You are looking for a micro hidden between three of Colin Lynch's restaurants.
A lifelong New Englander, Colin grew up in Newburyport, Massachusetts and received his Bachelor’s Degree in Professional Studies at the Culinary Institute of America before settling in Boston. During his time at the CIA, he completed an internship at Chef Barbara Lynch’s flagship restaurant No. 9 Park and returned to work with her following his graduation. He was on the team there as she received her James Beard Award for “Best Chef Northeast” in 2003. Colin was then promoted to the role of Chef de Cuisine at No. 9 Park starting in 2004. During this time, as he played a key role in expanding the Gruppo to the South End with B&G Oysters and The Butcher Shop, developing menus, concepts and the teams.
Colin Lynch
In 2007, he took on the expanded role of Executive Chef for the Gruppo, where he was responsible for the its entire back of house operations, including menu development, training, quality control, and supervision over all Chef de Cuisines. This role included planning the Gruppo’s new Fort Point restaurants in the FP3 development, Drink, Sportello, and Menton. While leading the opening of Menton, Colin’s efforts resulted in the restaurant achieving Boston’s first Relais & Chateaux designation, being nominated by the James Beard Foundation for “Best New Restaurant” in 2011, being named by Esquire as one of the best new restaurants in the country, and receiving The Boston Globe's first four-star review from food editor, Devra First.
In June 2016, Colin opened a restaurant of his own with wife Heather Lynch and former Gruppo colleague Jefferson Macklin. Bar Mezzana, located in Boston's South End, has received rave reviews from local press and guests who praise the inspired crudo, handmade pastas, and warm hospitality.
In fall of 2018, Colin and his team opened Shore Leave, a subterranean neighborhood tiki bar and restaurant at 345 Harrison Avenue in Boston’s South End. In naval terminology, shore leave is the permitted time that sailors get to spend on dry land for a little rest and relaxation after being at sea for long periods of time; Shore Leave reflects this notion of freedom and escape, drawing inspiration from the layered flavors and textures the team would crave if awarded their own tropical island vacation.
RetiredGuy and Colin Lynch
Tucked away down a narrow hallway at the back of Shore Leave, Colin and his team opened No Relation, a nine-seat, secret sushi restaurant nestled within the tiki bar. Chef Colin Lynch leads the inventive omakase menu, where Japanese technique and his creative interpretation are presented each evening over approximately 14 courses. Before he opened Bar Mezzana with his partners, Chef Colin Lynch spent time guiding the kitchen of Boston’s formidable O Ya restaurant. His experience at O Ya helped inform his approach to crudo at Bar Mezzana, and now his approach to sashimi and nigiri at No Relation. On the nightly changing menu, he works closely with local fisherman and international purveyors to weave together a journey of flavors from around the world.
This cache is part of RetiredGuy's Great Chefs of Boston Series of caches:
