Fuzionz To Serve Westernized Eastern Cuisine

Brent Finnegan -- October 21st, 2010

A new semi-ethnic restaurant is moving into the building that formerly housed Cuchi Guidos and Luigi’s in downtown Harrisonburg. The Breeze reported Thursday that Fuzionz will offer westernized Indian and Pakistani dishes when it opens in mid-November.

Most curry entrees will be under $10, [co-owner Umar] Ali said. Appetizers will range from $5 to $7 and sandwich wraps will be about $7 . . .

[Ali] has bartended in the area for more than 10 years. [Co-owner Ashok] Kunver has more than 15 years experience, and currently owns Taste of India on University Boulevard.

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8 Responses to “Fuzionz To Serve Westernized Eastern Cuisine”

  1. Renee says:

    Neat! Looking forward to trying it out.

  2. MikeKeane says:


  3. Brooke says:


  4. Ross says:

    My better half and I was in Staunton today around 3:45pm for a late lunch or early dinner. Wow! They have downtown buzzing with people. Whatever Staunton is doing to attract people, Harrisonburg should do the same. It felt like a Holiday, almost like Christmas.

  5. Fuzionz is closed.

    From today’s DNR:

    “Fuzionz Restaurant is closed for good . . . Fuzionz is the second restaurant in a year to quickly close at that location. Cuchi Guido’s only lasted eight months before it went out of business in August.”

    That building has to have the highest turnover of any restaurant location in Harrisonburg. Offhand, I can think of at least four since Dave’s moved: 14 Carrots, Luigi’s, Cuchi Guido’s and Fuzionz.

    I only ate at Fuzionz once. It was okay, but I only went there when Indian American was closed this winter. Since the price points were roughly the same, I didn’t go back after Indian American re-opened.

    • Joe says:

      I don’t know, the highest turnover has to be the old Key West barn by Duke’s Plaza.

  6. Renee says:

    I never did try it, I just wasn’t downtown much this winter. It must have been hard for them to see all of the crowds at Jack Brown’s and not be able to pull anyone in.

    Any ideas why they didn’t do well? I didn’t hear complaints about them like there were about Cuchi Guidos.

  7. David Miller says:

    A restaurant cannot be an easy thing to pull off. The labor costs alone would eat you alive. Without distinct marketing/branding it would seem an easy way to eat up a large chunk of change in a short period of time.

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