Revisiting Barbara Lynch: B&G Oysters, The Butcher Shop, drink, Menton, stir, No. 9 Park, Sportello

PROFILE NINE IN THIS SERIES: REVISITING BOSTON CHEFS AND THE COVID-19 PANDEMIC

What has been the major change since we last connected during our summer interview?

Well my relationship has changed since last time I saw you, and I have to say subconsciously I knew I needed to change and really dive into the company and figure out what our internal issues were. So that’s exactly what I did. We had to make some internal changes but I’m confident that these changes are setting us up for success in the future.

Do you offer winter outdoor dining and can you describe it? What would I need to wear to stay comfortable?

We hung in there with outdoor dining until December but without patio space, we had to close our outdoor dining and restaurant operations on December  1st because of the state rules and restrictions. New Englanders are so used to the cold winters but it was a tad uncomfortable to dine outside, for sure.

How is the restaurant, cooking and preparing your menus now as opposed to pre-pandemic times?

Our menus now are focused on more familiar and comforting options instead of fine, luxury dining mostly because we are also missing our customers that enjoyed celebratory dining, which has come to a complete halt.

Have you  adapted a winter takeout menu? Can you describe it?

Yes, we are adapting to all these changes, including takeout and delivery etc. (More to come here!)

What dishes are the most popular for takeout?

Chicken Parmesan with Spaghetti, Goose Cassoulet and Ossobuco Milanese.  

What do you see happening in the coming months?

In the coming months, we’re expecting to see customers want more casual dining so we’re focusing on creating a line of frozen foods (that can go from freezer to oven) for pick up or delivery from The Butcher Shop. It’s difficult to compete with fast casual joints when you’re an in-room dining independent restaurant but we’re trying to be inventive and creative with our offerings.

When the vaccine arrives and the pandemic subsides, what are the top three things you will do first?

We cannot let our guards down. Personally, I will remain determined to continue with my vision for the company and our growth. 

Can you tell us your most challenging moment since the onset of the pandemic and your most positive highlights?

Continuously wondering if we can open or close has been a nightmare but we will prevail and have taken this time, while our restaurants are closed, to make long overdue changes at the company. 

How have you been both personally and professionally been grappling with life surrounding these tough times? What’s your source of relaxation and/or method of survival? 

Painting and pottery, and hopefully getting back into a workout routine, has helped keep me relaxed during these difficult times.   

Finally what would you like to see for 2021 in the face of a new chapter—medically, politically and spiritually? 

Well, first of all, the world feels a lot lighter politically, so that was a much needed change in order to move forward. And personally, I want my family and friends to stay healthy. God is with me always and I’m lucky.  

 This interview appeared as an Online Exclusive in February 2021 .