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.
HOSPITALITY ADMINISTRATOR
KELSEY HLADIK
EXECUTIVE CHEF
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.
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.
CHEF DE CUISINE
DAVID GORDON
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.
“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 ·
