatas - a hand stretched thin pancake - as well as Shwe Taung Kaukswe (noodles salad), vegetable fritters and shaved ice. Thway was convinced by a fan to open his business after making palatas for a church fundraiser where they were a crowd pleaser, and has been serving his burmese food, something that’s surprisingly hard to come by in this large city, since!
Shuka truck is a delicious creation that sprouted from the passion of Chef Gabriel Israel and the sharp business minds of his two partners, Josh Sharon and Solomon Tarabouli. Shuka Truck slings chef Israel’s take on shakshuka - a multitude of varieties including the traditional (the red), the green - made with asparagus and zucchini, and the white - made with smoked eggplant and seasonal mushrooms. Shuka’s offerings are available as a platter or as sandwiches. The 100% Kosher truck hovers around midtown and the financial district.
Shortly after the New York Times awarded Carnitas El Atoradero a “Critic’s Pick,” Denisse Lina Chavez’s landlord hiked her rent, putting her South Bronx restaurant out of business. The Times praised her authentic, homestyle Mexican cooking, as have numerous other outlets. Serious Eats called Chavez’s cooking, “the Mexican Home Cooking We've Been Waiting For.” Chavez’s offerings include a rotation of specials, such as mole poblano, oaxaca cheese stuffed pig trotters, and albondigas. Carnitas El Atoradero has now found a home Sundays at our own Vendy Plaza.
Home Frite is well known for their never ending line at Smorgasburg, their hand-cut french fries and inventive dipping sauces. This crowd favorite was started by Ian Vernon in his apartment test kitchen in 2013 before being joined by chef Crystal Lingle and entrepreneur Maxwell Hawk. The stand boasts an impressive array of sauces from avocado, tomatillo, arugula and greens sauce to a home-made malt vinegar aioli.
Upon moving to New York City, native Southerners Adam & Clay couldn’t help but notice the lack of authentic Cajun/Creole cuisine in the Big Apple. After a few years of working in and exploring the culinary scene of New York, it became clear that something had to be done! The Gumbo Bros was founded in 2014, and the Bros first began serving at the popular Madison Square Eats food festival in Madison Square Park. After a successful run, they then expanded to the Broadway Bites Food Festival at Greeley Square in Midtown and the Columbus Circle Holiday Festival in Central Park along with pop up events at music festivals and street fairs.
For Jonathan Batista, Your Panadas is all about love. A native New Yorker, Jonathan quit his pharmacy job to start something special - a unique take on empanadas that reflects his family’s Caribbean roots. Jonathan learned to cook by watching his Panamanian grandfather and carries on that legacy today. Among his offerings are a savory curry chicken, spicy mac-n-cheese with chorizo, and the one that has everyone screaming - an ice cream empanada drizzled with dulce de leche. Your Panadas can be found every Sunday at our very own Vendy Plaza.
Matt Pace, a NOLA native now residing in Brooklyn, has been eating and making beignets his entire life and developed his Booqoo Beignets recipe that woos the crowds with fluffy butteriness. For those who want the extra twist, Booqoo also serves unique caramel dipping sauces in classic NOLA flavors such as praline and chicory coffee. Matt is proud to bring one of the sweetest parts of New Orleans' deep culinary history and culture to the rich food landscape of NYC.
Maple bacon cupcakes and boozy pastries are just a small sampling of the offerings at Butter & Scotch, the creation of Keavy Blueher of Kumquat Cupcakery and Allison Kave of First Place Pies. The duo’s confections have been a hit at Smorgasburg and have garnered the attention of the New York Times to Bon Appetit and Refinery 29. The team has recently opened a bakery and bar in Brooklyn’s Crown Heights.
Evan Feldman knows that people love doughnuts - a quintessential American snack that makes every customer smile - and has put a spin on his specialty by making it snacksized and impossible to resist. Doughnuttery produces small-sized cake doughnuts that pack an incredible amount of flavor in their sugary toppings - from international inspirations (try the “Paris Time” sugared with lavender, pistachio, and vanilla) to more traditional tastes (the classic cinnamon sugared doughnut). Doughnuttery can be found at markets around the city, including Chelsea Market and Broadway Bites!
