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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

Summer School is in Session at Stir
Spend the summer sharpening your kitchen skills at Stir, Barbara Lynch's intimate, South End cooking studio.

Bostonians Win Big at James Beard Awards
Congrats to No. 9 Park and Tim Cushman of O Ya, each of whom went home with a James Beard ...

James Beard Nominees Announced
It's official!

Patrick Campbell

Chef at No. 9 Park

Chef Patrick Campbell at No. 9 Park

As Chef de Cuisine of No.9 Park, chef Patrick Campbell works with Executive Chef Colin Lynch and chef/owner Barbara Lynch on menu development and overseeing the kitchen.

A lifelong resident of Stoneham, Massachusetts, Campbell is a graduate of the Cambridge School of Culinary Arts. Prior to joining the team at No.9 Park in 2005, he worked as a Sous Chef at two "Best of Boston" restaurants on the North Shore.

 

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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.