Okay. When fusion cuisine peaked, a few restaurants were throwing together pretty outrageous combinations. I was reminded of this when I remembered the wonderful carpaccio at Vicala. They flavor it in lemon grass and a peppery citrus sauce, before topping it with a green papaya salad, sprinkled with Vietnamese nuoc mam. But then I remembered Paladar. At one point, they served mahi-mahi in caper, olive, and tomato sauce, which sounds a lot like puttanesca! (Anyone try it?) More to my interest, where is the high-water mark in fusion cuisine, and where has it gone too far adrift?