INVENTIVE DESIGN, INSPIRED CUISINE,
and a complete focus on gracious hospitality

TRUST OUR FISH

dotted-line

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.

– LEARN MORE –

trust-our-fish
the experience

THE EXPERIENCE

dotted-line

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.

– LEARN MORE –

trust-our-fish

TRUST OUR FISH

dotted-line

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.

– LEARN MORE –

the experience

THE EXPERIENCE

dotted-line

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.

– LEARN MORE –

HOSPITALITY ADMINISTRATOR

dotted-line

KELSEY HLADIK

EXECUTIVE CHEF

dotted-line

KEITH ANDERSEN

Chef Keith Andersen joined the black & blue Steak and Crab team in July 2018 and now serves as our Chef in Burlington – MA.

Keith graduated from the New England Culinary Institute and spent several years gaining diverse culinary experiences in some of Boston’s best restaurants such as James Beard award-winning Craigie on Main in Cambridge, award-winning Troquet in Boston’s Theater district, the ever-popular Franklin Group in Fenway and executive chef of Legal Harborside on Boston’s Waterfront.

Chef Keith takes his passion for a great steakhouse experience from growing up in his family’s Steakhouse on the South shore of Boston. He uses his expertise and talents to align the simple vision for the restaurant: to offer a focused seasonal menu featuring seafood so fresh we know the fisherman by name and the best hand cut steaks prepared with sensible creativity.

black&blue-gallery-8
CHEF DE CUISINE

dotted-line

DAVID GORDON

black&blue-gallery-4
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.

steak

“Beef and seafood are the stars at Black and Blue…built on warm hospitality, carefully sourced proteins, and an outstanding wine program.”

– Jeanne O’Brien Coffey, North Shore Magazine

· OUR FAMILY OF RESTAURANTS ·

Trata
marche
village-bakery
jojo-bar