BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Easter at Boston Restaurants

The Basics: No. 9 Park restaurant information

No. 9 Park

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

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

Camp Fun for Everyone
Give the gift of lanyard-making and camp song-singing to Greater Boston’s underserved youth at Maine Course, a fundraiser on ...

Unofficial Dine Out Boston Deal at No. 9 Park
You won’t find No. 9 Park among the participants in this year’s Dine Out Boston (or Restaurant Week ...

Two Premier Culinary Events
Get ready, Boston – Barbara Lynch is throwing two spectacular, (culinary) star-studded parties.

Newsletter

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
617-742-9991

Scott Jones

Chef at No. 9 Park

Chef Scott Jones at No. 9 Park

Despite years of trying to ignore his culinary calling, chef Scott Jones has finally found his place – in the kitchen at No. 9 Park.

While growing up in Southern New Hampshire, Jones spent much of his spare time cooking, with a particular focus baking and dessert-making. Although he did contemplate going to culinary school, he ultimately decided to move to Cambridge to attend Harvard University, where he studied biochemistry.

After graduation, Jones again contemplated pursuing his love of food, this time considering a move to Italy to study cooking. Instead, he headed for England to teach high school math and science. When he returned to Boston, he toyed briefly with the idea of working in a professional kitchen – and then enrolled in a PhD program at Harvard Medical School to study cancer biology.

Four years later, he finally decided it was time to give restaurant work a try and left graduate school. With no formal training or experience, Jones staged at a number of restaurants around the city including No. 9 Park, where chef Patrick Campbell ultimately hired him just before the holiday rush in November 2009.

Jones had found his home. The fast paced, creative, team environment kept him challenged, inspired, and always learning. He discovered that passion lies in creating food that is not only delicious but blends classic traditions and techniques with modern sensibilities and he readily admits that he could spend the whole day making pasta and sausages and be very happy.

After rising through the ranks (Rounds Cook within a year and a half, and Sous Chef just before his two year anniversary), Jones was promoted to the position of Chef de Cuisine. In this new role, which he assumed in March 2013, he will be responsible for the back of house operations of the restaurant including the menus and hiring and training staff.

  • food
  • chef
  • info
 
 
Dictionary
 
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.
Assiette
1. noun French for "assortment," as in cheeses.
Chorizo
1. noun Crumbly, spiced pork sausage.
Consommé
1. noun Meat or fish stock that has been clarified.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Poivre
1. noun French for "pepper."
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ramp
1. noun A wild onion.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Shank
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.
Velouté
1. noun A creamy white, stock-based sauce.

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