Barbara Lynch

Live upstairs from Barbara Lynch’s critically acclaimed dining concepts and share her inspiration for FP3.

Barbara Lynch, a Boston native, is one of the foremost chefs in the United States. She has worked closely with some of Boston’s greatest culinary talents, and earned her own international acclaim through the three restaurants she operates in the Boston area: No. 9 Park, B&G Oysters Ltd., and The Butcher Shop. We spoke with her about her latest endeavor, the restaurant and retail presence she has conceived for FP3.

What originally appealed to you about the FP3 project?

I was first attracted to the FP3 project by the building itself, which I’ve had my eye on for 20 years as the perfect place to open a restaurant. There’s something charming about FP3’s location, anchoring A Street and paralleling the Congress Street Bridge. The building’s transformation, from a facility used in the wool trade more than a century ago to a beautiful residence today, is permanently tied to the ever-changing character of Fort Point and the nearby Boston Harbor. Fort Point isn’t just a neighborhood. It’s a place of amazing vitality, an international center of art, culture, and business. These elements create a wonderful sensibility that you can’t find anywhere else in Boston.

When I met Young, I was struck by how different he was from other developers, how he wanted to grow an entire neighborhood, not just reconstruct a building, and positively influence Boston’s overall development. I also liked that he chose to partner with mostly local firms on the project, including architect/designer Hacin + Associates. Once I saw David’s amazing work and understood the instrumental part he has played in revitalizing the South End and other Boston neighborhoods, I began to grasp the positive impact FP3 would have on Fort Point.

What are some of the characteristics of the project that fit with your personal style, vision, and approach?

Like my restaurants and the food I serve, FP3 is thoroughly modern but not at all trendy; both have a timeless quality you don’t always see in new residential projects or restaurants. I never look at what has worked in the city historically and try to create a knockoff. What you get when you do that – and this happens all the time – are multiple versions of the same restaurant, nothing innovative or unique.

My culinary creations are pure and instinctual, arising from my own experiences and my sense of what Boston needs. I’ve been in the restaurant business for 22 years, and a Bostonian my entire life. Like Young, I feel a deep dedication to this city and am thrilled to have a positive impact on its future. Also like Young – and this comes from a sense of devotion not only to the city but also to my profession – I surround myself with the best talent that Boston has to offer in order give people the highest quality of goods and services, the things that I would want to have myself.

What is the inspiration behind your culinary creations at FP3?

Because I was brought in at the beginning of the project, I was able to develop very personal and innovative concepts for FP3’s restaurant and retail spaces. For me, the restaurant experience is not just about high-quality food; it’s also about the overall culinary experience – from the right music and ambiance to highly knowledgeable and professional wait staff. I want to challenge people to slow down, relax, and enjoy life. I want to encourage them to linger and learn. What I’ve tried to pass on at FP3 is unforgettable experiences I’ve had myself, which I hope my patrons will also take pleasure in.