Thanks to the culinary expertise of Chef Geoffrey Zakarian, the curiously un-apostrophized Lambs Club delivers a reliably good dining experience thanks to cooking that is far more capable than the somewhat generic menu would suggest. Moments of subtle innovation never come at the expense of flavor and there's an appealing clarity and freshness to dishes like homemade spaghetti with crab and chili, a well-judged tuna tartare, and a smooth panna cotta. At lunch the large fireplace goes some way to compensating for the lack of windows. Dinner feels more intimate and less corporate-something that the society of thespians to which the name refers would surely have preferred. Just get to the table first so you can snare the banquette rather than the oddly low-set chairs.
Les inspecteurs du guide MICHELIN
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