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. The vegetables are fresh and local when available. 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. The extensive wine list is primarily Californian with some international favorites. We have high quality bottle selections in every price range, with reds, whites and a New Mexican sparkling by the glass. Lambert’s has a full bar with specialty cocktails such as Lemon Drop Martinis and Cowboy Buddha Margaritas, a range of single malt whiskies, brandies and exotic absinthe concoctions. With a special bistro style menu, the sleek, intimate bar and plushy lounge are the secret favorite rendezvous’ for an interesting variety of Taosenas and Taosenos.

Our signature dish is Pepper Crusted Loin of Lamb with a red wine demi—glace, sautéed vegetables and garlic linguine. We have sumptuous desserts made with the finest ingredients like organic eggs, Belgian chocolate and homemade French Vanilla ice cream. With dessert we offer a full selection of espresso drinks and specialty loose leaf teas. Our signature cocktail is Zeke’s Manhattan which is made with Old Overholt rye and Italian wild cherries that are marinated in Makers Mark bourbon.

We are open seven nights a week:
The Bar at 5:00pm ~ The Dining Room at 5:30pm
Call 575.758.1009
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 trg.lamberts@yahoo.com

1985, Tina and Zeke Lambert came from San Francisco, CA, to Taos, NM, on their honeymoon. Tina found a job waitressing and Zeke became the chef at the Taos Inn. 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 2004, they said, “It's been fifteen years of love, sweat, laughter, great friends and wonderful support from family and locals. [We] wouldn't change a thing. [We] are fortunate enough to have many great employees, some of them fairly new but some that have been with Lambert's from day one. ”

A few years later, in their 18th year of business , Zeke and Tina had a change of heart and 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. However, with no acceptable offers after more than a year on the real estate market, they were ready to simply shut the doors and Zeke offered the building lease to Joseph Wrede of Joseph’s Table fame. Along with Mike Yaccino and Nat Troy, Joe is in a partnership called the Taos Restaurant Group [TRG]. Lambert’s had always been a top favorite dining choice for Nat and his family. When he heard that Taos might lose Lambert’s completely, he averted that outcome by acquiring Lambert’s as part of TRG.

When Zeke and Tina left in October of 2008, former Zeke protégé, Taoseno Ky Quintanilla, became Lambert’s new Executive Chef. He shares management with former Lambert’s maitre d’ and waiter, Tom Rogers.

With deep roots in the business, Ky and Tom both have a strong passion for Lambert’s and are dedicated to Tina and Zeke's original goal. Although not easy to accomplish, that goal has always been to maintain quality and consistency.

“What confirms that we are near our goal, or perhaps have met it, is when we have customers who tell us the food is as good as or better than the last time they came and that turns out to be years ago before Lambert’s was part of TRG. This is important to us — to be good everyday — for years . . . consistently. “ TR