2020 Boston Rising Star Bartender Ryan Lotz of Bar Mezzana, Black Lamb, No Relation and Shore Leave

2020 Boston Rising Star Bartender Ryan Lotz of Bar Mezzana, Black Lamb, No Relation and Shore Leave
June 2020

Bar Mezzana
360 Harrison Ave
Boston, MA 02118
barmezzana.com

Black Lamb
571 Tremont St
Boston, MA 02118
blacklambsouthend.com

No Relation
11 William E Mullins Way
Boston, MA 02118
norelationboston.com

Shore Leave
11 William E Mullins Way
Boston, MA 02118
shoreleaveboston.com

Recipe

Photos

Growing up on Staten Island, Ryan Lotz had one goal in mind: get out of Staten Island. In 2005, he moved to New England to study art history and business administration at Boston University. With an interest in hospitality, Lotz took a serving job at Chef Jeremy Sewall’s now shuttered Brookline restaurant, Lineage. Short on bartenders, Lotz took it upon himself to begin making gin and tonics. After quickly mastering Lineage’s entire cocktail menu, Lotz realized he had a knack for mixing and hospitality. Within months, he was promoted to bar manager. In 2011, Lotz joined the opening team of Jackson Cannon’s now award-winning bar, The Hawthorne. He worked alongside lover-of-all-things-Tiki, Scott Marshall, who introduced Lotz to tropical drinks. 

Committed to sharing his culturally sensitive approach to Tiki, Lotz joined bartender-turned-restaurateur Ted Kilpatrick at Barbara Lynch’s flagship restaurant, No.9 Park in 2012. When Kilpatrick moved to New York, Lotz filled his role as bar manager, making it his own. He created the Tiki-devoted section on the cocktail menu and taught sold out Tiki and rum classes. In 2016, Colin Lynch, who was executive chef of The Barbara Lynch Gruppo at the time, recruited Lotz to run the bar program at a new spot: Bar Mezzana. Now as bar director for Lynch’s entire group, including Bar Mezzana, Black Lamb, No Relation, and (tiki bar!) Shore Leave, Lotz leads an inclusive team of talented bartenders and continues to design cocktails with class, color, and pizzaz.