Barbara Lynch's Menton Opens 4/3

FOR IMMEDIATE RELEASE

MENTON, CHEF BARBARA LYNCH’S FORT POINT FINE DINING RESTAURANT, TO OPEN ON SATURDAY, APRIL 3RD
Chef Lynch’s Eagerly Anticipated Menton Will Offer Boston an Unforgettable New Option in Fine Dining
Between classic and modern there is a beautiful place that is Menton

March 16, 2010, Boston, MA….James Beard Award-winning chef Barbara Lynch will open the final concept to complete her Fort Point trifecta on Saturday, April 3, 2010. Menton, which will join neighbors Drink and Sportello, is named for a small French village near the Italian border. The restaurant will be a glamorous expression of fine dining that will reflect Chef Barbara Lynch’s shared love for the cuisine of these two countries.

“I am so excited that the moment has finally come to open Menton,” said Chef Barbara Lynch. “I have such an amazing team that has been working incredibly hard over the last four years to make this dream a reality. As Boston continues to grow and evolve, it is nothing short of exhilarating to be a part of that growth and we hope that Menton will represent Boston on a national and international stage. From the sourcing of ingredients and the design of the dining room to the selection of beautiful wine offerings, china and glassware, the creative process has been a dream - we can’t wait for guests to experience Menton!”

For the opening of Menton, Chef Barbara Lynch has assembled an incredibly talented team of both longtime employees and welcome additions to the company. Chef Colin Lynch, the Executive Chef for Barbara Lynch Gruppo and former Co-Executive Chef of No.9 Park, will be the Executive Chef of Menton and has worked closely with Chef Barbara Lynch (no relation) over the last four years to design the kitchen, source the china, select purveyors, and create the menu. Chef Colin will oversee the daily operations of the kitchen and will be assisted by Executive Sous Chef Wyatt Maguire. Kevin Gravito, formerly of No.9 Park, will be the Pastry Chef.  Front of House operations will be led by General Manager Alec Riveros, who most recently served as the General Manager and Wine Director at Clio and Uni Sashimi Bar. Wine Director Cat Silirie, with whom Chef Barbara Lynch has worked with for over 20 years, has created a stellar wine program for Menton. The list celebrates Cat’s love for old world wines from some of France, Italy, and Austria’s most beloved and distinguished producers and, as with all of Cat’s selections, will pair beautifully with the cuisine.

Often described as Boston’s new frontier, Fort Point features an artsy, urban cityscape with a sense of history and an eager eye towards the future. Neighborhood architecture varies from the historic brick buildings that once housed warehouses to sleek, futuristic design statements. Menton, which captures the duality of being both classic and modern, is perfectly at home in this old/new neighborhood as well as within FP3, the Berkeley Investments-owned, AIA award-winning luxury condominium complex that has been praised for its impressive historical-modern design. The interior space was designed by Cheryl and Jeffrey Katz of C&J Katz Studio. Longtime friends of Chef Barbara Lynch, Cheryl and Jeffrey also designed No.9 Park, Stir, Drink, and Sportello. Using a palette of gray with touches of silver and black, C&J Katz created a glamorous yet inviting aesthetic in a space which was expertly constructed by Ed McCabe, David O’Connor, and John Cash of Cafco, a Boston-based construction management and general contracting firm. Artwork for Menton was created by Burgundy, France-based artist Matt McClune, a one-time bartender at No.9 Park and B&G Oysters. In addition to the elegant dining room which will seat 6o guests, Menton will feature a private dining room that can accommodate up to 50 guests for a seated dinner and the Chef’s Table, an intimate space with a dynamic view of the kitchen which can seat up to 14.

Menton will offer dinner Sunday through Saturday; the lounge will open at 5pm each evening and the dining room will begin serving at 5:30pm. Reservations for Menton may be made beginning Tuesday, March 16th online (www.MentonBoston.com) or daily from 10am-10pm by phone (617.737.0099).  Two menu formats will be offered: a four-course prix-fixe menu ($95) and a seven-course chef’s tasting menu ($145). The cuisine of Menton, an artful blend of French technique and Italian soul, will display Executive Chef Colin’s preference for precision, purity, and visual artistry. Guests will relax and enjoy a carefully choreographed culinary experience under the direction of Chef Colin and his team.