2005 BEST Chef, General Excellence
The story of this Southie native turned nationally recognized chef is well known, but Lynch’s seven years of consistently excellent food and service have proven she’s no flash in the pan. Whether it’s torchon of foie gras and crispy duck confit at No. 9 Park, raw shellfish and lobster rolls at B&G Oysters, or house-curled charcuterie at the Butcher Shop, Lynch continues to impress with her inventive, elegant cuisine.
Be respectful of our online community and contribute to an engaging conversation. We reserve the right to remove impersonators or personal attacks, threats, profanity, or flat-out offensive comments. By posting here, you are permitting Boston magazine and Metro Corp. to edit and republish your comment in all media.