Queens Night Market

"Seasonal open-air market with street eats from around the globe." - Megan Murphy

"The Queens Night Market returns on April 13 this year with a few changes. The price cap on food items will remain at $6, but this year the number of vendors will increase. The night market will also open an hour earlier, at 4 p.m. Like previous years, the event will take place on Saturdays." - Luke Fortney

"In an effort to provide emergency aid to Afghan children and adults seeking safety, Afghan stand Nansense will donate 100% of their Queens Night Market proceeds to Children Without Borders and Emergency Relief Afghanistan. Stop by Queens Night Market for Nansense’s mantu, masala fries, and a chapli kebab double smash burger with green chutney mayo from 6pm-midnight. (If you can’t make it to Queens Night Market this Saturday, check out Nansense at Rockefeller Center on weekdays from noon to 6pm until August 28th.) We haven’t been here yet, but want you to know this spot exists." - Team Infatuation

"We often feel like we’re roaming around the city with our mouths open like Pac-Man. The hardest level to get through by far is Queens—not just because of its size, but because of all the great food available in the area. Every summer, Queens Night Market makes eating your way through the borough a bit easier by hosting local food and art vendors every Saturday night. The market officially opens for the season on May 7th, but they’re holding special ticketed preview events on April 16th and 23rd. Stop by for vegan Taiwanese popcorn chicken from Bstro, Persian stew with crispy rice from Joon, Antiguan Ducana from La’Maoli, and more from 70+ vendors. Buy your tickets here. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation

"The Queens Night Market is back this weekend after a month off. The outdoor festival returns on September 16 and will continue every Saturday night through the end of October from 5 p.m. to midnight. The Queens Night Market is known for its $6 price cap on food items and wide representation of immigrant cuisines." - Luke Fortney