Los Angeles has become a hub for food enthusiasts, and last weekend was no exception at the Smorgasburg Los Angeles food market, located on The Row in downtown. This vibrant marketplace showcases a multitude of small food businesses representing diverse cultures and culinary traditions.
Since its inception in June 2016, Smorgasburg has earned a reputation as an incubator for emerging food entrepreneurs. Notable food vendors, such as Broad Street Oyster Co., famous for its lobster rolls, and Tacos 1986, a beloved California taco spot, initially launched as booths at this bustling market.
With a highly selective application process, only a few food trucks and businesses gain entry as vendors. Those fortunate enough to be accepted often offer dishes that are exotic or unusual compared to mainstream restaurant menus, enhancing the eclectic atmosphere of the market.
Entering Smorgasburg feels like discovering a hidden treasure. Nestled behind an industrial office space, the market unfolds into a spacious area adorned with colorful tents and food trucks. Patrons are welcomed by the sights and sounds of a lively environment, complete with the infectious beats of Latin-themed music played by a Disk Jockey at the heart of the venue.
During my visit, I indulged in a variety of mouthwatering offerings, with one standout being the focaccia from a booth called Glad Focaccia. Hailing from Recco, Italy, this Italian-Greek inspired flatbread is stuffed with goat cheese and spinach, bearing resemblances to traditional Greek spanakopita. I opted for the version topped with baby bok choy, lime zest, oil, and salt. The combination of creamy goat cheese with the crispy focaccia was delightful, while the fresh bok choy and zesty lime added a refreshing twist.
The owner of Glad Focaccia has honed his skills under the tutelage of renowned chef Nancy Silverton, adding to the authenticity and quality of his offerings. This specific variety of focaccia is exclusive to Silverton’s restaurant, Glad, and the original location in Recco, making it a rare gem at Smorgasburg.
Next on my culinary journey were traditional Filipino Manila-style chicken skewers, marinated in a blend of Filipino banana ketchup, calamansi lime, and soy sauce, then expertly grilled and served over a generous bed of garlic rice. The chicken was succulent, falling off the kabob, with a sweet and salty marinade that truly enhanced its flavor.
I also sampled a dish of Korean popcorn fried chicken, known for its perfect balance of texture and flavor. After being brined for 24 hours and left to dry for 72 hours, the chicken emerges with a delectably crispy shell encasing soft, savory meat, rolled in sweet chili powder for added zest.
To satisfy my sweet tooth, I couldn’t resist trying two desserts from different booths. The first was tanghulu, a popular Chinese dessert that has gained traction on social media. This delightful treat consists of fruit kabobs dipped in hot, melted sugar, creating a crunchy coating around each piece. Feeling adventurous, I chose to sample a Chinese Hawthorne, a fruit that was new to me. It presented an intriguing mix of sweet, sour, tangy, and juicy flavors that I highly recommend.
The final dessert I indulged in was from the booth Moommaam, specializing in Thai-flavored ice cream served with sticky rice. I chose the Pandan flavor, resembling vanilla, and Thai tea, reminiscent of spiced milk tea. Both flavors were served in a crisp cone bowl, accompanied by a generous portion of warm, sweet sticky rice, making it one of the best desserts I’ve tasted recently.
Smorgasburg Los Angeles is not just about food; it’s an immersive experience that brings together cultures through culinary delights, making it a must-visit destination for food lovers.
image source from：highschool
