No. 9 Park
Category: American (New) [Edit]
Neighborhood: Downtown9 Park Street
6th Floor
Boston, MA 02108 (617) 742-9991
- Nearest Transit:
Park Street (Green, Red)
Downtown Crossing (Orange, Silver, Red)
Government Center (Blue, Green)
- Price Range: $$$$
- Accepts Credit Cards: Yes
- Parking: Valet
- Attire: Dressy
- Good for Groups: Yes
- Good for Kids: No
- Takes Reservations: Yes
- Delivers: No
- Take-out: No
- Waiter Service: Yes
- Wheelchair Accessible: Yes
- Outdoor Seating: No
- Good for: Dinner
- Alcohol: Full Bar
82 Reviews for No. 9 Park
My meal at No. 9 Park was one of tne of the best meals of my life. You know when everything just clicks? I had great company, great service, great food, and a darn great time!
We were here for a special occasion and decided to do the tasting menu. It was well worth every penny. If the other people at your table are game, DO IT! It's amazing.
Every part of the evening went so smoothly, from the host to the bartender to the busboy. It feels like this place truly works as a team to give you a beautiful evening.
Our waiter was excellent- there at the right time, not there at the right time, willing to answer any questions, helpful with the wine pairings, and friendly as all get out.
I will certainly be back, as this is my new favorite restaurant, hands down!
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5 stars is pretty much hard to attain but this restaurant deserves it. The waiters and waitresses are very attentive to your every wants. They are also very knowledgeable on what is in the dish itself. The alcoholic cocktails are somewhat average. It's probably better to get the imported wine or beer.
The food was exquisite!! I order the bay scallops and it was cooked to perfection. The scallops pretty much melted in my mouth. The duck confit was also cooked just right.
The atmosphere is very cozy and very intimate. This is the place where I got engaged. The perfect place for special occassions, business meetings or a high end dinner setting.
You may need to bring a fatter wallet to dine here and parking can be a problem. I would recommend taking the 'T' in for this restaurant.
I would definately dine here again!!
I once read in New York Magazine's food section that any good critic visits a restaurant a minimum of three times before writing an official review. While I do not consider my self or intend to be a critic PERSAY, I believe this to be a worthy approach for a number of reasons:
1. Consistency
2. Different nights foster different scenes/crowds
3. Ever-changing seasonal menus
No.9 has been my own personal experiment in this regard, as I have visited the establishment four times over the past month and have gathered data relevant to each of those points that I believe makes No.9 worthy of the status of my favorite place in this entire city. Period.
The establishment and its meticulously talented staff have managed to completely mesmerize me from my very first visit...a random Monday where I popped in at about 5:30pm for a drink and ended up staying to enjoy a three-course bar tasting complete with cocktail and wine pairings. On other visits, I have eaten a full sit-down dinner in the dining room, sat at the bar for conversation and cocktails and also stopped in at the start of my night for a snack and a drink before heading out on the town.
Each of these experiences has been nothing less that absolutely stellar.
Consistency across the board:
Service...a well-balanced and deftly executed blend of fine dining meets neighborhood allure. People remember your name and treat you like royalty, sans the phony elegance that oozes out of similar establishments. The servers and bar staff are VERY well educated on the menu and the preparation details!
Cocktails...The bar staff here is beyond compare. A recent spark of interest in the cocktail/mixology scene is what originally brought me to No. 9, referred by a friend who is a self-proclaimed cocktail guru. My curiosity was nurtured by the bartender, Ryan, who concocted a cocktail on the fly for me, based on what flavor profiles I was into...he took the time to explain the ingredients to me (absinthe, plymouth gin, lemon oil, grenadine, lemon juice, eggwhite), where the drink originated and how he put his own spin on it to tailor it specifically to what I liked. The result? Brilliant. And he does this EVERY time I go in... he always takes the time to come up with something spectacular, usually laden with egg whites, some rare liqueur and shaken within an inch of its life. Pure liquid bliss.
