Cat Silirie is one of America’s most respected and beloved wine experts. She brings over two decades of experience to the position of Executive Wine Director and Wine Buyer for the Barbara Lynch Gruppo, which includes Boston’s acclaimed No. 9 Park, B&G Oysters, and The Butcher Shop.
Cat has been profiled in numerous local and national publications including Food & Wine, Food Arts, Details, Wine & Spirits Magazine, and The Boston Globe, and her wine programs are widely praised. The New York Times’ Kay Rentschler, describes Cat as “Boston’s pre-eminent sommelier” while Bon Appetit declares her as “one of the country’s best sommeliers.”
In 2010, Devra First for The Boston Globe noted the wine list at Menton, Boston’s first and only Relais & Châteaux Property, has “transcendent pairings with every course.” The following year, Food & Wine named Cat one of their Top Sommeliers of the year, writing, “Her beautiful wine collection at Menton… combined with the tireless staff training and tastings, creates a remarkable wine experience for diners.” In the same year Wine Enthusiast Magazine listed Menton as one of the “100 Best Wine Restaurants” in America. In May 2012, Cat Silirie accepted the James Beard Foundation Award for “Best Wine Program, No.9 Park.”
Cat has served on several industry panels including as a judge in the 2006 National Women’s Wine Competition and as a juror on behalf of the Bordeaux Wine Bureau. She has also contributed to several articles and books including The Oldways Table: Essays and Recipes from the Culinary Think Tank by Sara Baer-Sinnott and K. Dun Gifford.
Cat has developed a portfolio of proprietary wines made exclusively by some of the world’s most talented winemakers for each of the restaurants. The private labels are an outgrowth of mutual admiration and the desire for collaboration.
"My motto has always been that "10 sommeliers are better than one." From early on in my career, I felt inspired to create a culture of wine training for all staff & this is what we enjoy at Menton as a team, our guests being the happy recipients of this enthusiastic culture. I've ways liked the idea of having a whole restaurant of staff talking easily & happily about wine."
Pierre Peters “Cuvée de Réserve” Blanc de Blancs, Grand Cru Brut, Champagne, France
“It is very hard to pick only one. I’ve selected this wine, as it embodies one of our most passionate tenets: “Taste of place.” This Champagne has the completely recognizable character of white chalk soil from the region. It is a wine of distinction, epitomizing luxury, and evoking celebration with each sip.”
- Pierre Peters “Cuvée de Réserve” Blanc de Blancs, Grand Cru Brut, Champagne, France with Menton Butter Soup, kataifi wrapped langostine, shellfish, royal white sturgeon caviar
- 2012 Lafon Macon-Uchizy “Les Maranches” with Turbot, artichoke, morels, & mahogany clams
- 2010 Crochet Sancerre Rouge “La Croix du Roy” with Roulade of Rabbit, rhubarb, cucumber, black truffle