Started earlier this summer by friends CK, Rich and Jinwon, Play J’s Ice Cream has exploded onto the food blogging world and into the hands of happy-go-lucky New Yorkers. Play J serves soft serve chocolate and vanilla ice cream in a special J shaped puffed corn cone that has taken over the South Korea ice cream scene and has a Cap’n Crunch throwback flavor. The duo’s colorful truck drives around SoHo with a side banner proclaiming that it’s “time for J’scream.” Try walking down the street with this in hand without a ton of curious looks!
Marco A. Carrión is the Commissioner of New York City’s Community Affairs Unit, which serves as a direct link between the Mayor and our city’s neighborhoods. Through the Community Affairs Unit, Commissioner Carrión is able to bring together community groups, non-profit organizations, civic associations, and concerned citizens to address and rectify the issues facing residents of the five boroughs. The son of a public school teacher and a community activist, Commissioner Carrión has deep roots in New York City, possessing a keen understanding of our city’s diverse communities, and the respective needs of the neighborhoods and constituents he represents.
@FOODBABYNY (MIKE CHAU)
@foodbabyny was born out of @mikejchau's love of food and his family. As the tag line for the Instagram account states, it's simply the "best food in NY with the cutest baby in NY". It chronicles the eating adventures of Matt, now 2 years old, and his parents Mike and Alexandra, who just recently moved back to Mike's hometown of Forest Hills, Queens, NY, after initially raising Matt in the Financial District of Manhattan. The Chaus eat all over NYC at lots of the newest restaurants, with lots of the posts being heavily influenced by Mike's sweet tooth (i.e. lots of ice cream and doughnuts shots). The best part of the whole Instagram account experience for them has been meeting so many new people, both restaurant/business owners and foodbaby followers, and even more so, the ability to spend so much time together as a family.
Glenn Harris grew up in Coney Island with three brothers and a mother who loved to cook. In 1995, Harris was recruited by Jonathan Waxman, then the corporate executive chef of Ark Restaurants, to take over the company’s popular Museum Café. In April 2001, eager to open his own restaurant, Harris opened Jane, which quickly became a Greenwich Village neighborhood favorite. In 2007, after the success of Jane, Harris opened The Smith, a bi-level American brasserie in the heart of the East Village. Soon after opening the landmark location of The Smith, Harris expanded with two more locations, The Smith Midtown, opened 2011 and The Smith Lincoln Center, opened fall 2012. All locations continue to feature his accessible, seasonal cuisines but have unique features that embrace the neighborhoods in which they reside.
Claus Meyer has been a gastronomic entrepreneur for more than 30 years. Claus Meyer is an affiliated professor at Copenhagen Business School and co-founder of the Melting Pot Foundation. He has inspired a generation to rediscover local Nordic produce through his portfolio of businesses, cookbooks, TV shows, lectures and agenda-setting viewpoints. He continuously strives to push his dream of unfolding the potential of indigenous food cultures worldwide, exemplified by the co-founding of previous Worlds’ Best restaurant Noma, Copenhagen as well as Restaurant GUSTU, La Paz. In August 2015 he moved to New York City with his family to open a food court and a restaurant in the city’s iconic Grand Central Terminal and to establish a charitable culinary school and cafeteria in Brownsville, an underserved, economically challenged neighborhood in Brooklyn.
Hailed as a “Food Guide Maven” and the “Guru of Grub” by New York Times and CNN respectively, KF Seetoh is seen a champion of comfort street food culture, buzz and business. After a decade of professional stints in the media industry, KF Seetoh put a lucrative photography business aside and founded Makansutra in 1998. He has published food guides, curated The World Street Food Congress, develop and manages food courts (currently consulting for the Bourdain Market) , and has done a few shows on TV (his current Food Surprise series airs on TLC). He was accorded and recognized as Singapore’s Food Ambassador by then President Mr SR Nathan.
Katherine Sprung, the chef-owner of Squish Marshmallows is a former DJ, tech startup entrepreneur and currently works as a voice over artist. But her passion is creating marshmallows that bring a smile to her customers’ faces. Her marshmallows celebrate unique flavors, fulfilling every palate from childhood favorite combinations, to sophisticated, grown-up confections. Squish can be found at HBO Bryant Park Summer Film Festival, Artist & Flea Markets, Hester Street Fair, the New Museum, and the Vendy’s own Vendy Plaza in Spanish Harlem.