Atmosphere: jazz is usually the soundtrack, the bar itself is bustling with all types of people...cats in suits, dolled up gals and local neighborhoodies in casual attire. The vibe is inherently familiar, chic and sexy yet not at all intimidating. The decor is estate sale chic, cozy yet elegant. You'll feel totally comfortable walking up to the bar in skinny jeans and converse, as you would an Armani suit.
Food: worth every last penny. Savory and sweet dishes to be enjoyed with a certain amount of ceremony because every single one is plated with beauty and each morsel holds the most interesting flavors and textures. what I've enjoyed there...in list form (from what I can recall): Bernade fritters, duck confit, crispy pork belly, Maine crab salad, prune-stuffed gnocchi, duet of moscovy duck, chocolate sabayon mouse, passion fruit souffle, sorbet du jour (lavendar and mango)...I know I am missing a few...
I have only praise for No. 9. It is my culinary heaven.
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A friend of mine who lives in Boston had been raving about this place ever since he came to visit me in SF a few months back. When I got a chance to come out for a business trip I was sure to take advantage. What a bar! Not only were the drinks nice and stiff, but they were expertly prepared by some of the coolest bartenders I've ever had a chance to interact with. All of them introduced themselves as if we'd been friends for years, and would spend time to prepare their drinks with love. I started off with something from their menu called a Capetown Collins which was a bit sweet after dinner drink that was perfectly refreshing for a warm humid night. From there I had a more classic gin martini laced with lemon and orange and later had a Hearst, another classic martini-inspired concoction. It was just fun sitting at the bar chatting it up with the guys.
I also ordered the Prune Stuffed Gnocchi at the request of my friend and it was outstanding. If I hadn't stuffed myself earlier in the night I would have definitely been up for the $45 prix fixe which seemed like an absolute deal. Will definitely come back every time I'm in Boston.
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Phenomenal.
Care for a quick example? Even a list? Allow me... The following ingredients made their sly way into our THREE liquid concoctions in the smoothest of combinations:
ginger beer
chamomile
basil
gelatin
maraschino cherry liqueur
egg whites
lemon
lime
gin
rye whiskey
special chilean bitters (not angostura)
Are you still breathing?
Barkeep Ryan was engaged, knowledgable, affable and incredibly talented. Show me more creative and better executed cocktails this side of the river and the round's mine.
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So I took my mom here because I had heard so many great things about No. 9 Park. Maybe we went on an off day? But I wasn't very impressed.
Decor seemed kind of bare - I mean it was ok, but I didn't love it. Plus the floor looked like the same one my elementary school had.
Service was very professional, and the quality of food was very good, but the prices were high and the portions were so small we left hungry (we each had 3 courses). I don't mind shelling out lots of money for a fabulous meal (I love Excelsior and L'Espalier) but I also want to leave FULL - after 3 courses I shouldn't be hungry!
But it seems from the amount of rave reviews I must have gone on an off day, so I will have to update when I go again and hope I don't leave hungry.
No. 9 Park is the type of place you go to 1) on the company credit card; 2) on your signficant other's credit card, or 3) on Mom and Dad's credit card.
My parents and I came here a week ago to celebrate my law school graduation. We were not the only ones with that bright idea, as a quick glance around the dining room told me that it had been turned into Graduation Central, with beaming grads and parents having a hard time stifling their pride. It was like a Hallmark card come to life.
We opted for the 7-course chef's tasting menu, which at $90 per person, is actually pretty reasonable. The menu that night consisted of:
1) Seared yellowfin tuna w/ avocado, pickled ramps, basil
2) Roasted skate wing w/ asparagus, Yukon potato, dill
3) Carnaroli risotto w/ walnut & arugla pesto, tomato confit, Parmigiano-Reggiano
4) Crispy pork belly w/ fresh peas, bacon, Vermont farm egg
5) Prime hanger steak w/ morels, poached Island Creek oyster
6) Lemon sorbet
7) Sweet cherry tart w/ vanilla parfait, pistachio glace
*We also ordered a foie gras appetizer that was not on the tasting menu.
