Michelin on the Road is a series of dinners that bring Michelin-starred chefs to cities that don't yet have a Michelin guide. This month, Boston chef Barbara Lynch shares her kitchen at Menton with Quince chef-owner Michael Tusk. Ahead of the Michelin on the Road dinner at Menton, Lynch fills us in on how she spends a day in Boston, how she takes her coffee, and dinner with a legendary Bostonian.

Barbara Lynch is an esteemed chef with venues across Boston: Menton, cocktail bar Drink, and trattoria-style Sportello in Fort Point; B&G Oysters, demo kitchen and cookbook shop Stir, and The Butcher Shop in the South End; and Italian-French eatery No. 9 Park in Beacon Hill. Tickets to Michelin on the Road dinner at Menton can be purchased here.

On a day in Boston: Lunch at Mario Batali's Babbo (capped with a double espresso!), then walk down to the ICA to see what's on view and work off some of my lunch. Afterwards, hop over to Sofra and enjoy any of Maura Kilpatrick's desserts outside with Turkish iced coffee. Grab a late dinner and a nightcap at the bar at No. 9 Park.

On spending free time in Boston: After releasing my memoir [Out of Line: A Life of Playing With Fire] this spring, I haven't had much free time to spend. When I can carve some out, I like to spend it with my daughter; she's an amazing soccer player! Also, I created a studio for myself at home, [and] I relax by painting in oils or sketching menu ideas with watercolors and gouache.

On shopping for ingredients in Boston: Eataly opened a location in Boston in the fall, [and] I love to go in the morning before it's busy to pick up items like cheese and olive oil. They also have a fish counter that sells [fish] from some of my favorite local purveyors. The Butcher Shop is my go-to for prime cuts of meat and charcuterie, and right next door is Siena Farms. which has amazing produce from my friends Ana Sortun and Chris Kurth's nearby farm. 

On dinner with one Bostonian, living or dead: Julia Child, because she was fun! And also a great cook. We would cook together in my kitchen and enjoy our dinner at home.

On coffee: I make drip coffee at home and drink it black.

On breakfast: I've gotten really into having a Turkish breakfast—eggs, a tomato and cucumber salad, olives, and some cheese.  

On after-hours spots where civilians can rub elbows with F&B honchos: You can usually find a pretty good industry crowd at my bar, Drink, in Fort Point. haley.henry, a wine bar that one of my former Sportello servers opened in Downtown Crossing, has a really great wine list and also draws in F&B folks. On Boston's iconic foods: For me, it's all about the seafood—fried clams, lobster rolls, clam chowder. I have great memories of getting fried clam strips from Sullivan's on Castle Island as a kid. We serve a killer lobster roll at B&G Oysters.

The tourist attractions mentioned

Institute of Contemporary Art
Institute of Contemporary Art