One of the best parts about living in a big city is the access to food from a variety of countries. But it can be tricky to decide if you want Thai or Indian, Mexican or Greek. Venue hopes to make that decision a little bit easier with its menu of international cuisine from 14 different countries.
Patrons can dive into the Mexican-Indian hybrid Nanchos—clay-oven flatbread loaded with classic nacho toppings, including guacamole and cheese—or Thai chicken satay before switching countries and devouring a jerk chicken with fresh yucca, Turkish beef with eggplant, and Mediterranean wraps. Venue also dishes out classic American eats, like burgers with fries, to sate hungers of all sizes.
"It's a game of chicken wing roulette," remarks Simon Chin on the Gentlemen Know Style blog. He's talking about Debasaki's gyoza wings, which forgo bones for the kind of stuffing you'd find in the traditional Asian dumpling. The chefs fill the meaty morsels with corn, shrimp, hot peppers, or a blend of veggies—order the combination platter, and you'll know exactly what Chin was talking about. Korean fried chicken, both stuffed and otherwise, is the highlight here: aromatic plates of wings that Serious Eats calls "blissfully meaty" with a "spicy gloss [that] is enough to snap you to attention, but not enough to overwhelm the interior." But there's also plenty for the adventurous: kimchi fried rice comes adorned with an over-easy egg to temper its blazing spice, and the seafood oden soup brims with a medley of mussels, fishcakes, crab, and dumplings. As diners cleanse their palates with spoonfuls of green tea ice cream, a ritzy cosmopolitan décor complements feasts with playful, jellyfish-like light fixtures and geometric furniture.
It should surprise no one to learn that New York Wing Factory is one of the best places to go for crunchy and moist wings in a variety of flavors. Double-deep-fried to seal in the flavor and cut down on the grease, the specialty chicken comes in such sauces as hot-and-spicy, hickory barbecue, soy and garlic, and buffalo. And of course, the restaurant's lineup of 24 beers on tap suits the deliciously messy headliners perfectly. But if you walked away from New York Wing Factory thinking beer and wings was all they offered, you'd walk away satisfied but woefully under-informed. Wings are only the beginning of the dinner menu, which also boasts a New York cheese steak on rosemary ciabatta, a slab of Cajun salmon in orange-ginger reduction, a tangy chicken Cubano sandwich, and, in all likelihood, a number of sticky fingerprints. And as far as libations go, a connoisseur would do themselves a disservice to overlook the extensive whiskey menu.
UFC’s lightly fried, thoroughly crispy, delicately sauced Korean-style fried chicken has been both praised and profiled by the New York Times and New York Magazine. Fresh cuts of meat fry in oil free of trans fat and cholesterol, pulling out the fat in the skin and leaving each piece without the build-up of grease that makes American fried chicken so difficult to properly throw. The resulting crunchy exterior gets doused in a coat of one of four sauces, including traditional Korean soy garlic or tangy American barbecue mustard.
Atami Japanese Sushi Buffet pairs artistically presented maki rolls and sashimi with classic Japanese dishes such as tempura and teriyaki. Their sushi chefs prepare complex creations such as a lobster-tempura roll or the hawaii roll, filled with white fish and mango and topped with spicy shrimp. On the lengthy buffet counter lit by a series of artistic hanging lamps, trays of different sushi rolls let visitors build their own sampler platters or replicas of the Brooklyn Bridge. Patrons’ chopsticks move busily in Atami’s dining room, where one exposed-brick wall lends a rustic accent to the space that also features sleek wood panels and tables throughout.