Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Sticky's Finger Joint Debuts With Greenwich Village Location Tonight
By
Carrie Dennis
Published Mar 22, 2012
Modified Mar 22, 2012
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
Gothamist
View all 3
By
Carrie Dennis
Published Mar 22, 2012
Modified Mar 22, 2012
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
While traveling through China, New Jersey native Paul Abrahamian became desperate for a taste of home. KFC was the only American joint in town and so, on that fateful day, the Colonel inspired our excited entrepreneur to develop his own comfort food concept. And now, together with his partner Jonathan Sherman, Abrahamian will open Sticky’s Finger Joint, a chicken finger focused eatery in Greenwich Village tonight.
Phalange fanatics will be able to get their strips “naked” (grilled), baked, or fried with a myriad of different sauces to choose from and, if you consent, a “glitterbang” (seasoned spice blend toppers). Also offered are the “Finger Rolls,” themed fingers served on Balthazar bread. Patrons can also get a side salad of microgreens and any of their featured sides, which include purple potato french fries, fried green beans, or "stickysticks" (candied carrots) in varying combinations for under $11.11. But expect the menu to change frequently because Abrahamian insists this will not be a typical retail experience. Instead, you will just find "young, fun people who really love food and experimenting." Girl, anything could happen at Sticky's Finger.
Because of the enormous range of chicken finger concoctions, Sticky’s menu will feature a different creative combo on a bi-weekly or monthly rotation. This month expect to see their Lemon-Lime Candied Rind and Balsamic Buffalo Maple, served naked, the BadaBing finger roll (a take on a chicken Parmesan sandwich), and for friends of the fryer, the Wasabi finger, which consists of a chicken finger doused in a buttermilk wasabi marinade, wasabi flavored flour mix, wasabi egg wash, wasabi seasoned panko crumbs, wasabi and ginger sauces, and a good ole wasabi glitterbang.
Sticky's will be giving the general public a sneak peak tonight from 7:00pm-10:00pm, and then again on Friday from 7:00 p.m.-1:00 a.m. before the grand opening on Monday the 26th at 11:00 a.m. As Abrahamian tells us, the whole journey has been extraordinarily serendipitous so far: "Life's all about putting your energy out in the universe and having it all come back to you." If karma consists of feasting on chicken fingers, we're sold.
Sticky's Finger Joint // 31 West 8th Street
Tagged
chicken fingers
new restaurant and bar radar
sticky's finger
Carrie Dennis
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Published Sep 12, 2026
Frozen yogurt is back in New York City. So are the super long lines.
Is it worth the high price and ridiculous wait? Gothamist needed to find out.
By
Sonia Rao
Food
Frozen yogurt is back in New York City. So are the super long lines.
Is it worth the high price and ridiculous wait? Gothamist needed to find out.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Can a congressional candidate's dumpling diplomacy win over Queens’ immigrant communities?
By
Caroline Shin
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .