With the days dwindling until Blue Ginger restaurant closes on June 3 after 19 years in Wellesley, we made a point last Thursday night of stopping in for one final meal.
We surprisingly snagged a nice window seat in the lounge right away when we showed up unannounced around 7pm, and before long the place was packed and buzzing. In fact, it was a who’s who, as we ran across garden group ladies and even neighbors who had crossed over the town line from Natick. Chef/owner Ming Tsai flitted in and out of the kitchen, table tapping along the way (read our exit interview with Ming here).
When our pleasant and attentive server came by we started with a couple of beverages and an order of Smashed Shrimp Shumai, a substantial appetizer flavored just right with citrus truffle vinaigrette. Despite a couple of attempts by servers to clear the plate, Mrs. Swellesley held her position and declined to give up that sauce until she’d sopped up the last drop.
For the main course, I selfishly convinced Mrs. Swellesley to forfeit her first choice for dinner, the Seared Scallops with X.O. Long Beans that comes served with barley risotto and Chinese black vinegar, since that was also my first choice and I’m a big baby when it comes to getting any more adventurous. She wound up going with a Bigeye Tuna Poke served with a crispy rice cake and didn’t regret it.
The most unsettling point in the meal came just before our entrees arrived when I looked up to see that the gentleman seated diagonally across from me at the table to my left was none other than the doctor who had (cough, cough) examined me two weeks before. He indeed gave me a knowing look, so we exchanged pleasantries, introduced our spouses and carried on with our meals.
We splurged for dessert to wrap up our big night out, choosing the Guava-Strawberry Oat Tart, a highly delicious treat with ginger filling.
While we can’t claim to have been true regulars, saving Blue Ginger for special occasions like anniversaries, we always enjoyed going and will miss the restaurant. And we’ll be closely watching to see what goes into the space once it’s vacated…