THIS RESTAURANT IS CLOSED Fuse

THIS RESTAURANT IS CLOSED Fuse Restaurant Review:

Chef Eric Aubriot had his own restaurant (Aubriot then Escargot; same space with a name change), and we enjoyed what he had going. Possibly he is a bit out of his element here (all of those hotel types looking over his shoulders), but he is giving it a good-go. However, what is needed here (in this location) is a menu that is less fine dining and more fun, less expensive, and more in tune with the times. It's not easy getting people to eat in hotel dining rooms, so why make it even more difficult? Having said that, we applaud dishes like the wild mushroom risotto, Cornish game hen (leg confit and breast of the hen) with a mascarpone-enhanced polenta, and the oven-roasted black cod. A fine finale is the trio of gelati. The room is turned out in metal and mesh (the red light boxes on the wall are a nice touch and soften the room).