Our emphasis at Lambert's has always been on quality and value. Our sauces are made from scratch. Some of them, such as the lamb demi-glace, take days to finish. When asked to describe us, the word most often used by our loyal local clientele is 'consistent'. We are also known for excellent service and distinctive and fresh cuisine offered in an elegant, warm and unpretentious atmosphere.
Our menu and wine list are created to complement each other. Molly Steinbach, our sommelier was been reworking our extensive wine list to a global perspective. We have high quality bottle selections in every price range, with reds, whites and sparkling by the glass. Lambert's has a full bar with specialty cocktails such as our signature cocktail, Zeke's Manhattan, which is made with Old Overholt rye and Italian wild cherries that are marinated in Makers Mark bourbon.
Our signature dish is Rack of Lamb with a red wine demi-glace, garlic mashed potatoes and grilled asparagus. We have sumptuous desserts made by our new pastry chef and kitchen manager Michelle Myers. She uses only the finest ingredients like organic eggs, Belgian chocolate and homemade white chocolate ice cream. With dessert we offer a full selection of espresso drinks and specialty loose leaf teas.
We are open for lunch and dinner seven days a week.
The maitre d’ is present daily at 3:00pm for reservations & information.
We accept M/C, Visa, American Express and Diners Club.
Contact us at firstname.lastname@example.org
In 1985, Tina and Zeke Lambert came from San Francisco, CA, to Taos, NM, on their honeymoon. Four years later, they decided it was time to start their own restaurant, while - in their words -"they still had the energy".
Zeke and Tina opened Lambert's the day after Thanksgiving in 1989. In their 18th year of business, Zeke and Tina decided that it was time try a life outside of the very demanding, time consuming restaurant business. They put their beloved restaurant up for sale. Lambert's had always been a favorite dining choice for Nat Troy and his family. When he heard that Taos might lose Lambert's completely, he averted that outcome by acquiring Lambert's as part of Taos Restaurant Group.
When Zeke and Tina left in October of 2008, former Zeke protégé, Taoseno Ky Quintanilla, became Lambert's new Executive Chef. He shared management with former Lambert's maitre d' and waiter, Tom Rogers. In October 2012, Tom switched jobs with Sara Draim and she stepped into managing the dining room.
In January 2013, we realized that Lambert's had out grown its location. 123 Bent Street (built in 1903 by the Oakeley family, it was home of the Apple Tree Restaurant for over 25 years) became available and we felt it would be a perfect fit for our growing needs. With ample room for lunch, a beautiful patio shaded by the apple tree and remodeled dining rooms. The upstairs with treetop views is the perfect new home to our expanded Treehouse Bar & Lounge with Nova Sheppard on board as bar manager.