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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

July is BBQ Month at 51 Lincoln
Just because we’re Yankees (not THOSE Yankees), doesn’t mean we shouldn’t be able to enjoy authentic southern ...

Jack's Abby Beer Dinner at 51 Lincoln
Fans of Framingham craft brewing superstar, Jack’s Abby, will be flocking to 51 Lincoln on Monday, July 14th, when ...

Whirlwind Wine Tour of Argentina & Chile
It’s grape harvesting season in coastal South America and 51 Lincoln is bringing the best of the last several ...

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

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.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mizuna
1. noun Crisp, feathery salad greens from Japan.
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.
Porcini
1. noun Smoky, meaty wild mushrooms.
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.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.

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