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The Magazine

Northshore October 2025
There is no skimping at Karma Asian Fusion in Burlington. The restaurant goes through more than three pounds of caviar a week—that’s 15 tins of 100 grams each—and uses only real truffles. No truffle-flavored oil or peelings here.  That abundance of high-end ingredients is present throughout the menu, starting with the “Salmon on Fire,” an appetizer with a description that doesn’t quite do justice to the presentation—and deliciousness—of the dish. Long, thin strips of sushi-grade salmon, crusted in a pretty combination of edible flowers, fried shallots, and truffle flakes, arrive tableside draped over a spit suspended o
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