Best of Boston

You’d think that after eight years, a fusion joint like Blue Ginger might be a tired concept; after all, who doesn’t offer garlic-black pepper lobster these days? But Ming Tsai is a disciplined kitchen maestro: He knows not to mess with the classics (like that aforementioned oft-imitated lobster) and how, and when, to create new ones (such as sweet Hawaiian-style tuna ;poke atop a crispy rice cake) that keep his menu fresh—and little old Wellesley a gastronomic destination.