Street-to-table is the only way to break bread on the block. It’s nourishment through the food, the flavor, the vibes—if it ain’t fresh, it ain’t served up.
Join in on a trip down the sidewalks of the Bronx with culinary collective Ghetto Gastro for In The Cut, a gastronomical deep dive into the dishes and cultures that shape the New York foodscape. From “Chopped Stease” and hood Chinese to “Twerk n Jerk” and mofongo, Ghetto Gastro takes us through the origins and legacy of the borough’s food culture.
From restaurants to bodegas, each episode explores an iconic dish through unfiltered conversations with tastemakers, cultural experts, and neighborhood icons like Questlove and Black Thought, Von Diaz and A$AP Ferg.
After choppin’ it up on the block with guests, they take their recipes back into the kitchen to lead listeners in a hands-on cooking demo with their signature spin.
So grab a plate, take a seat and get your ears ready to feast—with Ghetto Gastro everybody eats.
On this episode of In the Cut, Ghetto Gastro explores how NY pizza has a flavor and style all its own; join the guys in discussing how the dish has evolved from the Italian pie into something wholly New York. Jon, Pierre, and Les talk about their favorite spots in town, and interview Dominican chef Scarr Pimentel of Scarr’s Pizza, who mills his own grains every day for sensational, delicious slices. As an homage to NY, the guys take you into the lab to cook you up a pie with bubbling mozzarella and gorgeous San Marzano tomatoes.
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