Fork This City

This week on Fork This City, Gabby and Josh are sitting down with James Kwon, the founder of Village Square Pizza, one of NYC’s go-to spots for a seriously good square slice.Founded in 2019, Village Square Pizza has quickly made a name for itself with its take on classic New York-style pizza, specializing in crispy, thick Sicilian squares made with premium ingredients and a family recipe passed down through generations. With multiple locations across the city, James has turned a lifelong love of pizza into a growing NYC pizza staple.We talk to James about how he went from a Brooklyn kid obsessed with pizza to building his own pizza business, what it takes to open and grow a restaurant in New York City, and the inspiration behind Village Square's signature slices. From the famous Pepperoni Square and Vodka Square to the perfect Grandma slice, we get into all things pizza, the challenges of running a restaurant, and what separates a great slice from an unforgettable one. Plus, we get James' take on what makes New York pizza so special and where Village Square is headed next.

This week on Fork This City, Gabby and Josh are back and heading downtown to Nolita to fork into Oriana, the latest restaurant from Chef Andy Quinn and Sommelier Cedric Nicaise, the team behind The Noortwyck.Sitting on the corner of Broome and Mott, Oriana brings a fire-driven approach to cooking, a thoughtful wine program, and a fresh perspective to the downtown dining scene. With a menu rooted in the traditions of great New York restaurants while bringing its own modern identity to the table, we're digging into what makes this new spot worth checking out.Plus, Julia joins us on the Fork Line to talk seasonal menus, our recent viral moment, and everything else happening across Fork This City. From new restaurant discoveries to the latest happenings in food and beyond, we've got plenty to get into.

This week on Fork This City, Gabby and Josh are sitting down with Chef Bill Dorrler, who leads the kitchen at Piccolo MORINI, a pasta-focused Italian restaurant in Nolita putting pasta front and center.With a philosophy built around doing one thing exceptionally well, Piccolo MORINI is all about great pasta, Italian-inspired dishes, and creating the kind of atmosphere that makes you want to stay for another round. From cappelletti to the restaurant's signature pasta creations, there's a whole lot of thought (and passion) behind what's coming out of the kitchen.We talk to Chef Bill about his culinary journey, how his love for pasta developed, what makes a truly great plate of pasta, and which dishes on the menu you shouldn't miss. Plus, we get into the art of making pasta and what it takes to build a menu around one of the world's most beloved foods.

This week on Fork This City, Gabby and Josh are diving into three very different food stories, from some of NYC’s most talked-about restaurants to a fast-food giant facing an unexpected problem.First, we’re heading to Torrisi, Major Food Group’s inventive take on Italian cuisine that draws inspiration from New York City’s culinary history while pushing the boundaries of what Italian food can be. Then, we’re making our way to Konban in Chelsea, where thick-cut, crispy Japanese katsu is the star of the show.Plus, we’re breaking down Chipotle’s locker room problem and what it could mean for the brand. From high-end dining to comfort food and the business of food itself, we’re covering what’s worth the hype, what deserves a second look, and what’s happening across the food world.

This week on Fork This City, Gabby and Josh are sitting down with Dennis Turcinovic, the owner of Delmonico’s, one of the most iconic restaurants in New York City and widely recognized as America’s first fine dining restaurant.Open since 1837, Delmonico’s has spent nearly two centuries making history, welcoming legendary figures like Abraham Lincoln and Mark Twain, and helping shape the way America dines. From the origins of the iconic Delmonico steak to the creation of classics like Eggs Benedict and Baked Alaska, its influence on American food runs deeper than most people realize.We talk to Dennis about how he got involved with the legendary institution, what it takes to carry on its legacy, which dishes you absolutely need to order, and what makes Delmonico’s still stand out in a city that never stops changing. Plus, we get a behind-the-scenes look at one of the most historic dining rooms in NYC.

This week on Fork This City, we’re sitting down with James Ragonese and Reno Christou, the co-founders behind Selene, Soho’s newest Greek restaurant.From their decades of experience in NYC’s restaurant scene to the 15 different menu tastings it took to get things right, James and Reno give us a behind-the-scenes look at building Selene, developing the menu, and what it really takes to run a restaurant in New York City.We talk favorite dishes, the thought process behind the food, and the realities of bringing a new restaurant to life in one of the toughest dining cities in the world.

This week on Fork This City, we’re heading to Virginia’s in the East Village to try the burger everyone talks about.Thick patty, sharp white cheddar, caramelized onions, mayo, and yes, we added bacon. But is Virginia’s actually worth the hype, or are there better burgers in NYC?We also talk about why Virginia’s makes for a great date-night spot, take another call on the Fork Line, and hear a hot take that Sweetgreen is “incredible” 👀 Spoiler: Josh and Gabby have some thoughts.Then, we’re settling the debate: what are our favorite fast-casual spots in NYC?Let us know in the comments: where does Virginia’s rank among NYC’s best burgers?

This week on Fork This City, Josh and Gabby are talking chocolate with Dan Abel Jr., Chief Chocolate Officer of Bissinger’s Handcrafted Chocolates — a company with a history that dates all the way back to 1668.Dan’s family acquired Bissinger’s in 2019, but the brand has been making chocolate for more than 350 years, starting as the official confectioner to King Louis the Fourteenth in France before eventually making its way to St. Louis.Josh and Gabby sit down with Dan to hear what it’s like to run a real-life chocolate empire, how you keep a 350-year-old brand relevant to a new generation, and what it took to navigate the pandemic, supply chain challenges, and a changing chocolate business.#podcast #nycfood #chocolate #bissingers #willywonka #forkthiscity

This week on Fork This City, Josh and Gabby are forking into Ceres, the NYC pizza spot that went from $6 slices to hard-to-get whole pies after Dave Portnoy gave it a 9.2.They’re trying the ‘nduja with burrata and balsamic, the tomato pie, and the white pie with pancetta, chives, and crème fraîche — and answering the obvious question: is Ceres actually worth the hype?Josh and Gabby also return to the Fork Line with a voicemail debating one of the great culinary questions: is breakfast for dinner actually elite?#podcast #nycfood #nycpizza #cerespizza #forkthiscity

This week on Fork This City, Josh and Gabby are sitting down with Christian, the founder of Buena Vista, to hear the story behind one of NYC’s newest spots bringing together the flavors, energy, and hospitality of Spain, the Caribbean, Mexico, and South America.Christian takes them behind the scenes of Buena Vista — from his background in restaurants and international kitchens to the inspiration behind the menu nd the overall experience he wanted to create.Josh and Gabby also dig into what makes Buena Vista different, how Christian approaches building a restaurant from the ground up, and what goes into creating a place that’s meant to turn dinner into a full night out.#podcast #nycfood #latinfood #buenaVista #forkthiscity