• a bowl of orange sweet potato chips next to a tray of ice with 1 oyster 1 lemon wedge and 3 dishes of raw seafood
  • a pink cocktail with a spring of green mint next to a white menu that says black lamb

The latest restaurant from celebrated partners Chef Colin Lynch, Heather Kennaway Lynch, Jefferson Macklin, Ben Kaplan, and Beverage Director Ryan Lotz, follows the success of their coastal Italian staple, Bar Mezzana (Bobby’s favorite,) tiki hideaway, Shore Leave, and hidden sushi bar, No Relation. Black Lamb is described as their love letter to the South End neighborhood. Chef Colin Lynch’s award winning hospitality is harmoniously paired with a casual, modern American menu that scores points for new takes some of our favorite classics. Enjoy everything from lobster rolls to a full raw bar featuring at least eight oyster selections daily along with other fresh shell fish, shrimp, jonah crab. Do not miss the ever changing crude and ceviche preparations. For warm dishes the corn chowder with lobster is a stunning way to begin a meal. There are also daily specials for each day of the week evoking the brasserie style.

Group Beverage Director Ryan Lotz’s thoughtful cocktail program reinvents traditional drinks, including a Dirty Martini with the addition of black pepper and richness from olive oil. Lotz’ iconic Rosé Mojito is so refreshing and craveable you will declare it mojito or rosé season 365 days a year.

Black Lamb’s décor provides comfortable space featuring a 46 seat dining room enveloped in deep greens and rich earth tones balanced by clean, light grey walls and a mix of wooden finishes. We really taken by muralist Massimo Mongiardo’s simple, hand-painted artwork depicting whimsical black and white lambs, and the historic building’s exterior. Black Lamb also features a 14 seat bar perfect for solo diners or walk ins, six seat raw bar along with a 28 seat patio.