Controlled Chaos

Here’s a few shots from an assignment last week at Menton, a restaurant from local chef Barbara Lynch. You may remember her from the Boston Center for the Art‘s event I shot back in February. My friend, Justin Ide, took care of the stunning photography for the site — big shoes to follow, but at least I got a lay of the land.

Making photos for the Boston Herald, my style was more focused toward the action and ambiance of the restaurant — “Diner’s Dining” they call it. Unfortunately, that particular night, I wasn’t allowed to photograph in the dining room because of some “high-profile” guests. No biggie, as I was invited into the kitchen, where — let’s be honest — I’d rather be anyway.

Much thanks to Executive Sous Chef Wyatt Maguire for letting me hang out with the good guys.

5.24.2010 — BOSTON — Executive Sous Chef Wyatt Maguire, left, and line cook Ian Maschal prepare dishes of Maryland softshell crab at chef Barbara Lynch's Menton on May 24, 2010.


5.24.2010 — BOSTON — Executive Sous Chef Wyatt Maguire puts the finishing touches on a dish of Maryland softshell crab at chef Barbara Lynch's Menton on May 24, 2010.


5.24.2010 — BOSTON — A waiter begins serving portions of Maryland softshell crab at chef Barbara Lynch's Menton on May 24, 2010.


5.24.2010 — BOSTON — Line cook Ian Maschal wipes down a countertop in the kitchen at chef Barbara Lynch's Menton on May 24, 2010.

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