Blue Dragon

After being thoroughly impressed with my meal at Ming Tsai’s Blue Ginger in Wellesley, I’ve been dying to get to his Boston based restaurant Blue Dragon. While both of Chef Tsai’s locations boast East-West tapas style menus, I found Blue Ginger to be more of a casual yet sophisticated environment, and Blue Dragon had more of a comfortable neighborhood  -joint atmosphere. I personally preferred Dragon’s decor, covered in wood and warm earth tones. We also dined early on a snowy Saturday night, which added to the cozy feel.

Matt and I were joined by our two friends for dinner, and we did the tapas menu right! We ordered from just about all 7 menu sections (Snacks, Dim Sum, Veggies, Plates, Rice + Noodles, Platters, Dessert), and were pleasantly stuffed at the end of the meal.

DRINKS
Let’s start with a mocktail, shall we? This one is a take on their Hurricane cocktail, which typically comes with Mt. Gay Black Barrel, passion fruit, bitters, and citrus. Mine was perfectly delicious without the alcohol.

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VEGGIES

Wok-Charred Cauliflower with Thai Chile Harissa
Grilled vegetables with a flavorful dipping sauce? I don’t really care what it is, I’m in. This wasn’t my favorite dish – mainly because we tried incredible plates, and how mind-blowing can cauliflower really be? – BUT it was good and a nice start to the marathon meal.
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DIM SUM

Pork and Scallion Wontons
These wontons were stuffed full of slightly spicy pork and still managed to be light. Granted I only had 1.5 pieces, but I could have easily had all 6 to myself.
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Mushroom and Garlic Chive Potstickers (left)
Braised Short Rib and Chinese Celery Potstickers (right)
I’ll eat some mushrooms in some dishes, but they still aren’t a favorite of mine. I definitely preferred the short rib version of this appetizer.

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PLATES
Indonesian Curried Lamb Shepherd’s Pie
Mmm, shepherd’s pie. What a lovely surprise to see that it was topped with both white and sweet potatoes! Covering the ground curried lamb, the potatoes were whipped and smooth. Comfort food at its best.
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Red Roast Pork Tail with Mango Sticky Rice
Now I know what you’re thinking, because we were thinking it too: a) what the hell did we order, b) something dirty. Luckily the waiter came by and told us what to do with this… thing. It comes on a soft bone and we were instructed to shred the meat off the bone, mix it around with the sauce on top, and eat it with the rice. Once we did that it looked more like edible meat and was actually quite tasty. The pork tail has a lot of flavorful fat so you really have to shred, mix, and combine all components well.
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Duck Confit Rillettes with Scallion Pancakes
At this point there were so many plates on the table that I don’t think I focused on this dish as much as I should have. I grabbed a crispy scallion pancake, topped it with some frisée, a mandarin orange, and a spoonful of duck. This dish was a bit out-shined by the shepherd’s pie and mini burgers…
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Teriyaki Bison Mini Burgers with Smoked Gouda, Caramelized Onions & Shiitakes
I’m a sucker for burgers, and who doesn’t love a mini-burger? These little guys were stacked with flavor, a favorite of mine for sure. We weren’t sure what the sauce was exactly, but it was amazing, tasted great on the burger and as a fry dip. We cleared the plate then kept the remaining sauce to put on whatever we could.
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Vietnamese Chicken Wings with Spicy Caramel Glaze
Chicken wings aren’t my thing, so I didn’t try these, but the general consensus was that they were worth the order.
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RICE + NOODLES

Dan Dan Noodles 
I was craving noodles, and to mix it with ground lamb? It’s a Asian bolognese! This dish had a nice kick to it all well. Definitely one of the top 2 dishes of the night for me.
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Kimchee Fried Rice with Lobster
Unfortunately the fried egg had to be removed before we mixed up all these goodies (pregnancy problems), but everyone else was able to enjoy that part. Fried rice with lobster sounds so appealing, but this wasn’t a table favorite. Maybe it had something to do with the fact that it was the last plate of the night and we were all pretty stuffed (this was the only dish we didn’t lick clean). Each one of us also had a few bites that tasted a bit too fishy for our liking. It may not have been a crowd pleaser, but I certainly had no problem taking home the leftovers 🙂 
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DESSERT
The Cookie: Deep Dish Chocolate Chip Cookie Served Warm and Topped with Ice Cream and Soy Caramel Sauce
The largest chocolate chip cookie I’ve ever seen was served warm in a hot skillet, topped with vanilla ice cream and a soy caramel sauce. Parts of the cookie center weren’t fully baked, leaving a cookie dough consistency which I think was part of the point. Chocolate chip cookies aren’t on the top of my cookie list, and I typically say vanilla ice cream is a waste of time… but this dessert is a must try!

