Now that the restaurant is virtually twice its original size (as of 5/10/08), the restaurant will undoubtedly be noisier. However, most of the new space is located in the bar area and private dining areas. When I went to the re-opening last weekend, it was my third visit to Blue Ginger. I just have to say that all three times I have been there have been in my top ten dining experiences ever. I would first like to proclaim myself as an aspiring foodie, and have dined at some the finest restaurants in Paris, Venice, New York and Boston. That being said, Blue ginger has my absolute favorite tuna tartar. They use good quality tuna precisely cut, well flavored with citrus, and served on a unique and flavorful crispy rice cake. Boston's own Radius used to rival Blue Ginger's tartar, until I went and the tuna pieces were all still connected to each other by a string of fat. The foie gras dumplings are amazing, mild yet flavorful. I would also highly recommend the spring rolls, and even the panko-crusted buffalo shrimp (I bet you have never had a celery fry before). As all the other reviews state, the butterfish really is amazing. It literally melts in your mouth and is well marinated, yet still manages to retain some of the fish's flavor. More often than not, mild fish like this can be easily overpowered by sauces and seasoning, in which case why spend $38 dollars when you can just drink a bottle of teriyaki sauce for two dollars. The lamb is great. I once had a steak dish that has since been changed, but just goes to show that they can cook and season meat well. Every dish I have had was above average. The service is far above par, although the water guy wouldn't allow the water in my glass to go below the rim. Running out of space so: Great food and service; worth the price. May even get to meet the chef, who is a really nice guy.
Pros: Food, Service, Chef actually present
Cons: Kitchen open to see. Don't like seeing my food prepared. Adds noise.
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