No.9 Park

"No. 9 Park is one of Barbara Lynch's Boston restaurants, which is facing closure due to financial issues. It has accumulated a significant amount of unpaid personal property taxes, totaling $589,430.01, as part of a larger lawsuit filed by the City of Boston against Lynch for unpaid taxes across her restaurant portfolio." - Erika Adams

"No. 9 Park, Barbara Lynch's flagship spot in Beacon Hill, will close at the end of the year. The restaurant has operated for 26 years and is undergoing a sale and potential renovation." - Erika Adams

"No. 9 is an absolute classic and holds a special place in our hearts. Over the years, we’ve had plenty of celebrations over tasting menus packed with things like black cod with spring onions and prune-stuffed gnocchi. The lighting is moody, but still bright enough for you to read the drinks list, and a six-course tasting menu with, naturally, the option to add wagyu. They have one of the best wine lists in town, where you can order a $7k bottle of Burgundy or choose from a bunch of great under-$100 options." - tanya edwards

"No. 9 is an absolute classic and holds a special place in our hearts. Over the years, we’ve had plenty of celebrations over tasting menus packed with things like black cod with spring onions and prune-stuffed gnocchi. The lighting is moody, but still bright enough for you to read the drinks list, and a six-course tasting menu with, naturally, the option to add wagyu. They have one of the best wine lists in town, where you can order a $7k bottle of Burgundy or choose from a bunch of great under-$100 options." - Tanya Edwards

"For more than 20 years, No. 9 Park has offered some of the city's best surf and turf. It's not uncommon to have a pared-back, deconstructed garden salad topped with perfectly crisp, fried Ipswich clams on top. The red sea bream crudo with strawberry, yuzu and serrano pepper exudes elegance and flavor and the prune-stuffed gnocchi with foie gras is a decadent treat. One of the classics, however, is the grilled Bavette steak, seared to perfection and served with summer beans, French feta, and Marcona almonds." - Todd Plummer, Shannon McMahon