Just turn the corner off Times Square and you will find yourself at the Chatwal Hotel – the ultimate five-star New York accommodation is tucked away here, secluded and utterly unexpected. It is almost impossible to believe something so refined exists just moments away from the chaos and tackiness of the nearby tourist hotspot.
The Lambs Club restaurant and bar is known now very much in its own right, separate from the hotel, with a magical history surrounding it. The Chatwal building was designed by the Stanford White and the building originally opened in 1905 as home to the prestigious Lambs, America’s first professional theatrical club. Organised in 1874 by a group of actors and enthusiasts, the Lambs occupied a series of rented quarters before settling at 44th Street. The American club took their name from a similar group in London, which flourished from 1869-1879, inspired by drama critic and essayist Charles Lamb. Since the club’s founding, there have been more than 6,000 Lambs, with an elite crowd of stars: Maurice, Lionel and John Barrymore, Irving Berlin, Cecil B. DeMille, David Belasco, Charlie Chaplin, George M. Cohan, Douglas Fairbanks, John Wayne, Richard Rodgers, Oscar Hammerstein II, Spencer Tracy and Fred Astaire, who was famously quoted as stating, “When I was made a Lamb, I felt I had been knighted.”
The restaurant is the ideal place to meet for a brief business lunch, power meal or to catch up with friends. The vibe is smart but far from pretentious. The cosy room is arranged around a blazing fire, while pictures of old members of the club hang regally on the walls. We were thrilled to discover their impressive and inventive cocktail list. The mixologists are experts here, mixing up perfectly balanced and exquisitely flavoured drinks and using hand carved ice to suit each individual drink. I will admit we tried an embarrassing number, as connoisseurs, we felt we needed to fully experience the Lambs Club’s list. I will be honest, they were all delicious, not one disappointed and we were continually amazed by the clever and innovative recipes. Our favourites were: the fruity fresh Lambs Cup (Plymouth gin, Bianco Vermouth, St Germain, muddled cucumber, citrus and ginger) and the brilliantly simple Gold Rush (Eijah Craig 12 year Bourbon, lemon and honey).
After 5 minutes of unsuccessful bread-resisting, our shared starter arrived. We chose the Burrata special which was good but not spectacular, a simple but punchy green rocket salad with an oozing creamy ball of Burrata placed on top. The cheese needed seasoning, but with a crunch of black pepper, a pinch of salt and a bit of bread it was a tasty combination.
The menu is sparse and select for main dishes, just as it should be at lunch. Too much choice is off-putting… better to create a few showstoppers than a selection of average recipes. Chef Geoffrey Zakarian manages to present simple ideas in new exciting and scrumptious ways. The classic Cobb Salad was absolutely incredible, a tower of layered salad components with Mantag Blue Cheese, Tarragon and Tomatoes. The grilled chicken was tender and warm providing the perfect contrast with the crunchy lettuce and creamy dressing. Best salad ever? Quite possibly.
My Lamb Gyro was insanely yummy, an array of different accompaniments complementing the seasoned minced meat, cooked to perfection and served with hot buttered flatbread. This is smart comfort food using the best ingredients and immaculate presentation. The sides were exemplary too: homemade french fries and charred broccoli were moreish and delicious.
Desserts were more experimental than I expected: Pumpkin Seed Oil Semifreddo with butternut squash and spiced vanilla ice-cream and Pear Clafoutis with roasted black mission figs and Concord grape sorbet. I must admit, though beautiful to look at, I didn’t take to the Semifreddo, the strange flavour put me off however my friend liked it and enjoyed the original idea. The Pear Clafoutis was soft and sweet with a scoop of tangy sorbet, the perfect palate cleanser at the end of the meal. To accompany pudding the restaurant offer a huge selection of teas, delicate and distinct in taste, refreshing and soothing.
A special mention must go to our waitress Joy who was an absolute star… offering brilliant menu suggestions, bringing us extra treats and providing super slick and efficient service… she made our experience exceptional.
We loved the Lambs Club… with food this good you will want to stay for much longer than a power lunch.
More information here.
http://www.thechatwalny.com/The-Lambs-Club/The-Lambs-Club-Restaurant