The New York Times describes Breeze as 'an electric Thai-French fusion place in Clinton.. The menu, which uses words like glacé and gastrique, is a quilt of influences patched together by Jeff Hardinger, who has cooked at fusion funhouses, like Ruby Foo's, and gastro-temples, like March. He is best known for his cooking at Long Tan, a favorite in Park Slope, Brooklyn, where he introduced a spring roll similar to Breeze's burstably sweet mango-blue-crab rolls, which taste of the tropics splashed by the sea'. Open Table says, 'Breeze is all about blending the unexpected to create something new and exciting. The chef has exquisitely combined the zest of..."Thai food with decadence of French Cuisine" to bring you tantalizing new dishes. From appetizers to desserts, there two unique cultures come together to offer you a new and exciting dining experience'. For more information check out their website at http://www.breezenyc.com