"At the start of each year, Smorgasburg - one of L.A.'s favorite food events and an incubator of culinary talent - unveils a new crop of vendors. Some stands come from established restaurants and cafes, which are testing or previewing new ventures. Many are from fledgling businesses, and a few of these, such as past vendor Bridgetown Roti, go on to become some of the best restaurants in Los Angeles."
"On Jan. 11, Smorgasburg returned after its annual holiday hiatus, and on its first day back, more than a dozen new vendors mingled with the 50-plus existing stalls of the weekly Sunday event. Guests streamed into the Row DTLA complex in the Arts District for new bites like Vietnamese coffee-tinged banana pudding, Persian-inspired pizza and even Austrian sausages, which can be ordered with a side of opera."
""It's one of the most competitive places to get into, and then once you're in - at least, from what I'm experiencing and certainly what I've been told by the vendors there - it really is like a community," he said, "It's kind of been a goal because it's such an incredible step in the journey. Having that seal of approval from Smorgasburg is an amazing chapter in my business that is starting now.""
Smorgasburg L.A. reopened Jan. 11 after a holiday hiatus, introducing more than a dozen new vendors alongside over 50 existing stalls at the Row DTLA Arts District market. New offerings included Vietnamese coffee-tinged banana pudding, Persian-inspired pizza and Austrian käsekrainer sausages served with live opera by Franzl's Franks. Patrick Murray expanded from a pop-up and used a grant to launch his stall, viewing Smorgasburg acceptance as a key business milestone. Smorgasburg serves as an incubator for fledgling businesses to test concepts and gain exposure. Vendor induction involves applications and multiple rounds of interviews overseen by general manager Zach Brooks.
Read at Los Angeles Times
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