Woody's Wings N Things

"People have wondered for decades why Woody chose to include “wings” in the name. They’re good and all, but it’s all about the “things” at this charmingly dated strip mall restaurant that serves Cambodian, Thai, Vietnamese, Laotian, and Chinese dishes. (The things!) You could spend your entire lunch hour waffling over the ridiculously long menu, which is a literal binder full of laminated pages, but don’t do that. Instead, find something that catches your eye—there are photos of everything—and just commit to it. The basil duck and waterfall beef have never let us down." - Allyson Reedy

"Though this Westminster sleeper hit does indeed serve wings — get them with lemongrass sauce — it’s the “things” that those in the know really flock here for: Page after page, the enormous menu entices with specialties from Laos, Cambodia, Vietnam, Thailand, and China, including seafood fried lort, chicken nam soot, duck larb, beef loc lac, and more. Gather a good-sized group to try a little bit of everything." - Eater Staff

"Though this Westminster sleeper hit does indeed serve wings — try them with lemongrass sauce — it’s the “things” that those in the know really flock here for: Page after page, the enormous menu entices with specialties from Laos, Cambodia, Vietnam, Thailand, and China, including seafood fried lort, chicken nam soot, duck larb, beef loc lac, and more. Come with a big group to sample a little bit of everything." - Eater Staff

"If you’re looking for a good old American chicken shack, you’ve come to the wrong place. All the better for you. While this offbeat little gem in a Westminster strip mall does whip up a mean pile of wings, it’s the so-called things that make it worth the trip. Never mind, then, that the dining room isn’t much to look at—the decor’s about as generic as it comes—because your attention is going to be wholly captured first by a selection of Chinese, Thai, Laotian, and Cambodian specialties so enormous it takes a good five minutes to read through the menu and second by the fact that, somehow, the kitchen manages to nail every last dish. To single out, say, the simultaneously earthy and sprightly duck larb; the delightfully chewy lort, a short Cambodian rice noodle fried with your choice of protein; or the crunchy-tender roast pork belly tossed with snappy blistered green beans is perhaps to inadvertently steer you away from dozens upon dozens of other equally stellar dishes." - Ruth Tobias