The cooks at Masala Wok specialize in flavorful, aromatic Hakka-style cuisine, blending together Indian and Chinese culinary techniques. Pan-fried dry chili chicken, Singapore-style hoisin shrimp, and golden-fried cauliflower dumplings are a few popular menu items. Patrons can order carryout or stay to eat in the casual restaurant.
Green Leaf's cuisine craftsmen chop, slice, and stir-fry traditional Chinese and Thai dishes. Diners whet their palates with a pair of crunchy egg rolls before selecting dishes from Green Leaf's menu of 21 chef's specialty entrees to fill out their meal. Morsels of crispy chicken breast march lockstep across a plate of General Tso's chicken, coated in shining hot-sauce armor ($12.95). Sizzling shredded beef nestles next to hot pepper in a warm bed of spinach ($13.95), and Twinkie and Pinkie, a combo of shrimp and scallops ($15.95), fight villainous hunger like a seafood substitute for Batman and Robin. Green Leaf's prompt and friendly staff will also accommodate vegetarian requests.
The epicurean experts at The New Jade Palace twirl noodles, pyramid rice, and simmer seafood to construct a menu replete with traditional Asian favorites. Spoons dip into roast-pork wonton soup ($2 for a small, $3.50 for a large) to warm up for the tang of thai red snapper ($16) that, like the charge of an incompetent pet groomer, bathes in sweet chili sauce. Noodles knot around each other to hold beef or shrimp hostage ($5 for a small, $9 for a large), and the crispy skin of peking duck ($30) crackles inside a wrapping of scallion pancakes. The sushi bar encourages patrons to savor combinations of spicy maki ($14) or dive chopsticks-first into 12-piece tricolor sushi plates of tuna, salmon, and yellowtail ($20). Vegetarian taste buds linger on eggplant lathered in garlic sauce ($8) long enough to be accused of loitering.
Save for the sunlight streaming in through the windows, Blue Fish Restaurant and Lounge immerses patrons in a sleek, dimly lit lounge as they wash down the Japanese cuisine with swigs of hot sake. Behind the bar bathed in dim blue light, chefs carefully prepare bites of fresh sashimi and specialty sushi rolls such as the Coco Loco—spicy tuna topped with coconut shrimp and avocado in a piña colada sauce.
Philippe Jericho is built on the recipes of founder Philippe Chow, who brought his culinary flair to New York in 1979. While working in the steam-filled kitchen of a Manhattan eatery, the chef spent hours learning to make dim sum, developing proficiency in hand pulling noodles and training shrimp to pan fry themselves. Philippe eventually left to establish a gourmet-Eastern-eateries network in California, Florida, and New York. At the Jericho location, which has been repeatedly lauded by Zagat, diners scoop handcrafted noodles at white-clothed tables, surrounded by slender, modern wall sconces and waving ranks of alabaster orchids. In the dining room that Forbes magazine called "a sea of calm," crimson accents set off hues of red wines and fire trucks with their noses pressed jealously against the windows. Chef Chow passes on many of his recipes and techniques in an array of cooking classes.
To the chefs at Popei's Clam Bar & Seafood Restaurant, there is not one correct way to prepare seafood. That’s why the team of culinary inventors likes to experiment, creating dishes from the more standard blackened Cajun swordfish to the avant-garde buffalo and thai calamari. The nightly all-you-can-eat dinners feature one seafood option per night, and satiate even diners with five stomachs. Beyond seafood dishes—including the house’s fresh little-neck clams and lobster stuffed with shrimp, scallops, crab, and feta cheese—the chefs sizzle up an array of meaty creations. Their half-pound burgers support a variety of hearty toppings, and baby back ribs and veal parmigiana showcase the chefs’ ability to handle meat better than a conflict-resolution expert who specializes in farm-animal relationships.