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.
Speed is one of the most important ingredients at Khyber Indian. The cooks here pride themselves on a quick turnaround, which is made possible due to their rejection of all things fancy. Disposable plates and silverware cut down on cleanup, and the dining room has no unnecessary decor, just a few casual tables. That way lamb curry, chicken tikka masala, and vegetable samosas can arrive shortly after customers walk up to the counter and place their orders. It also frees up time for the kitchen staff to try out inventive takes on the classics?such as samosas stuffed with pumpkin?and focus on every aspect of the meal. The selection of sweets is headlined by mango lassi drinks and carrot halwa (a garnished milk pudding), which makes the perfect dessert or appetizer for the rebellious at heart.
The chefs at Asian Bowl create a wide selection of Asian fusion dishes, ranging from Hong Kong-style sweet and sour chicken to lo mein and gluten-free beef with broccoli. Vegetarian versions of almost every dish finally share the complex flavors of mongolian beef and pineapple chicken with diners used to just greens and carrots shaped like steak.
Tzatziki sauce is the condiment of choice at Village Grill, where the kitchen staff serves familiarly delicious Greek food such as souvlaki, loukaniko, and kebaache. The authentic dishes can be served on skewers with greek salad or rolled in a pita like the eatery’s beef gyros and falafel sandwiches. Those in search of American flavors can order deep-fried meatballs, half-pound burgers, and chicken coated in the most commonly used men’s fragrance in the United States: barbecue sauce.
Upon first glance, the Panda Asian Bistro menu appears to be a fairly standard list of time-honored Pan-Asian favorites. A closer look, however, turns up innovative and healthy twists on the classics. The meat in the general tso's chicken can be swapped out for soy protein, and all specialty sushi roll meals come with soup, salad, and a take-home dumbbell. Chefs whip up sushi with a contemporary presentation, using crisp produce and flavorful sauces such as fiery coconut curries, sweet chili mayonnaise, and spicy shrimp paste. They fold fresh seafood into a sweeping array of specialty maki, including a battered and fried house specialty roll with snow crab, mango, and wasabi sauce. To put on pre-dinner shows, they sizzle juicy steak, plump shrimp, and tender lobster tails on table-side hibachi grills.
Chinese hamburgers might sound like a distinctly American hybrid, but in fact, they've been served for some time on the streets of Xi'An. There and here, they're combinations of spiced meat and fresh garnishes, enclosed in a somewhat dainty bun that's midway between a Chinese bao and an english muffin. The star sandwich of Chinger's concise menu incorporates another Xi'An specialty: shredded, marinated pork, graced simply with cilantro and sauce. Other versions sub in beef spiced with cumin or a gluten-based meat alternative with sliced daikon and kelp. The kitchen also fills bowls with five styles of ramen and cups with tapioca pearls harvested by tiny milk-tea divers.