Tuesday, May 19, 2015

Steps From B'way, The Lambs Club Beckons

The Lambs Club, just off Broadway on West 44th has quickly become a favorite of ours whenever we're headed to see a show on the Great White Way.
Inside The Lambs Club, guests are transported from the hustle and bustle of Broadway to the welcoming oases of the restaurant's many one-of-a-kind spaces. 
The distinguished history that connects the landmark building to the Great White Way is prominently displayed in the main dining room, which boasts an enormous 18th century fireplace, a gift from Architect Stanford White to The Lambs, a turn of the century members-only thespian society, from whom the venue takes its name.
Though the Club (actually a fine restaurant) has no connection to the original Lambs group, it retains its distinguished air in a remarkably welcoming and relaxing atmosphere and you can overnight at the lovely Chatwal Hotel which is connected to The Club.
The Lambs Club offers Chef Geoffrey Zakarian's modern approach to American cuisine with distinct ingredients, highly seasonal menus and a signature approach to hospitality.
Executive Chef Eric Haugen, who works closely with Zakarian on menu development, was named Zagat's 30 Under 30 in New York City and noted as one of the "culinary world's major up-and-comers". Chef Haugen marries his passion for food and his classical training to innovate while remaining true to Zakarian's signature style.
The Club is open from 7 AM till late at night. And the menus are varied and always tempting.
At lunch you can select from appetizers, sandwiches or main courses including a Spanish omelet, ricotta and black pepper cavatelli or crispy skin branzino. As you can see, we chose a creamy onion soup (so fresh and fragrant!) and the classic burger. The fresh bread (perfectly warm) comes with the pre-fixe two or three course lunch which offers different features every day. Brunch is offered on weekends from 11 till 3.
Be sure to put The Lambs Club at the top of your list. Highly recommended!
All photos copyright 2015 by Dan Cirucci.

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