At the end of the meal, the waitress gave each of us a printed copy of that night's tasting menu, which is why I was able to recount each dish in such detail. Otherwise, this review would have been short and sweet: "The food was good." I'm not quite sure what to do with my copy of the menu. Maybe I'll frame it instead of my diploma.
They were nice enough to write "Congratulations" and stick a candle in my dessert, but I was really hoping for free alcohol because I'm cheap like that. Oh well, you can't have everything. I suppose receiving a plastic toy gavel was enough excitement for that day.
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It's been too long since I was at a restaurant where the service was beyond perfectly acceptable. I've come to accept service that is very good, but secretly I judge them by the standards set in the south. Where even diner staff at the end of a double-shift greet you with a warm smile and a drawn out term of endearment. Where servers in higher end restaurants may first spend six months to a year in training. Either way, the current running underneath service that I consider excellent is a level of care.
At No. 9 Park, a fleet of servers worked seamlessly to create an excellent dining experience. Everything was done with the fluid skill of those well-practiced in traditional courtesy.
Upon asking if the tasting menu could be prepared to meet any dietary restrictions, the server answered confidently in the affirmative and the tasting menu was prepared to be pescitarian friendly. Whole plates from the menu were replaced, and she offered to have the prune stuffed gnocchi prepared with a brown butter sauce rather than foie gras.
The plates were balanced. The presentation was simple and clean without being stark. The flavors were brilliant. Two of my new favorite things are pistachio oil and sesame seed puree.
I left perfectly sated, although I did take care not to finish every delicious bite to ensure that I could make it through every course. The cocktails are served strong, a variety of combinations, nothing too sweet.
If want to go some place where you can feel sure that everything will be perfect, I suggest making a reservation at No. 9 Park as early as possible.
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Wine pairing with Artichoke?
I thought we would see peace in the Middle East before some one could actual find a wine and artichoke dish that was a good combo
Yes they did it. We have had places attempt this feat before but this actually worked.
All of the food and wine worked in harmony. Our server was amazing. She had a genuine passion for the food and wine. We did the tasting menu with wine pairings. Each course was well constructed added to the experience. The combination of local and seasonal ingredients and adding unexpected twist to the dishes added to the taste and texture of each dish.
Our experience at No 9 Park was better than Per Se and French Laundry at about half the price.
As with most tasting menus dessert falls short after really great savory courses. Our server added a dessert to our meal and that help close that gap.
I heard so much about this place how it's supposed to be the best restaurant in boston, etc...yes i only went there once but based on my experience (since i've been to just about every expensive place in boston)....this was not so. It was fine but not really the best. I told the waitress to prepare my fish low salt and under cooked but it came crisp and salty. We all know french type of restaurants like to prepare dishes with heavy sauce and high in salt but they should at least try to accomodate when a customer is asking a healthier version. My date who's also a foodie was not very impressed either. The wine was so so. If you're looking for a better place try the Bristol Lounge at the Four Seaons and their wine menu and lamb is also much better.
A perfectly acceptable list of reasons to go to No.9 Park follows:
-you have a gift card that you are pretty sure has enough value on it to buy two people a pile of booze and food
-people watching on the weekend before the Boston Marathon is comedy gold
-you have never been, feel like gitn' all gussied up and really want to be impressed with a restaurant for once
Yup, that all works out just dandy. No. 9 is by any standard that I can think of, a genuine 2 thumbs up or WOW experience. I sat and ate at the bar on a busy Saturday night and had a very intoxicating and entertaining time. Ben the bartender is a master of the art of getting you half in the bag within 2 or 3 drinks, the house drink list is stand up and offers quite the variety of hard to pronounce ingredients that well read food and drink snobs probably drool over - so try some of that stuff. OR challenge him with 'I really like X but am in the mood for Y' he will rise to the occasion.
