BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Valentine's Day at Boston Restaurant
Cookbooks by Bosotn Chefs

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

A Touch of France
Most folks will never be lucky enough to get a table at Chez L'Ami Louis, the famous and famously ...

Chefs for Obama
Showing their political stripes even in their chef whites, some of Boston's brightest culinary stars come out for Chefs ...

A Very BL Gruppo Holiday Market
Already pretty high on the deliciousness quotient, the corner of Tremont and Waltham streets in the South End just got ...

next

foie gras

at No. 9 Park

  • food
  • chef
  • info
Terrine of foie gras with spring dug parsnip, marinated rabbit and Chantenay carrots
 
 
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.
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Celeriac
1. noun More commonly known here as celery root.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
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.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Lardons
1. noun Diced bacon that is blanched and fried.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
Polpette
1. noun Italian meat balls.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Vichyssoise
1. noun Creamy potato and leek soup, served cold.