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Fusion Restaurant & Lounge
4441 N Buckboard Trail, 480-423-9043

Any chance you can, make rezzies at Fusion. Remember this. This is a well run mom and pop restaurant by two area residents, Matt and Jennifer Long. They do it well. Real well.

Jen Long works the bar, front reception, and hostess/waitress positions like a trauma surgeon: efficient, informative and skilled. Like any self-respecting mom and pop, we were graciously greeted, and offered a seat at the cozy and classy bar and promptly given a cool drink menu. Sure, there were frou-frou drinks on it but there were also several slam dunks.

I had the solid mojito, which was uniquely done with both light and dark rums, a ginger simple syrup and lemonade. Finely pulverized fresh mint flecks floated throughout. The missus scored with a sparkling wine with a shot of limoncello in it. A few of these and you’ll be singin’ to each other.

When making the rezzie, Jen smartly asked if we were celebrating any special occasion and luckily I was: the missus’ b-day. I would have certainly botched the perfunctory cake mention. Cleverly, they had printed on the top of the Entrée Menu “Happy Birthday Lori.” A very nice touch.

It was quiz time for Jen about any interesting apps we were considering. Jen again smoothly rattled off the ins and outs. We hit the Maryland crab cakes ($11.95), awesome huge patties, dense and nicely garnished. Charred chicken pouches ($7.95) also, thank you. These were stuffed with cream cheese explosions. We also had the grilled vegetable soup, which looked great and was equally as satisfying.

The wine was debated by Jen and me until we zeroed in on a Patz and Hall pinot noir ($60). If you know your pinots, es bueno. A long tannin finish like a cab is its claim. It was corked and poured with the deft touch of someone doing Laic.

Jen observed our satiation and wanted to know if she should delay putting in the entrée order; another nice touch. We were sold on our entrée choices and only needed a little explanation. We asked what her favorite dish was and she leaned toward the Maple and Coffee Glazed Wild Pacific Salmon ($18.95). I’ve had it before, and I concur. She stated the most ordered dish was the Halibut, though. Proudly, she interjects hubby Matt is the source of the designs. Like a true chef, there are no real written recipes, it’s done all by the senses: taste, touch, sight, smell and hearing, I guess. He learned well at the Pennsylvania Cultural Arts School.

The missus opted for the Toasted Sunflower Seed Encrusted Halibut with sage gnocchi (pronounced nuoakey, I’m told) in brown butter with spinach chiffonade ($20.95). I tapped the Shrimp and Chorizo, black tiger shrimp, chorizo, snow peas, cherry tomato and green onion with rice noodles in a light cream sauce ($17.95).

The timing for the presentation was spot on. We both telepathically wanted it to come now and it did. But no surprise, the team of server and Jen were surgically re-doing our place settings. Then the plates arrived. This was a large serving of halibut, light and yet packed with the mild fish flavor halibut is famous for. The gnocchi were tight and doughy little potato gems on a bed of buttery spinach.

My choice of shrimp and chorizo was probably the boldest move on the menu but the prospect of chorizo on this arena has to be special. I know how amazing it is to pair shrimp and chorizo, yet I’d never of thought of how well snow peas fit in. All give individual texture but also contribute an earthy, sort of metallic tang.

The bonus was the bed of rice noodles ladled with a light cream sauce. This dish also defied complete consumption. Huge bonus leftover action. Jen again did her periodic check and wasn’t surprised we hadn’t finished and charmingly whisked our dishes away only later to return with them packed like we were going to the UPS store with them. Another nice touch and then yet another when we saw the apps we didn’t finish were boxed next to them.

Jen politely asked if we’d want any of hubby Matt’s fudge with vanilla ice cream. On the other hand there was cheesecake or, uh oh… Crème Brulee ($5.50). Another nice touch, the birthday candle in the middle of the Crème Brulee. Again, a well portioned dish with fruit piled up to one side; sliced grapes, cantalopes, melon wedges, etc. Nice touch #24 was when the waiter refused to the campy Happy Birthday song.

One of the most important parts of any successful meal in my modest opinion is the exchange of monies. Make it timely. Don’t let a patron wait too long. It can kill the entire experience. It could be the best meal in a long time (like this one), but when it’s “go time” it’s “go time.” Nice touch #33 was the snappy awareness of the “reach for the wallet move.” The check was presented, inspected, card inserted, and then it was gone. No sooner, she appears like a white beam of light, receipt placed down, signed, tipped, gone. We rubbed our bellies like Kentucky moon shiners for a spell, stood up, smiled, exchanged gracious pleasant dialogue to the staff and I don’t remember anything after that.

This is how it’s done and they really do it right. This is the Long’s first try at a restaurant and Fusion will be two years old in February. Both Jen and Matt toiled together at Steamers and are happy as clams now, making diners equally happy.

Fusion is open Monday through Friday for lunch from 11:00 a.m. to 2:30 p.m., and Monday through Saturday for dinner from 5:00 p.m. to whenever the last patron leaves.