Broadway Bites

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Summer 2015: June 1st - July 26th
Fall 2015: October 5th - November 13th

 

Broadway Bites (#BwayBites) is a seasonal culinary pop-up market in Greeley Square Park, located at the intersection of 33rd Street and Broadway.

Presented by UrbanSpace and the 34th Street Partnership, the market brings together New York City’s most popular chefs, small culinary businesses and artisan producers, setting them up with outdoor kitchens in the heart of Midtown. 

We'll see you on Broadway! 

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34 Street - Herald Square

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34 Street - Penn Station

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28 Street - Broadway

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Our Summer 2015 Vendor Lineup

Select a cuisine category below to filter the vendor listing.

Morris Sandwich Shop

The Morris Truck has been on the road since 2011, specializing in grilled cheese made with local and seasonal ingredients and specialty cheeses. Morris plays with the traditional grilled cheese classic, transforming it into something new and exciting, while still comforting and delicious.

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    Nola Sno

    A new concept from the creators behind The Gumbo Bros. (a former UrbanSpace vendor), Nola Sno will bring delicious, fluffy New Orleans style shaved ice to midtown. Using the Louisiana made “Snow Wizard” machine, these Sno-Balls are mixed with homemade flavored syrups and a wide variety of toppings. 

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      Zha Pan Asian

      Zha (pronounced Ja) means “deep-fried” in Chinese, and the food follows suit: their specialty is a large rice ball called AsianCini, stuffed with mouthwatering mixtures and fried to achieve a perfectly crispy crust.

       

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        Renegade Lemonade

        Renegade Lemonade is dedicated to providing the finest quality drinks available, and making every customer’s day better, one sip at a time. All of their drinks are made from real fruit and herb. You can see and taste the dedication in each of the carefully crafted flavor combinations.

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          Taco Bono

          From the makers of Macondo comes a new food concept based on “comida de la calle” – street food from Latin America and Spain – called pandebono.  You don’t need to speak the language to understand the flavors and passion packed into the food.  The new culinary concept is based on the freedom of choosing ingredients from all over South America, creating a fun and easy way to share and eat tapas.

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            Paella Shack by Barraca

            Barraca and its signature Paella Shack bring authentic Spanish cuisine to the urban center of the world, New York. Barraca’s concept is built around the century-old Spanish tradition of crafting paellas in the street along the Mediterranean coast and sharing them with the community. Their paellas are crafted from top quality products and bring alive the passion, flavor and culture of Spain. They will be introducing a sangria lab featuring eight varieties of sangria inspired by the eight different regions of Spain.

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              Brooklyn Wok Shop

              Edric Har, worked his way through the kitchens of Le Bernardin, Veritas and Cru before turning his focus to classic Chinese cooking. He elevates everyday Chinese dishes by using American and French techniques and top-notch ingredients, like hormone- and antibiotic-free meats.

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                Palenque Colombian food

                Palenque is a company dedicated to providing delicious gourmet Colombian fusions to the New York metro area. They offer quinoa and multigrain arepas with delicious vegetarian and meat options.

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                  Onigiri by Tampopo

                  Tampopo Catering focuses on fresh and local ingredients and offers healthy and satisfying dishes. With a passion for fusion Japanese food, Tampopo specializes in Onigiri (Japanese style rice balls) with creative flavor packed fillings.

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                    Gelato Ti Amo

                    Gelato Ti Amo was created by three gelato-loving friends in Tuscany, and brought stateside by a New York-dwelling Italian longing for a taste of home. The ingredients in its gelati are top-notch: the best Italian milk, pistachios from Bronte and peak-of-the-season fruits.

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                      ASIADOG

                      Asiadogs are hot dogs with Asian-inspired toppings. They celebrate NYC’s diversity by incorporating flavors found in China, Korea,
                      Vietnam, Japan, and more.

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                        Mason Jar NYC

                        Mason Jar NYC is a Southern BBQ restaurant specializing in some of the best Beef Brisket, Baby Back Ribs and Southern Fried Chicken in all of New York City. Their meats are slow roasted, their fries are hand sliced, and their BBQ sauces are homemade.

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                            Bangkok Bar

                            Bangkok B.A.R “Born And Raised” is all about cooking original family recipes just as if you were dining with the owners at their dinner table in Thailand. The flavors are bold yet harmonious, using traditional ingredients and techniques that bring you a piece of BKK in NYC.

