51 Lincoln
51 Lincoln Street
Newton Highlands, MA 02461
617-965-3100
From its cozy little post in the heart of Newton Highlands, 51 Lincoln bridges the gap between the city and the suburbs with a sophisticated, locally-sourced menu that's practical in its approach to cost. Diners don't have to head downtown to satisfy their craving for artfully crafted and beautifully presented fare.
Chef-owner Jeff Fournier's artistry expands beyond the plate - he is also responsible for the artwork that graces the walls in the dining room. His abstract images combined with framed woodcut prints, cherry wood tables, and warm yellow and orange banquettes, give the room the feel of a lively, colorful exhibit - with great food and wine.
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Five Years & Five Courses at 51 Lincoln
Chef Jeffrey Fournier's Newton Highlands bistro celebrates five years in February.
Jeff Fournier
Chef at 51 Lincoln
Jeffrey P. Fournier grew up in an untraditional culinary environment. In his French-Armenian home, delicacies such as raw lamb kibee were a regular part of his grandmother's menu. This exposure to eccentric dishes bred a fascination for the kitchen, a space that Fournier often chose over the playground.
By 1991, at the age of 23, Fournier had left his native Amesbury, Massachusetts, and headed to California to explore the culinary world on the West Coast. His first job was as a line cook at the renowned Rockenwagner in Santa Monica, where Chef Hans Rockenwagner himself taught Fournier Austrian-Californian cuisine. Just two years later in 1993, he earned the position as Sous chef at Café Montana, also in Santa Monica. At this Italian-Californian restaurant, Fournier broke from the norm with his fried linguini with wild flowers and carrot pesto with linguini, roasted lamb and fried basil among his most popular creations. A star was born.
Three years later, Fournier moved back to his hometown and found himself at the upscale Pignoli under Chef Daniel Baliani, learning the fundamentals of Baliani's contemporary flare and Marco Polo cooking-cuisine influenced by the countries once traveled by the explorer, including Japan, China, India and East Africa. Once Fournier learned all of Baliani's secrets, he left Pignoli and joined the team at the Linwood Grill. A few years later, the critically acclaimed Chef Lydia Shire wooed Fournier away from the Linwood Grill and into the position of Sous Chef in the city famous 125 year-old Locke-Ober kitchen. Fournier then moved to Chef Shire's well-regarded Excelsior.
Whenever given the opportunity to create his own special on any of the menus in any of the restaurants he has worked for, Fournier's creations always wound up with some Latin influence. Whether it be from befriending kitchen staff from Colombia or the Mexican cuisine he experienced when living in California, Fournier's signature culinary style is truly Latin inspired.
This revelation of sorts led Fournier to the executive chef position at Sophia's, a Latin restaurant and club located in Boston's Fenway district, in 2004. Here, Fournier created Latin inspired small plate menu combined with food and liquor pairings, without discrimination. From the shrimp and calamari tacos, the handmade hibiscus liquor with bresaola, and the tuna ceviche, there are flavors of all regions of Latin America.
Fournier felt The Metropolitan Club was the ideal place to further exhibit his talent and run wild with his imagination by putting a twist on a traditional steakhouse as the Executive Chef, and left Sophia's in 2005. His signature dish - watermelon steak - is just one of the many examples of the carefully chosen blend of ingredients Fournier created at The Metropolitan Club.
The best part of Fournier's creativity is that is does not stop in the kitchen. In late 2006 when an opportunity presented itself for a new space where he could blend his creativity for art and food, Fournier could not resist. As such, 51 Lincoln was born and, as they say for all creative minds, the sky is the limit.
- Assiette
- 1. noun French for "assortment," as in cheeses.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Celeriac
- 1. noun More commonly known here as celery root.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Chayote
- 1. noun An old Aztec favorite - gourd-like fruit with pale green skin and bland white flesh that can be eaten cooked or raw.
- Chèvre
- 1. noun French for "goat," as in cheese.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- Cipollini
- 1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Coulis
- 1. noun A thick puree or sauce.
- Crème fraîche
- 1. noun Cream that is allowed to set and thicken to a velvety rich texture.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Frisée
- 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
- Frisee
- 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Haricot vert
- 1. noun A green string bean with French attitude.
- Hollandaise
- 1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Niçoise
- 1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
- Pancetta
- 1. noun Cured Italian bacon.
- Panko
- 1. noun Coarse breadcrumbs used in Japanese cooking.
- Panna cotta
- 1. noun Egg-less Italian custard.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Pepitas
- 1. noun Edible pumpkin seeds.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Pistou
- 1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Purslane
- 1. noun A cool, crunchy plant popular in India, the Middle East, and 16th Century Europe.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- Rémoulade
- 1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Rösti
- 1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
- Semolina
- 1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
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