Maya Sittisuntorn began learning about the culinary arts as a child growing up in Bangkok, Thailand. There she developed her skills and appreciation for food when she was sent to learn traditional Thai fruit and vegetable carving. In her worldly travels, she was exposed to various cultures and traditions; these experiences have only furthered her interest in the culinary arts. After moving to NYC in 2010, she found herself working for the Michelin-Starred restaurant, Eleven Madison Park, and joined ChikaLicious in 2014, where she was brought under the wing of the renowned Pastry Chef, Chika Tillman. She accepted the exciting challenge of opening the newest ChikaLicious expansion in the West Village of Manhattan and currently serves as the Executive Pastry Chef and was recently named one of this year's Zagat 30 under 30.
Steph Sumulong (2015 Squarespace Citizen Judge)
A Jersey City native with a curating eye, Steph’s passions for art, good eats, and live music are fueled by having New York City as her playground. After studying Communication Design at Parsons she moved on to a career in children’s publishing. When not bedazzling princesses, Steph’s on her bike in search of the perfect bite to make the journey worthwhile. She is thrilled and honored to be a Citizen Judge at the Vendy Awards this year. Want to tag along on Steph’s urban adventures? Follow her on instagram @stephsumu or seesteph.com.
BEST JUICE UPTOWN
Hector Palaguachi has worked as a vendor for 6 years in Washington Heights. Originally from Ecuador, he has an interest in language and speaks a little Arabic, French, Chinese, and Korean. Hector decided to be a vendor because he wanted to be his own boss, and support his four children. The juice he will be serving is called "Morir soñando" or "to die dreaming." Hector’s secret recipe for the traditional Dominican drink, whose name is based on a song which goes "if I have to die, I'd like to die dreaming", includes orange juice, milk, cane sugar, and a little secret touch.
Catalina came to NYC from Oaxaca, Mexico 16 years ago, and has spent the past year working as a tamale and drink vendor in Washington Heights, outside the 191st Street Train Station.. She enjoys cooking, which she learned from her mom back in Oaxaca, and vends to support her 5 children. Her specialty beverages are Champurrado (a chocolate-based warm and thick Mexican drink, prepared with masa de maíz) and arroz con leche (a warm milky rice drink, typically had for breakfast).
COCO & CO
The super cute tiki bike & coconut cart company CoCo & Co was started by two friends from across the globe who met in New York City. Luke McKenna, a journalist from Melbourne, Australia, and Yair Tygiel, an entrepreneur from Northern California were inspired to team up to start CoCo & Co after the success of their individual coconut carts. Luke had operated one in Toronto, and Yair had been operating one in Brooklyn. The duo’s combined operation includes an online storefront for their original spiced coconut oil and tiki carts operating around the city, such as at Vendy Plaza!, and catering private events. Coco & Co will be bringing their unique coconut meat and coconut oil smoothies to the Vendys.
Megan Bailey started as a drink vendor initially as Smorgasburg food stand Frittering Away. One weekend Bailey began to serve a strawberry basil lemonade alongside the food and knew she was doing something right when she sold out in five minutes. In 2012, Megan Bailey branched out to her own business, renamed Renegade Lemonade, and began to focus solely on beverages. Renegade Lemonade serves inventive flavors of lemonade such as peach mint, and watermelon jalapeno. Renegade Lemonade also recently collaborated with 2014 Best Dessert winner Ice & Vice to serve ice cream floats at events such as Gay Pride and Bryant Park Movie nights.
Tea and Milk got off the ground at the LIC Flea in the summer of 2013, started by a trio of long time friends who wanted to create the perfect bubble tea. The trio tasted many other bubble teas and with making a different concept in mind, started using a unique on the spot brewing technique to make their perfect bubble tea. The ingredients are all natural and does not contain any powdered teas or concentrate. Tea and Milk eventually expanded into a variety of teas and serve over fifteen different tea beverages (including Roasted Oolong, Hibiscus Flower Peach, and Taro Milk Tea).. Through a wide support of fans and customers, the widely celebrated fixture of outdoor markets has recently expanded to a brick and mortar outpost in Astoria in 2015 and can still be found at markets across the city.
