“I’ve been really lucky to breathe some life back into what was a very iconic spot here on Broadway,” says Jack Logue, food and beverage director at the Lambs Club. Housed inside a Stanford White–designed building, the original Lambs Club was born more than 70 years ago when a few theatergoers wanted a safe haven for some food and nightlife after their shows. After shuttering during the pandemic, the restaurant has returned to its former glory with James Beard award–winning chef Michael White taking the reins in a triumphant return to the New York City dining scene after parting ways with Altamarea Group in 2021.
With the backing of new ownership, restaurateur David Rabin and Grand Tour Hospitality (American Bar, Saint Theo’s), White and Logue stay true to the American menu regulars have come to love while putting their own spin on it. Seasonality anchors dishes such as Montauk fluke crudo; scallops with sweet corn succotash, bacon, red bell pepper sauce; and one of the city’s best new burgers topped with gruyère, pickled onion, and an elevated rendition of Big Mac sauce.
The inimitable dining room, designed by Thierry Despont, retains its signature Art Deco touches, red leather upholstery, and a centerpiece fireplace. “It’s literally lined with the faces of people who used to be part of the original Lamb’s, like Broadway composer Stephen Sondheim.,” Logue says. “If you look around, you realize those people were in these doors having the same experiences we are now giving. “
