NEWS
Planting the Seeds for our Summer Menu
For a look at what we’ll be serving up this summer, join us at the restaurant and check out our new Grow Room, where we will now be growing our own herbs, year-round.
We planted our first seedlings in April and they will start their journey in the Grow Room before being transplanted to our rooftop garden, once they are strong enough.
Our seedling program is the next step in our sustainable evolution—and one more way of keeping our commitment to our menu’s farm-to-table approach.
Follow us on Twitter and Facebook for updates on the seedlings’ progress and growth.
"THE ART OF RELATIONSHIP" - A BLOG POST ABOUT US!
"The restaurant, 51 Lincoln, is a great mix of foodie pleasure and small town sensibility. What I found in my experience at 51 Lincoln was a community. A set of new friends and new relationships that will be a part of my on-going work/life in the Boston area..."
Read this fantastic blog our friend Wayne wrote about his experience at 51 Lincoln and the art of building a community around food.
BOSTON MAGAZINE: 50 BEST RESTAURANTS IN BOSTON
Boston Magazine has named 51 Lincoln as one of the 50 best restaurants in Boston for the third year in a row! Here's what they had to say:
"A rooftop garden. Colorful paintings by the chef. A globe-spanning menu. No, it’s not the latest city restaurant — it’s 51 Lincoln, the tiny Newton eatery that’s been pleasing MetroWest palates since 2006. Chef-owner Jeffrey Fournier celebrates the seasons with well-balanced dishes like Long Island duck breast with lake-grown wild rice and roasted apples, and chicken under a brick accompanied by Concord-grape risotto. He also does the classics proud, as in his “famous rigatoni Bolognese.” >> Order This: The polenta fries with truffle-Parmesan dip. >> Great For: Date night, vegetarian dining, creative cocktails, standout wine list."
BEST OF BOSTON 2009
Locavore Restaurant: "Earthy-crunchy" isn't how we'd describe 51 Lincoln, a polished little dining room and bar serving craft cocktails and schmancy cheeses. Unless by "earthy" we meant the wild mushroom ragout that chef Jeff Fournier spoons over scallops, and "crunchy" referred to his famous polenta fries. Sure, he adored local ingredients from sustainable farms and grows produce in his own garden. Yet his greeness is cleverly packaged in a changing lineup of dishes like carrot-ginger soup with smoked paprika creme fraiche, and a flatiron steak with jalapeno jam - making him a perfect match for the yuppie-hippie types in this part of town.
BOSTON MAGAZINE: JANUARY, 2009
Top 50 Places to Eat in 2009. Jeff Fournier is the best kind of hands-on chef, making his own pasta and charcuterie and imprinting all his dishes with an independent flair. We might not go as far as the Phoenix's four stars, but the food is terrific all the same.
