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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

Hearth Shares, Happening Now
This holiday season, help Hearth Shares end homelessness one dollar at a time.

A Taste of Spain in Newton
Since most of us can’t whisk off to the coast of San Sebastian for the day, spend summers in ...

Get Over the Hump at Board Wednesdays
Shake the mid-week doldrums at the bar at 51 Lincoln’s Board Wednesdays.

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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.
Chorizo
1. noun Crumbly, spiced pork sausage.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
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.
Pancetta
1. noun Cured Italian bacon.
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.
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.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

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