Fuse Global Cuisine
2500 Tamiami Trl N,Ste 114, Naples, FL, 34103
Fuse Global Cuisine Menu
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Visit below restaurant in Naples for healthy meals suggestion.
Visit below restaurant in Naples for healthy meals suggestion.
Visit below restaurant in Naples for healthy meals suggestion.
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Address :
2500 Tamiami Trl N,Ste 114
Naples, FL, 34103 - Phone (239) 455-4585
- Website https://www.fuseglobalcuisine.com
- Click To Get Directions
Opening Hours
- Tue
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : Yes
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Private Lot
Bike Parking : Yes
Wheelchair Accessible : Yes
Good for Kids : No
Good for Groups : Yes
Attire : Dressy
Ambience : Trendy
Noise Level : Average
Alcohol : Full Bar
Outdoor Seating : Yes
Wi-Fi : Free
Has TV : Yes
Waiter Service : Yes
Caters : No
WE SERVE THE FOLLOWING STATES
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Ellen K.
Deelish. Worth a trip. Chef loves truffle oil, but that's okay, because so do I. Have the cobia with wild mushrooms and huckleberry gastrique.
(4)Patrick D.
Great place to eat. Bartender was on point. Ask for a smokey old fashion, Manhattan, or margarita and you will not be disappointed. Food was very good. I will be back next time I am in Naples !!!!!!!
(5)Jeff G.
With so many choices today, it's hard to find a restaurant the offers something different as well as good, but that's just what Fuse did. I had the cabio fish and it was excellent. They also made my wife very happy with a vegetable plate. We will definitely be back.
(5)Eileen R.
Why have I given other restaurants 5 stars, when THIS restaurant is the actual definition of a 5-star review? When in Naples, you must eat here!!!! The value for your money is unheralded. Preamble: My girlfriend (a power-Yelper) called a day ahead and made reservations for three. She commented several times on her very pleasant experience with the woman on the phone. First Impressions: The restaurant is located in a nicely appointed strip mall. As soon as we walked in, Monica greeted us with a big smile and showed us to our table. The restaurant is a comfortable size and is tastefully decorated. We were there at 6:30 and had our choice of tables (not too crowded yet). We sat in a cozy niche by the front window. Appetizer & Drinks: While they have an extensive wine and beer list (including craft beers), we chose the mixed drinks. He ordered a Manhattan, which comes with a filthy black cherry and we girls ordered the Red Bottom, a very tasty gin drink with little strawberry "pearls" at the bottom. Yum. We were served very hot bread with an aromatic garlic and butter spread. Double Yum! While my friends are carnivores, I'm a pescatarian, so we ordered the Seafood Dip, which is a delicious blend of tuna, cobia, and scallops served with sliced baguette toast. What a nice combination of flavors! Dinner: He ordered the pan-seared scallops with mojo pork belly. I tasted the tomato-avocado-corn relish and the goat cheese plantains from his meal. Both were very good. She ordered the soft shell crab étouffée. She was warned that the heat would build as she ate it, and it did, but it didn't stop her from enjoying it immensely. I tasted the fried crab and it almost melted in my mouth. I ordered the pan-seared cobia. While the other two dishes were wonderful, mine was outstanding!! It was served on a bed of sautéed wild mushrooms with a wild huckleberry sauce and truffle drizzle, and topped with caramelized mascarpone. Truly one of the most delicious meals of my life! I told Nia that I'd like to marry the chef and she said his fiancé Monica may have an issue with that! So would my hubby, but (food) love conquers all! ;-) Dessert: Each of us ordered a different dessert. He ordered the avocado cheesecake with burnt chili caramel, she ordered the chocolate bacon brownie with sea salt caramel and vanilla ice cream, and I ordered the guava bread pudding with rum-butter glaze. All three were excellent, but once again, mine was the best. The chili caramel made the cheesecake and the brownie was good. Service: Monica and Nia were both outstanding. Nia knocked it out of the park with her descriptions of the menu. Always a smile on her face and a great sense of humor. Both ladies were the icing on the cake! We were escorted to the kitchen to meet Chef and thank him and his staff personally for our fantastic meal. Fuse Global Cuisine will be seeing me again as soon as possible!!
