Our New York Table

Hello, listeners!
As we get ready to begin production on Season 3 of Our New York Table, we'd love your feedback.
What do you love about the show? What could we do better? What kinds of food stories would you like to hear more of?
Please take a few minutes to complete our anonymous Listener Survey — it only takes about 5 minutes.
Whether you've listened since Episode 1 or you're just discovering the podcast, your feedback will help shape the next season.
Take the survey here: Listener Survey
Thanks for listening, and for helping us build Season 3. I can't wait to share what's coming next.

As a kid, Ayo Balogun didn’t go into the kitchen for the food—he went for the stories. The cooks had lived lives he couldn’t imagine, and he wanted one of his own.
In this episode, we sit down with Ayo Balogun of Dept of Culture and Radio Kwara. We talk about his journey from his grandmother’s kitchen in Nigeria to his James Beard–nominated restaurant in Brooklyn—and the moments that shaped him along the way.
Read more about what we ate!

When Lookman Afolayan came to the U.S., the only thing bigger than his dreams was the flavor in his goat pepper soup. He risked it all to build a Nigerian restaurant he could be proud of.
In this episode, I sit down with Lookman and Abiodun Afolayan, owners of Buka. As I sweat my way through a bowl of pepper soup, we talk about Nigerian food, family, and what it takes to build a restaurant from the ground up.
Read more about what we ate!

Community isn’t always built in public spaces — sometimes it begins in kitchens, around simmering pots, shared stories, and the foods and traditions we carry with us.
In this episode, we gather with friends in Harlem, in Saba Hamidi’s cozy apartment, where she teaches us to make some of her favorite Persian dishes. As we cook and eat, Saba talks about her journey from Iran to the U.S. as a Bahá’í refugee — and how she’s using food to build community and give back.
Read more about what we ate!

When his photography studio stalled during the pandemic, Giovanni Cervantes turned back to his first love: tacos. What began as impromptu lunches and parties with friends slowly revealed itself as something more.
In this episode, I sit down with Giovanni Cervantes and Tania Apolinar, the duo behind Taqueria Ramirez in Greenpoint and Carnitas Ramirez in the East Village. We talk about growing up in Mexico, surviving New York City, and making the leap from photography to food.
Read more about what we ate!