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The Basics: Blue Ginger restaurant information

Blue Ginger

583 Washington St.
Wellesley, MA 02482
781-283-5790

Blue Ginger restaurant information
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Since opening its doors in 1998, Blue Ginger has been impressing diners from Boston and beyond with its harmonious combination of East and West. Designed by Ming and Polly Tsai in conjunction with a Feng Shui Master, the restaurant features an open kitchen, warm cherry woodwork, Italian granite floors and a soothing water sculpture. Diners can enjoy the theater of the open kitchen or focus purely on the innovative and East-West cuisine, which has earned Blue Ginger high praise from the Boston Globe, Esquire, Boston Magazine and the James Beard Foundation, which named Tsai 2002’s Best Chef Northeast.

News and Events at Blue Ginger restaurant

A Spoonful of Ginger
Sure, a spoonful of sugar may help the medicine go down, but a spoonful of ginger just makes everything taste ...

Noodle Bar Coming Soon to Blue Ginger
Come the end of the month, chef Ming Tsai will be rolling out a brand new Blue Ginger experience with ...

Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...

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crème brûlée

at Blue Ginger

  • food
  • chef
  • info
Tahitian vanilla bean crème brûlée with bittersweet chocolate cake, cardamom ice cream, spiced sugar wafer and ganache
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Chorizo
1. noun Crumbly, spiced pork sausage.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Hoisin sauce
1. noun A mahogany-colored, sweet and tangy blend of soy, garlic, chile and spices; used in Chinese
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai cooking.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Panna cotta
1. noun Italian egg custard.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Poussin
1. noun A small, young chicken.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Shumai
1. noun Filled Chinese dumplings that look like tiny, just-opening flower buds.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Tuile
1. noun A thin, crisp, French cookie.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.