The Lambs Club Unveils Stunning Pasta Menu

Editor
Five new housemade pastas rival the city’s best Italian spots
Dan Myers

Housemade spaghetti alla bottarga is rich and briny from uni, and chiles add a hit of spiciness.

Geoffrey Zakarian’s The Lambs Club, located just off Times Square on 44th Street in the Chatwal Hotel, is a welcome port in the Times Square storm. The main dining room is stylish and comfortable, and the second floor bar and lounge, with its ample windows, is a perfect location for everything from brunch to cocktails.  Service is professional and friendly, and it’s a must-visit for anyone looking for a place to eat before seeing a Broadway show.

Just in time for a bitterly cold winter, they’ve unveiled a handful of pastas. Housemade and classic, they rival the pastas served at the city’s finest Italian restaurants, and would be right at home on the menu at Babbo or Del Posto.

Dan Myers


We had the opportunity to sample all the pastas, and would strongly recommend them. Housemade spaghetti alla bottarga (top) is rich and briny from uni, and chiles add a hit of spiciness. Melt-in-your-mouth ricotta gnudi are light and take three days to prepare according to the chef, and the addition of big chunks of king crab, crispy artichokes, and shellfish butter make this dish nothing short of irresistible. Bucatini all’Amatriciana is about as traditional as can be, and is made with fresh pasta (they have a special extruder in the kitchen) instead of the more common dried. Housemade garganelli with ragu Bolognese is rich and satisfying, as is the housemade oxtail agnolotti with Sicilian pistachio, brown butter, and vinegar.

If you’re looking for a stellar pasta dish in Midtown, make sure you keep The Lambs Club in mind. 

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