Lamberts opened in 2006 inside the restored Schneider Brothers Building on 2nd Street, founded by Larry McGuire, Tom Moorman, Will Bridges, and Lou Lambert as the first restaurant in what became the McGuire Moorman Lambert group. The building's brick-and-timber bones set the tone for a room that mixes barbecue-joint ease with something more polished.
A Mill Scale smoker works the back patio for the slow-smoked meats, while an oak grill inside handles steaks and seafood, so the menu moves beyond a single lane. The bar runs classic cocktails, new-world wines, and a whiskey selection deep enough to warrant its own dedicated whiskey bar.
Upstairs, a second-floor lounge with its own bar, stage, and sound system hosts live music and private events, while the patio adds a retractable roof and mobile bar. Regulars point to standout queso and appetizers and consistently strong service, even as brisket tenderness reportedly varies from visit to visit.
A Mill Scale smoker works the back patio for the slow-smoked meats, while an oak grill inside handles steaks and seafood, so the menu moves beyond a single lane. The bar runs classic cocktails, new-world wines, and a whiskey selection deep enough to warrant its own dedicated whiskey bar.
Upstairs, a second-floor lounge with its own bar, stage, and sound system hosts live music and private events, while the patio adds a retractable roof and mobile bar. Regulars point to standout queso and appetizers and consistently strong service, even as brisket tenderness reportedly varies from visit to visit.