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Restaurant partners Chef Colin Lynch, Heather Kennaway Lynch, Jefferson Macklin, and Beverage Director Ryan Lotz, opened Black Lamb in July 2019. Following the success of their coastal Italian staple, Bar Mezzana, tropical escape, Shore Leave, and hidden sushi bar, No Relation, Black Lamb is the team’s love letter to the South End neighborhood. Together with Executive Chef Sam Olivari, Chef Colin Lynch will present the warm hospitality he’s known for, paired with a casual, modern American menu that boasts new takes on recognizable classics.

A full raw bar will provide guests with eight to ten daily oyster offerings that highlights local bivalves. For dessert, Pastry Chef Mary Olivari concocts a curated list of comforting pastry offerings.

Group Beverage Director Ryan Lotz’s thoughtful cocktail program showcases subtle riffs on the traditional, including a Dirty Martini with spice from black pepper and richness from a slick of olive oil. Lotz’ classic Mojito will have added tang from housemade rosé syrup, and a Gimlet gets a touch of acidity from grapefruit and a homemade salted lime cordial. Four draft lines boast the team’s favorite suds, and a wine list will offer well-known grapes from small producers who care about their craft.

Designed by Boston’s Hacin & Associates (Shore Leave, No Relation, Myers & Chang), Black Lamb’s décor aims to make guests feel comfortable and at ease. The 46-seat dining room’s deep greens and rich earth tones are contrasted by clean, light gray walls and a mix of wooden finishes. South End architecture informed the interior’s materials, colors and textures. Massimo Mongiardo, the muralist behind Shore Leave’s striking tropics-to-Japan transition wall, is responsible for Black Lamb’s simple, hand-painted artwork depicting whimsical black and white lambs, and the historic building’s exterior. 

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