The Wall Street Journal attends a friends and family tasting at the biggest opening of the fall, Lincoln. Chef Jonathan Benno served a modern Italian seafood-centric menu that sounds like it will be a direct competitor with the one served just blocks away at last year's big opening Marea: "Think sea scallops with sunchokes, almonds and sunflower oil; a lamb chop and shoulder with garlic sausage and Romanesco cauliflower; and a bucatini pasta dish with Dungeness crab, Pacific sea urchin, peperoncino and sea beans."
Meanwhile, Hearth's Marco Canora says the eggplant parm "looked beautiful and it tasted just perfect," Gail Simmons calls Lincoln a "savory soothing respite," and Ken Friedman notes it's "a little too beige for me." She opens to the public on Friday.
· Benno's Lincoln Gears Up for Opening [WSJ]
· Inside Lincoln, the Biggest, Most Ambitious Opening This Fall [~ENY~]