Black Lamb — Restaurant in Boston

Best and Largest Patio Dining at Black Lamb in the South End

Black Lamb on Tremont Street is open again, with the largest and best patio in the South End of Boston. About 50 seats outside and another 30 or so inside, there is plenty of room for social distancing, while enjoying weekend brunch or dinner in an exceptional environment. Check out this patio soon, for another South End pleasant al fresco dining experience.

First impressions are important, and what really impressed me first, as we approached the patio - was the host. Really outstanding welcoming skill by a young professional, who greeted us warmly, steered us to nice patio table quickly (despite not having reservations), and pleasantly offered menus (thanks, Simon).

The atmosphere is nice, but not-so-formal, with prompt and friendly service, by a professional and well-trained staff. Everyone from bar manager to servers were on their toes, executing skilled performances. Well done! The service from start to finish was fantastic. Our server was attentive, plates and glasses were bussed quickly (thanks, Travis), and at one time the chef checked in to make sure we did not need anything else.

Recommendation: Since they have their own creative cocktail list, we suggest the Summer 75 of gin, cranberry juice and sparkling wine with a hint of lemon. Cool and delicious!

Recommendation: The lamb tartare is back on the menu and is truly excellent.

Recommendation: The raw bar has a decent selection of oysters to open up any meal, all local, so all are fresh. With a half-dozen or so choices, the raw bar alone is worth repeated trips back.

Recommendation: The medium-rare duck breast frites dish was fantastic – juicy, tender and flavorful, served with house-made crispy shoestring potatoes (my favorite!), and Kosher salt.

The South End of Boston has many restaurant options, so choose wisely by making a reservation at Black Lamb. Whether a couple’s night out or a gathering of 6 friends for brunch, you cannot go wrong...

Food was amazing! The artichoke dip was very tasty and had a sense of chewing chicken. While I'm generally not fond of goat cheese due to its strong flavor, their Basque cheese was delightful, with just a hint of the characteristic goat smell that I found tolerable. However, their basque cheese was delicious with only a little flavour of the goat smell, which was tolerable for me. Moving on to the lamb rib, I particularly enjoyed the combination of the red cabbage and the tangy sauce drizzled over it. The meat itself was tender and easy to cut, making for a satisfying dish overall. The waiter was very nice no complaints on that either.

Regarding the bill, I don't have any complaints about the food, but I found the 4% administration fee added to the total bill alongside the tip a bit puzzling. It feels like an additional tax on top of federal and state taxes. While I understand the need to cover costs, it might have been simpler to adjust the selling price instead of introducing this additional fee at the end. I suspect they're trying to convey that the price hasn't been increased by tacking on extra fees, but it's something to keep in mind when settling the bill, as this 4% also factors into the overall tip percentage paid.

I couldn’t find the reply option so I’ll just comment on here. I’m not from Boston but for a person who lived in Canada for some time, tipping is a norm which I get it. But adding some additional fee like this means that the kitchen staff was kept being underpaid. This adm fee is like a band-aid way of using customers’ money to pay for their underpaid staff. During the pandemic, the Quebec gov was compensating 4-8% more to health workers in private and public sector to cover those gaps. Hopefully, the gov here would do something with the minimum wage so people wouldn’t just rely on those surcharges to...

I had the opportunity to try one of Boston's brunch spots on a rainy Saturday morning and found myself at the Black Lamb. The atmosphere was friendly very cool and relaxed. We were greeted by Jack promptly who took my drink order and made some small talk adding to the positive atmosphere.u First to arrive was a banana bread grilled and opped with a creamy maple butter and walnut glaze sauce, it was incredibly delicious. I decided on a bloody Mary which has always been A safe first drink of a busy day. It was tall, thick, and perfectly spiced by my standards served in a tall glass with a fresh celery log that snapped crisp and fresh all garnish fresh sliced as well. Next up was a plate of assorted pickled vegetables, it included crispy string beans and well marinated mushrooms, radishes, and sweet pickles. Together they were very effective in cleansing my palate and preparing me for the grilled asparagus and cilantro and an unknown crunchy noodle topped with a deep fried boiled egg. that This was a most agreeable and delicious combination. At this point the entree arrived, The Lamburger! A hand made patty of lean but delicious ground lamb cooked medium rare, I added bacon and got it topped with a sunny side fried egg. Next to this delightful burger was a little bag of shoe string fries perfectly salted, and to my complete delight a small container of ketchup which for me is essential with a burger and fries. I was not prepared for such an unforgettable dining experience, all with affordable prices and a staff of really diverse down to earth good folks. Special thanks to Patty who also visited the table to assure the dining experience was...