American restaurant · Taos
"Serving filet mignon and lobster risotto to tables draped in white tablecloths since 1985, Lambert’s is a stalwart of Taos fine dining. Chef James Crowther III is behind dishes like roasted Brussels sprouts, shishitos, and pancetta delicately dressed in chile-ponzu sauce and short ribs braised in espresso and red chile. The staff sommelier is a refined and rare treat in Taos. [$$$]" - Justin De La Rosa