Concerto Fusion

First time was a solid 4, we ate in-​restaurant.
We started off with the Crawfish Spring Roll, very nice presentation and tasty… just let it cool down a little. We jumped right in and burnt the tops of mouths. Oh well. Was worth it.
While the Thai Red Snapper dish was really nice, the waiter recommended the Thai Salsa Beef (Black Pepper Beef) dish; it was superb. WOW!!!
Second time we ordered and I picked up, had the Sesame Chicken, was overly fried hence the chicken didn’t have a chance and was dried and nasty. Tossed it. One down. My wife was the lucky one with her dish of choice, even though I don’t care of Moo Shu Chicken it was really good and fresh ingredients.
Will try it again but suspect the secret is eating in; very nice décor.

I’ve read a good amount of negative reviews and I can’t believe these people are talking about the same restaurant. I’ll admit, I’ve never had anything there other than appetizers, salad, sushi/​sashimi, and desert, but other than the food being a little pricey, I have absolutely no complaints. The few times that I went there, it was for late dinner, so the restaurant was somewhat empty. The service is always superb and the same can be said about the sushi, especially the presentation. The restaurant itself is beautiful and very upscale. It has a very nice layout and furnishings and I love the ambience that it has.
Once again, other than the prices being a little high, I have had nothing but great dining experiences at Concerto Fusion. So in my opinion, if you’re looking to impress someone, it’s definitely one of the best Asian restaurants in the area to go to for a special occasion.

The approach to Concerto Fusion takes you past a 60’s era Dairy Queen, over old railroad tracks laid down when Fairless Works smelted steel by the megaton, and if you drive across the Delaware River from Trenton, on the girders of the famous «Trenton Makes» Bridge. Quite a history lesson.
Then, you pull into the parking lot for Concerto and behold the façade of the side-​facing entrance, all bright orange and red lanterns — like a cross between Miami Beach Ocean Drive and Lantern Festival in Xiamen. Pleasantly disconcerting cultural mix. And, perhaps, that was the intention of the owners of this Asian fusion establishment, so neatly tucked away in a dark corner of Morrisville. Get you slightly off-​centered as you approach and enter their well appointed den, and prepare you for an experience both gastronomically and architecturally that is also designed to unbalance you.
The room is spacious with curved walls, flowing koi pond, mirrors and raised dining area. The small bar sits in the middle of the room, almost invisible, yet with a half dozen stools for those who prefer cold liquid fusion. Similarly, the sushi area is in a corner behind the entrance and bar wall, where a solitary chef moves silently and efficiently cutting, molding, wrapping and presenting his artistry.
We sat at a corner table closest to the sushi works and the kitchen, near enough to see what was going on, but not be a distraction. The ambiance was of quiet confidence and appealing tones. There was no doubt that a lot of thought had gone into the layout, and that the vision was carried out exceptionally well. Even several years of operation and breaking in, while noticeable, had not detracted from the effect.
So, how was the food? Glad you asked.
We appetized with the Hawaiian Tropical Roll (Eel, Avocado, Tobiko, Soy Wrap, lightly crusted Tempura and pleasing secret sauce). It arrived slightly warm with a mild crunch, and was a very enjoyable opening gambit. Wasabi, Ginger and Soy discretely on the side of the plate. I would have preferred the naturally white ginger to the pink colored alternative, but that is a very small minus.
From there we selected from the Thai offerings: Pad Thai with Chicken and Pineapple Curry Fried Rice with Shrimp. Both arrived on large round white plates in amounts beyond our capacities to consume. They were good and satisfying, if not the best of breed that can be found in ethnic restos specializing in this cuisine. Nonetheless, we were happy to bring home the rest for another meal. Most pleasingly, both had large quantities of nuts; whole cashews for the rice, and ground peanuts for the noodles, and plenty of shrimp and chicken, respectively.
Service was provided by our waiter who also was bartender this evening. He kept busy, and was not the most engaging sort. He seemed a bit ill at ease interacting with us. No biggie. Forgivable.
The only annoyance was the charge for hot tea. Yes, quality tea is more expensive that the orange pekoe take out variety, but at $ 2.50 per green tea bag and a pot of hot water, it is off-​putting. That generates more profit than the bar. Makes it worthwhile to plan ahead and bring your own tea. Check. Your move.
Overall, while not the best sushi and Thai dishes in the world, everything we had was enjoyable. The design elements within and without made it unusual and had the desired impact of slightly altering perception to be a unique environment much farther away from daily reality than a drive into Morrisville would suggest.