Submissions Illustration by Johanna Lindsholm

Submissions

IMPORTANT NOTICE

PLEASE NOTE
WE ARE NO LONGER TAKING SUBMISSIONS
until further notice *

Please read our post about this here.

* except for the current Fiction Awards contest, which is open until Jan 2020

It’s not who you know or where you’ve been
…it’s what you write.

98% of what we publish comes from the so-called slush pile.

We take submissions 365 days a year.

We accept work for publication on a continual basis and publish within one year of acceptance.

Most issues contain someone who has not been published before.

General Guidelines

  • NOTE:  WE ARE CURRENTLY NO LONGER TAKING SUBMISSIONS.  Please see our post about this here.
  • Send unpublished stories or personal essays, up to 10,000 words
  • Short plays or poems, up to 4,000 words
  • Art from cover art to literary cartoons. Photograph, Paintings, Drawing in Black & White or Color (Slides or Copies, not originals)
  • Styles range from classical to experimental
  • Include biography and email address (for response only). Include self addressed stamped envelope only if you require your ms returned.
  • Simultaneous submissions welcome— let us know if piece is accepted Elsewhere
  • Please include patience — it takes us approximately 3-6 months to respond
  • Literal Latte is now accepting online submissions via Submittable! Click the button below for our Submittable page. Note: There is a $3 processing fee for regular submissions via Submittable. There is NO additional processing fee for contest entries.
  • Yes, we still accept submissions via regular post (AKA “snail-mail”)! There is NO processing fee for submissions mailed via regular post. See our mailing address below.
  • Please DO NOT submit pieces via regular email or through our contact forms. (They will be ignored.) Use the Submittable link below, or send them by regular post! Thanks!

Online Submissions – Click Below

Snail-Mail Submissions: Please send to:

Literal Latté

200 East 10th Street, Suite 240
New York, NY 10003
(212) 260-5532

Contact Us

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is to read the selections on the web site

— Recipe —

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& Exciting New Talents…

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