The restaurant is currently scheduled for a February opening, with Lynch and executive chef Colin Lynch (no relation) in the kitchen. Though it shares a Fort Point location with Lynch's Drink, it will have its own cocktail bar. The food will be highly seasonal, with a Provencal/Mediterranean cast. On the menu: plenty of seafood and vegetables, with dishes such as sole with tomato gelee, hazelnut beignets, and confit piballes (baby eels). And there will be a lot of citrus. Menton is known for its lemons, Lynch says.
The restaurant will only offer set menus, with four-course and seven-course tastings ranging in price from around $85-$145. It will be refined, glamorous, a place to dress up for, Lynch says. "Just think of it as grown up. I'm grown up now. After having kids, you just need to feel great every once in a while. It's not going to be precious, it's just going to be brilliant."
And if people rhyme the name with Trenton, oh well. "I think people have a hard time saying Au Bon Pain," Lynch says.
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.