It's Not Your Grandmother's Lamb Tavern Anymore In Springfield Pa

Everyone around here knows the lamb tavern. It dates back to the original license applied for in 1740  http://www.lambtavern.com/CONTACTS.html  and always had the reputation as a conservative  restuarant that catered to an older clientel. The food was solid but unspectacular. Well they closed some of the areas down for a rehab while keeping the bar open and are now open for business.

We went to a food tasting there Friday night and it was quite pleasant. Our party of four were served drinks as soon as we sat down and the food was served withing 15 minutes. They have a nice selection of beer on tap, a formidable wine list and a great martini bar.

Appetizers were lobster cheese macaroni and fried calamari with a spicey asian sauce. The macaroni was delicious with large chunks of lobster in a creamy sauce and the spicy sauce dressed up the calamari which was a little dull and rubbery.

The main courses were sesame seed encrusted fresh tuna on a rice bed,  New England style pot roast on mashed potatoes with brown gravy, an alfredo pasta, and crispy fried chicken served on mashed potatoes.  Everything was delicious. Their mashed potatoes had us moaning and each dish had it's own unique attraction, whether a gravy, sauce or crust. All the dishes were excellent and we all had a sampling of each.

Desert was an apple crisp that was outstanding with ice cream on top and a creme brulee that was decent but not outstanding.  The apple was a deep dish cobbler with a crust of butter, flour and spices that went well with the vanilla ice cream.

The room we were in was not the new one but it was quiet and pleasant and our server though inexperienced was trying hard and was very pleasant and helpful.  We were served start to finish in under an hour which is my criteria for a good restuarant. They have been shut down since January and according to their site http://www.lambtavern.com/ are hiring all new staff.

Charles Pastore ( formerly of Carraba's)  was our host and he was working that room like a pro and made an effort to stop at every table and great everyone personally like old friends. He made us all feel welcome and we look forward to going back.