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130 W. 44th St., New York, NY 10036, United States

Once a 1930s hangout for the likes of Fred Astaire, Irving Berlin, and John Barrymore, the Lambs Club, originally designed by Beaux-Arts architect Stanford White, has been reinvented as the new 83-room Chatwal. A decade in the making, the hotel is named after Indian entrepreneur Sant-Singh Chatwal (father of hotelier Vikram Chatwal). For the interiors, Thierry Despont put an updated twist on Art Deco: from the red-leather banquettes and a limestone fireplace to the terrazzo floors and leather-wrapped closets. Bellhops wear pillbox hats, and rooms are stocked with backgammon sets and copies of The Great Gatsby. A former library has been converted into the Stanford White Studio, a lounge and event space complete with original bookshelves and wood paneling. The hotel’s restaurant, appropriately called the Lambs Club, is Manhattan’s new hot spot: chef Geoffrey Zakarian serves modern American fare (olive oil and lemon-infused chicken, buttery poached halibut) while the bar turns out retro cocktails by Milk & Honey mixologist Sasha Petraske, who pioneered the city’s speakeasy trend.

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The Chatwal

Once a 1930s hangout for the likes of Fred Astaire, Irving Berlin, and John Barrymore, the Lambs Club, originally designed by Beaux-Arts architect Stanford White, has been reinvented as the new 83-room Chatwal. A decade in the making, the hotel is named after Indian entrepreneur Sant-Singh Chatwal (father of hotelier Vikram Chatwal). For the interiors, Thierry Despont put an updated twist on Art Deco: from the red-leather banquettes and a limestone fireplace to the terrazzo floors and leather-wrapped closets. Bellhops wear pillbox hats, and rooms are stocked with backgammon sets and copies of The Great Gatsby. A former library has been converted into the Stanford White Studio, a lounge and event space complete with original bookshelves and wood paneling. The hotel’s restaurant, appropriately called the Lambs Club, is Manhattan’s new hot spot: chef Geoffrey Zakarian serves modern American fare (olive oil and lemon-infused chicken, buttery poached halibut) while the bar turns out retro cocktails by Milk & Honey mixologist Sasha Petraske, who pioneered the city’s speakeasy trend.