|B&G lobster roll on a toasted topsider with housemade pickles and coleslaw|
|Chef Barbara Lynch's grilled Margherita pizza has fresh basil, tomato, mozzarella and chopped scallions.|
Chef Lynch (left) is the owner of eight prestigious dining, drinking and catering establishments in the Boston area: No. 9 Park, B & G Oysters, The Butcher Shop, Stir, Drink, Sportello, Menton, and 9 At Home. This is the first project outside of her restaurants where Chef Lynch has worked as a consulting chef to create a new and inspired menu.
“The Aquarium is thrilled to have Barbara Lynch, a James Beard award winning chef, designing the menus for The Reef and we look forward to establishing a creative and long term collaboration with her,” states Bud Ris, New England Aquarium President and Chief Executive Officer. “Barbara brings such skill and talent to all of her culinary ventures, and she will help make experiences at the Aquarium all the more unique and memorable.”
A lifelong Bostonian, Lynch is excited to partner with the Aquarium and offer a selection of seasonal dishes to visitors at The Reef: “I love creating unique culinary experiences at each of my concepts and this collaboration presented a fantastic opportunity to do just that at a quintessential Boston landmark with Centerplate, an industry leader,” states Lynch. “I look forward to a establishing a long term partnership with the Aquarium and Centerplate and being part of a signature Boston experience.”
"As South Shore residents, my family has always enjoyed Barbara's restaurants and the Aquarium,” says John Sergi, Chief Design Officer for Centerplate. “Both are real New England treasures. We've now brought them together at The Reef bar. This summer locals and tourists alike will have a new, fun and tasty way to enjoy the Aquarium and Boston Harbor."
For the summer of 2012, Chef Lynch's menu also includes New England-style clam chowder made with local, sustainable clams; tomato salad with Maplebrook mozzarella; a grilled steak and cheese flatbread sandwich; and a grilled shrimp Caesar salad. The menu proudly features ocean-friendly seafood choices recommended by the New England Aquarium’s sustainable seafood programs.