Restaurant News

Brunch Starts This Saturday and Sunday at Black Lamb in Boston

Here's your first look at the menu, courtesy of Best of Boston chef Colin Lynch and crew.


Tuna poke, fresh oysters, and more raw bar offerings are on the weekend brunch menu at Black Lamb

Tuna poke, fresh oysters, and more raw bar offerings are on the weekend brunch menu at Black Lamb. / Photo by Reagan Byrne

The Bar Mezzana team has shared a love letter to the South End with their latest restaurant, Black Lamb—and now they’re sticking around to make breakfast the next morning. Weekend brunch at Black Lamb begins Saturday, July 26, and we have your first look at the menu.

Best of Boston chef Colin Lynch and executive chef Chris Drown are keeping things fresh and classic on the Black Lamb brunch menu, in line with the American brasserie-inspired fare they’re serving up during lunch and dinner. There’s a full selection of raw bar offerings, from freshly shucked oysters and clams, to a seasonal scallop crudo, to tuna poke with crunchy macadamia nuts. Weekend warriors can also start their day with an ounce of caviar and potato chips, because that’s just awesome.

Caviar can also dot potato rösti with smoked salmon, if that’s your pleasure; other savory options include a lobster omelette, and a smoked ham-and-avocado egg sandwich on a freshly baked Parker House roll. For something sweet, there is French toast; and pastry chef Christina Larson—who’s responsible for doughnuts and more on the Bar Mezzana brunch menu—is baking corn madeleines to order. Beverage director Ryan Lotz has classic bloody Marys and Marias at the ready, plus an ever-popular lager-spiked michelada.

Check out the full brunch menu below, and head to Black Lamb to try it every Saturday and Sunday going forward. Brunch begins at 10 a.m.

571 Tremont St., South End, Boston, 617-982-6330, blacklambsouthend.com.