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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

The Ladies Return to Lunch at No. 9 Park
Share your midday meal with some seriously accomplished women at Ladies Who Lunch, chef-owner Barbara Lynch's returning lunch series.

Helping Haiti
Boston restaurants are reaching out to help victims of the recent earthquake in Haiti.

Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...

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agnolotti

at No. 9 Park

  • food
  • chef
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Corn agnolotti with clams, smoked bacon and chive
 
 
Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Celeriac
1. noun More commonly known here as celery root.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Ragu
1. noun Tomato and meat sauce from Bologna.
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.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.