Why Fusion is a four letter word, but it tastes so good….

About 15 years ago fusion was a popular concept in the food world. (The word eclectic was also overused as a concept during this time, but we’ll cover that another day in food history). We saw a lot of fusion resturants pop up serving raw tuna and wasabi on pizza and other equally gross combinations of east and west. Very few restaurants did fusion well and therefore before we knew it, all we wanted was pure. Pure Japanese, pure Korean, pure Mexican, pure Thai, no fusion please! Just leave my f__ing food alone!

But times have changed and just like the 80s are back in style, I’m willing to try fusion again. Dan Brown, our Sous Chef  who used to work for Jean Georges at Spice Market, is bringing fusion back at The Porter in a big way. One of the best examples of Dan’s brilliant mix of east and west is Lamb Vindaloo Ravioli with tomato broth, watermelon radish, crispy smoked potatoes. Lamb Vindaloo is clearly Indian, Ravioli is Italian, tomato broth and watermelon radish are European, but crispy smoked potatoes? Those must be American.

It’s a fabulous dish, balancing salty, smokey, spicey, sweet, the familiar and the exotic. (I know, because I ate it for lunch today. Jealous? Get your butt to The Porter asap!)

Lamb Vindaloo Ravioli