And the food, good heaven up above thank you for raining down this grub. Amen. I think because we had been having a great time with the bartender and playing 'have you had this' and 'do you know so and so' that they thought we were critics or something, because out of nowhere the tasters from the kitchen (on the house) started flowing and piling up in front of us. Yeah, no complaints on the squid cerviche plates. Do you like butter? Good, because the little sourdough rolls with local butter aren't there for decoration - that butter is so fresh you can still hear the mooooooos - ask about the cow. And dinner. Well, we got full on butter and squid bits but did order 2 (yes it is pricey) scallop appetizers and the fig gnocchi. VOMIT, just kidding yeah, more mouthgasms follow.
Need more reasons to go to No.9? I hope not. Please bring enough money to pay for dinner, it is pricey. And, sadly, if you are more of a burgers n fries kind of guy, you might want to skip the whole trip. Just say'n...
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If there were 6 stars for this place i would probably give them that. What made all the difference in the world was their service! I have never had such good service ever. We were there to celebrate an anniversary-they gave us their best table, and host wished us. We had the seven course which i highly recommend. They are very good about substituting dishes. We got a complimentary dessert, and we had already ordered dessert, which came with a candle and happy anniversary written in choclate. Yum! No we didnt arrange for that. Plus a complementary glass of wine, that the chef recommended with the dessert. I would say thats great service, wouldn't you?
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This place was one of the best meals I can remember.
Super yummy.
Lobster goodness.
Nicest waiter in town.
Absolutely made my time in Boston much better.
One of the spendier places I've been, so be prepared to just get over it or have your meal ruined by money sadness..
Terrific location, smart decor and impeccable service. So why the three stars, the food was pretty pedestrian.
Here is my theory about Boston's indigenously grown crop of top chefs including Barbara Lynch of No. 9, Jody Adams of Rialto, Lydia Shire and Gordon Hamersley of Hamersley's. Their food all pretty much taste about the same because they honed their culinary skills only around Boston.
This compares to some of my favorites including Ken Oringer of Clio, Tony Maws of Craigie Street Bistrot, Pino Maffeo of Restaurant L and of course Tim Cushman of O Ya. All these guys got their training and experience around the world and than came to Boston to become the top dog of their own place(s). Thus we were the beneficiary of their worldly experience.
If you dropped No. 9 in NYC (without question one of the, if not the, epicenter of the culinary world), it would be just another good, but middle of the road fine dining spot. While on the other hand, neither Jean George nor the French Laundry have anything over Ken Oringer's Clio.
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Prepare to spend and be belittled. If you are a woman,don't even try to speak with management. You are too far beneath them.
Food is passible. No better than anywhere else in the city.
Customers are wanna bes who try to act superior, but their atitudes always gives them away!
If this place wants to be the classy restaurant it once was, it must work much harder to pamper customers, and most of all, listen to them.
My night for $500, three people, sucked big time. I'd be happier anywhere else.
What's the best food in the word: Mac n Cheese
What is the second best food in the world: lobster
What the third best food in the world: black truffles
What is the 126th best food in the world: fresh peas
Where can you get all of these amazing foods mixed with fresh gnocchi? No 9 Park. The cafemenu is great late night (although it is one of those menus that does not list the prices...so either ask for prices ahead or go with someone you know will pick up the bill). The waiters are top-notch and even as the night was dwindling down, he was still very professional and upbeat.
Great date place!
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My review is purely for the bar/cafe and mostly the bar. The bartenders here, particularly John and Ryan, are chefs with cocktail shakers, and were the first in the city I could not successfully stump with obscure 19th-century booze trivia. While they are no longer the only game in town, they are still, IMHO, among the very best, and I've never been disappointed by even the most unusual things they or the other folks here came up with.
I've generally only snacked here and those have been quite good. I tend to avoid the more nouvelle-cuisine style of places (though that term is rather dated, it feels appropriate here) and No. 9 is nothing if not fussy and even a bit prissy at times--something I've found true of all of Barbara Lynch's places. To be fair, the quality and consistency have also generally been high, so it's more of a stylistic objection on my part than anything else.
