There's an article about Barbara Lynch's new restaurant complex on Congress St. in the Globe.
It's all in the preparation
Barbara Lynch's new restaurant complex in the Fort Point area will put top-of-the-line equipment to use in concepts the chef has fine-tuned for years
By Thomas C. Palmer Jr., Globe Staff | November 19, 2007
Chef Barbara Lynch's new restaurants, under construction in a luxury condo project on Congress Street in the emerging Fort Point neighborhood, don't have names yet and won't be taking reservations before next spring.
But the 15,000-square-foot complex will be a place to eat like foodies in this city have never seen before.
The $7.5 million project will include a fine-dining restaurant, a casual restaurant, a bar, private dining rooms, and a retail chocolate shop and bakery, all of which will be supported by dozens of cooks working round-the-clock in spacious cutting-edge kitchens....
The Fort Point area is only starting to take shape as an urban location for living, working, and nightlife, and opening luxury living and dining locales there presents "a risk for both parties," said Edward F. McCabe, president of Cafco, a Boston construction management firm that specializes in restaurants - including Sel de la Terre in Boston and Natick and Sonsie on Newbury Street.
The staff will use a large "prep" kitchen on the ground floor, a half-floor below street level, and four separate "finishing" kitchens. Fine dining for 70 and two private dining rooms that together can seat 45 will be on the upper floor, along with the casual restaurant, which will have counter-style seating.
A small retail shop selling Lynch's made-on-premises chocolates and baked goods will be near the entrance. A 40-seat bar with its own kitchen will be on the lower level.
The lower level is the heart of the "back of house," where groceries are received and vegetables are inventoried and washed. Lamb, beef, and chicken are weighed, butchered, and refrigerated.
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