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Uptown or downtown, Pluck U is a cramped greasebox that likely resembles the dorm rooms of its target patrons. The walls are painted bright yellow, posters of indie musicians are scotch-taped above mismatched tables, wall-mounted TVs play MTV on loop, and a hassled counterperson relays orders to a lone fry cook through—literally—a hole in the wall. Most of the menu follows the indifferent interior’s suit: The house “munchers,” tiny, nightmarish latke-like concoctions filled with artificial cheese, are fried even beyond a drunkard’s crisp. No matter how party-addled you may be, don't even consider ordering the dry burgers or sloppy sandwiches. For a true post-kegger meal, stick with Pluck’s original raison d’etre: Wings. These tasty piles of chicken joints are doused in thin, well-seasoned sauces. Though you can choose your level of sauce, from “mild” to “DEATH,” it’s best to stay at level two, “gold,” a comfortable, sticky balance between sweet and spicy. If you'd prefer not to have a pile of tiny bones litter your tray at meal's end, the thick, breaded chicken fingers with a side of ranch should suffice. — Laurel Fantauzzo

Chicken fingers, $7.75; gold wings, $3.75