Three Must-Try Fusion Dishes in Boston
After two decades in exile, fusion fare has finally shed the wasabi-encrusted, ground-ginger-dusted sins of its misspent youth. Three thoroughly modern mash-ups for the new millennium.
Photograph by Jenna Skutnik
Japanese-Jewish
Little Donkey’s nourishing matzo-ball ramen—packed with spicy chicken, burnt onion, schmaltz-powered tare (soy-mirin-sake reduction), corn, and springy noodles—is the closest Boston’s got to the, uh, Katsu’s Deli original.
Photograph by Jenna Skutnik
Indian-Belgian
The freewheeling frites at Gita are dusted with cumin, garam masala, and chili powder, showered with farmer’s cheese, and served with spicy chutney worthy of a Brussels chip shop.
Photograph by Jenna Skutnik
Lyonnaise–Upstate New York
Anchor Bar purists may blanch, but confit is the preferred technique for Tapestry’s wings-inspired chicken-skin-terrine bites—which get crisped up and plated with blue cheese and a buttery sauce buffaleau.
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