The front page of Wok Town‘s menu touts downtown’s new dining addition as “an Asian take-out concept” — as if it’s already being marketed for franchising opportunities. In fact, everything about the place seems to suggest a starting-small, thinking-big strategy.
The décor is sheer fast-food world 2.0, meaning it’s modeled after warmer, Chipotle-like designs rather than McPlastic’s. The color scheme is a neat and striking white, gray, black, and orange. An oversize menu is posted on the wall beside a counter where orders are placed, payments are made, and numbered cards in metal holders (like the ones used to designate tables at weddings) are handed out by an amiable worker — or perhaps by Israeli owner Shai Ben-Ami (who helped run Miss Yip and Domo Japones) or his Colombian wife, Nazly Villamizar. Diners then find seats and wait for the fare to be brought over. The wait isn’t very long; this is, after all, fast food.