The Lambs Club

Working closely with up-and-coming executive chef Eric Haugen, Geoffrey Zakarian brings skill and refinement to his modern American menu at The Lambs Club in Times Square. Dishes such as Long Island duck breast with a black truffle sauce, and ricotta and black pepper cavatelli with lamb sausage, are among the delights on offer, served alongside choices from one of the city’s best wine lists.

Wine director AJ Ojeda-Pons is the man responsible for what the World’s Best Wine Lists judges called a “strong selection,” which starts off with a diverse by-the-glass list featuring mature gems such as Dr Burklin-Wolf Riesling Auslese Trocken 1990 and La Rioja Alta Gran Reserva 904 Rioja 2001.

At the time of judging, the full-bottle list included a spotlight on the currently fashionable wines of the Jura. And while it includes deep collections from the classics of Europe and America (Burgundy and California being particularly well represented), it ranges widely, taking in choices from Hungary, Turkey, and Lebanon, as well as Australia and New Zealand.

Judges of the World’s Best Wine Lists 2017 applauded the restaurant for its “vast and electric” wine list.