- Boston restaurant guide to the best Boston restaurants
Thanksgiving at Boston Restaurants
Top Chef Boston Coverage

The Basics: No. 9 Park restaurant information

No. 9 Park

9 Park Street
Boston, MA 02108

No. 9 Park restaurant information
Share No. 9 Park share on LinkedIn share on Twitter share on Facebook

Boasting a spectacular Park Street location across from the Boston Common and the gold-domed Massachusetts State House, No. 9 Park is chef-owner Barbara Lynch’s Beacon Hill dream come true.

Offering a menu of European classic country fare that spotlights the cuisines of France and Italy, Lynch has created a casually elegant bistro atmosphere.

The 1940s décor, fabric-covered walls, hand-beaded sconces and mahogany wainscoting have all contributed to the instant success of No. 9 Park, bringing the restaurant and its chef-owner an avalanche of critical acclaim and a devoted clientele.

News and Events at No. 9 Park restaurant

Dine Well in December
If you and lunch have recently fallen out of favor (cold winds impeding your on-foot travel?) let No. 9 Park ...

Ultimate Tailgate 2014
Boston’s love of sports and food is well-known and the fourth annual Ultimate Tailgate celebrates both with some of ...

No. 9 Cocktail Class Packs A Punch
Just in time for the holidays, No. 9 Park’s cocktail class tackles the subject of punches.


Want to win a $50 gift certificate?

Subscribe to e-licious and keep up-to-date
with greater Boston's culinary scene.

  • food
  • chef
  • info
9 Park Street, Boston, MA 02108

Barbara Lynch

Chef at No. 9 Park

Chef Barbara Lynch at No. 9 Park

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.

  • food
  • chef
  • info
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
1. noun French for "assortment," as in cheeses.
1. noun Crumbly, spiced pork sausage.
1. noun Meat or fish stock that has been clarified.
1. noun Granular semolina popular in North Africa.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
1. noun French for "pepper."
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
1. noun A wild onion.
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
1. noun A creamy white, stock-based sauce.

Subscribe to e-licious and keep up-to-date with greater Boston's culinary scene.