550 Tremont street
Boston, MA 02118
617-423-0550
B&G Oysters is a modern yet classic take on the oyster bar. Located on Tremont Street in Boston's South End, B&G Oysters has a decidedly neighborhood feel, combining polished but friendly service with fantastically fresh seafood dishes and food-friendly wines.
B&G Oysters has earned plenty of accolades over the years for its cuisine and wine program, including Boston Magazine's Best Seafood in 2007 and 2008. The subterranean spot draws energy from its open kitchen which is surrounded by a white marble bar. In warmer weather, diners enjoy drinks and more on the stone patio; a favorite outdoor dining spot in the city.
Summer School is in Session at Stir
Spend the summer sharpening your kitchen skills at Stir, Barbara Lynch's intimate, South End cooking studio.
B&G’s Oyster Invitational
If you're an oyster lover, mark your calendars for Sunday, May 6th - it's the fourth annual Oyster Invitational ...
The Dining Docket
April 2nd - April 8th
Kick up your week with a serving of something from the docket. There's tons of ...

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.