Shaheen Malik Akhtaruzzaman emigrated to the U.S. from Bangladesh in 2004. Whereas he had owned a restaurant in his native village, in New York he got a job as a busboy at Planet Hollywood, in Times Square. On his breaks, he would go visit the two famous (and Vendy-nominated) Bangladeshi carts nearby – Kwik Meal and Biryani Cart. Shaheen began working at Biryani cart, and then, several years later, opened the first Bangladeshi cart in Lower Manhattan, where he runs 3 carts, most famously at Liberty Street and Broadway. He, his wife, and three kids recently bought their first home, in Jamaica Estates, Queens.
Hard Times Sundaes food truck was opened by chef-owner Andrew Zurica after his brick and mortar restaurant, Luncheonette, was destroyed during Hurricane Sandy. Despite being away from the Manhattan crowds in Mill Basin, Andrew’s burger truck has earned Zurica numerous write ups (NY Times, Thrillist, BK Mag) for being one of the city’s best burgers, and the truck was recently featured on Esquire’s The Next Great Burger. The signature burger, “the hard times burger” is a single, double or triple burger with American cheese, caramelized onions and thick cut hardwood smoked bacon, on a buttered and grilled potato roll that soaks up the right amount of flavors from the grill. Think you’ve tried the best burger ever? Andrew would claim you haven’t tried Hard Times Sundaes.
Guandong Cheong Fun is a neighborhood legend cooking up Cantonese steamed rice noodles known as “cheong fun” from a pushcart in the heart of South Brooklyn’s Chinatown (61st Street & 8th Ave). Traditionally eaten for breakfast, cheong fun are made using a thin rice batter topped with meat or vegetables, and then steamed, rolled, and cut into noodles. Husband and Wife team Ri Xin Kuang and Xiao Juan Yu decided to bring the flavors of southern China, where Kuang honed his skills making cheong fun in restaurants, to New York City when they started in 2012. They pride themselves on using fresh ingredients to make each rice noodle roll to order topped off with a selection of homemade sauces.
SNOWDAY FOOD TRUCK
Last year’s Rookie of the Year Winner is back to compete for the big one. Snowday describes their food as “Gourmet Lumberjack,” and is the city’s first farm-to-truck food truck. Their menu features a maple grilled cheese, local beef neck, maple smoked spare ribs and a seasonal selection of pickles, salads and vegetables. Snowday Food Truck is as inspiring as it is delicious. The truck is run by Drive Change - a New York based organization that uses the food truck industry to train, employ and empower young people who are coming home from jail and prison so they can access new opportunities and live bright futures.
Known to all of Astoria as the Souvlaki Lady, Elpida Vasiliadis’ greek food cart is nothing short of an institution. For twenty-five years the Souvlaki Lady has served on the corner of 33rd Street and Ditmars Boulevard in Astoria, Queens. Vasiliadis celebrated recipes are those she learned from her grandmother. Vasiliadis was part of the emergence of Greek food in New York City — when she started serving souvlaki the only people who knew what she was serving were Greek immigrants. Now she serves to everyone in the neighborhood, who can't stop coming back for the taste of Greece.
These authentic New Orleans "snoballs" are made and sold by New Orleanian, Rebecca Duckert. When people think of New Orleans as a food destination, gumbo, étouffée and beignets come to mind. However, since she was a little girl, Rebecca's favorite treat has been the snoball, NOLA's version of shaved ice made with machines patented in New Orleans. Sweetface Snoballs offers favorites like "nectar" and "Creole Cream Cheese" flavors along with experimental and sugar-free options. Sweetface Snoballs was borne out of Rebecca's personal nostalgia for her hometown and the foods of her childhood. You can find her at LIC Flea, plus other markets and festivals throughout the NYC area.
The Good Batch *2016 BEST DESSERT WINNER*
Chef Anna Gordon and husband Steve Hartong started The Good Batch six years ago. Their mission is to bring joy to the community through delicious, thoughtfully-prepared treats inspired by their culture, seasons and cravings. The Good Batch sells their unique twist on ice cream sandwiches from their cart at Smorgasburg and The Brooklyn Flea.
Darren Wong and his Raindrop Cake teammates, Kyle Cheung and Thu Dang have been vending at Smorgasburg for only a few months but their raindrop has already made a splash! The Raindrop Cake is inspired by traditional izu shingen mochi from Japan and comes with a variety of toppings, such as roasted soy bean powder and sweet matcha sauce. Darren worked in advertising for ten years before leaving to focus on Raindrop Cake full-time. He loves introducing people to this light, delicate and refreshing raindrop made for your mouth.
