Black Lamb
Black Lamb was opened in July 2019 by restaurant partners Chef Colin Lynch, Heather Kennaway Lynch, Jefferson Macklin and Beverage Director Ryan Lotz. 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 Boston’s South End neighborhood. Together, Chef de Cuisine Brayan Correa and Chef Colin Lynch bring the warm hospitality the group is known for, paired with a casual modern American menu that puts new energy into recognizable classics.
A full raw bar anchors the experience with daily oyster offerings highlighting local bivalves. The cocktail list features thoughtful riffs on the traditional including a Dirty Martini with black pepper and olive oil, a Mojito brightened with housemade rosé syrup and a Gimlet lifted with grapefruit and salted lime cordial. The space features a 46 seat dining room with deep greens, earth tones and light finishes inspired by South End architecture, along with hand painted artwork by Massimo Mongiardo that brings a whimsical sense of character to the historic building.