- good for dates
- live jazz
- breakfast food
- tartare
- bar
- (15 more)
- Popular
- Recent
- Tanya RobinsonAugust 28, 2013When I pay $18 for a cocktail I know I'm paying for the service & experience. So when I EVENTUALLY received such lackluster & borderline dismissive service at the bar, I decided to get a beer instead.
- christine yiFebruary 24, 2011skip the pork chop and head straight for the pork ravioli, octopus and foie gras apps - mmm dreamy.
- Simon WheatleyMay 21, 2018Accidentally fell in this place, not expecting the classy Art Deco interior (or the prices), but really enjoyed a swift bite here before a show.
- Come up to the mezzanine level bar, before or after dinner. Cocktail suggestion: Gold Rush.
- Quail app here is perfectly seared...also, Jacques is a master behind the bar
- Denise Moak O'neillMay 16, 2011
- Jamie BachmanSeptember 4, 2011Steak Delmonico and Choclate Pot De Creme was amazing. Celeb alert saw Ron Howard here.
- Mark ZilbertJanuary 13, 2012For a breakfast that you will not forget, try their special Huevos Ranchero
- The Salup GroupOctober 26, 2010For a great (albeit pricey) drink, try the Lambs Cup, a delicious gin-based cocktail.
- DCCARGUY William HopperSeptember 6, 2011Pre theatre special, excellent choice and perfect timing for seeing a Broadway play!
- Every Wednesday in the main bar upstairs listen to live Jazz!
- Marc BaronNovember 17, 2015It's nice, but it's not #TheRealLambs that opened in 1874. Don't be confused.
- Damon SununtnasukOctober 30, 2016Art deco atmosphere is nice but absolutely horrible service and gouging prices. $55 for two martinis in filthy glasses - give me a break!
- At 2pm the Lounge has full service and at night they offer full Lambs Club Dinner menu!
- Anne Mai BertelsenJanuary 4, 2012Just don't seat near windows in the bar in the winter - unless you're going for the Artic vibe
- Elena V.October 12, 2010Yes to beef tartare with chanterelles!! Very good sides esp fingerling potatoes.
- Though a bit salty it is still the best chicken paillard I have had!
- Celia ChenSeptember 4, 2010