Now that Lincoln is taking reservations, it’s about time Jonathan Benno and crew got down to the business of a menu. The Times takes a peek at the as-yet-unfinished collection of dishes, and finds pastas made in a $3,500 Emiliomiti pasta machine (recommended to Benno by pasta wizard-king Michael White), eggplant caponata paired with cod cakes, gnocchi with spigarelli broccoli and finferli mushrooms, plus meatier fare like a 35-day dry-aged bistecca alla Fiorentina. Desserts can skew fancy — buttermilk panna cotta in elderflower gelatina, a highbrow tartufo — but as with all good Italian restaurants, there will be rainbow cookies. Lincoln will open later this month — until then, there’s always the Bon Appétit café.
Lincoln’s New Menu Is Put to the Test [NYT]
Slideshow: Previewing Lincoln’s Menu [NYT]
