Cuisine:

• Asian
• Fusion
• French
• Eclectic
• Others

Blue Ginger Description:
Chef Ming Tsai took the country by storm when he opened Blue Ginger. The culmination of his youth spent in the kitchens of Europe and Japan, this Wellesley destination continues to warrant many kudos. After all, Tsai is a chef's chef, a forward-looking and painstaking practitioner of East-West cooking. Signatures like the foie gras–shiitake shu mai and the saké-and-miso-marinated butterfish are lush and sweet---the former bathed in a lingering Sauternes-shallot broth, the latter punctuated by wasabi oil and soy syrup. That said, Tsai's fame sometimes takes him far from the kitchen, and signs of stagnation are beginning to show. Though the room was designed by a feng shui expert, there's something drab rather than soothing about it. By contrast, while most of the menu's flourishes are smart rather than flashy or precious, some flavor combinations are just bewildering---rendering the prices questionable, too.


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