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The Basics: No. 9 Park restaurant information

No. 9 Park

9 Park Street
Boston, MA 02108
617-742-9991

No. 9 Park restaurant information
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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

Wine Time with Boston Wine Expo
Saturday, February 14th and Sunday, February 15th is a weekend for lovers—wine-lovers, that is—with the return of Boston ...

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 ...

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9 Park Street, Boston, MA 02108
617-742-9991

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.

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Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
Aïoli
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.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Couscous
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.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Soubise
1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
Sweetbread
1. noun The edible thymus or pancreas of a calf, lamb or pig.
Terrine
1. noun An earthenware container, or the dish cooked therein.

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