A 2010 James Beard nominee for "Best Chef-Northwest Category," Ginger's Chef Guy Conley creates Pacific Rim and Asian inspired dishes that are as satisfying to behold as they are to consume. Using Alaskan seafood when it's in season, along with other fresh ingredients, he handcrafts each dish like a potter at his wheel, if pottery wheels spun delicious meals instead of hideous, frightening masks. Visit during lunch hours to try out the mu shu tacos ($11), a corps de ballet of ground, seasoned chicken, Chinese slaw, and house-made Hoisin sauce, line dancing in front of a flour-tortilla backdrop, or try out dinner's dream-like entr?e of sesame-crusted ahi ($27) bathed in tamarind sweet chili beurre blanc and laid to rest in a Tempurpedic bed of coconut rice. Any meal choice will meet its match with a formidable drink menu of wine, sake, and regional microbrews. The black leather booths and the dark-stained wooden tables lining either side of Ginger create an ambiance of mystery and intrigue inspiring guests to interrogate their napkins into low-lying lap submission before the meal begins.