After 19 years of crafting East-West fusion to patrons in the Wellesley restaurant that made him famous, chef Ming Tsai is closing Blue Ginger.
The James Beard-recognized restaurant was Tsai’s first when it opened in 1998. Its last day of operation will be June 3, the Boston Globe reports. He said the decision to shut down stemmed from the looming end of the restaurant’s current lease.
He plans to shift focus to Blue Ginger in Fort Point and a fast-casual project he plans to debut in 2018 called ChowStirs, which he likened to a stir-fry version of Sweetgreen.
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