Three ways to savor Traverse City’s long-awaited luxe Asian restaurant: Sip a clean, crisp cucumber mojito in the exposed-brick-and-bamboo bar while you people-watch the filmgoers flocking to the State Theatre next door. Square up to the sleek sushi bar and order innovative sushi rolls and classic nigiri. Take a table in the back (with bay views though the trees) and dine on chef Dan Marsh’s palate-tingling curries, sake-glazed sea bass, or one of the most amazing aged steaks in the city. Their pork buns—pillowy-soft steamed buns holding marinated, meltingly tender roasted pork kissed with authentic char siu sauce—were one of Traverse Northern Michigan's Magazine's Best Eats 2008. For more on Traverse City’s breath of fresh air, we checked in with chef/owner Dan Marsh.
We have it delivered five times a week from Honolulu Fish Co.—the same one Thomas Keller [of California’s famed The French Laundry] uses. We get the fish within 24 hours of it being out of the water. It comes in a cooler-lined box, bubble-wrapped, in a space blanket, Cryovac-ed with our name on it.
Nah. People should just eat it the way they enjoy it. But true Thais don’t use chopsticks. If you order Thai curry, you want to eat with a large spoon to get all the sauce.
It’s a Chinese black mushroom we braise in rice vinegar, Chinese black vinegar and a little sugar.
Red Ginger is at 237 East Front Street in Traverse City, 231-944-1733, eatatginger.com