The LAMBS CLUB

THE LAMBS CLUB AT THE CHATWAL HOTEL

132 WEST 44TH STREET NEW YORK, NEW YORK 10036 T: 212.997.5262

F: 212.997.5261 WWW.THELAMBSCLUB.COM

lambs club bar

The 1905 landmark Stanford White-designed building was originally host
to the famous Lambs Club*, America’s first professional theater club, which included legendary members Spencer Tracey, Douglas Fairbanks, Cecil DeMille, John Barrymore, Milton Berle, Fred Astaire, Charlie Chaplin, Irving Berlin and Will Rogers.

Internationally renowned architect and interior designer Thierry Despont has meticulously restored the original details while adding modern amenities to create a visual masterpiece that combine the glamour of  early 20th Century travel with the tradition of Empire Deco aesthetic. Paying homage to the building’s original occupants, actress Drew Barrymore has graciously lent her celebrated family name to The Chatwal’s 4,500-square-foot Penthouse Floor called The Barrymore
Suite. Throughout the property, Despont has made subtle nods to the building’s theatrical and historical origins.

lambs club dining room

A striking floor-to-ceiling is" -century stone fireplace, which was originally a gift from Stanford White to the Lambs, acts as a centerpiece for the hotel’s restaurant, lovingly named The Lambs Club (the walls of which are lined with black-and-white photographs of original Lambs members). Distinctive elliptical doors, originally part of the Grill Room, have been restored and reinstalled in The Club Room, the private event room. These meeting rooms feature elliptical wine cellars designed by
Despont to match the existing doors and lacquered wood wainscot and ceiling beams that recall the original Grill Room. The landmark facade of the building has been restored to its former glory, complete with original marble Ram’s heads and a marble plaque alluding to the glory days of the Lambs.

Celebrated Michelin star chef, Geoffrey Zakarian is the creative force behind the 80-seat restaurant and serves a menu highlighting modern American cuisine and seasonal ingredients. In addition to the restaurant, Chef Zakarian, along with his partners David Rabin, Will Regan, Jeffrey Jah and Margaret Zakarian, oversee the mezzanine bar, the in-room dining and the special event and
meeting spaces.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Perhaps it was an “off-night,” but those who have admired chef Zakarian’s touch (we are in the group) may not be overwhelmed by the kitchen, which is more than competent, but not mind-blowing. While the reception and management seem dedicated, our server was subpar.

Prices, on the other hand, seem fair (Dover sole for two had no supplement on the prix fixe dinner) and the beverage list and service is quite good, as are desserts. We plan to give it another try,

Note: "The Lambs Club Restaurant is not operated by, sponsored by, endorsed by or affiliated with The Lambs, or any theatrical or dining events
sponsored by The Lambs under the "Lambs" name. THE LAMBS is a registered trademark of The Lambs. The official website of The Lambs is
accessible at HYPERLINK "http://www.the-Iambs.org"www.the-Iambs.org


SAMPLE DINNER MENU

Dessert

Banana Bread Pudding
Chocolate Caramel Crème Anglaise, Candied Pecans
Chocolate Espresso Cake
Cappuccino Ice Cream
Hazelnut Semifreddo
Bitter Sweet Chocolate Sorbet, Candied Hazelnuts
Lemon Pound Cake 
Blueberries, Crème Fraîche, Crème de Cassis Sorbet
Honey Pistachio Cake
Candied Pink Pistachios, Fromage Blanc
Apple Crisp “Tarte Tatin Style”
Dulce de Leche, Tahitian Vanilla Ice Cream
House Made Cookies
Daily Selection
Seasonal Ice Cream & Sorbets
Cheese Plate
A Selection of Aged Artisan Cheeses, Country Bread

APPETIZERS MAINS
The Lambs Club Salad
Bitter & Soft Greens, Endive, Apple, Tarragon, Vinaigrette
Grilled Octopus
Turnips, Potatoes, Lemongrass, Bacon
Parfait of Foie Gras
Asian Pear, Tokyo Turnip, Mustard
$ 8 Supplement
Salad of Hawaiian Hearts of Palm
Castelvetrano Olive, Citrus, Avocado, Ginger
Pied de Cochon
Breakfast Radish, Pearl Onion, Green Apple, Sauce Gribiche
Sea Urchin Rigatini
Poblano Pepper, Coriander, San Marzano Tomato
Beef Tenderloin Tartare
Mushrooms à la Grecque, Gem Lettuce, Sunchoke, Crème Fraiche, Country Toast
Hamachi Tartare
Apple Jelly, Pickled Mushroom, Cauliflower, Horseradish
Lobster Bisque
Leeks, Truffle

Entree

Farm Chicken
Roasted, Vegetable Ragout
Delmonico
Creekstone Prime Aged, Plancha Roasted, Braised Shallots
$ 18 Supplement
Wild King Salmon
Red Cabbage, Yukon Gold Béarnaise
Lamb Loin
Piperade, Eggplant, Roasted Lamb Jus
Dover Sole
Served for Two, Sauce Meunière
Heritage Pork Chop
Sherry Sauce, Crispy Pork Hash
Black Truffle Risotto
Wild Mushroom, Shaved Black Truffle
$ 10  Supplement

SIDES  9
Panisse
Pickled Cauliflower, Red Flame Grape,
Cilantro
Potatoes Boulangère
Mushrooms, Glazed Onions, Thyme
French Fries
House Cut, Sea Salt
Roasted Baby Turnips
Turnip Green Pesto, Olive Oil Crumbs
Broccoli Rabe
Chili, Lemon, Garlic
Oysters on the Half Shell
Mignonette
Shrimp Cocktail
Cocktail Sauce
Chef/Partner Geoffrey Zakarian
Executive Chef Eric Haugen
Chef de Cuisine Jake Eb

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