In today's paper we told you a little about an exciting pop-up happening at Borgata this weekend: Iron Chef Geoffrey Zakarian is bringing the glamorous vibes of his Midtown Manhattan restaurant, The Lamb's Club to Atlantic City for one weekend only. Happeining from Friday to Sunday at 28 West at the Borgata, think classics like salmon tartare, foie gras and 28-aged Delmonico (peep the full menu). Zakarian will also be hosting demo and cookbook signings all weekend long. Tickets are still available for this sure to be swanky pop up right here.
How are you planning on bringing the glamor of the New York restaurant to 28 West? The Lambs Club is in a landmarked Stanford White building so we wanted to bring a little bit of that historic feel to Atlantic City, while at the same time not really copying New York. We wanted to give this version of The Lambs Club an authentic New Jersey seaside feel. We worked closely with the team at the Borgata to select throwback images of the landscape and people of the 30's, 40's etc. The Lambs Club in New York is very much tied to the theater community of those decades and we wanted to tie this pop-up to Atlantic City.
How did you go about choosing the menu? We chose items that represent The Lambs Club - the style of cooking and plating with a laser sharp focus on the best ingredients. We constantly work directly with farmers to secure the most pristine product that they have. For example, the peaches in the tomato peach salad are off the charts. And for my demo on Saturday, I am going to demo that salad live so people can see by taking amazing products you can combine them into spectacular dishes. Easy to execute, but wonderful flavor combinations. We also knew immediately that we wanted to showcase some of our signature cocktails. We put a huge emphasis on the bar program at The Lambs Club in New York. Our head bartender will be on hand teaching the techniques and methods and helping to produce the cocktails during the entire pop-up.
How does menu planning in AC differ from New York? Menu planning is the easy part! Write a delicious menu and make sure it tastes great! The part that we have been tedious about is making sure the execution is flawless. Our Executive Chef of The Lambs Club, Eric Haugen, and my Water Club Executive Chef, Wesley Holton, worked hard to merge their teams in order to be able to launch this restaurant. It is not an easy task to launch a restaurant with 100 seats, train a staff, and be ready to go in a short period of time. But our teams have worked hard to make this a seamless process and they are ready to go! I am extremely excited to bring The Lambs Club to life in Atlantic City! What an honor!
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