Good but overrated.
Lincoln is one of the many new restaurants that have popped up in our 'hood in the past year. We decided to give them a try for New Year's Eve's 5 course dinner. We started out with a yummy complimentary cocktail. I also had another signature cocktail with sage gin and lime. Unexpected and tasty.
Then came the hors devours. There was something with bacon the husband (who is a bacon freak) liked. To me, it tasted like something from a fast food joint. We also had goat cheese crostini which was very good. Next came a mushroom like Italian quiche (as the server described). This was rich, creamy and delicious--probably my favorite part of the meal. Then an endive salad with dungeness crab. Now neither the husband or I are real big crab fans, though I'll eat it on occasion. This was fishy and the dressing was basically lemon juice with maybe some olive oil. Eh. The waitress noticing we hardly ate it offered another salad sans crab. I appreciated the gesture (good service!) though the dressing was still a disappointment.
Both husband and I went with the skirt steak with blue cheese butter and onion rings for the main course. Very good. However, I consider myself and my husband good cooks. Thus, when I go out to a restaurant I like to eat stuff I probably couldn't make at home. While the steak was good, it was something we could have definitely prepared ourselves (and we are not chefs by any means). Same goes with most of the other courses.
Now onto dessert. This was the biggest letdown. It was basically a plate of cookies that tasted like I could've gotten them from the bakery section at Safeway (maybe some of them from New Seasons). This is one of the criticisms I've read from other reviews and I hope they listen.
In conclusion, meal was pretty good. Ambiance, lighting, service were awesome. I would give Lincoln another try but would hope they up the anti with their offerings. There's a difference between "simple cuisine" and stuff I could make at home.
Don't waste your money.
Lincoln had gotten a couple of good write-ups--simple preparations done well. It sounded good to us, like a new version of Castagna. We got there and couldn't figure out what most of the things on the menu were. I went to Le Cordon Bleu, I read Gourmet and Bon Appetit, I plan vacations based on food. Neither I nor my usual dining companions, who are as in to food as I am, and one of whom speaks 4 languages, knew what many of the items listed on the menu were. This begs the question, who was it written for?
The waiter did a great job explaining everything, I am sure he has had lots of pratice. Not a single appetizer sounded good. The hanger steak with anvchovy butter sounded good; sadly, when it arrived, it wasn't--it somehow managed to be both bland and salty. The whole menu seems to be based on intimidating the customer into thinking the kitchen is better than it actually is. Just because it sounds really important and fancy doesn't mean it is. At twice the price of Le Pigon or Toro Bravo, don't waste your money or time. If you want simple ingredients done well, try Castagna.
Best Portland restaurant in six and a half years of searching!.
We're happy to report that a new standard has been set for Portland restaurants!
Five us use went to Lincoln on Black Friday at the suggestion of a foodie/friend.
The location is easily accessible from city streets or the freeway. The great ambiance was noticeable as we sat at the bar for cocktails before dinner. Not the usual Portland scene, thankfully-as it was not crowded and not noisy.
The bartender was great and went out of his way to explain their cocktails and converse with our three guests who were visiting from Chicago and the UK
I ordered a Manhattan, a good way to rate a bar and bartender, and it was perfect. The bartender took time to explain some of the local spirits and odd bottles on his wall and we even concockted a new drink-the Luxardo Manhattan! Also try the Dark and Stormy.
Once we were seated, our waiter was very pleasant and took time to explain the menu and make suggestions.
The food, in a word, was spectacular-great flavors, nice portions and wonderful presentation. The wine list was diverse and probably the most reasonably priced that we?ve seen in a long time.
Each of us ordered a starter-all fantastic and I ordered a frise salad with bacon/lardons and poached egg.
The main courses were shared and none of us could say a bad thing about any of them. Hanger steak with blue cheese, halibut in a white vermouth and butter sauce, roasted chicken- all uncomplicated and all fantastic!
The cinnamon ice cream was a treat for dessert as were the sundaes.
We complimented the waiter on the food and, shortly thereafter, the owners came to the table and greeted us. We had a great chat with them and they explained their backgrounds and experiences in cuisine, wine and journalism!
I believe we have finally found the really outstanding Portland restaurant that we've been searching the past six and a half years for! However, I believe even more research is needed so we're going back to Lincoln this week?more to come!
New Favorite.. I had to redeem myself after writing a bad review about another place. My Karma demanded it. This is my new favorite restaraunt. We went there on Halloween and had the most amazing dinner. The server was great, the food perfection. I know the menu changes for the seasons, and this was the second time we had eaten there. The carpaccio was out of this world, and the steak we had on Halloween was one of the best I have ever tried. The consistency is remarkable for a new restaraunt. I highly recommend this place.Definetly for a special occasion as well,but it did't feel stuffy at all.
Elemental Pacific Northwest dining combines rustic with refinement on Portland's Eastside..
Filling the corner of the renovated warehouse space known as the Hub building, Lincoln boasts a marriage of old and new with concrete floors, exposed wood trusses, local art, and rolling garage doors that bring the outside in on warmer nights. The setting sets the stage for simply styled, honest dishes to shine. Starters might include vegetable bagna cauda, followed by a familiar hanger steak served with rich anchovy butter and cornmeal onion rings. Accompanying such dishes are wines with an international focus and cocktails that give a nod toward old classics.
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