No. 9 Park

Modern American

  • 86
  • 2015 Best Wine List
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Overview

No.9 Park, chef/owner Barbara Lynch’s flagship restaurant, housed in a historic townhouse in Beacon Hill, showcases seasonal French and Italian cuisine in prix fixe and chef’s tasting menus with dishes like terrine of foie gras, salmon filet atop lentils du puy with Burgundy escargot, or roasted lamb with green garlic chickpeas. The 2012 James Beard-award winning wine list features Old World varietals from Italy, France, Austria and Germany as well as wines hailing from small-producing American wineries.

No. 9 Park No. 9 Park No. 9 Park

Accolades

  • 13 Restaurant Dishes that Rule This Town 2015 - Boston Globe
  • The Top 50 Restaurants in Boston 2015 - Zagat
  • AAA Four Diamond 2013
  • Best Cocktail Bar 2012 - Eater Boston
  • 50 Best Restaurants 2010-2012 - Boston Magazine
  • Famous Restaurants in Boston 2010 - USA Today
  • Top 40 Restaurants in the U.S. 2010 - Gayot
  • America's Top 50 Restaurants 2006 - Gourmet
  • The Go List 2006 - Food & Wine
  • Zagat rating of 26 out of 30

Menu for No. 9 Park

A La Carte Menu

First Course

  • Mixed Greens à la grecque, french feta, root vegetable
    $19.00
  • Maine Diver Scallop Crudo meyer lemon, sesame, serrano chili
    $23.00
  • Apple & Celeriac Velouté oyster, prosciutto di parma, espelette
    $26.00
  • Beet Salad bleu de brebis, walnut, apple cider vinaigrette
    $20.00
  • Parsnip Agnolotti poulet braisé, olive, arugula
    $26.00
    Mid $17.00
  • Prune-Stuffed Gnocchi foie gras, almond, vin santo
    $29.00
    Mid $21.00
  • Terrine of Hudson Valley Foie Gras persimmon, quince, brioche
    $33.00

Second Course

  • Atlantic Hake littleneck clam, leek, chowder
    $47.00
  • Atlantic Salmon creamed kale, chanterelle, black olive vinaigrette
    $39.00
  • Giannone Farms Chicken bacon, lucques olive, chanterelle
    $37.00
  • Rohan Duck red cabbage, new york rye, orange confiture
    $42.00
  • Wild Boar Loin sunchoke, brussels sprout, pine mushroom
    $46.00
  • American Wagyu Bavette parsnip, hen of the woods, horseradish
    $47.00
  • 18oz. New York Strip Steak for Two sauce béarnaise, choice of accompaniments
    $115.00

Third Course

  • Pomegranate Poached Seckel Pear sour cream, salted cinnamon
    $15.00
  • Brown Butter Financier blood orange, sour cream
    $14.00
  • Sweet Potato Phyllo Purse ginger, honey, toasted meringue
    $16.00
  • Apple Custard Cake maple, walnut, mascarpone
    $16.00
  • Macchiato Crémeux caramel, hazelnut
    $17.00
  • Sorbet du Jour trio of house made sorbet
    $15.00
  • Glace du Jour trio of house made ice cream
    $15.00

Chef's Tasting

Main

  • American Red Snapper Crudo Espellete, kumquat, maine sea urchin. 10g royal white sturgeon caviar, optional supplement $60. Wine Pairing: 2012 Clüsserath Trittenheimer Riesling Kabinett "Apotheke"
  • Nantucket Bay Scallop Sunchoke, brown butter vinaigrette, romanesco cauliflower. Wine Pairing: 2014 Lafon Mâcon-Prissé
  • Tortellini Escargot, black trumpet mushroom, pistachio. White alba truffle, optional supplement $95. Wine Pairing: 2014 Brunelli Rosso di Montalcino
  • Prune-Stuffed Gnocchi Foie gras, almond, vin santo. Optional supplement $21. Wine Pairing: NV Veuve Clicquot Demi-Sec Champagne
  • Hudson Valley Foie Gras Chestnut pancake, cippolini, heirloom apple. Optional supplement $22. Wine Pairing: NV Grant Oloroso "La Garrocha"
  • Poussin Bacon, farro, chantenay carrot. Wine Pairing: 2013 Clos du Mont-Olivet Châteauneuf-du-Pape "Le Petit Mont"
  • Colorado Lamb Loin Merguez, butternut squash, brussels sprout. Wine Pairing: 2010 La Rioja Alta Rioja Reserva "Viña Alberdi"

Selection of Cheese

  • White Chocolate Raspberry Semifreddo Tarragon, black pepper. Wine Pairing: Cascina Garitina Brachetto d'Acqui "Niades"

Bar Menu

Main

  • Marinated Olives
    $9.00
  • Salmon Crudo hazelnut, rye, beet
    $18.00
  • Prime Steak Tartare pimiento, castelvetrano olive, gaufrettes
    $24.00
  • Tagliatelle lamb ragú, rosemary, parmagiano reggiano
    $15.00
    $27.00
  • Poached Farm Egg hen of the woods, smoked garlic, prosciutto di parma
    $20.00
  • Duck Confit root vegetable, bacon, autumn berry
    $24.00
  • Marinated Lamb gorgonzola fondue, brioche, mixed greens
    $25.00
  • Steak Frites bordelaise, watercress, chanterelle
    $31.00

Sundays

Main

  • Terrine of Hudson Valley Foie Gras plum, pain di mie
    $33.00
  • Poulet Gascon
    Half $36.00
    Whole $75.00

Side Offerings

  • Equinox Farm Mesclun Greens dijon vinaigrette
    $9.00
  • Galette de Pomme de Terre sauce bearnaise
    $12.00
  • Pomme Frites aioli
    $9.00

Dessert

  • Lemon Meringue Tart raspberry, crème chantilly
    $12.00
  • Profiteroles chocolate, vanilla glace
    $13.00

9 Park Street
Boston, MA 02108

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Details
  • Price Range: $$$$
    Atmosphere: Intimate, Modern, Refined
  • Dress Code: Dressy
    Good For: Groups, Quiet Conversation, Special Occasion
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (617) 742-9991
  • Private Dining Room: Yes