Blue Dragon

Blue Dragon Restaurant Review:

In the booming Fort Point Channel, Ming Tsai of Blue Ginger challenges the gastropub concept by taking an Asian approach to a tapas-style menu. Creative cocktails have fun names like the Year of the Pig, Paper Tiger and Bangkok Sunrise, but we prefer the fruity Dragon Bowl, flavored with lemon, passion fruit, cinnamon and, of course, lots of rum. A selection of inexpensive snacks ($5 and under) include pork and scallion wontons and plates like Vietnamese chicken wings with spicy caramel glaze. We like the addictive whipped edamame hummus with spiced pita chips and tasty panko fish ‘n’ chips with tangy Chinese black vinegar aïoli. Sure, you can opt for traditional dan dan noodles, but why not go for something different, perhaps the garlic saké clams with udon noodles or the pad thai with scallops and bacon? Larger “platters” range from salt-and-pepper shrimp to a Prime rump steak with black pepper umami butter, and buttermilk tempura whole chicken with sweet chili sauce. There is just one dessert available: a warm, rich chocolate chip cookie served with a scoop of vanilla ice cream and topped with a soy caramel sauce.