We stumbled upon a tiny coffee shop, Abraco, after the tender porchetta treat. The like was long, and the barista looks quite professional. A tea drinker like me even got a latte to test it out – amazing!
Then I searched for the cafe review on NY Magazine, and of course, I liked it because the barista was from Blue Bottle Co. from San Francisco, my favorite! I got to talk to Jamie next time.
Line at the Abraco
[Can you find Ken standing in line?]
As many of my friends know, pork is my ultimate comfort food, from chinese style BBQ pork, pork bun, ribs, wienerschnitzel, to chili verde. Now, my newest love, porchetta, i.e. roast suckling pig, Italian style.
I never had porchetta in the west coast; pork belly was just getting popular. It seems to be quite a regular dish in Italian restaurants (see “Gottino”).
This weekend, we decided to try Porchetta in the East Village. Was it the best decision I have ever made!!! Juicy, tender, and melt in your mouth.
Porky I love you!
Porchetta counter
Porchetta, whole!
Fido waiting outside patiently
I decided to give Magnolia another try. There were so many tourists; I had to wait in line for 15min. before I could be in the bakery to choose what I like. Tourists were dancing and screaming and laughing while waiting in line, camera flashes everywhere.
The taste of these cupcakes are very consistent, tons of sugar. BUT, the Pumpkin cheese cake is very tasty!
I will just get cupcakes from my neighborhood bakery Billy’s, just as good.
Magnolia Bakery cupcakes
UPDATE: During this week’s excursion in the East Village, we ran into Butter Lane. And this, is the REALY CUPCAKE! These are semi-sweet super moist cupcakes with delicious flavorful icing, and lots of cupcake-icing combo to choose from. And best of all, local and organic ingredients!
Tapas is one of my favorite, you can have a taste of many culinary creations within one menu. And now, Italian style.
I found Gottino on New York Magazine review. I was attracted by the photo on the site, warming and traditional.
There are only a few tables behind the bar, no reservation in advance. WE were not sure at first, but as soon as there were seats available, the friendly bartenders/waiters waived at us to sit down right away.
It was such an experience: marble counter, friendly and knowledgable waiters/bartenders, amazing food, good small portions, & great wine! I will go back again!
Cheese with marmalade
Scrambled eggs and tuna flakes crostini
Shaved brussel Sprout with slivered almonds
Daily mixture - chunks of cheese, chorizo, pepper, olives, mixed with virgin oil
Porchetta
Affogato
quail and chicken pate
Small and narrow restaurant Socarrat Paella Bar, with a communal table that extends into the back of the store, and turns into the bar. Homey with a modern twist. Very flavorful, with many paella combos to choose from. but the paella was a bit salty. I would go again and give the paella another chance. 
The 2 dishes, sucking pig and fried pepper are part of the daily special. The dessert, spanish style creme brulee, has a texture like a flan. Delish!
Communal table
Suckling pig over a bed of greens
Fried pepper
Paella - Pork rib and rabbit
Spanish creme brulee
Another sweet spot to look forward to when strolling down Soho. Baked by Melissa, a cupcake “hole-in-the-wall,”(3′x5′?) has been very popular since day one. There are 7 flavors, and each one is just about the size of a quarter, so you can enjoy multiple flavors and not feeling overwhelmed with sugar.
A sales from a retail store visits this tiny gem everyday with a list of orders from her co-worker.
I also overhead the owner (?) told her friends that she doesn’t even have to pay for the rent. No rent at this killer location? What?! Is this even possible?
Amazing location
Owner?
Crooked cupcakes after whole day of shopping
Dinner on the plane, Delta
Dry beef…..
Bimbo truck
Taxi in Mexico - classic Bug!
Paxia – Tasting menu
Paxia interior
Chef's complimentary - fried tortilla dumplings filled with cheese, quacamole on the side
Bread - mole and cheese
Course # 1 - Bite-size chicken with avacado on tortilla discs
Course # 2 - Chile Verde over raw shrimps, served with toasted tortilla chips
Course # 3 - Mexican cheese and candied pear over arugula
Course # 4 - Served as dry shooter glass with sliced potato chip and peach with spices; soup is pour at table
Course # 5 - lemon sorbet
Course # 6 - baked crackling pig over tortilla, covered with cheese and red sauce
Course # 7 - Beef steak over green sauce with cheese, rice on the side
Course # 8 Apple tart with ice cream
Complimentary Macaroon
Mexico City
"Fifth Avenue" of Mexico city
University of Mexico stadium
Lunch, salad - Mexican cheese and candied pear over arugula
Lunch, appetizers - shrimp taco with fried cilantro, pork + mexican cheese over tortilla
Steak stuffed with crackling pork, on a bed of chile verde
