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Smorgasburg Returns to Prospect Park This Weekend for a Brief End-of-Summer Run

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Plus, Greenwich Village vegan institution Sacred Chow is set to close after 25 years — and more intel

Daily Life in New York during the COVID-19 pandemic Photo by Andrew Lichtenstein/Corbis via Getty Images

Smorgasburg returns to Prospect Park this month

Brooklyn’s longstanding outdoor food market, Smorgasburg, will make a brief appearance at Prospect Park this month. The outdoor food market, which previously opened as an adapted take-out only operation in Williamsburg called Smorg To Go, will be setting up shop under Prospect Park’s covered ice skating rink “for at least the next three weekends,” according to co-founder Eric Demby, who also runs Brooklyn Flea and Crown Heights food hall Berg’n. Food from eight vendors will be available for takeout and delivery starting this Saturday and Sunday from 11 a.m. to 7 p.m. and will only be available on weekends going forward.

Earlier this summer, Smorgasburg reopened an adapted, slimmed-down version of its popular outdoor market on the corner of North 6th Street and Kent Avenue in Williamsburg. There, the outdoor market hosted 10 rotating vendors available for takeout only, a noticeable shift from its usual lineup of a hundred or so food tents and trucks, which can serve tens of thousands of visitors in a single weekend. Smorgasburg Prospect Park is expected to be similar in scope and scale to the Williamsburg operation, with eight vendors on deck and menus geared towards takeout and local delivery service. The week one vendor lineup includes Bon Chovie, C Bao, Carlito’s BBQ Taqueria, Destination Dumplings, Duck Season, Excell’s Kingston Eatery, #gogi, and Mai Bpen Rai.

Smorgasburg Williamsburg remains open from Wednesday to Sunday from 11:30 a.m. to 8:00 p.m.

In other news

— Sacred Chow, the 25-year-old vegan institution near Washington Square Park, will permanently close next week. Until then, the Greenwich Village restaurant will be selling its kitchen equipment and supplies “at near-nothing or free,” according to owner Cliff Preefer.

— The #AskChefsAnything campaign is auctioning off 30-minute conversations with top international chefs this week, with all proceeds going to Beit el Baraka, a Beirut-based non-profit assisting with recovery efforts in the area.

— Brooklyn-based catering company Purslane Provisions is offering a 10-course Rosh Hashanah dinner for home delivery. The meal — which can be portioned for 4, 8, or 12 people — includes a whole chicken, braised short ribs, challah, and more.

— Omsom, the beloved Southeast Asian seasoning packet start-up, appears to be expanding. Co-founders Vanessa and Kim Pham are hiring a chief of staff and a part-time direct-to-consumer marketer. Applications close September 21.

— Manhattan’s luxe NoMad Restaurant has moved upstairs with a new rooftop restaurant open for breakfast, lunch, and dinner.

— Plating your takeout isn’t just Instagram bait. It can also help restaurants, food stylists say.

— Steve Cuozzo at the New York Post tried seitan this week. It didn’t go well.

— Always:

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