at 3808 N Williams Ave, Portland, 97227 United States
1685 FB users likes Lincoln Restaurant, set it to 79 position in Likes Rating for Portland, Oregon in Restaurant/cafe category
Seriously kids, you need to make your reservation for the @saltandstraw dinner today. Call 503-288-6200
We still have seats available for our upcoming Salt & Straw Ice Cream dinner. Call 503-288-6200 for reservations.
Dine with us tonight to support @RaphaelHouse & domestic violence survivors! Then tweet/FB about your delicious support w #R4RH. #%dayfundraiser
Please join Portland Food & Wine Best New Chef’s Jenn Louis, Gabriel Rucker, Naomi Pomeroy, Greg and Gabrielle Denton and Scott Dolich for a dinner celebrating the release of Food & Wine’s Editor-in-Chief, Dana Cowin’s new book MASTERING MY MISTAKES IN THE KITCHEN. Tickets are $100 and include a book and food, beverage pairing and gratuity in addition. Mingle with Dana Cowin and enjoy a course by each chef. Call 503-288-6200 for reservations.
Join Chef Jenn Louis and Chef Sarah Schafer of Irving Street Kitchen in our intimate annex kitchen for a collaborative dinner prepared a few feet away. It’s your chance to watch the process and interact with the chefs. Only 14 seats available. $65 a guest includes dinner and beverage pairings. Call 503-288-6200 for tickets.
Hi Friends in the industry! We are having an open house for True World Foods this Sunday. Chefs PJ Yang, Chef Jenn Louis and Chef Earl Ninsom will be preparing some wonderful dishes with spirits by Dogwood Distillery and beer from Groundbreaker Brewing. Lincoln Restaurant, this Sunday, 1-4pm
New Year's Eve Is Next Week! We will be offering a 3-course menu for $65 a guest. Reservations can be made by calling 503-288-6200 or by clicking here. As always, the theme is choice! In that you have lots of choices in each category. Here's this year's menu: starters Black truffle monte cristo fonduta Royale Bolognese parmigiano-reggiano Baked hen eggs cream, castelvetrano olives, breadcrumbs Gnocchi ricci lamb ragu, black trumpet mushrooms Endive and dungeness crab meyer lemon, tarragon, smoked ikura roe Foie gras terrine pumpkin pancake, birch syrup entrees Cassoulet duck, lamb, roasted pork belly, tarbais beans Pork scallopine radicchio, guanciale, chestnuts Lamb osso buco polenta taragna, trumpet mushrooms Winter seafood and bread stew nantucket bay scallops, shrimp, dungeness crab Buckwheat and ricotta gnocchi brussels sprouts, potatoes, fontina val d'aosta dessert Chocolate terrine caramel, grapefruit, sesame