Fusion cuisine creates delicious flavors after an extensive trial-and-error process of failed attempts that produce alternate-energy sources. Sample edible experiments with today’s Groupon to Breeze. Choose between the following options:
- For $27, you get dinner for two (up to a $66.70 total value), which includes:
- Two appetizers (up to a $7.95 value each)
- Two soups or salads (up to a $5.95 value each)
- Two entrees (up to a $15.95 value each)
- One dessert (up to a $7 value)<p>
- For $47, you get dinner for four (up to a $133.40 total value), which includes:
- Four appetizers (up to a $7.95 value each)
- Four soups or salads (up to a $5.95 value each)
- Four entrees (up to a $15.95 value each)
- Two desserts (up to a $7 value each)<p>
Bolstered by acclaim from the New York Times and Time Out New York, chefs at Breeze meld traditional Thai cuisine with classic French cooking techniques to create a menu of eclectic dishes. A crispy shell protects the wild-mushroom dumplings’ precious cargo of caramelized onions, seasonal mushrooms, and Faberge rutabagas when dipped into black-truffle-essence foam. Thai herbs gallivant across the tossed seasonal-greens salad between gingered carrots and droplets of spicy orange-sesame vinaigrette. A marinated ground-beef patty soaks up basil, pickled cucumbers, and chili loaded onto the thai-basil burger, and the five-star basil chicken lays a sautéed mixture of minced poultry and vegetables over a Thai-style fried egg. Green tea and coconut flavors imbue scoops of ice cream to speed meals toward a toothsome finish faster than a candy-coated checkered flag.
Stainless-steel trimmings and floor-to-ceiling windows surround guests in Breeze’s dining room. Bench seating lines one side of the sleek space facing a fully stocked, shiny, metallic bar. A flurry of small square mirrors decorate a long, orange wall, reflecting light from cylindrical fixtures above the bar, tabletop candles, and fallen stars with a craving for pad thai.
The chefs at Breeze combine traditional Thai flavors with refined French techniques, crafting a menu that Dana Bowen from the New York Times called "a quilt of influences" in 2005. After settling in at the wooden tables that line Breeze's vibrantly orange wall, diners can indulge in succulent platefuls of duck, seafood, or tofu. Customers may dictate the intensity of their entrees' spiciness and order mild-tasting meals or dishes that are hot enough to smelt a handful of paper clips. In addition to the Thai culinary classics that fill the menu, Breeze also offers nontraditional items, including house-ground hamburgers and roasted-butternut-squash ravioli with a gingered carrot relish. Bar seating allows patrons to keep their whistles wet enough to carry on nonstop conversations with the eatery's several hanging televisions.