Barbara Lynch

At Lynch’s three stellar and very different restaurants, the spectrum of dishes—from No. 9’s Pekin duck with grapefruit and pistachio to the Butcher Shop’s deluxe hot dog—reveals a skill range that few culinary aces can match. And the Southie-born chef’s not stopping there, with another fine-dining restaurant, a daytime café, and a cocktail lounge all slated to debut in the Fort Point neighborhood next spring.