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):
- 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.)
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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.