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The bathrooms were awesome and kept with the “lodge-y” theme and feel of the restaurant. There are 3 private bathrooms (men, women, unisex) which I love. The unisex one has a 1-way mirror over the sink that looks into the kitchen!
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I don’t repeat restaurants often but I hope to go back to Blue Dragon sometime this winter. If not for the incredible food, then for the great cozy atmosphere and friendly wait staff. It’s a bit off the beaten path in the Fort Point area, not directly surrounded by much activity. Perfect for a cold winter night. I hear it’s typically quite crowded, and they don’t take reservations so you may have to wait for a table. But trust me, it will be worth it.

The Perfect Bite: Between the Dan Dan Lamb Noodles and the Lamb Shepherd’s Pie.

http://www.ming.com/blue-dragon.htm

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Blue Ginger

Bread: Three varieties of bread came with a small side of butter. The flat cracker sesame bread and potato-like bread didn’t need any butter as they had their own unique flavor, but I did spread a little on the slice of plain white.
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Menu: The structure of the menu is simple, offering Appetizers and Entrees. There’s also a note at the bottom of the page about the Chef’s Tasting Menu, but I didn’t inquire as I had a hard enough time with the options in front of me. The prices are definitely steeper than I’m used to but I knew this going into dinner, as Chef Ming Tsai is one of the best in MA, is nationally known, and has appeared on The Food Network numerous times. This is the kind of meal you don’t mind paying $40+ for because you know you won’t be disappointed, and it will probably be one of  the best versions of whatever it is you’re ordering. That being said, I was torn between 3 dishes and opted for one of the signature dishes which has been on the menu for over 10 years.

Food/Presentation:
Tempura Sole-Avocado Roulade with Black Garlic Aioli and Ponzu Vegetables
I wasn’t sure what to expect with this appetizer, but our server did a great job of describing how it was prepared. Three sushi roll-like pieces topped the vegetables and were surrounded by small dollops of black garlic aioli. The typical “rice” section of this roll was actually the sole which encompassed the avocado and carrots. The outside may have been deep fried but it didn’t make the dish heavy or greasy. Definitely a great way to start the meal!

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Garlic-Black Pepper Lobster with Lemongrass Fried Rice: Pea Tendril Salad with Tamari-Ginger Vinaigrette
For my entree I was deciding between this and the other signature dish which a friend recommended, the Sake-Miso Marinated Sablefish (a.k.a. Butterfish). I think either choice would have been a good one, but I’m really glad I chose the lobster. The shell of the body was stuffed with spinach and rice, and the plate was covered with big pieces of lobster tail, more rice, a few mushrooms, tomatoes, and incredible flavor! A fantastic lobster dish without the typical mess and work that comes with de-shelling.
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Peanut Butter Creameuax: chocolate sorbet, pomegranate jelly, black sesame cocoa shortbread
The dessert menu looked to good to pass up, so my cousin & I split this take on PB&J (one of my favorite combinations). The chocolate sorbet had a strong flavor, the jelly was amazing, and the peanut butter component had a smooth mousse consistency. Great way to end the meal!
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Restroom: The women’s room has 2 private stalls with wooden shutter doors (my favorite), a nice granite countertop, and warm and comfortable hues. I wouldn’t mind basing my home bathroom off of this design!

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Service: Our server was well informed and shared with us the signature and popular dishes as we had never been to Blue Ginger before. When deciding on appetizers he made a helpful suggestion; we were thinking of ordering the Tempura Sole-Avocado Roulade and the Shiitake-Leek Springrolls but he pointed out that they were somewhat of a similar appetizer, so we went with the Caesar instead. We were taking our time with the first course and he was great about not rushing us. When our entrees were ready and we still had some salad left on the plate he asked if we wanted to delay the second course until we were done with the first. We said it was fine to bring the entrees over, but it was nice of him to ask and make sure we were ready!

Overall: Blue Ginger is Ming Tsai’s first restaurant, opening in 1998 and serving East meets West cuisine. A recent 2008 renovation added private dining rooms as well as a modern lounge featuring an Asian style tapas menu. The casual and chic dining room is set up with free standing tables and banquettes. Based on the high prices I thought the dining area would be a bit stuffy but I was happy to see it was more of a comfortable atmosphere. The service was great and the food was really excellent, just be prepared to spend! Appetizers run from $10-$17 and entrees range from $22 for a tofu dish to $41 for lobster or the signature sabelfish, most plates being $30+. Blue Ginger has an impressive beer, wine, and cocktail menu as well. I went with the Polly-Tini: Ketel One, lychee puree, and pink grapefruit. The menu of course has Asian influences but offers standard items like scallops, halibut, beef, lamb etc. I highly recommend whether you’re in the Wellesley area or not, Blue Ginger is a must try.
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The Perfect Bite: Lobster, fried rice, and all the goodies!
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http://www.ming.com/blue-ginger.htm
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