(5)Karen F.
Wow! How is there not a line out the door of this place every night? I'm pretty sure there are not enough superlatives in the world to describe our amazing experience here. First, service was beyond excellent. Our waitress, Nia, knew the menu inside and out, and provided detailed explanations about food preparation and ingredients. Second, the food itself was five+ stars. We started with the fish spread made from a variety of smoked fish, served warm, with crunchy crostini. Delicious. For my meal I had soft shell crab étouffée. A lightly battered whole soft shell crab was nestled gently in the pool of étouffée. The crab was perfectly cooked - crunchy exterior, moist and sweet interior. The étouffée was medium spicy and very flavorful, with a good amount of sausage and a huge scoop of black rice. My table ordered one of each of the three desserts, and each one was spectacular in its own way. Bread pudding with guava was perfect. Avocado cheesecake was such an interesting combo of flavors, and the burnt chili caramel drizzle was perfect for it. Lastly, the bacon covered brownie with sea salt caramel was outstanding. While this was easily our most expensive meal in Naples (entrees are between $30-$50), I can 100% say it was worth it. I will be reminiscing about this meal for months, and dreaming of my next visit back.
(5)Nick S.
Excellent food, the real deal. The chef combines different flavors for imaginative and wonderful overall pairings. The staff is friendly and very attentive, making us northerners feel very welcome. We ate here twice in one week during a recent trip to Naples and I highly recommend this restaurant. Keep up the good work Fuse. I'm from the Northwest and we eat a lot of huckleberries, a smaller, more tart form of a blueberry. Hucks are a thing in this part of the country, mostly showing up in pies, shakes, syrups and occasionally savory dishes. Unfortunately those savory pairings usually miss the mark. The chef at Fuse made a huckleberry gasrique for one of his dishes that was excellent. The vinegar paired well with the tartness of these berries, elevating this dish. This was a welcome difference to the way Hucks are usually treated in my neck of the woods. Cheers.
(5)Anabel L.
We are all serious, this place is excellent! The chef is the owner (we asked) and it shows in the quality of the ingredients. If you like trying new things this place is for you: avicado cheesecake? I've never see that at the Cheesecake Factory! The food has a lot of latin influence. The prices are alright, it's not cheap but you'll eat so good you won't mind paying for it.
(5)Barbara N.
Another incredible dinner at Fuse. Try lobster and scallops. The best short ribs in Naples and best bolognese pasta. Smoked Margaritas are To die for.
(5)Denny K.
Delicious food. I had the veal chop. It was out of this world! We also had the filet and étouffée . All scrumptious. One of us had the lamb as well- 4 huge racks and better than delicious. For apps we had the grilled Caesar .unusual and delicious. Also the hogs wings. Delectable. Go and try for yourself. The dessert wasn't bad also. The brownie caramel with bacon. !! Yum!!! Put this place on your short list this season :)
(5)Donna B.
Selfishly,to save myself a little time in my hectic week, I will only say that I would not change one word in Eileen R's or Karen F's review!! This is the real meaning of a 5 star restaurant in all ways. We took our dear friend there for his 70th birthday; it was our first visit here and why I did not know about this restaurant is totally beyond my comprehension. Have been to many truly memorable restaurants in Europe, Los Angeles, Miami, NYC, Providence; have lived here for a number of years and only just discovered this treasure. Will be taking friends again next week and simply put, can not wait. The bartender made the best Negroni cocktail since I left Milano, Italia. As others have said, you simply must eat here if you relish quality food prepared with skill and love. Enjoy!
(5)Amber P.
