The Herald has a story on area chefs/restaurants reining in their New Year’s Eve menus, bubbly, etc. Blue Ginger’s Ming Tsai says:
“We’re toning it down,” said chef Ming Tsai, owner of Blue Ginger in Wellesley. “We aren’t going to bring in the extravagance of Ossetra caviar, truffles, foie gras and all of those incredibly tasty and opulent expensive items.”
Blue Ginger, which last year charged $125 for a five-course dinner, is serving four courses for $85. And, for the first time, it also will offer its regular a la carte menu.
“Even though we’re in Wellesley and surrounded by affluence, everyone – even people that still have money – are spending less,” Tsai said. “People don’t want to be viewed as tacky and gauche for spending money on a $500 bottle of wine.”