On Monday, April 25th, you can get a sneak peek (and taste) of chef Colin Lynch’s forthcoming Bar Mezzana. The Barbara Lynch Gruppo alum will be busy in the kitchen at Tavern Road as part of the Fort Point restaurant’s Chef’s Studio series. Lynch will join chef Louis DiBiccari for a collaborative four-course prix fixe (two dishes per chef) featuring plates like halibut crudo, ricotta cappellacci and more. The meal begins at 7:00pm and costs $65 per person—you can secure a seat online here and call 617.790.0808 with any questions.
ANTIPASTI
FIRST
Halibut crudo, grapefruit oil, olive, chili
SECOND
Ricotta cappellacci, asparagus, mint, pecorino
THIRD
Veal shank, anchovy, polenta contoni
FOURTH
Panna cotta, berries, olive oil, pistachio