Black Lamb

"The crowd at this South End brassiere and raw bar is usually bumping, with good reason —from the Wednesday four-course dining specials, to the two-dollar afternoon oysters, and the late-night Friday smash burgers. The bar is a great place to cozy up alone (or, more likely, make fast friends with the bartenders) over plates of duck leg frites with orange bearnaise and a tasty lamb burger topped with Calabrian-chili-spiked whipped feta." - Nathan Tavares, Tanya Edwards, Eater Staff

"Revered Boston chef Colin Lynch and his team wanted to write “a love letter to Boston’s South End neighborhood” through food and drink. The (rightfully) much-hyped result, Black Lamb, is an elevated American brasserie that impresses with a sensational raw bar and must-try brunch dishes like tuna-crowned eggs mimosa, baked-to-order corn madeleines, buttery roasted king crab legs, and a meaty lobster omelet. A cozy-yet-modern design, convivial oyster-bar atmosphere, and a seasonal dog-friendly patio arrive at the winning recipe for the best brunch in Boston’s restaurant-centric South End." - Paul Rubio, Elizabeth Wellington, Nathan Tavares

"During the pandemic, they’ve been offering a variety of pickup and delivery options. In August, there will actually be some in-person events — Mondays nights at Black Lamb in Boston’s South End — but delivery of several types of frozen dumplings (and accompanying sauces) continues as well on Sundays (order by Friday)." - Rachel Leah Blumenthal

"A restaurant known for taking 'John Cheever food' and making it cool again, with a favorite savory drink of the year." - Rachel Leah Blumenthal

"The cocktail menu at brand-new South End brasserie Black Lamb is all about classic cocktails with a twist, and the dirty martini is no exception. A straight vodka martini is dressed up with a black pepper and olive oil infusion, as well as a dash of olive brine and a few drops of saline to highlight the drink’s savory notes. It’s a rich and spicy take on the traditional recipe." - Katie Faust Stryjewski