The BEST restaurant in Naples! Chef Greg's culinary masterpieces create a flavor profile like no other in the area! There is so much flavor in his dishes! Loved the seared scallop and mojo pork belly with poblana crema, blackberry ragout and goat cheese plantains. The tart cherry rack of lamb is to DIE for! Love the braised short ribs too! So many delicious and innovative choices! Also a big fan of the avocado cheesecake! This gem of a restaurant is a must find! Monika will make you feel so welcome upon entering! Such a personal experience she brings as well. Very sweet and welcoming!
(5)Blue Duck Y.
Amazing plate presentations and quality for entrees, I was there with a group of 20 so I saw a lot of plates, specifically the beal chop and filet. The salads, appetizers, and desserts were uninspiring. Crab cake appetizer...two words were not there which would have made these morsels JUMBO LUMP, yea, it's expensive but if you aren't going to mix it in with back fin crab to make your crab cakes, take them off the menu. Will definitely go back given the outstanding entrees.
(5)Christopher K.
After receiving the following email: "Former Angelina's Ristorante & Agave Southwestern Grill Executive Chef Greg Scarlatos is opening his own restaurant in the heart of Naples. Continuing his tradition of unparalleled flavor profiles, the menu is designed to excite the palate with the most delicious ingredients. Join us for the launch of FUSE Global Cuisine, as it becomes a Naples' treasure," we had to try it. We are huge fans of his former two restaurants. We dined out on their second night. The restaurant is beautiful. Much thought was put into the interior design which is modern classical. The wine list is simple and built for the masses. However, they developed an interesting and inviting drink menu. The background music, decor, menu and the congeniality of the staff make for an outstanding ambiance. We started off with an order of the marinated & fried artichokes with a housemaid remoulade sauce. They were fried crisp and the sauce was outstanding. However, the chili garlic hot wings with sesame and green onions were the highlight of the appetizer menu. Next time I dine, I need to have three orders for my entire meal. These braised pork foreshanks were worth the trip. The fried duck mac & cheese with smoked tomato aioli is a great dish to share, but having it alone could be a bit too heavy. The duck content was ample and it was very flavorful. I thoroughly enjoyed the ginger lime fried whole yellowtail snapper. The skin was beautifully caramelized. It sat on a bed of forbidden peas and rice which pulled the dish together. My wife loved the crispy Thai braised short ribs with grilled baby bok choy and marscapone bacon corn pudding and a coconut chili reduction. If drinking red wine, the short ribs are a must! We also tried the pan seared diver scallops with Mojo pork belly with black bean ragout, poblano nage, goat cheese plantain terrine and outrageous tomato avocado relish (guacamole). The chef's Bahamian upbringing bleeds through in this amazing dish. The dessert menu contains only four items. All of them are made on premise. We tried their amazing version of chocolate lava cake and the simple crème brûlée was perfectly executed. We didn't have room for the avocado cheesecake, but we now have something to look forward for our next visit!
(5)Joshua L.
Absolutely loved it here!!! The drinks and the food were fantastic. Had the veal chop, wish I could have had 2 it was so good! Service was on point. I will most certainly be back here.
(5)Richard N.
Fuse could very well be the best restaurant in Naples. Greg Scarllatos did a nice job when he was at Angelina's but this place is way beyond anything he did there. Obviously Angelina's was holding him back. I started with dates wrapped in bacon. Incredible. I followed that up with a Lobster/Scallop dish that was even better. The sauces are our magic. The big problem is the location. It's out of the tourist area which means the rents are a little more reasonable. It also means that people are going to have to seek out this restaurant. In that regard it's sort of like The Local which is also a very fine Naples restaurant. We're finally getting real food in Naples. You have to try this place.
(5)Elizabeth K.
Great spot. Ate at the bar. Great cocktails- recommend the smoked margarita highly. Hog wings, grilled Caesar, and fresh catch were delish. Bartender was in the weeds yet was very attentive and helpful with recommendations.
(4)Kit V.
