Somewhere along the line there — alright, it was the 21st — we went out to Blue Ginger to celebrate Charley’s birthday. Blue Ginger is a restaurant that you make a reservation at two weeks in advance, and that calls you the day before to confirm. It’s sort of an Asian fusion nouvelle cuisine place with specialties you wouldn’t come close to anywhere else.<\/p>\n
We weren’t sure we’d all be able to be there because a deal that Anne was working on was supposed to close the day before but might be late. It did close on time, however, and she and Matt were there as well as Charley and Nicole. We can’t give much of a restaurant review because three of us ordered the Alaskan butterfish and three of us ordered scallops. We’re very enthusiastic about those dishes, though. The butterfish was grilled, with a good burn taste where the grill marks were, and was served with seaweed salad and Japanese noodle sushi. I loved the fish and I guess the side dishes did complement it, but I didn’t like them all that much. We did get five different desserts (Arlene and I shared) and everyone thought theirs was excellent. Anne’s dessert was billed as doughnuts; they looked more like slightly oversized Dunkin munchkins but — and I know this because Anne didn’t finish and let me have half of the last one, with apple filling — were the product of a genuine pastry chef.\n<\/p>\n
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Somewhere along the line there — alright, it was the 21st — we went out to Blue Ginger to celebrate Charley’s birthday. Blue Ginger is a restaurant that you make a reservation at two weeks in advance, and that calls you the day before to confirm. It’s sort of an Asian fusion nouvelle cuisine place … <\/p>\n