Black Lamb
About
Black Lamb is an American brasserie and raw bar in Boston’s South End, serving lunch and dinner daily and brunch on weekends. The casual modern American menu puts new spins on familiar classics, and a full raw bar highlights local oysters and other bivalves throughout kitchen hours. The cocktail list offers subtle twists on the classics, such as a dirty martini with black pepper and olive oil, alongside four draft lines and wines from small producers.
Restaurant partners Chef Colin Lynch, Heather Kennaway Lynch, Jefferson Macklin and beverage director Ryan Lotz, the team behind Bar Mezzana, Shore Leave and No Relation, opened Black Lamb as a love letter to the neighborhood. Boston firm Hacin & Associates designed the 46-seat dining room in deep greens and earth tones inspired by South End architecture, and muralist Massimo Mongiardo painted the whimsical black and white lambs inside and the exterior of the historic building.
What to Know
- Black Lamb opened in July 2019.
- Reservations are taken through OpenTable up to 30 days ahead, and the patio is weather dependent.
- Semi-private spaces and full restaurant buyouts are available for events.
- Brayan Correa is chef de cuisine, and Devon Westcom is general manager.
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