We were in the typical SOHO shopping area, walking around, and lounging. We noticed that the traffic in this area is starting to recover and getting a little more traffic than usual. It was around 5 PM, and we started getting a little hungry. I had remembered Wayan receiving a lot of accolades. I often get it confused with Wayla, so I never quite remembered why it was so popular. Fortunately, we were able to do a walk-in on a cloudy Saturday night at 5:15 PM.

This restaurant is right around the corner of Lombardi’s in Nolita. We were hungry, and of course all the super popular restaurants had wait time. This one though for some reason had none, so why not? They served us complimentary bread with olive oil and olives. Nothing much to say, but it was a nice gesture and good too. We also ordered octopus which was cooked in red wine sauce, pan seared and served on arugula salad.

This place was ok. Pasta was good, but it needs protein. The meat cheese board was just ok.

Same owner as the Minetta Tavern. Great for the price. I liked teh suckling pork because it was straight up fat with crispy skin. Got the whole fish, and it was great too. Only problem is it is CLOSED.

This place sucks, is pricey, and is extremely overrated. I don’t understand why this place has so many people. $18 for a egg on top of salad with fried chicken.

This will be my last NY food post for a while. For the last day to cap off the trip, we went to Rice To Riches in Nolita. This was actually really close to our Blue Ribbon meal a few posts ago. Rice To Riches is basically the equivalent to Baskin Robbins 31 flavors in LA. Instead of many choices of ice cream, you have many choices for tapioca. You also have the option of sampling any flavor that you want.

Whew, I only have 2 more New York City food posts including this one. Previously, you may have noticed the sliced pizza style. Here we have the gourmet pizza. This one is courtesy of Lombardi’s Pizza. On one side, we have italian sausage and pepperoni, and the on the other side we have margherita. As with all pizza, it’s all about the toppings, crust, and flavor. The crust is pretty good for what it is.