The Lambs Club is the hotel's restaurant and bar and is dominated by a floor-to-ceiling stone fireplace given as a gift to the original theatrical group by Stanford White. Hung on the black wood walls, which stand in contrast to the red leather banquettes which hug them, are black and white portraits of former members of Lambs as well as a mural depicting gentlemen in tuxedos enjoying a drink and smoke at the bar. The tables are laid as immaculately as the service is given and guests can enjoy breakfast, lunch, dinner, brunch and pre-and post-theatre dining at the restaurant. All is overseen by chef/owner Geoffrey Zakarian who has not only worked in some of the city's hottest eateries, but who also appears regularly on the Food Network television station in the States.
Morning brings freshly baked pastries, cold meats, cheese, bagels, smoothies and even grilled grapefruit with sugar and ginseng. If you prefer something warm then go for the eggs the way you want, chicken fried steak or lemon ricotta pancakes.
The lunch menu features appetisers such as pork ravioli and butternut squash soup which can be followed by a salad or sandwich (chicken cob salad, Maine lobster roll), grilled octopus or crispy ocean trout. The dinner menu offers may of the same dishes with the addition of such dishes as veal sweetbread for starters and monkfish for mains. The mouth-watering dessert menu entices with delicacies including double chocolate ginger cake, buckwheat crêpes and home-made cookies.
At the bar upstairs, which features a gleaming counter over which Empire State Building-shaped lights hang down, you can enjoy a cocktail (or other) from some of the finest barmen in the city.