It pains me to write this review. This is only for the bar/cafe area. The dining experience I had a year ago still stays with me as one of the best I've ever had. But I really hate having to say that I think the bar kinda sucks. My date and I went after a long day at work ready for a little drink and perhaps a nice meal.
The hostess was warm and welcoming. When I arrived at the bar, the bartender not so much. He definitely looked me up and down and decided that I wasn't going to be much of a spender that night and would treat me and my date as such. Yep, I was in jeans and I was toting a lot of paperwork with me. But the one thing I've learned in retail is that you can't judge anyone by how they look.
Because the person I was with is a bit of a food/wine snob having worked in the industry for so long, she order a fairly pricey bottle of champagne for us to share. That still didn't redeem our standing with the bartender...who was patronizing and condescending. We finally got some menus and decided to give some food a go. Getting him to take our food order was harder than getting an audience from the Pope.
When our appetizers came, my date and I were spotted by a couple of restaurant industry folks we both happen to be friendly with. After chatting with them for a good 15 mins., our service became something completely different. Our bartender was actually attentive about the rest of the meal and our experience. We stayed for dessert and cheese, making friends with our neighbors and closed down the place with a couple of after dinner drinks.
The reason a bar dining experience works has everything to do with the bartender and this one needs some help. For the price, the food was average, kinda eh (although there is no doubting the quality of the ingredients). Overall, a very disappointing experience.
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Ever had an amazing date with someone terrific, but the chemistry wasn't quite right? No. 9 is that date. Everything is really great, but there's something that's... missing.
Drinks were fantastic. The sweet and tart Palmyra was a refreshing vodka-lime cocktail and a great pre-dinner drink. For appetizers, we ordered the prune-filled gnocchi and the pheasant consomme. The gnocchi was too big for the amount of seared foie gras they give you-- the balance was off. The pheasant consomme had good flavor, and the vegetables were fresh, but the tiny meatballs were a little dry.
For the main course, we ordered the sirloin steak and the poussin (cornish game hen). Half of my sirloin steak was medium rare (what I requested), the other half was rare. A $40 steak has to be exactly medium rare. We pay for the execution, right? The accompanying short rib wrapped in swiss chard, on the other hand, was done well and had a nice smokey flavor to it.
The poussin had the same problem as the steak-- the breast meat and most of the thigh meat was perfectly cooked, but the rest of it was overcooked, dry and oversalted. Nice flavor and fresh vegetables did redeem it a bit, though.
Our desserts were a hit and a miss. We got the chocolate cardamom mousse and the passionfruit souffle. The mousse had great flavor-- a balance of deep chocolate flavors and fragrant cardamom. The accompanying salted butter glace and pear sabayon was delicate and had a great texture. The passionfruit souffle was almost really good. The souffle itself was perfectly baked, but the passionfruit sauce was way too tart. My guess is they forgot to add sugar to the passionfruit... or perhaps some other mistake happened along the way, because I have a hard time believing they meant for the sauce to taste as sour as lemon juice. The coconut sorbet that came with it, however, was phenomenal.
What we're looking at is three stars for the food and an extra star for the excellent service. Our server knew a lot about the menu, had some good recommendations, and made sure to check on us throughout the meal. The ambiance is good and the location is fantastic. But I'm still searching for a favorite restaurant.
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Quite frankly, I have not been to the restaurant in a few year, but hit up the cafe from time to time. Try to get a seat at the bar and meet John, hands down the most knowledgeable, friendliest, least snotty, best bar tender in Boston and everywhere else I have been. He is a great guy and a good teacher when it comes to drinks. Try to test his knowledge of classic cocktails. You will come away quite impressed!
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I have yet to eat in the dining room but I ate in the cafe and was extremely impressed. Clearly a lot of love went into everything and the cafe experience was a tasty, non-pretentious laid-back affair. Having this limited experience coupled with a night at The Butcher Shop it is clear why Barbara Lynch's reputation extends outside of Boston.