A Lil' Bit of Fun
Fiancées, August and John are obsessed with funnel cakes and sell their sweet (and savory!) treats at LIC Flea & Food. In addition to offering innovative flavors and toppings, they've reinvented the funnel cake by offering manageable portions that are gluten-free for all to enjoy. As a young black couple, their goal is for A Lil' Bit of Fun to give hope to their community and inspire peers to become entrepreneurs.
Delmy lives in Astoria and has been selling obleas (caramel-filled Ecuadorian/Colombian wafers) in Jackson Heights for three years. Delmy is from El Salvador and came to the U.S. in 1972. She became a street vendor after injuries prevented her from continuing in her previous career. She enjoys meeting new people and learning about their cultures, so selling obleas connects her with many different types of people. When you stop by her cart under the Junction Boulevard subway stop, make sure to try the oblea with blackberry filling!
While traveling in Southeast Asia, Bamboo Bites' founder made genuine connections with amazing people, often through food. His curiosity overtook him when he discovered what looked like bamboo sticks being sold along the roadside; he had to see what was inside... What he found was sticky sweet rice, even more irresistible than its cool bamboo casing. Bamboo Bites now shares sticky rice, snacks and street foods with people inspired by genuine travel and human connection. Focusing on flavors from places where bamboo grows, their recipes will take you to far-away lands... How do you bamboo?
Monk's Meat *2016 PEOPLE'S CHOICE VEGAN*
Rebecca and Chris have both been vegetarian and vegan for over 20 years. They love the food they make and enjoy sharing it with everyone. They serve plant-based proteins that they make themselves and have recently expanded their focus to vegan BBQ. You can find their vegan smokehouse at Smorgasburg, where they have been serving extraordinary food, that happens to be vegan, for three years.
Elsie Darrell's interest in the kitchen first developed at an early age growing up in Guyana. The second youngest of 14 children, she would help her mother cook dinner for their family every night. At age 17, Elsie moved to New York City, where she and her sisters ran a successful Caribbean restaurant in Harlem. She then opened a restaurant with her son but due to steep rent hikes, they were forced to shut down. Elsie is the head chef of Jerk Shack, with her son J. Anthony. his wife Kelly and their daughter, Khloe heavily involved in both their food truck, which can be found in front of Harlem Hospital, and their market stall at Vendy Plaza. The Jerk Shack specializes in traditional Caribbean cuisine, which includes vegan meals inspired by the traditional Ital Rastafarian diet.
Mysttik Masaala *2016 VEGAN CUP WINNER*
Originally from Bombay, Yuvaraaj previously worked in the jewelry business. It was his son, Rishi's dream to sell home-cooked Indian food using high quality spices directly flown in from India. He has since handed over his jewelry business to his brother and sister so that he has the freedom to run Mysttik Masaala and feed "heavenly meals" to New Yorkers. Mysttik Masaala's cart can be found 7 days a week in midtown at 54th Street & Park Ave and always serves several vegan offerings.
The Vegan Bandwagon
Wes was raised in Los Angeles in the 1990's, where he became enthralled in volunteering and organic farming. As a disabled veteran, he is ready to serve healthy and eco-friendly products to everyone in NYC and has a goal of employing other disabled veterans at his food carts. In addition to launching The Vegan Bandwagon in partnership with Marty's V Burger, he is trained as an audio engineer and currently works for a mobile food vendor doing food prep and service. This experience has shown him what it takes to succeed in the business and he is excited to make a meaningful impact in the industry.
Marina started Yeah Dawg in June of 2013 after having spent the previous 5.5 years working at a homeless youth shelter as a chef and counselor. Her job at the shelter was to introduce kids that were used to fast food to healthy meals and had to make the meals accessible and familiar. This is where her mission of reinventing "Classic American" food began. The Yeah Dawg team believes that people can be healed by food and their food is made from love with the goal of a better tomorrow for people, animals, and the environment. Yeah Dawg offers a refreshing and healthy take on classics such as hotdogs.
