Black Lamb
American restaurant · South End
571 Tremont St, Boston, MA 02118
Highlights
Raw bar, elevated pub fare, cocktails, wine & draft beer
Raw bar, elevated pub fare, cocktails, wine & draft beer
"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
"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
