As we enter our 16th season, we're constantly inspired by the next generation of food entrepreneurs who see Smorgasburg as a place to share their culture, creativity and ambition. Our vendors are the heartbeat of this market.
I have always believed that what unites two cultures most, however different they may be, is their own cuisine, and therefore, I don't know of anything that unites different societies as much as a plate of spaghetti, ramen, or gyozas.
One of the great things about New York City restaurants and its food scene is that elevated, fancy dining can exist side by side with hole-in-the-wall spots, and no one will bat an eyelid. Even more remarkable is that these hole-in-the-wall establishments can deliver truly elevated dishes without the need for white tablecloths or ambient music. In fact, the comfy, cozy atmosphere is what makes these places even more endearing, especially considering the variety of cuisines that have been able to occupy this culinary environment.
'There was a time when Boston's food scene was as predictable as the Green Line at rush hour: not perfect but getting the job done,' the publication wrote. 'This was the city of just-fine steaks in wood-panelled dining rooms, red sauce by the gallon in the North End, and lobster rolls and fried clams in every direction - it was dependable and very Boston, but hardly adventurous or exciting. But in recent years, the city has pulled off the reinvention of the century.'
Looking back on a year and attempting to pick a favorite meal is sort of like choosing a favorite child, and yet, in this case, it must be done. While we ate our way across the country for our Best New Restaurants of 2025 in search of meals that left us dreaming of them long into the next days and weeks, we can't be everywhere. (Where are the teleporters promised us in '70s and '80s cartoons?!) To suss out meals and restaurants we may have miss, we surveyed a crop of the country's best chefs, sommeliers, and restaurateurs to gauge where industry tastemakers find their inspiration. Their globetrotting answers-from a tiny restaurant in Martha's Vineyard, to a diner recommended by a parking lot attendant, to a simple khao man gai that still thrills-are a mighty fine way to begin planning your 2026 taste atlas.
Even in the smaller coastal towns, the food scene is going global. Seaside now boasts Cambodian and Oaxacan newcomers. Monterey is home to a Vietnamese cafe on Tyler Street, just north of Bonifacio Place. And Carmel - less exotic, perhaps, but no less delicious - is home to a new bakery bistro serving a Danish breakfast sandwich pressed with Comte cheese and cultured butter on a seeded sourdough bun.
Food trends are ever-changing. An ingredient that is considered cheap peasant food one day can evolve into a staple of fine dining years later. Lobster was famously considered food for the poor before its reputation shifted and it became the expensive, luxurious shellfish we know today. Lentil soup has experienced a similar trajectory. A plentiful, affordable, dense source of essential nutrients like protein and fiber, lentils have been part of our diet since at least 8000 B.C.E.
Attendees of the sold-out 2025 Events DC Embassy Chef Challenge journeyed the globe by taste-sampling bites and beverages from 34 embassies when the Philippines and Peru chefs claimed the People's Choice and Judges' Choice Awards, respectively.
