Finally a Reservation at No. 9 Park for Restaurant Week Summer 2011!

Thursday, August 25, 2011

No. 9 Park
9 Park St
BostonMA 02108

(617) 742-9991

Food: 6.9/10--> I decided to update my grading scale. 
Service: Friendly and attentive

After seasons of procrastinating, we finally got a reservation for 7 to No. 9 Park thanks to B! We opted for the 3-course RW menu and supplemented our meal with the restaurant's famed prune-stuffed gnocchi with foie gras (+ $~7 for 1.5 gnocchi). In general, while the food was simple and solid although i felt that the dishes could have been a little more creative and not so typical (even for desserts). For example, angel food cake sounds mundane enough, so I expected more pizzazz even in terms of presentation. Cheese plates were good. Another thing that struck our group of 
savvy oenophiles, and I quote my friend Tish, "serving us the partial frozen sparkling saumur just really cast a shadow on me". -->Science bit: as water freezes, it pushes out the carbon dioxide. The bubbly, now suspended in air, rushes out as the cork is popped, and you get a flat sparkling... aka wine.

After all the hype surrounding chef Barbara Lynch's famed establishment, I must say that the food does not live up to it's reputation for me although I did find it pleasant enough. 

Smoked Salmon Rilletes: pickled beets, crème fraiche, petit greens-liked the pickled beets and crunchy texture of fried scallion/onion bits.
Prune Stuffed Gnocchi: foie gras, toasted almonds, Vin Santo-the texture of silken, fatty foie gras is so luxurious. I never thought of using prunes in pasta but this totally works. 
Pork Shoulder Confit: local corn, green tomato jam, marinated kale-well cooked and juicy
Native Bluefish: fennel, garlic, tomato escabeche-I was wondering of the blooms on top of my fish were broccoli flowers...Tomato escabeche imparted a nice pop of acidity to the fish which was cooked well.
Angel Food Cake: berries, lemon, vanilla-Our server kept recommending the angel food cake and so I got it. In terms of taste it was good
Cheese plate No. 1-Smoked gouda, triple creme. nom!
Chocolate Gateau: popcorn, peanuts, caramel-the peanut butter mousse was delicate and creamy and paired well with the bitter chocolate
Crème Fraiche Parfait: melon, mint, puff pastry-not horrible but does not quite hit the spot...
Cheese Plate No. 2- tomme and comte. loved the salty bite of the comte!


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