Hipster-magnet Tigerlily bears earmarks that might scare scaredy-cats who fear fusion mashups. But trust Tigerlily’s executive chef, the young, tattooed, and cool Joel Lamica, veteran of Pizzaiolo and the Ramen Shop. He dubs his modus operandi “tiger style,” which he defines as “embracing the challenge of cooking delicious organic food that uses every ingredient to its full potential, with as little waste as possible.” Lamica switches his seasonal, sustainably sourced, organic dishes daily. Thus the juicy, not-your-grandma’s garam masala-spiced Green Buns & Lamb burger that you savor excitedly on Tuesday is by Wednesday a memory. A few dishes make frequent reappearances, however, such as a Maldon-salted, crème fraîche-crowned carpaccio made with ever-so-thinly sliced Riverdog Farm root vegetables and Oh No You Didn’t! Fried Chicken, made with turmeric and buttermilk marinade, Korean red chili, Aggarwal’s signature tikka-masala sauce, market greens, and celeriac-Yukon potato mash. Merging disparate elements from disparate cultures, as Lamica and his fusion-wielding fellows do, demands an encyclopedic awareness of flavors, textures, and the chemistry of combinations. It also requires gall. When modern fusion works, it’s the culinary counterpart of Picasso and Braque. Serves dinner daily, except Sunday when service runs 11 a.m.-5 p.m.