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| Pre-Lincoln |
We entered Lincoln from the lower level entrance on 65th Street between Columbus and 10th Avenues (the alternate entrance is on the main/upper level in the interior of Lincoln Center). We walked into a small foyer with nothing but a stairwell and an abandoned host's podium. We weren't quite sure we were in the right place until we heard a high-pitched "Welcome! Do you have a reservation?" from the coat check room hidden off to our right. We didn't initially see the woman, so we were caught of guard and began laughing in surprise. She laughed with us, making us feel at once comfortable in this fancy establishment.
We checked our coats and received a second greeting from another hostess who mysteriously appeared, and escorted us up a beautiful stairway (how can a stairway be beautiful, you ask? It had sparkly tiles which caught my eye -- I'm a sucker for sparkles). The stairway brought us into the main dining room where we were greeted again by three different hosts and led to our table. Lincoln certainly does not skimp on attentive service.
The dining room was beautiful: dark wooden beams ran the full length of the high ceilings, and seamless glass panes enclosed the perimeter of the restaurant, granting us a clear view of Lincoln Center. Dim lighting kept the room romantic, yet laughter and conversation at most tables made for an inviting atmosphere. Immediately we noted the impeccable service: the staff staff were quiet and nonintrusive, yet knowledgeable, courteous and attentive.
As for the main attraction, the food was delectable. We began with bread service followed by mini bruschetta topped with herbed goat cheese, compliments of the chef. To drink we ordered from the Prosecco Bar. I chose Prosseco with peach puree and a strawberry liquor. Matt picked a lime puree with a ginger liquor. Tasty and bubbly, and lasted us through the entire meal.
For the appetizer, we chose the procsiutto di san daniele e focaccette: sliced prosciutto with cheese fritters and pepper relish. The salty meat mixed with the cheese fritters (crispy on the outside, melty on the inside) was unbelievable (my mouth is watering now thinking about it). I've always loved prosciutto in red sauce, but only had it as an appetizer for the first time at Macelleria, an Italian steakhouse in the Meatpacking District where it was delicious. Here at Lincoln, it also did not disappoint.
The main course for me was the capesante e biroldo: diver scallops with blood sausage, lentils and braised celery. The scallops were so tender and almost buttery. Matt ordered a pasta dish with lobster, mezzi rigatoni all'astice. I liked mine better.
Although we were pleasantly full from the first two courses, we couldn't pass up a sweet treat so we ordered for dessert the affogoto -- gelato with espresso poured over it, paired with a zeppole. Simply amazing.
To top off the night, Raquel Welch was seated just two tables over from us. Hearing her tell her eager table of listeners a few stories was quite entertaining and gave the restaurant a unique energy. I particularly enjoyed watching the server attempt to politely interrupt Raquel to take her order. He ended up waiting several minutes unnoticed.
Tasting such delicious cuisine made me even more excited to one day dine at Per Se, since Jonathan Benno, the Chef of Lincoln, previously served as the Chef de Cuisine of Per Se. But until then, I have Lincoln in my mind: Delicious meal, beautiful atmosphere and wonderful company. Thank you, Matt!
