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


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


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.


See more from our 2016 Top New Restaurants feature.