Visited Fuse for a work event and overall the experience was good. Fish spread appetizer was excellent. Was with a large party so I was able to see various dishes, and everyone seemed happy with their order. I had the scallop entrée with pork belly was very good. The portions are a little small for the price, and while I understand quality ingredients are being used, each dish was about $5-$10 overpriced. There was also an incident which management could have made better by comp'ing a drink or an appetizer but failed to even offer a solution. Our waitress was very nice & attentive to the table, when an incident occurs with guests, management/owner needs to be more hospitable beyond "I'm sorry" especially when the fault laid with the staff.
(3)Jeff C.
First time here for long time visitors to Naples. This place was as advertised. Spectacular food presented superbly and excellent drinks. We tried the foie gras, wedge, artichokes and split the scallops with pork belly. The salsa and roasted poblano crema will fantastic touches. And the service was superb!
(5)Gregory J.
Killer Cuisine. One of the best meals I've had in Naples in a long time. The short ribs were unbelievable. Probably some of the best brussels sprouts as well. The topper was the avocado cheesecake amazing and a great staff to boot service was excellent.
(5)Diane S.
Celebrated my birthday here and had such a great time. The drink menu is unbelievable. Fresh muddled fruits, smoked margarita.Tried a few different martinis. Bar is great, has a nice vibe. Appetizers had the hog wings. So tasty not messy meat comes right off the bone. Highly recommend. Along with the bacon wrapped dates wrapped in bacon with goat cheese and walnuts delicious!! For the main coarse my husband had the rack of lamb prepared perfectly. Served with crispy Brussel sprouts. I had the togarashi tuna with cous cous and also had grilled Caesar salad. I don't know what to say everything was top notch. Beautiful presentation as well. For dessert we went for the avocado cheesecake,sounded alittle different so had to try and also very good! The chef here is absolutely amazing. Everything was wonderful including service. Very knowledgable staff, great recommendations. Professional and fun. My husband and I also met the owner Monica, who is such a delight! This is our new favorite restaurant. By far the best around. Thank you for making my birthday one to remember!
(5)kay d.
This chef has created his own creations that are a real party in your mouth! My sister and I had dinner here and it was literally one of the best meals we've ever had and we've traveled the world and eaten our way around it! Get the Chili-garlic Hog Wings with Sesame and Green Onions. I didn't think I had any interest in port but this was so tender and tasty I became an instant convert! Another wonderful thing to have is the avocado cheesecake. I had the Yellowtail entree and love it. And they had a small but nice selection of wine by the glass. This is a wonderful place and I will go back and send as many of my friends as I can!
(5)Michael B.
Our party had a fantastic night at FUSE Global Cuisine combining the clean, modern décor of the renovated dining room and bar, outstanding menu items, and friendly, passionate staff. After ordering a round of cocktails from the unique drink menu (the pineapple mojito was a hit) we ordered several appetizers to taste. The chili-garlic hog wings with sesame and green onions were fall off the bone tender, yet crispy and very tasty. Meanwhile, the bacon-wrapped dates with goat cheese and toasted walnuts recommended by our waiter were surprisingly decadent combining sweet and savory and salty tastes that blended very well together. Similarly, the fried artichoke hearts with house remoulade were surprisingly light and delicious. We also ordered the serrano ham, blueberry stilton, and crostinis which were also enjoyable. For entrees, the tuna au poivre was the big hit seared to perfection. Served along with grilled bok choy, yuzu aioli, roasted mushroom ragout and whipped potatoes, the presentation was as beautiful as the tuna was satisfying. The Thai-braised short ribs were rich, plentiful, and very flavorful. We decided to order the 4 dessert items to taste since they are all made on the premises. The crème brûlée was the perfect marriage of its caramelized top and creamy body. To our surprise, the avocado cheese cake was a delicious blend of flavors paired masterfully by the chef. The bread pudding with guava was equally decadent, and chocolate lovers must try the lava cake. Our next visit is already being planned, and I am sure we will be equally impressed.
(5)