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Dancing & Dessert
Brûlée and 32 Degrees In Atlantic City Offer a Double Experience After Dark
For those in Atlantic City out for a truly decadent experience,
Libre Management has brought the masses a hybrid venue that has caters
to luscious extremes –– whether they be chocolate or choice Champagne.
Brûlée is a dessert-only restaurant when the evening begins, but it
swiftly morphs into 32 Degrees, a club that brings such a fevered dance
pitch, those sugared morsels previously consumed have no fighting
chance of hitting the hips. From petitfours to spirits, Brûlée/32
Degrees is one room with hundreds of possibilities for revenue.
Brûlée
Each night at dusk, guests are ushered in to experience Brûlée, a
one-of-a-kind indulgence for those addicted to the finishing, sweet
segment of a meal. The upscale establishment offers a classic French
dessert ensemble in three courses that range in price from $17 to $23
for the trio.
“We present them with three courses, an amuse sucrée or bite-sized
course, a main dessert and then petits fours,” says Peter Van Thiel,
corporate mixologist for Libre Management. “All desserts are made
on-premise, including all of the ice creams. We normally have a crowd
that is 25 and up, with a big female clientele.”
“I have a little bit of everything from around the world,” Van Thiel
says. “Grapas from Italy … ice wines from Canada … Tokaj from Hungary
–– you name it. It is really extensive.”
The aspect of dessert extends into the cocktail list, with the No.
1 selling drink being a Java Tini, which blends Three Olives vanilla
vodka, Kalúha, Grand Marnier, White and Dark Godiva Bailey’s and a shot
of espresso. Infused blueberries in Amaretto also tempt patrons, and
the lambic framboise beer milkshake is as adventuresome as beer gets in
Atlantic City.
32 Degrees
When the clock strikes 10 p.m., patrons need look no further for
their late-night action –– beyond the excitement of flaming bananas
foster.
“We keep the bar open, and we inform guests that there is a change
over going on,” Van Thiel says of the room’s morph into a nightclub.
“We try to do it as quickly and efficiently as possible.”
While many of the extremely expensive cognacs and brandies are
stored in the back once the space becomes 32 Degrees, patrons have no
need to fret that the liquor selection is anything sub-par. The highest
standards are stocked in the wells as the music comes slowly up from
French Jazz to light House and finally to Hip-Hop or Dance.
“When the DJ is brought on,” Van Thiel says, “the lights are all
changed using fiber optics. It is more of a bottle service-type lounge
that goes on to the wee hours of the morning. The fun thing with Brûlée
is, on a Saturday, we can do up to 140 covers in an hour and a half,
and when it is 32 Degrees, people are dancing on couches, on tables and
on the bar.” NCB
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