This week Eating to Live on the Outside heads all the way, down the street. Yup, keeping it local today, we’re checking out Fusion. Fusion serves of French/Asian cuisine. An interesting combination, but, is Fusion Fuhrman-friendly? Let’s find out.
Okay, it’s a mixed bag. Like this. Under specialties, I like the Kuril Salmon, but before I ordered it. I’d ask the waiter what kind of salmon it is because according to Oceans Alive, Atlantic salmon is a high contamination risk. So, I’d only go for it if it’s wild salmon.
Next, I like the Roasted Tomato and Lentil soup, under potages; it’s made with fire roasted tomatoes and masoor yellow daal. Honestly, beans and tomatoes are both great. I’ve got no issues with this one. Have you ever had daal?
There are a couple nice options under salades. The Shanghai Greens and the SumTum are rock star! Combined their prepared with fresh greens, chili truffle vinaigrette, green papaya, roasted peanuts, cherry tomatoes, and vodka citron vinaigrette. Okay, both dressings are a tiny concession, but, do as I do. Order them on the side or just skip it!
Now, I see three things I like under Mises-En-Bouche. I’m digging the Tofu Delight, Spring Roll, and the Fusion Triangles. Yup, they’re not the best option. Here’s why. The Tofu Delight is crispy tofu glazed with sweet chili, the Spring Rolls are your basic vegetable spring roll, and Fusion Triangles are stuffed with cinnamon spiced ground vegetables. The tofu isn’t too bad, but the rolls and triangles are probably made with some sort of dough, so that makes them iffy. Neither of these are my first choice, but they hey, could be a lot worse!
The Polynesian Mahi Mahi is pretty cool. It’s under Plat Principal. Mahi Mahi is an iffy fish too; be sure to check out Oceans Alive on Mahi Mahi. Okay, so provided Fusion’s Mahi Mahi is safe, the Polynesian Mahi Mahi is made with meunier sauce and accompanied with sautéed bok choy—can’t beat some bok choy!
Flambe Wok offers a lot of potential. I see three dishes I like. The Mekong Vegetables, Chili Paneer, and the Szechwan Tofu; combined they’re prepared with stir-fried fresh vegetables, black bean sauce, sautéed fresh chilies, onions, bell peppers, light soy sauce, and tofu sautéed in an Asian sauce. Lots of good stuff here, the sautéing, frying, and soy sauce worries me, but it’s a decent amount of veggies, so I can deal with it.
Okay, the lunch menu has two nice options. The Pad Ka Tiem is stir-fried tofu and vegetables glazed in a black pepper garlic sauce. I’m becoming a bigger and bigger fan of tofu. Also, the Chengdu Vegetables seems interesting. It doesn’t say what vegetables are in it, but whatever they are. They’re prepared in a Szechuan sauce. Yeah, not perfect, but workable.
Like I said, Fusion is a mixed bad. It’s a clear cut example of how Eating to Live on the Outside goes. You’ve got to take the good with the bad. If you don’t, you’ll find yourself eating at home all the time. Now, since Fusion is close by, maybe I can coax Dr. Fuhrman into heading over to Fusion with me. I’ll keep you posted. In the meantime, check out Fusion’s menu and let me know how you handle Eating to Live on the Outside. Make a comment or send an email to firstname.lastname@example.org. Until then, eat well! Peace!