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No. 9 Park was the perfect start to a getaway weekend for my husband and me. The service was impeccable -- friendly in a pretentious sort of way, like they've been expecting you and now that you've arrived, everything will go smoothly. The decor and color palette provide an ideal setting for the mingling of old and new money: low-slung leather couches and mirrors tucked into corners; indirect lighting from heavy glass and wood "man"deliers; guests decked out in Tod bags and Givenchy furs. Very fun for the people-watchers.
Now, I'm not really a foodie. Case in point: I had to ask the server to translate "boudin noir". To her credit, she was supremely poised and didn't even blink at me in shock at such a question. My favorable first impression was further solidified when, after she told me what it was (blood sausage), she proceeded to elaborate on its taste (somewhat chalky, with a creamy texture), and what made it special (one of the chef's specialties). Now I felt like a foodie! But I still didn't get the boudin noir.
Mark and I both opted for the prix fixe menu. At $45 per person, it's a good intro-to-foodie adventure for a fun night out. And my appetizer alone was worth that amount.
I started with the steak tartare. I have never in my life had such amazing steak tartare! The simple seasoning of cracked pepper and salt brought out the steak's tremendously hearty, savory texture. Paired with toasted, buttery brioche, my mouth was in heaven. The flavor of the brioche would have easily overpowered a lesser meat, but with the tartare, every bite claimed my immediate attention. There was also an aioli sauce on the plate, but in my opinion, the steak only needed the brioche.
My husband's porcelet wasn't as extraordinary. The flavors were consistent and lovely -- just very mild. The pork itself tasted smooth and fatty, with the accompanying reduced cranberry compote adding much needed brightness. The plating also included some thinly sliced toast points. Overall the dish was solid, but the subtlety of flavor was unfortunately lost on me.
Lactose intolerant? Stay far, far away from the outstanding handmade pappardelle entree. Mark's pasta was cooked down to risotto-like consistency, then bathed in a divine bolognese that would make Atkins lovers proud: heavy cream, decadent parmigiano-reggiano, beautifully browned nuggets of ground red meat. Amazing.
By comparison, my rainbow trout balanced several flavors for an ultimate sum greater than its individual portions. The trout was served butterflied, laid on a bed of haricot vert, fingerling potatoes, hazelnuts and a splash of lemon. The lemon was a stroke of genius. Its acidic tang allowed the tenderness of the trout to take center stage and created a standout dish.
By the time dessert rolled around, we were both thinking "light." Mark opted for the lemon tart, probably to stave off the dairy overload from his pappardelle. The tart was aptly named -- one bite had me puckering like a pouty 2-year-old. However, the accompanying sorbet delivered the dominant lemon flavor with a much gentler, and more appreciated, touch.
My medley of glace included chocolate-, lemon- and yogurt-flavored dollops. For me, the plating surpassed the flavor. The chocolate glace reminded me more of cocoa powder than creamy milk chocolate -- but then, maybe that was the intent. Although Mark enjoyed my yogurt-flavored glace, I found it too salty for a dessert. I do remember the lemon glace fondly, though I can't recall any specific impressions.
No. 9 Park delivered on so many things, I can't in good conscience knock off an entire star just for some taste preferences. I truly enjoyed my meal, so I'm rounding up to 5 stars. I'm already craving that steak tartare, and look forward to another foodie adventure, courtesy of Barbara Lynch!
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What is the big hoopla about this place? Top 50 restaurant in America, my ass. It wasn't disgusting so I'll give it 2 stars. Seriously Boston is not the place for this kind of food.
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It's been 2 days, 3 hours, 26 minutes, and 49 seconds since I last had Gorgonzola Fondue.
Unforgettable...
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THE best restaurant in Boston. Period. Luckily, I have wealthy friends who take me here for birthdays. Appetizer, dinner and a glass of wine here literally cost an entire week of groceries at Wholefoods. But don't let that stop you. The service is magical- silverware appears out of thin air, food is presented graciously, and the breadcrumbs swept away before you can blink. And the food... I weep upon my first bite of the prune stuffed gnoccis with foie gras. The ever creative Chef Barbara Lynch must be endowed with the finest taste buds in the world. Come here with that special someone for that extra special occasion. You won't regret it.
