From the dream team behind a handful of beloved South End restaurants – partners Chef Colin Lynch, Heather Kennaway Lynch, Jefferson Macklin, Ben Kaplan, and Beverage Director Ryan Lotz, opened Black Lamb in July 2019. Following the success of their coastal Italian staple, Bar Mezzana; tiki hideaway, Shore Leave; and hidden sushi bar, No Relation, Black Lamb is their collective love letter to the neighborhood.

Located right on Tremont Street, Black Lamb takes inspiration from the consistent, convivial atmosphere of American brasseries. The menu is built around new takes on recognizable classics and a full-to-bursting raw bar showcases New England specialties with a dazzling array of local bivalves, crustaceans and crudos. The dessert menu covers all the quintessential pastry bases (Key lime pie, chocolate cake etc.) while Lotz’s thoughtful cocktail program showcases subtle riffs on the traditional (including Dirty Martinis, Mojitos and Gimlets). Four draft lines boast the team’s favorite suds, and a 25-bottle wine list will offer well-known grapes from small producers who care about their craft.

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. A 14-seat bar, 6-seat raw bar, and 28-seat patio round out Black Lamb’s seating options.