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Barbara Lynch's new restaurant: Menton

Print | Comments () Posted by Devra First December 10, 2009 05:55 PM

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Doesn't rhyme with "Trenton," people. Say it like you're French: "Mehn-TOHN." It's named after a village in the French Riviera, on the border of France and Italy -- kind of like Lynch's cooking.

The restaurant is currently scheduled for a February opening, with Lynch and executive chef Colin Lynch (no relation) in the kitchen. Though it shares a Fort Point location with Lynch's Drink, it will have its own cocktail bar. The food will be highly seasonal, with a Provencal/Mediterranean cast. On the menu: plenty of seafood and vegetables, with dishes such as sole with tomato gelee, hazelnut beignets, and confit piballes (baby eels). And there will be a lot of citrus. Menton is known for its lemons, Lynch says.

The restaurant will only offer set menus, with four-course and seven-course tastings ranging in price from around $85-$145. It will be refined, glamorous, a place to dress up for, Lynch says. "Just think of it as grown up. I'm grown up now. After having kids, you just need to feel great every once in a while. It's not going to be precious, it's just going to be brilliant."

And if people rhyme the name with Trenton, oh well. "I think people have a hard time saying Au Bon Pain," Lynch says.

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10 comments so far...

I realize Barbara Lynch's dishes are all the trendy rage but I don't care for her extravagantly expensive repasts. Her food is pinched, fussy and in my humble opinion not particularly tasty while her prices are off the charts.

Posted by Nora Malone December 11, 09 09:00 AM

Refined and glamorous does not match with Fort Point. $85-145 price point does not match with Boston. Best of luck with this one Barb...

Posted by hieronymus December 11, 09 12:35 PM

this opening in febuary will be a womderfull way to spend a cold winter night

Posted by PaulonWIne December 14, 09 08:57 AM

Will wll I be allowed to book a reservation?

Posted by patricia delaney December 29, 09 12:49 AM

This should be a great addition to the Fort Point Channel neighborhood and Boston in general. I predict that it will become a foodie destination that will draw people from a large area.
Lynch's bold optimism and creativity should be applauded.

Posted by Panther12 February 10, 10 03:17 PM

I can't wait for this! Sounds marvelous.

Posted by Annette March 8, 10 01:47 PM

Mrs. & I are coming from Cleveland to go there April 19 - P Day!

Posted by Luis March 29, 10 10:46 AM

Menton was fantastic! Seafood-heavy menu, but so good - fresh food, bright flavors, & truly excellent service! The 40+ page wine list was impressive. Next week, I'm trying more of the cheeses from the cheese cart! YUM!!

Posted by Kristim Kim April 25, 10 05:54 PM

I have dined in many of the finest restaurants in the U.S. and throughout europe, but none of them compared to Menton. The food and the presentation was superb and the service was above and beyond excellent. It is a dining experience not to be missed.

Posted by Mallory Kaufman September 26, 10 12:18 PM

To the people saying Barbara Lynch is extravagant and trendy, no offense, but have you ever eaten at her restaurants? That is the opposite of her style. she doesn't overdue dishes or ingredients, they are simple with fresh local ingredients thats what makes her so great.
In my opinion there are three great chefs in Boston that can stand up to anyone anywhere, Barbara Lynch, Ken Oringer, and Lydia Shire. Ken and Lydia have a little more extravagant style of cooking filled with cutting edge techniques and unusual pairings, and while I love it, I can see people saying that about them. Barbara, on the other hand, is the traditional chef, and from B&G to No 9 to Menton to Sportello to the Butcher Shop extravagance is not her game. I have eaten all over the world, been to over 30 countries and Michellin star restaurants in all of them, and one of the only places I REGULARLY visit is No 9 Park. Barbara Lynch represents Boston better than any chef ever could in every facet of her restaurants and background and if Michellin ever comes to Boston, it WILL be because of her.
I don't mean to get on my soap box, but I love her food so much and what i love about it is its simplicity, its reliance on fresh organic ingredients and the impeccable technique used to make even the simplest of accompaniments.
That being said, the whole idea of this post is Menton and while I have been to Menton and I did have a very enjoyable meal, I will take No 9 over it any day. That being said it is an experience, an amazing setting and surroundings, and definitely well worth the trip.

Posted by wine-onomous February 1, 11 12:12 PM

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