With Bar Lyon, Boston’s French Revolution Continues
Steak frites are on the menu at every brasserie. But have you ever dipped a spoon into silky eggs poached in red wine, or light-as-air pike quenelles? Chef Jamie Mammano and his culinary team recently took a whirlwind dining trip to Lyon to research those quintessential French dishes—along with classics such as duck confit (pictured), saucisson, and pâté en croûte—for the restaurant group’s forthcoming Bar Lyon. So why the deep dive into Lyonnaise cuisine? “It’s one of my favorite food cities in the world,” says Mammano, who will also extend the theme to the beverage program with an all-French wine list. Debuting some 20 years after he launched his lauded flagship, Mistral, the chef’s seventh concept—with just 50 seats in the dining room and fewer than a dozen at the bar—will be his most intimate yet.
1750 Washington St., Boston, barlyon.com.