Gingie
4.9/5
I’ve never been happier for a restaurant to make a comeback after a tragic event. A fire almost took this place out, fortunately, much like the phoenix painted on one of the murals, it managed to rise back up and bring us all some much needed whimsy. While many places are starting to look like they were designed by the same Ikea graduate, Gingie stands alone in the whimsy it has embraced. Inspired by Belle Epoque Parisian restaurants, the space is welcoming, cozy, and incredibly fun. And if that wasn’t enough, the food is absolutely to die for. Getting a reservation here is no easy feat, and there’s a reason for that. When the kitchen is producing this caliber of dishes, just know you’ll have to wait, but trust me, the wait is very worth it. On to the good stuff:
Cocktails: 5/5 - We ordered the Currant Cucumber Spritz (equal parts refreshing and tart, summer turned into a spritz), the Sour Lime Smokeshow (citrusy, smoky, dry, crisp, literally no notes), and the Grapefruit Song (balanced, refreshing, perfect for those who love a less sweet cocktail).
Mushroom-Sweetbread Cornets: 5/5 - Don’t be alarmed by the name, I can guarantee you that this appetizer is going to make your taste buds happy. Incredibly crispy cornets, a savory, soft filling and a black truffle cream that brings it all together perfectly. You’ll wish you ordered more of them.
Spicy Tuna Dip: 5/5 - Imagine the best spicy tuna roll you’ve had, now deconstruct it and turn it into a dip. That is basically what this is and I cannot tell you how much I loved it. Everything from the texture to the flavor balance worked perfectly. Half dip, half tuna tartare, all flavor.
Potato Parmesan Frico: 5/5 - A crispy, crunchy fried parmesan “chip” onto which sour cream and trout roe get dolloped on. The charred alliums help to bring a soft, caramellized flavor to cut through the savoriness of the other ingredients. A delightful amuse-bouche!
Tortelloni: 5/5 - Do not, I repeat, do not skip on this. These were possibly my favorites of the mid courses. Stuffed with Delice de Bourgogne and served with a corn sauce and truffle, this dish has it all. The texture is great, the cheese stuffing is soft yet savory, which then contrasts with the subtle sweetness of the sauce. While truffle does not need to be on everything, it definitely works brilliantly here to tie it all together. I’ll fight someone for the last one of these.
Black Pepper Tofu Rice: 5/5 - Gingery, soy, savory, deeply umami, this dish was truly the surprise of the evening. While the name may not sound as grand as some of the other items on the menu, don’t sleep on it. Not only is it great on its own, it serves as the perfect contrast on the table when the other dishes are rich and indulgent. Here you’ll get texture and savoriness, with the ginger coming in to help your tongue not feel overwhelmed.
Heritage Half Chicken: 5/5 - I’m still trying to figure out how to best describe this dish, other than just DELICIOUS. The chicken itself is juicy yet firm, beautifully seasoned. The yuzu yogurt acts as a rich, velvety sauce, to then contrast the sharpness of the shiso. Harmonious, balanced, other chickens will need to step it up.
NY Strip: 5/5 - Talk about perfectly done medium-rare. This was soft, luscious, velvety on the tongue, with deep flavor. The ricotta dumpling and shitake mushrooms serve as the perfect contrast, bringing earthiness and savoriness to help balance the meat, which was, truly, one of the better cuts I’ve had in a very long time. I’m not normally a carnivore, but I’ll gladly go back for this any day.
Chocolate Tart: 5/5 - I know that brown butter has suddenly become the it thing in baking (if I see another brown butter chocolate chip cookie…) however in this case, it’s the least of the flavors at play. The density, darkness, and lusciousness of the filling is so fantastic it takes over almost completely. Coming in to balance it out is that salted caramel, providing sweetness and just that subtle touch of savory that makes everything else so much more intensely flavored. Chocolate lovers order this one for yourselves, sharing was difficult.
Key Lime: 5/5 - I am nothing if not an absolute lover of citrus, and key limes are truly the superior lime. This sherbet version of a key lime pie is the perfect way to end the evening. Sharp, tangy, zesty, this is really the best version of a key lime pie, the sherbet gives you all citrus while the meringue mellows it out for what I think is truly the superior lime dessert.
Espresso Martini: 4.75/5 - I’ll be honest, we had to ask for these to be made with espresso and not cold brew. They were, however, wonderful about doing so and the drinks that arrived were luscious, velvety and nearly perfect. While this didn’t break the top 3 ranking, I consider that it’s definitely entered the top 10 ranking.
