Sure, "fusion" has been beaten to death, and that doesn't seem to be stopping anyone from knocking it around some more. But when cooking influences come together more organically -- because China is close to India, say, or because the Colonel has served Kentucky so well as ambassador to Asia -- the results can be exciting. Even if, strictly speaking, you're not allowed to have the goat.
The Week in Review(s):
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
- Your own Dallas Observer: Red India Bistro, all fusion and trend, happily confronts Dave with a whole new look at chop suey.
Dallas Morning News: Leslie Brenner checks out Nick & Sam's Grill, which is pretty much the thing to do these days, and finds the food lags behind the service and atmosphere. (We felt pretty much the same way last week.)
Highlights from City of Ate:
Short Orders: Mirabelle
Dave checks back in with the former destination spot, only to find it looking, and tasting, more like it's on the way out.
Veggie Girl: Dosa Cafe
Just because fried chicken and fries are common in Taiwan, does that give them a place in the pan-Asian umbrella? If you're Veggie Girl, of course, it's a moot point. Look for the timeless words of wisdom imparted in this Richardson joint: "You can have the goat!"
Appetite For Instruction: Moules Frites-Part 2
Whether you're pairing them with mussels or with stolen ketchup packets, these homemade French fries will make it a winning combination. The good folks at The Grape show you how it's done.
Dude Food: Idle Rich
Dude Food does pub grub, and the Uptown standby, true to its name, attracts a motley crew of squatting gym rats, the mohawked and the moneyed, and our resourceful correspondent who ladles up his mussel broth with a shell.