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.
Pinang Malaysian Restaurant's behemoth menu packs a smorgasbord of eats that spans from India to Malaysia. The roti-canai starter preps bellies and fanny packs for main courses with a homemade Indian pancake dunked in curry-chicken sauce ($3). Shredded-mango entrees strike a sweet chord alongside the bass notes of tofu ($9), chicken, beef ($12.50 each), shrimp, or fish ($13 each), each steeped in a spicy sauce. Diners can bury forks or priceless family heirlooms in the num-yee duck casserole's savory layers, lined with bean paste, ginger, and scallions ($9.50). Adventurous eaters boldly go mouth first into the chicken or beef peppercorn sizzling platter that defies diners with a fiery brown sauce ($11).
Dangling chandeliers and icy-blue and bright-orange backlit sculptures illuminate the dark-brown tables and booth benches at Zen Fusion Cuisine, where the wait staff drops off plates that meld the flavors of Thai, Vietnamese, and Japanese specialties. At the sushi bar, chefs prepare signature Zen rolls with spicy tuna, mango, and soft-shell crab and hand-wrap rolls in soy paper much like they wrap birthday presents for their cats. In the kitchen, cooks fry lightly battered whole sea bass and drizzle it with Vietnamese sweet-and-sour sauce and enhance stir-fried twin lobster tails with Thai flavors of ginger, basil, and scallion. Diners sit amid fan-speckled wallpaper and Japanese-style screens and sip housemade Thai iced tea or cocktails from the brightly lit bar.
Green-and-blue mosaic booths, light wooden chairs, and a curved ceiling bring a fresh, airy feel to Bangkok Cuisine. This décor mimics the bright flavors of each Thai dish, from the lime leaves and lemongrass that go into the seafood bouillabaisse to the tamarind seasoning of crispy, boneless duck. A pre fixe menu allows customers to try an assortment of items, finishing up with a traditional dessert such as taro custard with caramel sauce.