by PegNews wire

Veteran Dallas restaurateur Russell Hayward has taken the reins, while Robbie Lewis is executive chef.

DALLAS — It's where jalapenos and bacon explode with curry and tofu, and where Wranglers and kimonos are welcome. The award-winning Fuse is Dallas's Tex-Asian restaurant and downtown staple. Now entering its fourth year, Fuse is spicing up its menu with exciting new dishes created by Executive Chef Robbie Lewis and well known Dallas restaurateur Russell Hayward, while plans are underway for the restaurant's stylish new makeover.

"We are taking a more casual approach to the modifications. Comfort is key, both for our guests and their pocketbooks. Whether ordering our new lobster entrée or selecting from the 'Casual' Dining section, we want to make sure our guests are relaxed, happy and enjoy a level of cuisine that outperforms its price," explains Russell.

Russell is no stranger to creating successful restaurant concepts. His Tom Tom Asian Grill in West Village was an instant success, as was the infamous Nikita. He was a brand consultant to Carlson Restaurants Worldwide, aiding in the development of such popular eateries as Timpano, Samba Room, Canonita, Mignon, and Fishbowl. Currently, he also owns TABC in Dallas.

Chef Robbie, a one-year veteran of the Tex-Asian concept, enhanced the menu creating new dishes and maintaining favorites. The new "Casual" Dining section includes affordable entrees priced between $13 to $16, such as the Hibachi Chicken Pad Thai and Ancho-Honey Pork served with "daily mashers" and soy BBQ sauce. New entrée highlights include the Ginger-Sake Salmon with traditional spicy cucumber salad, scallion, and cous cous and Miso Lobster with parmesan risotto, Texas sweet corn and white miso broth.

A diverse array of starters tempts the tastebuds including Spicy Fuse Popcorn, Tex-Asian Chips dusted with nori and salsa roja, Tortilla Fried Avocado and Braised Brisket Potstickers. Sushi and sashimi arrives in classic style or with a contemporary twist, such as the signature Fuse Roll made with Snow Crab, salmon, asparagus and carrot wrapped in cucumber.

Lunch, now available Monday through Friday, offers a tantalizing selection of salads, rice or noodle bowls, sandwiches, entrees and Balanced Plates, a choice of protein served with a California or tuna roll, miso soup, steamed rice and mesclun salad. The Kobe Short Rib Bowl with garlic, broccoli, daikon sprouts, jalapeno, fried egg and hoisin sauce and Tex-Asian Sliders with cilantro aioli, soy caramelized onions and cheddar cheese are not to be missed.

In late October, Fuse will receive a stylish makeover, just in time for the holiday season. Plans are underway to refurbish the outdoor pool patio and upstairs bar. More details coming soon.

Fuse is open for unch Monday through Friday and dinner Monday through Saturday. Happy Hour is Monday through Friday from 4 pm until 7 pm. Reservations are recommended by calling 214-742-FUSE (3873). For more information, visit the Web site.

Source: Fuse