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This venue is closed.

Why there are so few Venezuelan restaurants in New York is puzzling, especially if you've ever tasted Flor Villazan's wonderful arepas, empanadas, soups, and seviche. A couple dozen more seats than at Flor's original tiny East Village space may make it easier to get a table at the Greenwich Village branch, but you'll still have to wait the extra fifteen minutes it takes for a cachapa, the sweet corn pancake topped with creamy Venezuelan cheese that is the greatest thing to happen to yellow kernels since butter. — Rob Patronite and Robin Raisfeld