A paneled ceiling design, stained glass, and simple wooden furniture inform the welcoming decor at the Korean Hanbat Restaurant. With an extensive menu of traditional dishes, the Zagat-rated and 2013 Michelin-recommended restaurant's Korean roots run deeper than a wide receiver whose brakes are broken. Its kitchen staff whips up plates of pajun, a scallion pancake with seafood, or bi bim kook soo, Korean-style noodles with beef and vegetables including strips of carrots, peppers, onion, and large chunks of broccoli.
The Pho Zone invites diners to submerge chopsticks in piping-hot noodle soups and Vietnamese specialty rice dishes as they bask in the natural light of a floor-to-ceiling front window. Diners can wash down banh mi sandwiches or steamed pork dumplings with a shake infused with tropical staples such as mango, avocado, or the sweet pulp extracted from the center of a ukulele.
At Qi Thai Grill, the kitchen's creativity shines especially brightly in the signature Qi Pad Thai. That doesn't mean the chefs have spurned the classic noodle dish crowned with crushed peanuts. They serve steaming plates of that, too. Their signature style is just a little different?saut?ed vermicelli noodles come wrapped in an egg-white crepe, and the dish is studded with seafood ranging from sun-dried shrimp to calamari, and finished with fresh mango?plus, of course, the classic crushed peanuts. Like the two versions of pad thai, the rest of the selection carefully balances creativity and classics. For every cast-iron pot of ginger-steamed Chilean sea bass, there's something a little more traditional, like a coconut milk curry.
At Wild Wasabi, diners delve into bountiful rice bowls and sample dozens of specialty sushi fusion rolls. Scorpion rolls pile cooked shrimp atop eel and avocado, and Broadway rolls blanket tuna, cucumber, and eel in a seaweed wrap to mask their stage fright. Donburi rice bowls blend fish, meat, and veggies, and Korean bibimbop dishes top seasoned veggies and shredded beef with a sunny-side up egg.
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.