Did anyone get to check out the new Z's Fusion last night?

A co-worker and I went for lunch on Friday, and were very pleased all around. Coat check is a nice touch when you're coming from work, and the lunch menu is definitely reasonable given both portion size and food quality. It's on par with, or maybe slightly more affordable than Proof. I was tempted by the Roasted Beets salad, but ended up getting a "small" house salad, followed by a Tuna Burger. Both were excellent (again, thank goodness for kitchen folk who know how to dress a salad - lightly coated with dressing, not swimming in a pool of it). I'd only have to take exception with the server calling the salad "small" - it must have been in comparison to their "entree" salads - as I'd tell you, it was huge to me! (In fact, I probably wouldn't order it before my lunch entree again, just too much food). However, the soy-ginger vinagrette had a lovely, balanced flavor - tangy and savory, but not bitter. My tuna burger was perfectly cooked - moist and juicy, which I consider an accomplishment, given how easily seafood burgers can dry out. It had a nice bit of spice to it as well, can't exactly put my finger on what it was, but delicious! And good work on the shoestring fries - very close to "frites" in their golden color and crispness. Actually, now that I think about it, it was probably a good thing that I ate that salad - as it probably kept me from eating the entire pile of those fries.

The only thing that marred our lunch, and it was a minor thing, mind you - was that everyone was so eager to ensure that we were having a good experience that FIVE separate people stopped by our table to see how everything was. Now, that is easily forgiven, but given that this was a business lunch, and we were there only an hour, it got somewhat annoying after a while: "I'm OK already!" We mentioned it on the way out, and they took note of it and said they'd discuss it at their meeting that afternoon. I found that impressive as well. Like I said, that kind of thing means they're trying, and can certainly be forgiven....

Overall, I say - absolutely worth the visit - lunch or dinner. DH and I have made reservations for next Saturday before Wicked, so I'm excited to try dinner!

Great job to all involved!

We went tonight (where did the SNOW come from??). The forum's Stephen D. was a gracious host and developed a riff on the classic Sidecar cocktail for my wife that included Pomegranate Vinegar. That was a new ingredient to me but, judging from the bottle, it's of asian descent. It was quite tasty by itself (Stephen gave us a sample), and it made a great drink.

Dinner at the bar was three shared appetizers that included Deb's favorite - the Crawfish Mango sushi roll topped with a spicy mayo, as well as chicken stuffed lettuce leaves and a smoked salmon roll.

The space has been totally remodeled and is drop-dead gorgeous - very inviting. It's a keeper, folks.

Ate last night, and it was wonderful!

Started with a Snow Maiden cocktail, which was a perfect start to the meal. Just a tad sweet, but tart enough to wake up the taste buds for what was to come.

My wife and I split two appetizers & a main dish. The rock shrimp pot stickers (really closer to ravioli or wontons) were an unusual riff on a standard dish, with a beautiful presentation of four bundles on a bed of a green herb-y sauce and surrounded by spicy sriracha. The smoked salmon fried rolls sort of resembled a cigar-shaped egg-roll filled with a cream cheese/smoked salmon filling, accompanied by a Thai sweet-chili sauce. It was a tad too fishy for my wife, but I scarfed up the leftovers.

For the main dish we had lemonfish. It was cooked perfectly - done, but not in the least dry - and the spicing was unusual and very good. Served with a mixed mushroom saute, and I can't remember the starch (mashed potato?) since we ate it so fast!

The couple with us raved about a shared tea-egg topped salad (beautiful egg, poached (cracked) in tea for a marbling effect), the white clam pasta (incorrectly described by our server as having a red sauce), and the chicken breast.

We did have some (minor) server errors. She was very nice, but almost too nice? It seemed almost that whenever we were in a heavy conversation she would interrupt to be sure all was OK. Also, she had red sauce on her mind; after having had the "white clam" pasta described as having a red sauce, our friend didn't realize that he had received the wrong pasta when a red-sauced version showed up. After a few bites, he called over a manager to ask where the clams were, the mistake was straitened out, and the correct entree whisked out from the kitchen (with a partial refund). It was handled so well - and on the third day they were open we were not upset with a minor mistake that was rectified immediately - that we were not upset in the slightest.

