Image via Lincoln website |
Pennies in the floor. |
For my first course, I ate Lobster Chowder with purple potatoes and a foie gras foam on top. The soup was a bit bland and not as luxurious as I was hoping with lobster in the title.
For the third course, I originally eyed the grilled half lobster offering, but Keith talked me out of it with concern that I might have to crack open the shells, and he knows I don't like to get too messy when eating my food. It should not be a struggle, I say. Instead, I ordered the Goat Cheese Gnocchi served in a super green arugula water with sweet onions, pickled persimmons, toasted hazelnuts, and bottarga. The gnocchi itself just tasted like bland dough, and there was a dollop of goat cheese on top, rather than mixed inside. The pickled veg were too strong and overpowered the dish. I was very disappointed.
Keith enjoyed his pasta dish of Pork Belly Ravioli with creamed parsnips and pickled cabbage. He said it tasted like a pork brisket sandwich in one big raviolo.
For the main course, Keith ordered the Virginia Pork Osso Bucco with hand cracked smokey cheesy grits, cured turnips, and maple mustard crumble. He found the pork to be tender and easily removed from the bone with his fork. Also, his dish was a pretty large portion compared to others.
Unfortunately, there was a mix up with my course and I had to wait a while for them to bring out my dish. We were a bit annoyed, but I insisted Keith eat his dish before it got cold. Soon, my dish of Atlantic Sea Scallop arrived with celery root purée and an apple gastrique. Though it looked colorful, the smell and taste did not agree with me. I found the gastrique to be sour and almost pungent. The glaze on the tiny scallops was sticky and sweet, and gave the whole dish a bad Chinese food appeal. I was let down once again.
Finally, for the dessert course, I had the classic Meyer Lemon Tart with earl grey fluid gel and topped with toasted meringue. The tart had a punch of lemon flavor and the tea gel was interesting.
Our celebratory NYE dinner at Lincoln was a bit lackluster in food, service, and ambience. Our main server was overly attentive at first, but the dishes came out on robotic mode, and did give the impression of just turning over tables. They handed out hats and noise-makers later in the evening once the DJ started, but it just seemed like an afterthought with bad music at a boring wedding. Nevertheless, before the clock struck midnight, we reflected on our year together and listed out some goals for 2015. Though we did not end the year dining out with a bang, we did have many other memorable moments together and only look forward to even better food experiences in 2015.
Total Rating: 3.48
Food: 3.5, Price: 3, Service: 3.5, Ambience: 3.5, Accessibility: 5
What I ate:
Lobster Chowder
purple potatoes, foie gras foam
Pennsylvania Beet Salad
green oak lettuce, fennel, horseradish dressing
Goat Cheese Gnocchi
sweet onions, pickled persimmons, arugula water, toasted hazelnuts, bottarga
Atlantic Sea Scallop
celery root purée, apple gastrique
Meyer Lemon Tart
earl grey fluid gel, toasted meringue
Plus Keith ate:purple potatoes, foie gras foam
Pennsylvania Beet Salad
green oak lettuce, fennel, horseradish dressing
Goat Cheese Gnocchi
sweet onions, pickled persimmons, arugula water, toasted hazelnuts, bottarga
Atlantic Sea Scallop
celery root purée, apple gastrique
Meyer Lemon Tart
earl grey fluid gel, toasted meringue
NY Strip Carpaccio
smoked truffle oil, meyer lemon beurre monte
Chopped Maryland Kale Salad
currants, parmesan, cranberries, lemon vinaigrette
Pork Belly Ravioli
creamed parsnips, pickled cabbage
Virginia Pork Osso Bucco
hand cracked smokey cheesy grits, cured turnips, maple mustard crumble
Almond Panna Cotta
cranberry compote, almond tuile
Pork Belly Ravioli
creamed parsnips, pickled cabbage
Virginia Pork Osso Bucco
hand cracked smokey cheesy grits, cured turnips, maple mustard crumble
Almond Panna Cotta
cranberry compote, almond tuile