INVENTIVE DESIGN, INSPIRED CUISINE,
and a complete focus on gracious hospitality
TRUST OUR FISH
b&b’s Trust Our Fish Program allows you to trace the who, where, how and when about your fish. From boat to plate, our b&b family is the the only one touching your fish.
THE EXPERIENCE
Steaks are broiled under 1500 heat and served sizzling with a dash of clarified butter, the mouth watering smells in the dining room will consume your senses.
TRUST OUR FISH
b&b’s Trust Our Fish Program allows you to trace the who, where, how and when about your fish. From boat to plate, our b&b family is the the only one touching your fish.
THE EXPERIENCE
Steaks are broiled under 1500 heat and served sizzling with a dash of clarified butter, the mouth watering smells in the dining room will consume your senses.
EXECUTIVE CHEF
KEITH ANDERSEN
OPERATIONS MANAGER
TRACY GOSS
Tracy was born and raised in Rochester NY, and started her hospitality career fifteen years ago. A consummate professional, with an unparalleled eye for service and hospitality, Tracy has graduated through many positions in the Rochester store over her 10 years with us ultimately becoming our General Manager. Tracy has guided our Rochester store to numerous awards and achievements over the years, and really is the backbone of our newest location in Burlington, MA.
When not analyzing the dining floor, or leading numerous training sessions, Tracy enjoys traveling around watching her sister play soccer. Her sister isn’t your ordinary soccer player, but happens to be arguably the best female soccer player ever, Abby Wambach.
CHEF DE CUISINE
DAVID GORDON
RESTAURANT MANAGER
ADAM CALLARI
A native of New Jersey, Adam attended the University of Pittsburgh where he studied English, Writing, and Film Studies. Following graduation he moved to New York City to attend the New York Film Academy and further his studies in Screenplay Writing and Film Making.
While in New York, Adam worked in service with Todd English at Olives, and then as a Captain at Morton’s The Steakhouse. Adam then moved into management with Morton’s in the Boston Seaport, where he spent another five years. Adam’s family is originally from Western New York, so joining black & blue three years ago in Buffalo and now returning to Boston has been a perfect fit.
SOUS CHEF
JAMES MACK
JOIN TODAY
BECOME AN EXECUTIVE CLUB MEMBER
We created this program to show you how much we appreciate your commitment to our restaurants. Our objective is to build a long-term relationship with each guest. Members enjoy earning points for every dollar spent in black & blue restaurants (excluding gift card purchases, taxes & gratuity), as well as invitations to exclusive events and more.
JOIN TODAY
BECOME AN EXECUTIVE CLUB MEMBER
We created this program to show you how much we appreciate your commitment to our restaurants. Our objective is to build a long-term relationship with each guest. Members enjoy earning points for every dollar spent in black & blue restaurants (excluding gift card purchases, taxes & gratuity), as well as invitations to exclusive events and more.
“…3½ out of 4 stars.”
– Janice Okun, Buffalo News
“ …one of 41 restaurants we love.”
– Buffalo Spree Magazine
· OUR FAMILY OF RESTAURANTS ·
