North Meets South Fusion Food

[hannnah]

I don't think Thai Roma is open anymore. They didn't spooge Thai and Italian much though, IIRC.

Google is a strange and wonderful thing. 

There's a Thai Roma down the street from here - it appears to be open, and they post specials on a chalkboard out front. Seems like they tend to do 2 Thai and 2 Italian with no mixing. I haven't been in there yet - workload dictates me not getting out much for lunch.

[bilrus]

A restaurant in Old San Juan, Puerto Rico called Dragonfly which is carribean/asian fusion. Fused to the point of things on the menu like Ropa Vieja MooShu. But it actually works pretty well.

Not so well on the other hand was Cajun Bangkok in Old Town Alexandria Virginia. Didn't like that at all.

But these are all from regions grouped around the equator, so they still don't fulfill the North South thing.

Are there any fusions of African cooking out there that might qualify?

Edited October 31, 2003 by bilrus (log)

[Suzanne F]

From what I've read, quite a bit of South African cooking itself is a mix of English, Indian, Portuguese, Dutch, Malay./ndonesian, Huguenot French, German, and, of course, the many original tribes.

[Squeat Mungry]

There is a newish restaurant in San Francisco's Castro district called Tallula, that bills itself as Indian-Portuguese-French fusion. Don't know if that counts. Also don't know if it's any good 'cause I haven't been, but have heard several interesting and positive reviews.

Cheers,

Squeat

Edited fur speeling

Edited October 31, 2003 by Squeat Mungry (log)

[Suzanne F]

Squeat -- the Indian-Portuguese part I can understand. Look at the food of Goa, which here in NYC is sort of represented in the definitely fusion cooking of Floyd Cardoz at Tabla.

[Squeat Mungry]

Squeat -- the Indian-Portuguese part I can understand.  Look at the food of Goa, which here in NYC is sort of represented in the definitely fusion cooking of Floyd Cardoz at Tabla.

Yeah I was aware of the Portuguese-Indian influence (I have a friend who lives in Goa), but I'm curious how the French plays into it. This place is on my to-try list. Oddly enough and for another fusion twist, they lack a full liquor license but serve those sake cocktails that seem to be cropping up all over the map.

I love Goan food! I'll have to try Tabla next time I'm in my second-favorite city!

Cheers,

Squeat

[Suzanne F]

There's a restaurant in New York (not sure if it's still around or not, actually) called Tja!, which describes itself as ScandinAsian.

Not around anymore: that's where Bread Tribeca is, now.

HWOE and I ate at Tja! once. He completely forgot. That says something about it, I think. And all I remember was hip, cooler-than-thou decor and clientele (excluding us, of course). Although I think we had some decent herring. Maybe.

[Stigand]

Andy: your whale-blubber mole isn't so far from the mark.

Salt cod (AKA baccala, baccalao, morue, etc) that favourite of Portuguese, Spanish, Italian and Provencal cuisine, comes from Norway, and was Norway's main export up until modern times. Mark Kishlansky's book 'Cod' (not the most alluring title, I'm afraid) looks at this early example of north-south fusion in all the depth you could possibly want.

Does this count?