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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

Mangia Pasta at No. 9 Park
Get your carb fix in style at No. 9 Park where every Sunday and Monday night they’ve designed a ...

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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No. 9 Park

9 Park Street, Boston, MA 02108

dinner
  • Sun, Mon: 5:30 PM - 9:00 PM
  • Tue-Sat: 5:30 PM - 10:00 PM
bar menu
  • Sun, Mon: 5:30 PM - 10:00 PM
  • Tue-Sat: 5:30 PM - 11:00 PM
  • phone 617-742-9991
  • reservations recommended
  • parking on-street
  • valet yes, available at 5:00pm for $16 per car
  • accessibility full
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-742-9991

website

 
 
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.