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Food in Mouth

Zabb Elee Review: Fried pork makes me happy

The night was fairly uneventful. I think it was Game 2 of the Eastern Conference Finals. Someone let Pat into the building. In addition to letting him in, the man followed up with the question, "Where are you delivering from?" The appropriate response should have been, "Chinatown, motherfucker!." But I guess he did open the door for Pat. Also, talking in your head sometimes works as well as talking aloud. Then I had an education on pronouncing Thai words. This might sound really racist in two minutes, but too bad. I don't give a fuck on this blog any more. I picked up some pork belly larb...

Sauce or gravy

After two months of being a parent, I can say that it doesn't get any easier! The food blogging pretty much has stopped but it's nice to take...

La Vie En Szechuan Review: Spicy mapo tofu and weird credit card rules

Had this thought the other day, don't you think that liberals back in the 80s thought that in twenty years, all the hicks and hill billies will have kids that grow up to go to college and all this shitty closed-minded views would have changed? I'm 30 and you know, that's what I'm hoping for in 30 years. What is nice about present day is that you can find passable and delicious Sichuan or Szechuan food in many different restaurants in New York City. Hell, I've even had good Sichuan food in Detroit, that's how prevalent this has gotten. What I like about La Vie en Szechuan...

Day 3 of France Trip 2010

We're in Paris! I can't understand a damn thing! And it is fucking GLORIOUS! I have been baby-fied. Basically I'm staring at everything from signs to windows to buildings to fast food restaurants. I mean, it's all new to me at this point. Day 3 was a travel day from Brittany to Paris, so it features less food because we had to hustle a little. The TGV was working although news reported that south of France had no trains at all. Sucks to be them I guess. Lunch however, was awesome. It started with cornichons. Homemade cornichons. Yum. It was paired with some veal pork andouille. It was...