Governor’s Ball Munchies 2014
Find the ultimate music + food combinations to achieve total nirvana.
April 30, 2014 | Festival | May 2014
One of my happiest food memories is literally eating a plate of pad thai after watching a five-hour set at a music festival – everything tastes better when you’re starving, sweaty and dehydrated. This year’s Governor’s Ball Music Festival boasts a long list of food trucks and restaurants that rank among the favorites of New Yorkers. Here are the top five we find worthy of your dollar. Go on, vote with your fork! Or whatever it is they say.
Pretty classic New York grub. “NYC’s #1 Weiner” as they call themselves. Crif Dogs serves up hot dogs with a crazy list of toppings and combinations – chili, tater tots, potato chips, cole slaw, avocado, fried eggs… the list goes on. You’re here for the best music so why not get the best hot dogs to go along with it? Plus, hot dogs are easy to eat – take in the sweet sounds of The Strokes while chomping down on a “jon-jon deragon” hot dog that tastes just like a New York bagel: complete with cream cheese, scallions and everything bagel seeds. Complete the experience.
Summer heat, attractive music people, you’re going to need relief. In comes a soft, fluffy and cool snoball. Made in the same way they did it in New Orleans in the 1930’s. Flavors like bubble gum, root beer and key lime pie. Yes.
I cannot tell enough people about this place. Their sandwiches are a thing of dreams. Simple but well executed and high quality is the name of the game here. If you feel ravenous after a day of attempting to stay afloat in a sea of festival goers, go for the Smoked Meat sandwich (Brisket + mustard. Yes.) or the Corned Beef Reuben. Mile End usually serves poutine at their Boerum Hill location, and I doubt that they’ll have it at the festival but I still really really hope so.
As Brooklyn as it gets, but we love them for it. Brooklyn Soda Works carbonate fresh fruit juices. But more than just juices – tasty combos like cucumber, lime & soda and grapefruit, jalapeno & honey. To be honest some of the combinations remind me of cocktails without the alcohol, which I never used to think of as a good thing. Handmade with fresh ingredients by an artist and chemist couple at their Bed Stuy/Bushwick space, you can feel better about yourself for supporting some #local #brooklyn #artisans.
Everything about Baohaus is just really cool. They do more than make traditional Taiwanese pork buns, they aim to form a community around their shop and their food. Founders and brothers Eddie and Evan Huang may have once accidently hot boxed the entire restaurant. They’re definitely going to be the vendor having the most fun at the festival, that’s for sure.
Joanna just graduated from NYU with a degree in Food Studies and French. She hopes to one day be a big fancy restaurant critic/food writer/ the next Oprah. Her interests include Elvis Costello, diners and hoarding magazines.