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I was really excited to eat here, having heard great things about the restaurant for many years. I've eaten at B & G Oyster, and had a good meal. Now, I cook food for a living, and have 10 years experience in Boston and New York. I love street food, sandwiches, causal spots as well as fine dining restaurants. I'm more critical of places that charge patrons a lot of money to dine, and unfortunately these days, I'm often disappointed with my experience. I know what it takes to deliver great meals night after night.
My experience at No 9 was oaky. The service was good, very attentive and percise. I thought the restaurant was charming, but a little boring. The food was expensive and average. I had their signature gnocchi and prunes with a tiny sliver of foie gras. Good, but didn't blow me away like people talked about. My wife had a very nice pheasant consomme. This was good. Clean, tasty, nourishing. A great soup.
The entrees, however, were flat. My ribeye was a few slices of meat, served at room temperature, over short ribs and a salty potato galette. I could not tell it was a ribeye steak, as they only gave me four thin slices; overcooked and sorry looking. I felt the food was just too fussed with. It didn't work for me on this night. I'd give No 9 another chance; I'm sure I could get a better dining experience, but I don't really desire to go back there. Boring. Desert was okay, decent.
In summary, this place seems to thrive on the wealthy beacon hillers patronage. It's close, the food is complicated, and it's expensive. They can have it.
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this company no9 runs some of the best restaurant in boston, youve got to go to B & G Oyster, and of course the companys name sake no9, as well as the butcher shop....everyone from hostess to servers, and bartenders are top notch, and the food, so much attention to detail and letting the ingredients shine is a refreshing change for Boston area restaurants.... I always feel like i ate healthy after leaving even it had lots of butter or cream in the dish....
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While my girlfriend and I are still starving young professionals, we found a way to make this work: eat at the bar. And folks, all I can say is this:
Goodness. Goodness gracious.
We came in specifically to try the cocktail flights--I absolutely enjoyed the house specialty flight, and would most definitely agree with the bartender: drink the palmyra first, pear martini second, and the no. 10 last. My favorite was definitely the palmyra: rain vodka, mint, and lime juice. Simple, sweet.
As for the cafe menu, we shared the truffled gnocchi and the crispy skin salmon. Vegetarians, you will love the gnocchi. No. 9 Park's menu is primarily for the meat-eaters, but you can do no wrong with the gnocchi. The crispy skin salmon is also quite wonderful, though veggies be warned: it's got chicory, so ask for it without.
John, the infamous bartender, knew everything there was to know. Not to mention, he comped one of our flights for not warning us about the chicory.
Bottom line: I can't wait to go back.
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I haven't tried the food but if it's anything like the drinks...
Browsing through the drinks menu, I spotted a Pisco Sour, the national Peruvian drink. I knew it was a risk ordering it but did it anyway. And just WOW. It was made so well and the bartenders really know their stuff.
I was so happy to hear that No. 9 Park was one of the area restaurants collaborating with LUPEC Boston to donate the proceeds of a "woman-themed" cocktail to Jane Doe, Inc, the MA Coalition Against Sexual Assault and Domestic Violence during the month of September. So a few of my girlfriends and I got together to drink for a cause. The atmosphere was lovely, and we got a swanky booth near the bar, and took a look at the menu. The benefit cocktail was the "Hanky Panky," so we ordered a round for the table. It was delicious! And sexy! And we spent a good hour chatting and drinking and tooting our horns.
But in some twisted effort to connect with customers the Maitre D' (or maybe the manager?) came up to us, asked us how we liked the hanky panky (and giggled), and then asked how we'd heard about the benefit. When we explained that we came from a woman-owned and operated literary magazine, he quipped "I hope you're not battered women!" and laughed maniacally. My jaw dropped. I mean, what?
I think (hope) this was an isolated case, since No. 9 Park is woman-owned and operated and known for civic engagement. But I left feeling a little angry, and wished that someone had schooled that guy in basic courtesy.
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Sometimes it's all about atmosphere - luckily No 9 Park has amazing food, wine and atmosphere. Trifecta.
