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.
matzo ball ramen little donkey

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.

frites gita fries

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.

chicken skin terrine tapestry

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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