Long hailed for a mastery of ham far beyond the skills of mere mortal meat cookers, the meat mavens at HoneyBaked Ham have discovered the secret to cooking succulent, flavorful breasts of turkey (2.5 lbs. each). This juicy bird-based breakthrough is 90% fat-free and serves six to eight ravenous guests, making it a scrumptious centerpiece for family gatherings and game day parties. HoneyBaked Ham's suggested recipes increase turkey cooker IQs, helping stymied chefs explore new dishes such as smoked-turkey pizza and turkey tetrazzini, and saying sayonara to default entrees such as squashing the turkey meat into the shape of a racecar.
A local hangout adorned with hexagonal tiles and a sea of wall doodles, Hey! Cafe serves a wide selection of coffee, tea, pastries, and more. Guests can fill jet packs and gullets with caffeinated sippers such as a steamy cup of fair-trade joe or an iced latte ($3.75). Those seeking more relaxing entry to the day can hire a flock of songbirds to gently serenade them from slumber or opt for a fragrant specialty tea, such as jasmine or peppermint, served hot or cold ($2.25). Nibblers can pair beverages of choice with a meaty or vegan sandwich ($6.25) or pastries and snacks from local bakers, such as a red-velvet cupcake ($2.75). Hey! Cafe welcomes studious types and recreational web surfers to linger at spacious study tables while taking advantage of free WiFi. With an outdoor patio, late hours, a dog-friendly policy, and occasional live music, the eatery accommodates everyone from night owls to four-leggers to guitar heroes.
The chefs at Sukho Thai evoke the streets and kitchens of Thailand with balanced dishes that spotlight fresh and exotic ingredients. In addition to bowls of sinuous egg and rice noodles, they craft panang curry filled with strips of pan-fried duck breast, fresh coconut milk, and kaffir lime leaves. Waterfall beef mingles with chiles, roasted rice powder, and mint, and the steamed fish of the day swims in garlicky lime or whiskey ginger sauce. Sukho Thai also rotates seasonal specials—including a recent collection inspired by Bangkok street food—through their menu on a regular basis.
Sukho's original Marigny location is housed in a vibrant-yellow building bedecked with red and blue trim. The Uptown location resides in a polished warehouse-style space, where exposed-brick walls surround long, buttery banquettes. Beneath a peaked ceiling, glowing paper lanterns hang in a cluster from metal beams.
With 15 finger-devouring flavors of Buffalo wings and a menu offering meaty burgers and fresh salads, Wing Zone has become a national go-to for delivery and takeout. Nosh on wings in their boneless or original style, with orders ranging from 7 ($5.99) to 50 wings ($31.99), and use the flavor's heat index (1 for mild, 4 for hottest) to determine the sauce's spiciness and ability to provide warmth when coating a body. The garlic-parmesan sauce artfully blends garlic with cracked pepper, and the hot honey-teriyaki mixes honey with ginger and soy. Wing Zone also serves a variety of side dishes, such as wedge fries ($1.99–$3.49) and beer-battered onion rings ($2.99–$4.99), which offer the occasional respite from wing munching. Savory half-pound burgers and chicken sandwiches ($7.99+) make for an adequate post-wing dessert.
Atchafalaya cooks up classical Creole comestibles for lunch, brunch, and dinner. Start a meal with modernized appetizers such as the citrusy ceviche of the day, happily married to an enticing trio of avocado, tomato, and tostada ($9). Larger appetites will appreciate the eatery's plentiful dinnertime platters, such as the mint and parsley lamb loin, served alongside creamy sun-dried tomato grits ($28), or the signature pasta Atchafalaya, with a hefty sprinkling of crawfish, duck, shrimp, and tasso floating atop a creamy sea of fettuccine ($18). Lunchtime dining affords on-the-go stomachs with lighter fare, such as the goat-cheese and mango-invaded jerk-chicken salad ($12), while the weekend brunches populate plates with delectable items such as bananas-foster french toast ($11) and fresh-crab omelettes ($14).
At Daiwa Sushi Bar & Japanese Cuisine, executive chef Ken transforms fresh ingredients into dishes that embody the traditional spirit of Japanese cuisine. Building upon a decade of schooling, chef Ken hand selects superior ingredients for his dishes, from top-end Japanese rice and fresh uni to ruby-red tuna steaks and jewel-encrusted salmon fillets. These ingredients contribute to hibachi dishes and sushi rolls—plated with zig-zags of sauce and curled herb sprigs—that emerge from the kitchen either piping hot or revenge cold. Inside the dining room, light fixtures shaped like flowers and walls with murals of cherry blossoms contribute to the tranquil ambiance.