Pan-Asian restaurant Wild Ginger is set to launch next month, bringing an ambitious East-meets-West menu to a new stand-alone building in Cool Springs. Not to be confused with Wild Ginger restaurant in Seattle, the Cool Springs eatery is a project of John Chen, who recently closed Grand China restaurant in Bellevue, and Andrew Saio, a professor of Chinese at Vanderbilt and Belmont universities.
With general manager Tommy Stucko—an alumnus of Tavern on the Green in New York City and Cascades restaurant at the Gaylord Opryland Hotel—and chef Greg Epperson—former executive chef for Hilton in Moscow and Kiev—Wild Ginger will feature a creative array of sushi such as the Monster Roll (with black rice and lavender sauce) and the Lotus Roll (with tempura-fried lobster, asparagus and avocado with wild berry sauce). Entrées will include a black-miso cod—slightly different from the famed version at Nobu, Stucko says—and ginger-crusted tuna with whipped potatoes, stir-fried vegetables and soy-mirin reduction. Stucko expects to have 15 sakes on hand, as well as an extensive wine list. Entrées will range from $22 to $35.
With indoor and outdoor seating for a combined 250 guests, the buiding boasts 14-foot windows on three sides of the dining room and an infinity pool on the patio.
Located at 101 Market Exchange Court, Wild Ginger will initially serve lunch and dinner and will eventually open for traditional British tea with an Asian twist. Barring construction delays, Wild Ginger is slated to open May 8.