Danny works for the City of New York and started his arepa business three years ago as a way to help save for his children's future. He and his wife are both from Colombia and decided to sell these corn-based delights because they represented their cultural heritage. The whole family helps with the business, selling their traditional areas made of 100% white corn and topped with cheese, avocado and/or meats as well as arepa cones, which offer a unique spin on this Colombian staple. Danny and the rest of the Arepalicious family can be found on Saturdays at eh Queens Night Market and on Sundays at Vendy Plaza.
Big Mozz *2016 BEST OF MARKET WINNER*
Big Mozz launched in April, 2015 at Smorgasburg, stretching fresh mozzarella every weekend and building menus around that core concept. After a great start, they launched Big Mozz Sticks, where they serve hand-made mozzarella sticks and red sauce to thousands of hungry foodies every weekend. For 2016, they've grown the company to include stalls at Smorgasburg, Brooklyn Flea, Central Park Summerstage, and Smorgasburg Los Angeles, as well as catering and special events and concerts. They also launched Big Mozz Pizza this year, after Smorgasburg invited them to serve wood-fired pizza (using their hand-stretched mozz) at all of their markets. The team is led by Matt Gallira (CEO), Elliott Anderson (CFO), and Jimmy Warren (Executive Chef).
Born and raised in Tel Aviv, Sagi and Eyal are both musicians now based in NYC. Sagi has an indie rock/pop band called James Dawn and Eyal is a commercial and music video cinematographer. MATZAHBREI is completely vegetarian, only using cage-free eggs and can also be prepared vegan. The inspiration behind this business is to provide a modern update to this wonderful Passover dish and make it available to all people, all year long. MATZAHBREI can be found at the Hester Street Fair, HBO Summer Film Festival and Astoria Night Market.
NJS is owned by mother and son team, Nancy and Jean Paul Medina. Along with several family members, they sell "Colombian-style" hotdogs at LIC Flea & Food on weekends. Each NJS hotdog is topped with homemade sauce, pickled vegetables, fresh fruit preserves, potato chips and more to balance out the sweet and salty flavors. The Medinas believe that their love for food and family shines through in the all-natural hotdogs they serve.
In 1999, Tuti served her satay to her daughter's birthday party guests. It was so successful that friends and family started ordering satay from her. One week later, she began selling at the Indonesian Community Mosque in Queens, where she still sells Indonesia's favorite street food on Fridays. Every Indonesian in NYC knows Tuti's satay, so Wulan, Charlie and Dian all stepped in to help Tuson Sate branch out into Manhattan in early 2016. Their goal is to make Indonesian food famous in the same way that Japanese, Chinese and Thai dishes are recognized. In addition to the Indonesian Community Mosque, their grilled beef, chicken and seitan skewers can be found at Hester Street Fair and Bryant Park.
The Basket's picnic-themed cart can be found at several locations, including Central Park and Madison Square Park. Dondi, Dean and Adam recently launched The Basket to provide gourmet sandwiches, charcuterie and cheeses to New Yorkers ready for a picnic in the park. Previously, Dondi worked as a street vendor selling bubble blowers. Dondi is a U.S. disabled Navy veteran, is heavily involved in the Street Vendor Project's Veterans Committee and recently joined his community board in the South Bronx. Dean and Adam's favorite NYC pastime is enjoying the city's parks, so The Basket is the perfect picnic partnership!
Harlem Seafood Soul
Harlem Seafood Soul is Harlem's #1 eco-friendly mobile food kitchen! Tami, who has lived in Harlem her entire life, is passionate about her menu offerings of shrimp and grits, po' boys and other tasty seafood specialties that are sold out of her beautiful cart in West Harlem. For many years, Tami cooked and sold food out of her church. She launched Harlem Seafood Soul in March 2016 and is already gearing up for a second cart to hit the streets this summer.
Los Viajeros Food Truck
Caitlyn and Carlos are a foodie couple who not only are self-taught chefs but also built their own food truck. Carlos has been a firefighter in the Bronx for many years and continues to work for FDNY when not on the food truck, Caitlyn worked int he food and beverage industry for years and wanted to do something of her own. Los Viajeros began serving tacos, burritos and quesadillas last year because they love Latin flavors and are inspired by Dominican, Cuban and Mexican cultures. The Los Viajeros Food Truck can be found in Manhattan at the Flatiron building and in the Uptown Manhattan at La Marina as well as in the Bronx Jacobi Medical Center. Caitlyn and Carlos have always been inspired by food and traveling. Since each country they've visited has influenced their business, Los Viajeros ("the travelers") seemed like the perfect fit for the name of their new food truck.
