The clubby, Midtown institution has reopened after a two-year hiatus, with Michael White as Executive Chef.

The chef Michael White (the three-star Michelin chef behind Marea and Ai Fiori) has returned to New York and replaces Geoffrey Zakarian at the reopened Lambs Club. Expect a reimagining of The Lambs Club with contemporary 'New American' cuisine - rather than Italian fare - with dishes such as Montauk fluke crudo; jumbo lump crab with asparagus, radish and peas; steak tartare, and a “Stanford White burger” - an homage to the architect.

Set in the Chatwal Hotel - a Stanford White-designed building that was once home to the Lambs Club, a theater group - the eatery’s classic clubby look - since it opened in 2010 stays the same. Designed by Thierry Despont - think cozy red leather banquettes, an 18th Century French limestone fireplace with walls adorned with portraits of former Lambs - and upstairs bar.

Ideal For

Upscale American cuisine

Signature Dishes

Montauk fluke crudo; jumbo lump crab with asparagus, radish and peas; steak tartare, and a “Stanford White burger” - an homage to the architect.