Originally occupied by the Black Duck,
which served a cafeteria style buffet, the
Phusion Grille opened its doors in 2003,
and is a mixture of cultures from Asia to
Europe to the Americas. This makes for
a unique dining experience with a
spectacular waterfront view of historic
Eel Pond.
which served a cafeteria style buffet, the
Phusion Grille opened its doors in 2003,
and is a mixture of cultures from Asia to
Europe to the Americas. This makes for
a unique dining experience with a
spectacular waterfront view of historic
Eel Pond.
CAROL GRIGAS, has been the Owner of The Phusion Grille since its conception. She has
been in the restaurant business for over 30 years. Carol brings great passion and
experience to the restaurant and aims to provide a truly unique and unforgettable dining
getaway.
STUART HIRSCH is the executive chef of The Phusion Grille. He has been in the
restaurant business for over 20 years and has worked with some of the country's top
chefs. The Zagat Survey described Stuart's take on "Hawaii Regional Cuisine" at Maui
Grille, his South Florida hot spot, as a virtual kaleidescope of colors and flavors. His
restaurant was both critically acclaimed as well as a favorite dining destination for scores of
local foodies. Stuart also worked with world renowned celebrity chef Wolfgang Puck for
six years where he adopted Wolf's kitchen philosophy: "keep it simple... keep it fresh,"
starting with only the freshest, top quality ingredients to ensure a top quality end result.
So, come experience The Phusion Grille, sit back, adjust your watch to island time and
prepare yourself for a culinary adventure that will take you far, far away. Mahalo nui loa.
been in the restaurant business for over 30 years. Carol brings great passion and
experience to the restaurant and aims to provide a truly unique and unforgettable dining
getaway.
STUART HIRSCH is the executive chef of The Phusion Grille. He has been in the
restaurant business for over 20 years and has worked with some of the country's top
chefs. The Zagat Survey described Stuart's take on "Hawaii Regional Cuisine" at Maui
Grille, his South Florida hot spot, as a virtual kaleidescope of colors and flavors. His
restaurant was both critically acclaimed as well as a favorite dining destination for scores of
local foodies. Stuart also worked with world renowned celebrity chef Wolfgang Puck for
six years where he adopted Wolf's kitchen philosophy: "keep it simple... keep it fresh,"
starting with only the freshest, top quality ingredients to ensure a top quality end result.
So, come experience The Phusion Grille, sit back, adjust your watch to island time and
prepare yourself for a culinary adventure that will take you far, far away. Mahalo nui loa.
