Bar Mezzana Brings Coastal Italian Cuisine to the South End June 1

Colin Lynch, most recently executive chef of the venerable empire of Barbara Lynch Gruppo restaurants, is behind the new venture.

Lobster gnocchi at Bar Mezzana

Lobster gnocchi at Bar Mezzana. / Photo by Brian Samuels

A trio of Barbara Lynch Gruppo are putting the finishing details on their coastal Italian debut, Bar Mezzana. The South End restaurant debuts June 1, care of chef Colin Lynch, his wife Heather Lynch, and Jefferson Macklin.

Bar Mezzana’s fare is Lynch’s interpretation of simple, regional Italian cuisine, including handmade pastas, daily crudo, seasonal crostini, and larger plates. Lynch was most recently executive chef of the Barbara Lynch Gruppo (Sportello, No. 9 Park, Menton, etc.).

From a white-tiled, open kitchen, expect sliced-to-order prosciutto di Parma and house-made mozzarella; tallegio toast with beets, radish, butter, and anchovy, and entrées like striped bass with basil, cauliflower, and pole beans.

Former No. 9 Park bar manager is leading the beverage team at Bar Mezzana. His cocktails are rooted in classic Italian drinks, with a negroni, the Spritz, and a large list of amari, but the full bar will accomodate all tastes. There is also an Italian wine list, and a range of draft and bottled beers.

Bar Mezzana anchors the Sepia condominium building, part of the new Ink Block development, and overlooks Harrison Avenue and Traveler Street. The 4,600-square foot space has an 86-seat dining room, as well as a 38-seat bar and a semi-private dining room, and later this summer, a 34-seat patio. The design, led by the ownership trio and architect Aaron Weinert of Studio DRAW, features mid-century details in its sleek, wooden chairs, and Aperol orange accents throughout the space.

The Lynches and Macklin worked together at the Gruppo for eight years, and the trio shares the same vision of hospitality, according to a press release. Macklin was most recently the Gruppo’s president and chief operating officer, and Lynch was most recently general manager at Sportello. Besides Lotz, other Gruppo alumni who on board at Bar Mezzana include executive sous chef Ian Maschal, former sous chef at Menton, and principal bartender Jenna Rycroft, formerly of No.9 Park and Drink.

Online reservations for the new space start Tuesday, May 31. Bar Mezzana will be open for dinner Tuesday-Sunday, 5 p.m.-10/11 p.m., with the bar open nightly 4:30 p.m.-1 a.m. Sunday brunch runs from 10:30 a.m.-3 p.m.

Bar Mezzana, opening June 1, 360 Harrison Ave., Boston, 617-530-1770,