Discover the unexpected resurgence of the NYC Ferry, a once-dominant mode of transport in New York City's 19th and early 20th centuries that waned with the advent of bridges and tunnels, eventually leaving only the Staten Island Ferry as a vestige. The modern system, launched in 2017 by then-Mayor Bill de Blasio, aimed to connect residents across the boroughs. Operated by the New York City Economic Development Corporation (NYCEDC), the ferry relies on a unique funding structure combining rent revenues and fares, rather than solely federal and state subsidies. Despite a 2022 audit by the City Comptroller that uncovered significant misreported expenditures and overpayments to its private operator, Hornblower Group, the NYCEDC maintains its financial decisions were sound and used the audit as a "wakeup call." In an effort to boost ridership and reduce per-trip subsidies, the ferry has embraced social media marketing, attracted leisure riders and commuters, and introduced new routes, driving ridership to a record 7.4 million passengers last year. The NYC Ferry is now charting a course for continued growth, aiming to expand to new neighborhoods and further integrate into the city's public transit landscape.

Chef Alex Guarnaschelli takes viewers on a personal tour of her top five favorite pizza spots in New York City. Starting with Scarr's Pizza for its thin, crispy crust, she moves on to John's of Bleecker Street, known for its whole pies and classic New York flavor. The tour continues to NY Pizza Suprema, a long-time personal favorite and famously beloved by Anthony Bourdain, celebrated for its rich, flavorful sauce. Next, she savors the unique square "grandma pie" at Lazzara's Pizza, highlighting its gooey cheese and sweet tomato sauce. Finally, Andiamo Pizza makes an appearance, praised for its excellent balance of cheese and tomato, despite being a chain. Guarnaschelli ranks all five, considering crust, sauce, cheese, balance, and the overall experience, culminating in her ultimate number one choice.

Discover the culinary artistry of Ambassadors Clubhouse, Manhattan's exclusive Indian restaurant featuring a traditional charcoal tandoor. Executive Chef Karan Mittal leads a dedicated team in crafting exquisite Punjabi dishes, showcasing regional specialties like the labor-intensive Kotkapura Royal Atta Chicken, tender Shahi Patiala Masala Lamb Chops, and the crispy, seven-layered Aloo Mattar Satpura samosa. The menu also includes the vibrant Beetroot Raj Kachori Chaat. Chef Mittal emphasizes the importance of charcoal cooking for its unique smoky depth and the team's passion for consistency, aiming to represent Punjabi culture at the highest level for their extensive 12,000-person waitlist.