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The Basics: 51 Lincoln restaurant information

51 Lincoln

51 Lincoln Street
Newton Highlands, MA 02461
617-965-3100

51 Lincoln restaurant information
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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.

News and Events at 51 Lincoln restaurant

The Cooking School at 51 Lincoln
Saturdays this summer, head to Newton to get a tutorial or two on proper cooking technique.

A Month of Soft Shell Crabs
Lovers of soft shell crabs, May is your lucky month – 51 Lincoln’s Jeff Fournier’s month-long ode to the ...

Rustic French Wine Dinner
On Wednesday, May 8th, rustic French wines are the order of the day at 51 Lincoln.

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51 Lincoln

51 Lincoln Street, Newton Highlands, MA 02461

dinner
  • Tue-Sat: 5:00 PM - 10:00 PM
bar menu
  • Tue-Sat: 5:00 PM - 10:30 PM
  • phone 617-965-3100
  • reservations recommended
  • parking on-street
  • valet no
  • accessibility full
  • capacity: 90
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-965-3100

website

 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Assiette
1. noun French for "assortment," as in cheeses.
Charcuterie
1. noun The French term for delicatessen-style items.
Comte
1. noun The French equivalent to Gruyère.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Panna cotta
1. noun Egg-less Italian custard.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
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.
Terrine
1. noun An earthenware container, or the dish cooked therein.