The food was *very good*, the service was OUTSTANDING - probably best in all of Boston - the staff paid attention to what we liked to eat and drink making suggestions and substitutions, anticipating what we might like - they had such enthusiasm about their wines and dishes. And I just love to be around people who love food and wine the way we do - just incredible experience, and surprisingly not too expensive. We sat at the bar and had four oysters, an amuse bouche, charcuterie, fries (with this aioli that reminded me of lemon curd), short ribs, and the truffled gnocchi, a five cheese cheese plate and a few glasses of wine and prosecco - for less than $200.00. (Obviously we weren't drinking any Grand Crus!)
If I could afford to I might spend every single night here.
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no. 9 park stood up to the expectations we had.
That's a lot to say in my family becuase we have HIGH expectations. The service was excellent, The food was fabulous and the ambiance was amazing. Very 1920/1930s jazz feeling with as far as I can tell a great cocktail/beer/wine list. I definitelly recommend for a special evening out.
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My favorite restaurant on the planet. I have never had anything here that wasn't wonderful. We do the tasting menu with our best friends every holiday season, and despite the staggering bill, we consider it a perfect evening.
The cocktails are absolutely perfect. I am partial to their Cosmopolitan, the best I have ever had anywhere, and the Palmyra (I've been trying unsuccessfully to duplicate that one at home for about a year now). The wine list is great. And the food....well, the food is pretty much in a class by itself. I do not like fish, yet here I have eaten it many, many times - once I even had skate wing. The short ribs I had about 4 years ago are still discussed on a regular basis.
The service is always excellent, but not overbearing or pretentious. We have gone to dinner here in dressy clothes and also in khakis, and have always been treated exactly the same.
A couple of years ago, Tom Brady and Bridget Moynihan sat at the table next to ours. Even though EVERYONE knew who it was (people walking by on their way to the restrooms were getting whiplash), not one person bothered them. And they got the same exact service and treatment as the rest of us - flawless.
A small gourmet restaurant quite popular with a bistro feel across from the State House.
Food Rating = 4 Stars
Service Rating = 4 Stars
Decor Rating = 3 Stars
Honestly, the service, including the valet, was the best part of my experience at No. 9. The food did not strike me as anything spectacular. Good, but not all that special given the price and the tiny portions. I don't think it lives up to the food hype, but I felt the same way about Lynch's 2 other restaurants, B&G Oyster and the Butcher Shop. The recurring theme seems to be that the vibe and "experience" are more important than the food. I felt that I could've enjoyed dinner just as much at any number of less-hyped Boston restaurants, and at a much lower price.
I have only eaten in the Cafe which I highly recommend. Much more wallet friendly, but same quality food (given that it's coming from the same kitchen as the dining room menu) Can't go wrong with anything on the menu, but I honestly dream about the bolognese papardelle and the truffled gnocci. Unforgettable
No. 9 Park is a world class restaurant. Because it is pricey I usually go for a special occasions. This is the jewel in the No. 9 Group crown. On the Barbara Lynch scale this is my 2nd favorite, B & G Oysters is my favorite No. 9 Group place. But I love oysters and the South End. Don't know who Barbara Lynch is? Suffice to say this is "required eating" for any Boston Foodie.
* Elegant food served deftly.
* Wine list is "crafted" and the by the glass list has a glass for everything.
* Prixe Fixe lunch is a great way to try this place on a budget.
* An innovative martini list. But this is NOT a "for drinks only place", if you go here eat something.
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I think Barbara is amazing. Supposedly, that is the chef here. The Yellowfin Tuna Nicoise appetizer is to die for. Really, last meal kind of goodness. For entre, I had the striped bass. Yes! I overdosed on the fish, but like the appetizer, the bass was some incredible eats. I was able to try the roasted lamb and although I am not a lamb connoisseur, it was delicious. It is a pricy place, but if you're looking for a fancy Beacon Hill dinner, this is the place to go. People say it is one fine Boston treasure, and I must agree.
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