Plate with three slices of medium-rare steak beside a serving of thinly sliced crispy chips on a bed of sauce.
Chef tending to a wood fire in a brick fireplace with logs stacked to the side.

Where the familiar and the unexpected meet

Contemporary dining,
grounded in craft and approachability.

Marrying seasonal ingredients and classical techniques, Gingie is a culmination of Chef Brian Lockwood’s diverse experiences at the world’s most celebrated restaurants,translating into a dining experience that feels familiar but never predictable.

Hours

Sunday - Thursday

5 - 10 PM

Friday & Saturday

5 - 10:30 PM

Reserve
Close-up of a ceramic plate with a golden crispy element, creamy sauce, and clusters of bright orange salmon roe.

Menu

Experience a diverse à la carte menu and craft beverages.

Dinner

Click to view the full menu

starters

Mushroom-Sweetbread Cornets
21
black truffle bavarois
Embered Oysters
MP
garlic, ginger, lime

Mid-course

Black Pepper Tofu Rice
25
ginger, shallot, mushroom
Squid Ink Chitarra
27
clam, mussel, hot pepper, lemon

Mains

Grilled Heritage Half chicken
46
sansho pepper, yuzu yogurt, daikon, shiso
Ribeye*
59
hyssop, lettuce, ginger-onion

dessert

Honey Meringue
milk ice cream, sesame
16
Gingie Sundae for two
coffee cremeux, hot fudge, toffee, hazelnut
20
Chocolate Tart
salted caramel, brown butter, chantilly cream
16

Make A Reservation

Join us for an evening of discovery.

Reserve

Happenings

Current events and dates

Close-up of golden-yellow flakes in a dark blue bowl on a beige surface.

THE STORY CONTINUES

After an unexpected pause, we're incredibly grateful to welcome you back to Gingie. Join Chef Brian Lockwood and the team as we open a new chapter and invite you back to the table. Reservations are now live.

Two-tiered silver seafood platter with ice, crab claws on top tier, and various shellfish with garnishes on bottom tier, on a marble table with reddish chairs in the background.

Join us at the table

Reserve