Photo: Trevor Smith
“Creating a restaurant always begins with a concept and a storyline. Everything follows from there, from the menu to service to the lighting to the interior design. When you start with the right concept, the different elements fall into place naturally and the total experience for guests is exciting and memorable.”

Restaurants

The Lambs ClubNYC

A bespoke dining experience recalling the classic club rooms of midcentury America, with red leather banquettes, deco fixtures, and an oversized 18th Century French fireplace. Located in the iconic Stanford White designed building where "The Lambs," America's first professional theatrical club, first met.

“…an amazing collection of flavors and textures that is worth traveling some distance to try” - NY Times

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The National Bar & Dining RoomsNYC

Inspired by the grand cafés of Europe and by classic American dining rooms, The National offers a welcoming yet refined interior design, great service, and a range of bistro-style dishes with Zakarian's signature Modern American touch. Located at the restored 1927 Emery Roth building – an architectural landmark of the Beaux-Arts style.

“Looking for a new Midtown staple? Try The National.” - Examiner

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The Water Club at BorgataNJ

A unique and distinct boutique hotel connected to the Borgata in Atlantic City, The Water Club offers Zakarian's New York style cuisine in The Sun Room, Immersion Spa, The Pools and Room Service for the 800 guest rooms.

“A hip, urban vibe that brings a Gotham style to the beach” - The Strong Buzz

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Ocean BlueNORWEGIAN BREAKAWAY AND GETAWAY

An unprecedented luxury seafood dining experience for the cruise industry set to launch on board The Norwegian Breakaway. In addition to a dining room that will focus on elegant modern presentations, Zakarian will also oversee The Raw Bar, an adjacent bar highlighting crustaceans and wines by the glass; and Ocean Blue on The Waterfront, a more casual option serving fun and easy fare.

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The Plaza HotelNYC

Geoffrey Zakarian has been named the culinary director of the hotel, where starting mid-2014 he will be responsible for reinvigorating the iconic Palm Court and eventually resurrecting the Oak Room, Oak Bar, Rose Club, Champagne Bar, and room service.

“I want to leave as much as we can in place, the way they do with the great old restaurants in Paris.” - Geoffrey Zakarian, NY Times

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