The doors of 132 West 44th Street swing open and diners are officially welcomed into the Lambs Club’s den. Checking in by a crackling fire sets the scene for an upscale night on the town.
Sporting a spot where the Who’s Who of the stage and screen can come and unwind has been the setting since its inaugural theatrical club opening back in 1905. The 6,000 Club members have included John Barrymore, Irving Berlin, Richard and Oscar Hammerstein, Spencer Tracy, Fred Astaire, and John Wayne who have made the Club a popular place to populate.
Make the journey ‘Southside’ for a gin, lime juice and mint cocktail that’s the Lamb’s spin on a mojito featuring gin instead of rum. The Uvirinha (Cachaca, lime and grape) Lamb’s Cup (Gin, Blanco Vermouth, St. Germaine, muddled cucumber, citrus and ginger) and The Gold Rush (Bourbon, lemon and honey) are the Lambs Club’s Creative Cocktails.
Move on to the bustling bar, a Raw Bar that is, where oysters, shrimp cocktails and stone crab claws are perfectly paired with Ferrando 2008 Italian wine. The platter is piled high with spectacular seafood and the stand out sampler is the stone crab claws whose moist meat simply melts in your mouth.
Heirloom Beets and Heritage Pork Ravioli are the restaurant’s appealing appetizers; old-country-cuisine served with the Club’s signature style enhanced by Achaval Ferrer, Malbec, Mendoza 2008 and the Lucien Crochet, Sancerre, Loire 2009.
While plates are being cleared let’s take the time to mention Allie Rusetskiy, a magnificent member of the service staff whose friendly demeanor and knowledgeable notings make for a memorable meal.
An interim portion of notable mention is the white truffle shaved creamy risotto whose shaving is done table side while diners watch the tasty truffles mix with the rich risotto. Topping off the tasty treat is an outstanding Oddero 2005, a powerful wine that’s both aromatic and elegant, a perfect pairing for the creamy risotto.
Roasted Lamb Saddle sided by a Cune, Rioja Crianza 2006 and the Chatham Cod, a Kistler, Chardonnay, ‘Les Noisetiers” 2008 are the main course entrees.
The Chatham Cod tops a Slow Roasted Pork Belly with Leeks and Diamond Clams while the Roasted Lamb is side saddled with Polenta, Pignoli and Romaine. Both dishes are decoratively delivered and prove to be as delicious as their plated.
Despite feeling full do not skip dessert as the Chocolate Pot de Crème, Profiteroles and Deep Dish Lemon Meringue Tart prove too sweet a temptation to resist. The Deep Dish tart is a Lemon Confit, Light Meringue and Chamomile Broth, while the Profiteroles are served with a Salted Peanut Ice Cream and a warm Fudge Sauce.
The pot of gold at the end of the meal is the Chocolate Pot de Crème, a creamy creation of Bittersweet Chocolate; Brachetto Sabayon served with Ramos Pinto Vintage Porte and a Chateau Haura, Cerons 2005.
Sadly the meal has come to a close, but diners who take the time to venture to Lambs Club for a decadent dining experience will soon return for an encore presentation.