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The Basics: B&G Oysters restaurant information

B&G Oysters

550 Tremont street
Boston, MA 02116
617-423-0550

B&G Oysters restaurant information
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B&G Oysters is a modern yet classic take on the oyster bar. Located on Tremont Street in Boston's South End, B&G Oysters has a decidedly neighborhood feel, combining polished but friendly service with fantastically fresh seafood dishes and food-friendly wines.

B&G Oysters has earned plenty of accolades over the years for its cuisine and wine program, including Boston Magazine's Best Seafood in 2007 and 2008. The subterranean spot draws energy from its open kitchen which is surrounded by a white marble bar. In warmer weather, diners enjoy drinks and more on the stone patio; a favorite outdoor dining spot in the city.

News and Events at B&G Oysters restaurant

Create: Six Artists, Six Chefs
Food and art collide in a way that only Louis DiBiccari could orchestrate at Create: Six Artists, Six Chefs on ...

All for One
The city’s top culinary talent have banded together in support of The One Fund, donating a percent of their ...

BL Gruppo Helps Out
In an effort to do some good in light of last week’s tragic events, the Barbara Lynch family of ...

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Barbara Lynch

Chef at B&G Oysters

Chef Barbara Lynch at B&G Oysters

Her culinary talent is by now a given, but Barbara Lynch seems also to have a talent for success. How else did the hard-working girl from Southie create one of Boston's most highly anticipated restaurants - in the city's most affluent neighborhood?

Lynch's professional biography just might be the ultimate Boston success story, right up there with Matt Damon and Ben Affleck. Raised in the projects of South Boston, she is now perched at the top of Beacon Hill as proprietress of No. 9 Park, perhaps the toniest of the city's dining establishments.

Introduced to cooking in a high school home economics class, Barbara took jobs in restaurants all over Boston, working her way into some of the city's best kitchens and alongside two premier chefs - Todd  English of Olives and Michaela Larson of Rialto.

Such empowering practical experience translated to personal enrichment, as she sojourned to the kitchens of Italy and Southern France, further honing her European approach to cooking.

Upon her return to Boston, Lynch became Executive Chef at Galleria Italiana, turning the unknown, offbeat eatery into one of the city's best, and acquiring numerous accolades on both the local and national levels. Her name on the map, she began to focus on a restaurant of her own.

No. 9 Park opened to instant success and a tidal wave of critical applause. Its celebrated location across from the Boston Common and the Massachusetts State House lends the restaurant an air of historic venerability, as though it has been there for years. The same can be said for Barbara Lynch, a Chef who is already an institution, and a woman who knows the city from both sides of the tracks.

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Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Coulis
1. noun A thick puree or sauce.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Meunière
1. noun Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.