Also, I must comment on the pricing. At a time when we see Avalon and Equus and LeRelais revamping their offerings to lower total prices, Z's had entrees around the $20 mark (some a dollar or two under, some over), and appetizers were around $6-7 for the most part. Even drinks seemed a dollar or so less than at other restaurants (several dollars less than Z's off Hurstbourne!).

Finally, we had notified the server that we were heading to Actor's Theatre after, and she made sure that all was done to meet our timeframe.

We will be back!

i saw this on metromix http://louisville.metromix.com/restaura ... 02/content
Great work Dallas,April,Mehrzad and Stephen

That means SO much coming from you, Fred. I'm serious.

With my next statement, this would be the time to insert the disclaimer. Every opinion I post on this forum absolutely doesn't reflect management or ownership. At all. They are humble people, that believe in a softspoken approach. I'm an enthusiastic herald, that believes in speaking my mind, right or wrong (that's how I learn!) Unscripted, unsanctioned, I can definately get myself in trouble. From time to time I feel I will have to make this clear to protect my creative integrity, yet represent our house appropriately.

With that in mind...

The picture of April hits her right on the head. Controlled, disciplined, strong, yet elegant like a ballet dancer. But if you look close, REAL close, you can see her enthusiasm and love for the business. And yes, a sense of humour and amusement with it all.

We went tonight (where did the SNOW come from??). The forum's Stephen D. was a gracious host and developed a riff on the classic Sidecar cocktail for my wife that included Pomegranate Vinegar. That was a new ingredient to me but, judging from the bottle, it's of asian descent. It was quite tasty by itself (Stephen gave us a sample), and it made a great drink.

Dinner at the bar was three shared appetizers that included Deb's favorite - the Crawfish Mango sushi roll topped with a spicy mayo, as well as chicken stuffed lettuce leaves and a smoked salmon roll.

The space has been totally remodeled and is drop-dead gorgeous - very inviting. It's a keeper, folks.

As I said, you made my night by visiting us!

The drink, which was one of a kind (as some of the ingredients I will not be able to reproduce again, maybe,) is as follows:

Brandy
Pommegranate Vinegar (new product)
Kamen Rose' of Cabernet

No garnish (sometimes no garnish is the best garnish, if you feel me)

As you know, I tasted the foam left over from the mixing process (as any chef should,) and I really enjoyed it. Of course, I always think it could be made better.

The drink, which was one of a kind (as some of the ingredients I will not be able to reproduce again, maybe,) is as follows:

Brandy
Pommegranate Vinegar (new product)
Kamen Rose' of Cabernet

No garnish (sometimes no garnish is the best garnish, if you feel me)

If I'm requesting state secrets, please shoo me away, but I'm curious about the proportions of each ingredient. My wife has become a huge fan of anything pommegranate, and I think she would love this drink.

I try not to have secrets myself, but I do like to post drink recipes without amounts because everyone's palate is different and no two bartenders ever repeat the same recipe exactly. But here ya go:

1.25 oz Brandy
splash pommegranate vinegar
.50 oz Rose'

Shake vigorously, until a foam develops. There should be a few minute chunks of ice. You can use the pommegranate vinegar in place of lemon in any cocktail recipe. I am also interested to see how it reduces for use in culinary applictions.

Thanks, Stephen. I agree about the palate, but unfortunately I'm not a great mixologist (or one at all - bourbon neat or with a splash of water please), so I appreciate the amounts. I'm willing to tinker with things, but at least need "parts" approximations to get moving.

I did some research, and the pommegranate vinegar seems readily available online.

