Every chef has his or her own definition of fusion cuisine, it seems, but we think the Grill's executive chef Gianni Respinto describes it best: Global-American. In other words anything goes, as long as it tastes good. And, boy, his honey-pecan-crusted catfish, served with Peruvian potato mash, wilted spinach, and bourbon-barbecued beurre blanc sure fits the bill. As with most fusion chefs, Respinto can be tempted to excess -- a little bit of this, a lot of that. Fortunately he has consulting chef-partner Oliver Saucy, mastermind of the long-running New World restaurant Cafe Maxx in Pompano Beach, and partner Darrel Broek, to keep his Global-American mind on track. Or, more precisely, on tangent.
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