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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

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

Stop and Sip the Rosé at Blue Ginger
Head for Blue Ginger on Monday, May 21st when the wines of Chateau D'Esclans take center stage. 

Cooking Live
Join Ming Tsai as he gathers a gaggle of his chefly friends for an evening of - what else - cooking. 

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charcuterie plate

by Chef Ming Tsai

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Duck prosciutto, foie gras torchon and crispy duck rillette
 
 
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.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.