Lambert Information

Lambert's of Taos creates a sanctuary for our guests where they will enjoy delicious food, wine and hand crafted cocktails in a relaxed yet refined atmosphere. Our cuisine is distinct, fresh and local whenever possible and is made from scratch, from bread to sauces to desserts. In 1985, Zeke and Tina Lambert came from San Francisco to Taos on their honeymoon. Four years later, they decided it was time to start their own restaurant, while, in their own words, "still had the energy." They opened Lambert's of Taos the day after Thanksgiving in 1989. In their 18th year of business, Zeke and Tina decided that it was time to try a life outside of the very demanding and time-consuming restaurant business, and put their beloved restaurant up for sale. Lambert's had always been a favorite dining choice of Nat Troy and his family, so when he heard that Taos might lose Lambert's completely, he stepped in and acquired the business. By January 2013, Lambert's had outgrown its location on Paseo del Pueblo Sur and moved into its current location at 123 Bent Street. The building was built in 1903 by the Oakeley family, and had been the home of the Apple Tree Restaurant for over 25 years. When it became available, with ample room for both lunch and dinner diners, a beautiful patio shaded by the apple tree, an upstairs lounge, and beautifully remodeled dining rooms, we felt it would be a perfect fit for our growing needs. Our menu and wine list are created to complement each other, each taking inspiration from a variety of global locales. Lambert's also has a full bar with a number of creative specialty cocktails. We have sumptuous desserts created by our pastry chef, Michelle, who also bakes our famous bread, fresh every morning. Even the ice creams are made in-house. To complement her creations, we offer a full selection of espresso drinks, specialty loose-leaf teas, dessert wines and digestifs. We are open for lunch and dinner seven days a week. The maitre d' is present daily at 3:00pm for reservations & information. We ...