What You'll Get
Eating with chopsticks requires a certain level of dexterity, like beating a difficult video game or spitefully disassembling a too-difficult video game. Conquer your hunger with this Groupon.
Choose Between Two Options
- $15 for five build-your-own Asian-style bowls (a $30 value)
- $7 for $15 worth of Asian American cuisine and drinks
Diners choose bowls such as the Wiseman, with seven vegetables and sichuan sauce; the Four Star, with general tso's sauce and broccoli; or the SassyMe, with sweet sesame sauce and peapods. They then add their choice of protein, such as wok-fired steak or tofu, and their choice of carbs, such as rice or wok-fired noodles.
Chefs also prepare specialty dishes such as crispy vegan potstickers ($5), pork fried rice with local pulled pork ($8), and pulled-pork tacos Char Siu with pickled ginger and apples ($6).
The Fine Print
Promotional value expires Jan 30, 2013. Amount paid never expires. Limit 3 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per week. Valid only for option purchased. Dine-in only. Not valid for alcohol. Must purchase a food item. Must use promotional value in 1 visit. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Balance Pan-Asian Grille
Balance Pan-Asian Grille is a grassroots Asian-American restaurant. Their staff believes that every restaurant should be like theirs—one that serves from-scratch, healthy food made from fresh ingredients, noting that if customers wanted a microwaved meal, they wouldn’t go out to eat. The name Balance is a reference to restaurant's flavorful bowls, which contain a balance of proteins, carbs, and vegetables.
In the kitchen, Head Chef Jang, who worked for years at his parents' traditional Chinese restaurant, heats up the wok to create fusion recipes such as sweet butternut squash soup and vegan potstickers. He also cooks vegetarian and vegan dishes built on brown rice, salad greens, and tofu. Jang and his staffers often design their seasonal menus using fresh, farm-to-table ingredients, and they eschew any produce or proteins that are classified as genetically modified organisms or that have been handled by robots at any point during the harvesting process.