Nº 9 Park

Apr. 13, 2003

On a chilly Friday night my husband and I went to Nº 9 Park for dinner and were warmly greeted by Janette who led us to a cozy dining room table by a window. Once seated and supremely comfortable, we were greeted by our server, a friendly good humored man, who gave us our menus and asked us what we would like to drink. He returned with one of the most delicious well prepared mojitos I have had in a long time.

Throw out the Bland

Our server proceeded to enthusiastically explain the menu and some of its highlights to us, which is very different than pompously or carelessly reciting a list of food items. The most difficult thing was making our selection. So many items on the menu looked exiting and delicious, the Hot & Cold Foie Gras with champagne mango, brioche, cashews and Banyuls or the Black Truffle Stuffed Squab with cèpe canapé, sugar snap peas and sauce Perigourdine for example. I decided not to make a specific selection, but take a tour of the chefs talents through her tasting menu.

Culinary Arts

This was one of the most memorable dinners Ive had in a while, specifically because almost everything is so delicious. This is not a restaurant of indifference. It is not for those that dont love great food. This restaurant is for those of you that truly have an appreciation for the culinary arts.

Recently, I had heard from avid carnivores that the Steak Tartar was some of the best in Boston. I asked the server if this were true. He said yes but that it is only served at the bar. My heart sank for a moment. Do I press on, or do I change seating locations? I let it be known that this had been one of the items I had been dreaming of. I decided to press on. Moments later we were served fresh bread, although not warm but delicious nevertheless, and cream butter.

As my first sips of the mojito sank in, an amuse-bouche of Steak Tartar is placed in front of us, compliments of the chef. My heart pounded. This monumental act of hospitality for a busy, booked restaurant on a Friday night from the chef meant something to me. The rumors were true the Steak Tartar will compete with, if not exceed the efforts of the best steak houses and bistros in Boston.

Next on my menu was a happy presentation of Beet Salad, delightfully mixed with Great Hill blue cheese, black olive croutons and frisée. This is a beet salad for even those who do not like beets.

Style without Pretense

Nº 9 Park is a lively dining establishment, yet it is cozy and conducive to conversation. Go with someone who not only likes food, but someone you actually want to talk to as well. Not to suggest you invite him, but I took my husband, for example ;).

Prune Stuffed Gnocchi - US $17

seared foie gras, Vin Santo glaze

Another great pleasure was that each course was served with fresh silverware and each plate was beautifully prepared, appealing to the eye, yet not beyond recognition. I was served a signature dish of Prune Stuffed Gnocchi with seared Foie Gras with a Vin Santo glaze. This dish was especially surprising and delicious. Although, the menu at Nº 9 Park is seasonal, this dish remains on the menu year round by popular demand. Order one and you will undoubtedly see why.

Next was a Venison au Poivre, accompanied by roast pears, celery root puree and a sauce grand veneur, which should not be missed. Succulent slices of perfection that made me want to purr with contentment were on my plate. The sauces alcohol fully cooked out, the sauce was full of flavor, yet not overpowering and presented well-proportioned to the venison itself.

The power of Cheese

For desert, my husband, who prefers non-sweets, asked for the cheese selection. To my great delight, an entire cheese board was wheeled to our table and my husband could select three generous portions of the cheeses of his choice. There was a very carefully chosen assortment of about twenty-five cows, goats and sheeps milk cheeses. The balance of young, aged, hard, soft and smoked cheeses was truly impressive.

Ahh … Chocolate!

The Chocolate Spoon on the menu has been exalted to the status of urban legend. Was this the goddess of chocolate deserts? Being a serious chocoholic, I had to see if it was true. Addict though I am, it is also true that I am a chocolate snob. I do not condone the grotesque chocolate binges of lower forms of chocolate that are served in many restaurants. Each bite should be a sensuous pleasure and worth every single calorie. Needless to say, I had my reservations. What was brought to me left me awestruck: a pillar, contained by a thin crisp wafer, inside half white, half dark chocolate mousse, standing on the foundation of a single bay leaf, topped with crisp accents of honey. Honestly, even with my very best efforts I can not describe justly. To experience the pleasant delirium -- and the bitter sweet sadness when the last bite is gone -- you must simple order one of these for yourself. Try the Ice Wine with the Chocolate Spoon; it was a pairing made in heaven.

Nº 9 Park is a restaurant that is charming and a culinary delight. Our visit to Nº 9 Park was not a casual one; it was "date night". It turned out to be a pricy evening considering we did not order wine with dinner, but it was defiantly a delicious experience. Nº 9 Park is worth revisiting and, therefore, a Polished Places Pick.

A peek into the Kitchen

We peeked into the kitchen with our camera and snapped some additional pictures:


Black Bass with parsnip pureé, bok choi and sherry emulsion ($29)	Main course Plating.

Plating in the Kitchen	Scrumptious Dessert

About Nº 9 Park

URL	http://www.no9park.com	Dinner Hours
Electronic Mail	info@no9park.com	Monday - Saturday
Snail Mail	9 Park Street Boston, MA 02108	5:30 pm - 10:00 pm
Phone Number	1.617.742.9991	Lunch Hours:
Facsimile Number	1.617.742.9993	Monday - Friday
General Manager	Garrett Harker	11:30 am - 2:30 pm
	Back to Places Picks

Serving Clients Worldwide

75 West Street, Suite 8E, New York, NY 10006

New York City 646.644.4300 www.socialimage.net