Private Air New York Magazine
Issue link: https://privateair.uberflip.com/i/346598
www.privateairny.com Private Air New York | Summer 2014 58 DINING W hen Geoffrey Zakarian sweeps through the bar at e Lambs Club, people take notice. Definitively more silver fox than gentle lamb, Zakarian sports an air of charisma that is nearly palpable. Impeccably groomed in jacket and tie, his signature horn rim glasses firmly in place; Zakarian makes his way to a reserved table, stopping along the way to greet staff with a handshake and toss a few smiling nods to guests delighted to catch a glimpse of the Iron Chef himself. Once seated and after hellos and introductions, drinks are ordered and the famous restaurateur settles down to the business of discussing what it takes to be Geoffrey Zakarian. Despite a Times Square location, there is nothing that even remotely suggests 'tourist' at e Lambs Club. Centered within the Chatwal Hotel in a historic, Stanford White designed building, Zakarian's restaurant is decidedly chic, infinitely upscale. Swathed in delicious art deco, e Lambs Club is a celebration of glitz and glamour that pays homage to an old world, New York style. A comely entrance on 44th Street welcomes guests, leading them through an animated lobby lounge and into spaces sparkling with bespoke lighting, custom crystal and well- heeled patrons. An 18th century French fireplace anchors the downstairs dining room - a gift to the building by the preeminent Mr. White – while crisp white tablecloths and glittering stemware play against gleaming woodwork and deep, inviting leather banquets. Artisanal cocktails and a succinct wine list complement a well-curated menu – all served by a discreet staff that moves stealthily throughout the two level restaurant. A go-to spot for power breakfasts, elegant lunches and intimate dinners; on any given day, e Lambs Club plays host to everyone from stylish, immediately recognizable editors, to captains of industry, to diners drawn simply to the fabulous food and stunning surroundings. Collectively the effect is that of a posh, private club. In reality, such decadence is open to the public – no such membership required. It's a restaurant designed to see and be seen in, each detail of its orphic allure bearing the Zakarian imprint. W