Lamb at Lamb's

Actually, it was lamb and fish--and pâté and sea urchin and chorizo and puréed veges and French vintage wine at Lambs Club, an elegant, to the point of being posh, restaurant in the theater district off Times Square. We were guests of Lamar and Robert; Lamar who came up with us and Robert who was in from Toronto on business.

Lambs Club is near Times Square. It's set with an art deco entrance and then a huge paneled dining room with fireplace that is elegant, as noted, with comfortably spaced tables and a very low sound level. That's superb for folk like John and Lamar who have trouble distinguishing sounds at high decibel levels.

Lamar is a retired lobbyist and former Senate committee economist, Robert is involved with high tech and the uses of social media--he recently sold a company to EA of California that was involved in gaming, John and Ben of course have varied backgrounds so the conversation was off to a full and continuing pace reflecting our interests.

Then the drinks: our waiter was superb in designing the proper heavily junipered G&T for John, the proper V&T for Lamar and a vodka and black pepper for Robert. Ben abstained from cocktails.

Our choices of starters and mains reflected our differing tastes. John started with a Hudson River pâté made of locally grown swine, while Ben had a light penne with a sauce of sea urchin and tomato cream. We tasted Robert and Lamar's starters which were superb. Lamar had a salad of hearts of palm from California. Ben ordered a Savannières from the Loire to go with our appetizers. Robert who is not a big white wine drinker applauded the choice after the first sip.

For our mains, Robert and Ben both had fish: Robert's was a red snapper crusted and served over a purée of root vegetables. Ben had a cod steak over a similar but not exactly the same purée with a lobster sofrito. Both fish dishes were served after being cooked sous vide.

John and Lamar both had a lamb filet served with cubes of lightly peppered chorizo over a purée of eggplant with a piperade. Since all of us are big red wine drinkers, Ben ordered a burgundy from Beaune that lived up to the various dishes.

Dessert was a variety. John had a cheese platter including some gruyère, Humboldt blue, and a local blue. Lamar had a lemon meringue. The cheeses were served with country toast, and the meringue with spoons for all.

We left conversing as we walked out---having enjoyed every minute of the food and the evening. We loved the Lambs Club...now, is there a Piglets Club? Or a Calves Club--perhaps that's a Gams Club? But then that would not necessary be legs like the wine had, it could be gams of whales or porpoises.