Chefusion is a very good fine dining institution. There is a full bar with some interesting drinks and a very good selection of beers. One can expect a delightful amuse-bouche before the dinner begins. My wife and I chose from among a dozen or more appealing 3-course meals. My first course was lobster bisque and it was rich and tasty but I wish it would have been served more hot than tepid.
The second course was “prime” ribeye steak and it was preceded by some passionfruit ice to cleanse the palate – a nice touch. The steak was served with loaded mashed potatoes and a vegetable medley. I also chose to augment the course with a 4-oz. South African lobster tail for an extra fee and it was a real treat. The loaded potatoes were good but heavy on the Neuske bacon, which emphasizes a smoky flavor; good if you like it. The vegetables were perfectly done. In retrospect, I probably should have returned my ribeye. While it was done medium-rare, exactly as I ordered it, the meat was sinewed well beyond acceptable. I understand a good ribeye cut will feature some fat and marbling but even with a steak knife it was a challenge to cut. The taste was fine but much of the cut remained on the plate because it was too tough to chew. What is interesting is that my wife’s ribeye, also medium-rare, was a beautiful cut, nicely marbled and tender. It is to be hoped that your steak will be more like my wife’s steak.
Desserts were crème brulee and flourless chocolate cake. Both were delicious. Our waiter was friendly but needs some coaching on teas. Earl Grey is not English breakfast tea. Certainly not a deal breaker but for us tea snobs it was an eye-roller. There were some interesting coffees available as well.
This is a special occasion restaurant and deserves a look-see. The atmosphere is conducive to a nice date and they offer valet parking if you wish.
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