I started off with a peach Manhattan, and Myron had
When we finally had to make decisions from the menu we were seriously torn. We wanted one of each! For appetizers we finally we settled on the tuna poke, which was sublime, and the foie gras shui mai. The shui mai were tasty but the dumpling wrappers were rubbery, gummy and sticky all at the same time. The sauternes and shiitake broth they were served with was an amazing combination of flavors.
I selected the Chile Tea Rubbed Duck Breast with Fresh Plum Sauce and Peach Teriyaki as my entree and Myron had the Sake-Miso Marinated Alaskan Butterfish, which is one of Ming's signature dishes. My duck was rubbed with smoked paprika, cayenne, and sugar and served with a johnny cake topped with duck leg confit and a small bed of baby watercress. It was served a perfect medium rare, and the flavors exploded. My mouth was tingling nicely all the way through dinner. The duck confit and the johnnycake could have stood up on their own as an appetizer. The confit was meltingly succulent, the johnnycake had a firm texture and a wonderful corn flavor.
Myron's butterfish was cooked to perfection, and the delicate flavors all balanced well. Everything on the plate enhanced the flavor in a delightful way. The soba noodle sushi was very tasty, but the texture of the nori was an odd counterpoint to the butterfish.
The odd decor and the noise were our only complaints about Blue Ginger. Dinner for two was pretty pricey and I expected something a little nicer than what Blue Ginger offered. I'm glad I had the experience, but I'm not sure I'd go back.