I try not to have secrets myself, but I do like to post drink recipes without amounts because everyone's palate is different and no two bartenders ever repeat the same recipe exactly. But here ya go:

1.25 oz Brandy
splash pommegranate vinegar
.50 oz Rose'

Shake vigorously, until a foam develops. There should be a few minute chunks of ice. You can use the pommegranate vinegar in place of lemon in any cocktail recipe. I am also interested to see how it reduces for use in culinary applictions.

I wanted to send a sincere thank you to everyone for their very kind words. We are thrilled to be a new addition to Louisville's already outstanding dining scene. We look forward to serving our community.

Sincerely,

April Adams
General Manager
Z's Fusion

Went by last evening and had a couple of appitizers (the seared scollops are the BOMB), a very good Woodford Sour that Stephen prepped for me, and a wonderful Creme Bruelle that topped off a nice light meal, and delightful conversation.

Stephen, many thanks again for your input. Made for a most enjoyable evening.

We ate at Z's before the Kings of Leon concert Tuesday night. I posted a more in-depth report in that thread. Sorry we missed Stephen. Wonderful meal in a beautiful setting.

Went by last evening and had a couple of appitizers (the seared scollops are the BOMB), a very good Woodford Sour that Stephen prepped for me, and a wonderful Creme Bruelle that topped off a nice light meal, and delightful conversation.

Stephen, many thanks again for your input. Made for a most enjoyable evening.

It was great to see you!

Boy, I could sure spend my entire evening talking with foodies like you!

Went for lunch today. The space is really nice; modern and bright; I would say it most closely resembles Primo.
It is true that several people came over to ask us how we liked it, but I think they were just excited and wanted to make sure everything was to our liking.
As with Kunz's, the space is separated into two dining rooms, one on the left and one on the right. When we were there, the entire right side dining room was full, but there was no one in the left side.
The service was very good. The waiters' uniforms look a little like Ninja suits.
My boss/brother-in-law got the tuna burger with fries ($12.95). He said it was very good. I got a Chinese chicken salad (minus bacon and feta). It was good, the dressing was tangy ($9.95). They were VERY conscientious about refilling my tea; I think they came over about 5 times to do that. Our appetizer was the best part of the lunch; two seared scallops with black bean puree ($8.95). It was delicious.
There were a LOT of lawyers there; it had a very corporate feel, much more so than Proof, which has a more comfortable feel (for me, anyway).
My brother in law is a pescatarian, and he was glad that there are so many fish items on the menu.
Overall, we liked it. It is close to work, not overly expensive for downtown, and it's nice for a change.

As I understand, last night was the soft opening of the new restaurant. Did anyone get to go? What was it like? Are they open to the public now? I am excited to hear about it and wonder if my pocketbook will allow me to go.

Becky's B.D. was Tuesday, so we used that as an opportunity to try "Fusion"...

Reservations for 7:30 proved completely unnecessary as there were only three other tables and six guys holding up the bar, I guess that's one of the great things about dining out on a Tuesday...anywhere. Echoing what other people have said the place is drop dead gorgeous and the service is very attentive...maybe a teensy-tiny bit too attentive. The appetizers (Rock shrimp pot stickers and crawfish/mango sushi roll) were both home runs in terms of flavor and presentation and no doubt have very broad appeal. The entrees were very appealing to the eye but not as enjoyable in terms of flavor and texture. Becky really enjoys fish but found the grilled Opah to be somewhat mushy/soft and a bit "strong" tasting. I ordered the Flat Iron Steak w/ balsamic reduction/glaze and despite loving anything "balsamic" found this dish to be disappointing. The balsamic was way-way too "in your face" and completely masked the flavor of the beef. Despite not finishing my meal, two hours later I could still taste balsamic vinegar on my palette. The server mentioned in passing that they will be "tweaking" their menu in the coming weeks. I would suggest that this entree be one they "tweak". Overall a good dining experience...We'll go back again, we just won't order the same entrees.

We really appreciate your feedback and candor, everybody. I feel we couldn't pay for the astute opinions that you are providing!