Other Ideas: Fugakyu; Mantra; Coach Grill; Tempo Bistro; The Elephant Walk
Ming and Polly Tsai opened Blue Ginger in February of 1998, in the Boston suburb of Wellesley, Massachusetts.
Designed by both Ming and Polly and in conjunction with a Feng Shui Master, Blue Ginger showcases an open kitchen with a 40 foot blue pearl granite counter, subtle recessed lighting, cream colored walls simply adorned with Vietnamese waterscapes, warm cherry woodwork, Italian granite floors and a soothing water sculpture.
The open kitchen creates the perfect stage for the chefs to create Ming's signature East-West dishes.
- Not a place for kids
- Great for entertaining & Date Nights
- Try the Pre Fixe menu for a wonderful start to finish meal package
Great Food!Everything was outstanding. We went on a Friday (march 7, 2008) night and from the hostess to what I believe was the manager both were friendly and attentive.. Our waiter was fast and friendly... We enjoyed the Tuna app. the flavors where all exciting even the bitter green puree that went with it balanced out the sweetness and richness of the raw tuna and sweet vin (i assume) it was tossed with along with the spicy crunchy sushi rice cake was perfect blend of diffrent flavors and hot and cold.... The Butterfish my wife enjoyed; quote 'melted in her mouth' and she loved the idea of the vegetarian 'sushi' roll that accopanied and tasted just like real sushi specially with the soy and wasabi sauces included.. I did not have the whole dish, but again I loved the idea of hot grilled sweet fish with the spicy wasabi sauce served with the cold wakami seaweed salad... I sucked it up and got the lobster though expensive (where isnt it now). But wow the spicy and richness of the sauce was AMAZING!!!! and was amazing with the sweet lobster meat and as my waiter explained the 'fried rice' served with it was cooked with the extra lobster meat and lemongrass and was incredable mixing with the sauce... My one or two drawbacks are the dining room is yes small and crowded, bland, and my lobster was small (pound and a half) they said. but the open kitchen was fun too watch specially being a foodie, and the preperation of the lobster was unique and flavorful.. Yes the price is up there but if you really enjoy food and undertand what Chef Tsai is doing its worth the treat!!
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