Josh and Gabby explore the flavors of Brooklyn with a stop at Eyval, a New York Times Top 100 Persian restaurant in Bushwick. They then head to Faicco’s Italian Market, home to housemade sausages, sauces, and a treasure trove of meats, cheeses, and oils. Along the way, they dig into the cookie scene, including a spotlight on Funny Face Bakery, ranking NYC’s best bites one dessert at a time. From iconic dishes to hidden gems, this episode is a taste tour of flavor, culture, and the quirks that make New York food unforgettable.

Josh and Gabby are joined by bagel connoisseur and curator Sam Silverman, founder of BagelUp and one of Brooklyn Magazine’s 50 Most Fascinating People. Together, they dive into New York’s bagel culture — from what actually makes a great bagel to how the city’s most iconic food has evolved over time. They talk history, hype, personal favorites, and the rules that should (or shouldn’t) exist when it comes to ordering a bagel. If you’ve ever had a strong opinion about boiled vs. toasted, schmears, or toasting, this episode is for you.

https://www.bagelup.com/

Josh and Gabby head to one of Brooklyn’s toughest reservations: Theodora, the MICHELIN-recognized Mediterranean spot in Fort Greene known for its open-fire cooking and seasonal plates. They ordered practically the entire menu and break down what lived up to the hype and what stood out most. From there, the conversation shifts to frozen yogurt and the wave of 2016 nostalgia surrounding its comeback. Is froyo actually worth revisiting, or are we just romanticizing the past? Honest takes, strong opinions, and plenty of food talk in this episode of Fork This City.

Josh and Gabby dive into a true takeout staple: Marinara Pizza. From there, Josh breaks down his thoughts on Dave Portnoy’s pizza reviews and what they’ve done for slice culture. Then it’s time for Fork’d Up or Fair, where we air out our biggest restaurant service pet peeves. From annoying antics to frustrating situations, we run through real dining scenarios and decide what’s completely unacceptable versus just the reality of eating out in 2026. Honest takes, strong opinions, and plenty of food talk in this episode of Fork This City.

Josh and Gabby are joined by Bob Marton for a special in-person recording at Jean’s. The crew dives into the restaurant’s service, breaks down the experience from start to finish, and of course, tries Jean’s famous cookie. Expect honest opinions, strong takes, and plenty of babbling as Bob delivers his unfiltered thoughts in classic Fork This City fashion.

Josh and Gabby sit down with Carina Castagna, founder of Pesto Joe, to dive into her flavorful brand. From her favorite flavors to how Pesto Joe came to life, Carina gives us an inside look at running a growing food business. She also gives Gabby a crash course on NIL (Name, Image, Likeness) and joins us for a fun round of Fork Yeah or Fork No. Expect laughs, insider stories, and plenty of tasty takes in this episode of Fork This City.

Visit Pesto Joe's website HERE to learn more!

Instagram: @pesto_joe

Josh and Gabby finally tackle one of NYC’s hardest reservations: Don Angie, home of the famous lasagna pinwheels. We break down whether the hype is actually worth it. Then, after walking the entire length of Manhattan, we land at Industry Kitchen for what may have been one of the worst meals we’ve ever had — from the food to the service, nothing went right. Expectations, exhaustion, and disappointment are all on the table in this episode of Fork This City.

Gabby almost puts her foot in the au jus. We brave the freezing NYC weather for a one-hour wait at Salt Hank’s to see if the French dip lives up to the hype. Then, it’s Fork Yeah or Fork No, where we break down green flags and red flags at NYC restaurants. Finally, we chat with Benji, the co-founder of Benji’s Buns in the West Village, to get the inside scoop on cinnamon rolls, flavor development, and what it really takes to run a food business in New York City.