What You'll Get
Before open bars became popular, mankind endured closed-off bars, which hid their feelings deep inside and only cried during happy hour or life insurance commercials. Indulge in a modern pastime with today's Groupon: for $89, you get a two-hour, top-shelf open bar for up to six people (up to a $180 value) and a selection of appetizers (a $70 value) at Fushimi Modern Japanese Cuisine & Lounge, valid at the Staten Island location (up to a $250 total value).
The creative chefs of Fushimi court discerning palates with Japanese-French fusion fare and a thirst-thwarting arsenal of libations amid a swanky, modern atmosphere. For two hours, a party of up to six can sip glasses of wine, flasks of sake, sudsy bottles of beer, or cocktails spiked with top-shelf liquor such as Grey Goose, Glenlivet, and Patron. A quartet of appetizers, delivered on three plates—each carrying salted edamame, crispy spring rolls, pillowy gyoza, and grilled beef negimaki sprinkled with scallions—soaks up spirits, ensuring dirty martinis don't haunt your body and leave it possessed by Dean Martin the next morning. Canopied in ebony leaves dangling with glowing lights, the chic bar area engenders patron comfort with curved booths and a fleet of high boy chairs, while the musical stylings of live DJs and the high-definition sights of flat-screen televisions keep ears and eyes occupied while mouths sip boozy liquids.
The Fine Print
Promotional value expires Oct 30, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Valid only in bar. Not valid for parties. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Fushimi Modern Japanese Cuisine & Lounge
Though Fushimi Modern Japanese Cuisine & Lounge's menu and daily specials board boast French-inspired fusion food, its sushi is deeply rooted in tradition–and this combination has earned its dishes Zagat ratings and a Michelin recommendation. Chefs may reinterpret the presentation of Japanese staples—such as the tuna sashimi, which they set on broad leaves next to bean-sprout-entangled roe—but they still stay true to traditional flavors. By contrast, cooked fusion entrees tend to incorporate the unconventional, such as the tuna burger with spicy aioli, available on the weekend brunch menu, and the mushroom risotto made with black rice (a dish praised by New York Magazine in their critics' pick review.)
At all locations, the decor also melds old and new. At the bar at the Staten Island location, crimson light filters through a canopy of metallic foliage, casting a moody aura across Buddhist statuettes imported from Asia. The neon-lit Williamsburg location has a sleeker feel, its booths nestled in large circular openings that bring to mind subway tunnels or the oversized portholes of Paul Bunyan's mythical submarine. In Bay Ridge, the stateliness of traditional chandeliers contrasts with the bold colors of wall-sized photographs.