Mr. Bing *2016 ROOKIE OF THE YEAR*
Born and raised in New York, Brian Goldberg fell in love with jianbing while studying Chinese in Beijing in 1998, where there was a street cart right outside his school that fed students these hot and fresh Chinese crepes. Made right in front of his eyes and customized to his liking, jianbing was the perfect meal-on-the-go, anytime of day or night. After moving back to the U.S., Brian missed jianbing so much that he and his friends held reunion parties just to recreate the experience at home. It was then that Brian realized he wasn't the only one obsessed with "the bing". He is excited to introduce the world to this traditional Chinese street food.
Owned by Michael, a DJ, Russell, a promoter, and Andrew, owner of a salon and spa, Puran Dhaka is the first food cart in New York City exclusively serving Bengali food. With Chef Jewels and cart operator Ammad, Puran Dhaka sells authentic biryani and samosas just as they are served in Bangladesh. You can find their cart in Jackson Heights and Astoria for dinner and Wall Street Plaza for lunch.
It has been a long time coming but is finally here: A Filipino-inspired food truck in New York City! As he grew up in the food industry and learned the uniqueness of Filipino cuisine, Manny always felt fortunate to build an incredible palette from Filipino flavors! This is what fuels Manny's goal: to bring Filipino food to the streets of NYC for everyone. Filipino's as well as those who thrive on new and adventurous flavor experiences love Sisig City's twist on tacos, nachos and quesadillas.
Cachapas on Wheels *2016 PEOPLE'S CHOICE WINNER*
When Ivette and Jesus Villalobos’ dad quit his job as a tax driver to buy a food truck, they were there to help out with the family business. After graduating from college, they took over the truck while their dad runs a restaurant in Inwood. Having spent part of their childhood in Venezuela, Ivette and Jesus are excited to share the street food they grew up with. One of their most popular menu items is the yoyo, a sandwich using sweet plantains as the bun, which is a speciality of their hometown of Maracaibo. The Villalobos family is from Maspeth, Queens but you can find their truck at Hanover Square and Varick and Houston Street in Manhattan.
Gladis Cocha lives and vends in East Williamsburg. She moved to Brooklyn from Quito, Ecuador 12 years ago and has been a street vendor for 9 years. Before launching her own business, Gladis sold fruit on the streets of Brooklyn. You can now find her every day selling her chicken, cheese and beef empanadas (also referred to as “pastelitos”) at the corner of Debevoise Street and Graham Avenue in East Williamsburg. Gladis is known throughout the neighborhood for her big smile and fresh “secret recipe” salsa.
Tacos el Rancho *2016 VENDY CUP WINNER*
As a teenager, Felix Soriano worked as a dishwasher, where he was mentored by a chef in Chelsea who taught him how to prepare Italian and French cuisine. When Felix decided to branch out on his own, he wanted to serve the food he grew up with in Oaxaca, Mexico and decided to launch in Sunset Park, where he has lived for 22 years. Tacos el Rancho makes home-style Oaxacan food with fresh produce, homemade salsa and handmade tortillas. Since finishing school, Felix’s two sons, Dennis and Nelson, have become partners in the business. The Soriano family is passionate about food and loves spending time together - you can taste the love in their tacos! Find them at 44th Street & 5th Avenue in Brooklyn!
Traditional Chinese Cuisine
Yuanzhen Wang lives in Flushing, Queens with his wife and three daughters. He’s been running his food truck for four years with his daughters working alongside him. Before moving to the U.S., Yuanzhen was a chef in China and wanted to share the specialities of the region he is from, Henan, in central China. Every day next to Washington Square Park, you can find his truck serving his signature spicy lamb burgers and fresh hand-pulled noodles to hungry NYU students.
The Chilly Banana
The Chilly Banana is a mobile food cart out of Philadelphia serving banana whips and other tasty fruit-based treats with homemade sauces. The Chilly Banana aims to provide a healthy and affordable alternative for snacking and builds recipes around natural, fruit- and plant-based ingredients with the highest standards for quality.