PARK Magazine

DINING
Lincoln
Ristorante
A DINING EXPERIENCE
DESERVING OF AN ENCORE
THEIR MOST
BELOVED DISH IS THE
FLAKY BRANZINO
WHICH IS SERVED
WITH BROCCOLINI,
LEEKS SOUBISE,
CASTELVETRANO
OLIVES, AND CAPERS.
BY LAUREN BENS
The ambiance of Lincoln Ristorante
which is housed in a glass pavilion
building might be striking – there are
panoramic views of Lincoln Center’s reflecting
pool and a grass lawn roof, but the philosophy
behind Lincoln Restaurant is simple – source
the freshest local ingredients and use them to
make dishes full of Italian spirit. The best part?
You can watch all of this mouthwatering magic
from an impressive open kitchen.
This elegantly edible Italian restaurant is
part of Patina Restaurant Group, one of the
biggest names in the hospitality industry. With
over 60 boutique restaurants in their very
palatable portfolio, this renowned group is
known for its personalized service, beverage
programs, and an individualized approach to
each property, and the sleek setting of Lincoln
is a testament to just that.
In addition to selecting products from their
neighborhood Tucker Square Greenmarket,
they also work regularly with local farmers and
import authentic Italian goods to ensure that
their fine fare remains both fresh and flavorful.
The restaurant is also proud to showcase the
most scrumptious aspects of Italian cuisine by
making their own pastas. You can even sip on
one of their rotating selections of Negroni, or
choose from their always-evolving wine
list, mostly from small producers.
Start your culinary tour with Veal Meatballs,
made with sage, pomodoro, mascarpone
polenta, or Fritto Misto, a mix of calamari,
shrimp, fluke gougeonette, cherry peppers,
black garlic aioli and tomato pumarola.
Featuring fregola, sofrito, and stracciatella,
Grilled Octopus is another favorite, or make it a
pasta night with Fusilli, with Tuscan sausage,
Calabrian chile pomarola, basil, and ricotta. All
pasta dishes are available in half or full-sized
portions.
Perhaps their most beloved dish is the flaky
Branzino which is served with broccolini, leeks
soubise, Castelvetrano olives, and capers. You’ll
also want to try classics reimagined, including
Chicken Milanese, with radicchio, treviggiano,
fennel, and balsamic and Veal Saltimbocca
made with prosciutto, sage, Hen of the Woods
mushrooms and marsala-veal jus.
Live la dolce vita with deliriously delicious
dolci selections, especially the Grilled Lemon
Olive Cake, a light lemon semolina cake
topped with thyme gelato, caramelized apples
and biscotti crumble, as well as an array of
gelato and sorbet selections. Pair it with
thoughtfully curated spirits and now your
experience is ready to receive an extra encore. P
lincolnristorante.com