552 Tremont Street
Boston, MA 02118
A tribute to the old world European boucheries, The Butcher Shop is both a neighborhood wine bar and a full service butcher shop. Inspired by chef-owner Barbara Lynch's travels throughout France and Italy, The Butcher Shop is the perfect place to have a glass of wine along with a small bite or to linger over a meal.
In the back of the dining room, glass-front cases are stocked with house-made links of sausages and hot dogs, jars of rich demi-glace, slabs of foie gras, and exquisitely marbled cuts of local beef along with freshly prepared dishes from the kitchen. On the butcher block is an ever-changing selection of accoutrements which might include bottles of a favorite olive oil and freshly baked loaves of bread. A butcher is on hand daily to help select the perfect cut of meat, game or poultry and to offer at home cooking tips.
All for One
The city’s top culinary talent have banded together in support of The One Fund, donating a percent of their ...
A Massachusetts native, Chef Colin grew up on the North Shore before heading off to Hyde Park New York to attend the prestigious Culinary Institute of America (CIA). It wasn't long however before he was lured back to the Greater Boston area - while still a student, Lynch completed an externship at No.9 Park.
Having gotten his foot in the door, Lynch returned to No.9 Park after graduation and continued to work his way up the line for the next four years before assuming the title of Co-Executive Sous Chef. During his time at the restaurant, No.9 Park garnered many accolades including being named one of the Hottest Restaurants in the World by Food & Wine in 2006 and one of Gourmet's Top 50 Restaurants also in 2006. Boston Magazine awarded No.9 Park Best Restaurant, General Excellence in 2005 and 2006. In 2007, Lynch was singled out by Stuff@Night as a rising culinary talent.
As Co-Executive Sous Chef, Lynch orchestrated many special dinners over the years including an anniversary dinner to benefit the James Beard Foundation. He has also had the honor of cooking for several guest chefs including the legendary Marco Pierre White and Lidia Bastianich.
While working at No.9 Park, Lynch had the opportunity to travel and study abroad. He accompanied Chef Barbara Lynch (no relation) to the Madrid Fusion 2005 conference and has assisted in cooking at several off-site events including The James Beard Awards Gala. In 2007 he spent the summer in Paris working in several Michelin-starred kitchens including Taillevent and L'Arpege to hone his culinary techniques and study the mechanics of fine dining.
In 2008 Lynch was promoted to the role of Executive Chef for Barbara Lynch Gruppo (BLG). In this position, he works directly with Chef Barbara Lynch, developing menus and overseeing staff training for both existing entities (like The Butcher Shop, B&G Oysters and Sportello) and new concepts, including Menton, which opened in early 2010.
As the Executive Chef of Menton, Lynch assisted in designing the kitchen, creating the menus, and opening the restaurant. He is responsible for the day-to-day culinary operations of Menton while overseeing the kitchens of the other BLG entities.