The Lambs Club

The story

Crafted with passion, served with love

A Room With History

Inside The Chatwal Hotel on West 44th Street, The Lambs Club occupies a red art deco dining room that has welcomed guests ranging from quiet business lunches to dinner dates since it opened in 2010. The space carries genuine weight — legends like Cecil B. DeMille, Eugene O'Neill and Irving Berlin once gathered in rooms like this one, and that sense of occasion still lingers. Forbes Travel Guide singles it out as a rare find in the Times Square corridor: as popular with New Yorkers as it is with visitors, and far removed from the tourist-trap reputation the neighborhood can carry.

Chef Jack Logue's American Table

The kitchen is led by Chef Jack Logue, whose approach the restaurant describes plainly: "elevated and fun takes on American classics through a New York lens." That framing holds up on the plate. The dinner menu opens with oysters served with raspberry mignonette and pink peppercorn, steak tartare finished with horseradish, egg yolk and caviar, and a King Crab Lanterne with uni and lemon. Entrées move through 'Nduja Carbonara with tagliatelle and a bacon fat-poached egg, Duck à L'Orange with tangerine, beets and caramelized onions, and a Roasted Lamb Saddle with salsify, morels and merguez. The Chop House section offers Wagyu cuts — skirt and New York strip — alongside a filet mignon, for guests who want a straightforward, well-sourced piece of meat. Sides like the Baked Potato Terrine with brown butter and chicken jus, or Creamed Kale Lasagna with gorgonzola and béchamel, show the same attention to detail as the main plates.

Breakfast runs from lemon ricotta pancakes and a smoked salmon bagel to a Lobster Benedict with butter-poached claws and béarnaise — a proper hotel breakfast done with ambition.

Pre-Theater and the Bar

The pre-theater menu, served Tuesday through Saturday from 4:30 to 7:00 PM, offers two or three courses at a fixed price, drawing on the same dinner repertoire. It's a practical and genuinely good option for anyone heading to Broadway afterward — the kind of meal that doesn't feel like a compromise.

The bar program has its own legacy. The Gold Rush — Bulleit bourbon, honey syrup and lemon — was created by Sasha Petraske when The Lambs Club opened. Petraske became one of the defining figures of New York's cocktail revival, and the drink remains on the menu as a direct tribute to his work here. Barrel-aged cocktails, aged fifteen days in-house, include a Manhattan, Old Fashioned and Negroni. The wine list has earned Wine Spectator's Best of Award of Excellence, reflecting the same seriousness applied to the food.

Events and Private Spaces

The Lambs Club can host events from intimate private dinners up to gatherings of 300, with spaces that include the Stanford White Studio upstairs and Club Rooms below, as well as full buyouts of the mezzanine and main dining room — a range that makes it one of the more versatile American dining destinations in Midtown.