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                              Domo Taco

                              Japan meets Mexico at this roving taco slinger where tempura and teriyaki fills the tortillas (also: Japanese nacho tots!) 

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                                The Nugget Spot

                                The Nugget Spot offers creative variations of an iconic dish. The nuggets are crisp, fatty, and salty with a juicy bite – exactly what you’d hope for in a nugget.

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                                  The Cannibal Beer & Butcher

                                  There’s always something meaty going on at The Cannibal, a beer and butcher (and cycling gear) shop by day and charcuterie and small plates restaurant by night.

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                                    Red Hook Lobster Pound

                                    The Red Hook Lobster Pound brings sensational lobster rolls and seafood straight from the Maine coast to New York City.

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                                      Mexicue

                                      Mexicue is the sweet love child of red-hot Mexican food and down-home barbecue goodness. It takes the spicy, sultry tastes of Mexico and blends them seamlessly with barbecue’s smoky, sensuous flavors to create a mouthwatering union.

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                                        Doughnuttery

                                        Doughnuttery specializes in hot fresh uniquely sugared mini doughnuts pared with homemade seasonal dipping sauces, hot or cold apple cider, coffee, lemonade, and other seasonal beverages.

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                                          mmm Enfes Turkish Food

                                          mmm Enfes serves Turkish street food–savory stuffed pastries and traditional sweets–in the heart of New York’s Garment District. It’s appropriately named: “mmm…enfes” translates to “mmm…delicious” in English.

                                          • Booth Number
                                            B48
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                                          Fire Belly Korean BBQ

                                          Formerly known as Seoul Lee Korean BBQ, Fire Belly Korean BBQ has adapted the traditional Korean kitchen with the traditional kitchen of Mexico by fusing Korean flavored meats tacos and flour tortillas. Using organic, locally sourced ingredients, Fire Belly honors flavors of Korea and Mexico by keeping all of their products fresh.

                                          • Booth Number
                                            C01
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                                          Two Tablespoons

                                          The goal of Two Tablespoons is to make delicious, vegetarian, gluten-free food from scratch using only wholesome, high-nutrient ingredients and as much locally grown produce as possible. It draws inspiration from traditional world cuisines for its bright, colorful dishes.

                                          • Booth Number
                                            C09
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                                          Arancini Bros.

                                          Arancini Bros. is New York City’s first and only business specializing in authentic Sicilian Rice Balls, born from the greatest melting pot in the world:  Brooklyn, New York.

                                          • Booth Number
                                            B35
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                                          Charlito’s Cocina

                                          Founded in 2011, Charlito’s Cocina aims to explore and utilize the rich gastronomic traditions used to preserve food prior to the days of refrigeration and freezers. Its charcuterie draws largely from the curing traditions of Spain, and utilizes 100% pasture raised, heritage breed pork.

                                          • Booth Number
                                            B41
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                                          Bar Suzette Crêperie

                                          Bar Suzette, run by Peter Tondreau and Troi Lughod, is a creperie and bistro serving up burgers, crepes, and their famed french fries.

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                                            Momofuku Milk Bar

                                            Momofuku Milk Bar is the bakery-inspired dessert branch of David Chang’s Momofuku restaurant group, headed by the 2012 James Beard Rising Star Chef of the Year, chef/owner and founder Christina Tosi. Since its opening in November of 2008, Milk Bar has focused on putting a playfully American, approachable spin on familiar home-style desserts and savory snacks using quality ingredients and locally-sourced dairy.

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                                              Macaron Parlour

                                              Founded in 2010 by Christina Ha and Simon Tung, Macaron Parlour offers a wide array of delicious macarons. Their flavor offerings range from the traditional (Red Velvet) to the crazy and creative (Cheetos).

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                                                Hill Country Barbecue

                                                Hill Country honors the barbecue and live music capital of Texas and takes its “cue” from the legendary meat-markets-turned-barbecue-joints of Central Texas with their distinctive, dry-rub style. All barbecue is cooked fresh daily on premise in our custom meat-smoking room. Our brisket, sausage, ribs and other meats are smoked low and slow over Texas post oak and are served on butcher paper, counter-style by the pound as is traditional in Central Texas.

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