Lincoln Restaurant may be known for its small plates, but at an elegant DC VIP dinner at the resto-lounge on Monday night, Chef Demetrio Zavala showed how some of his larger plates are becoming guests’ prime picks.
Zavala — who, after four years at Lincoln, continues to push culinary boundaries, bringing unbelievable flavor from farm to table — wowed with locally sourced selections from Path Valley, Firefly, Blue Moon, Eco Friendly and Tuscarora Farms, like several large rib-eyes featured festively on Lincoln’s own wooden boards.
Other plates that prompted some salivating were scallops that had only been touched once, corn and squash tater tots dolloped with goat cheese (seriously, a must try!), and of course some classic favorites, like the kale salad and brussels sprouts.
All were paired with a new variety of seasonal sips — we liked the one with warm bourbon infused with cinnamon.
And of course Zavala wouldn’t forget the sweet finish to the foodie festivities — debuting sweet and savory house-made desserts like the PB&J Kit Kat cake and gluten-free chocolate options that pleased even the pickiest.
Lincoln’s seasonal shift isn’t just for the appetite… it’s in the atmosphere as well! Look for new, varied plate-ware and cast-iron skillets to give the place an even cozier quality this winter.