Blue Ginger
The interior design and renovation of an abandoned grocery store transformed this space into an internationally recognized fusion restaurant. Details were created that effectively blended eastern sensibilities with western expectations. Elements of the design were carefully refined through consultation with a family Feng Shui master. Owner and Head Chef, Ming Tsai was named Esquire Magazine's Chef of the Year for 2000. Ming often appears on his own cable television program on the Food Channel and has written several books on his east-meets-west style of cooking.
