Lincoln Restaurant

Lincoln is a balance between old and new, modern and classic, rustic and refined, casual and formal, everyday and special occasion. Lincoln offers an honest expression of Portland cuisine - direct and elemental yet sophisticated. The front-of-the-house warmth is delivered by a team of seasoned local professionals who focus specifically on genuine and attentive service.

The menu is simple, not fussy. The food is direct in style, flavor and presentation. Seasonal fare on the changing menu concentrates on what is grown in the Pacific Northwest. What's listed on the menu is what's delivered on the plate.

The restaurant's design is a balance of old and new. The renovated warehouse adorned with local art has a raw charm that shines with warmth. Concrete floors meet exposed wood trusses, and natural light permeates the space through enormous glass windows and roll up garage doors. A large black and white charcoal rooster rendering hangs on the wall amid furniture made from reclaimed timber.

Commercial is dinner served in our commercial kitchen. Think 12 plush stools around a large butcher-block table. It's dinner next to the stove - and we mean literally, next to the stove. Of course wine and a full bar are available, as well as a chef and host. Available by reservation.

3808 N Williams No.127
Portland, OR 97227
lincolnpdx.com
(503) 288-6200

Culinary Artistry

Jenn Louis is also the driving force of Portland's Culinary Artistry. Since opening in 2000, Culinary Artistry has been considered among Portland's top catering companies.

Their philosophy in the kitchen is simple: start with local products and trust them. This ensures that our cuisine is delicious and true to the quality produce, meats, cheeses and wines uniquely available here in the Pacific Northwest. We use ingredients from local farmers and purveyors who we personally know and respect. Our personalized service enables us to develop a custom food and beverage menu for any occasion.

3808 N Williams No. 128
Portland, OR 97227
(503) 232-4675
culinaryartistry.net

Serves six as a side dish

3 oz bacon, cut into lardons or matchsticks
1 onion, small dice
1 bulb fennel, small dice
6 oz chanterelles, cleaned and pulled into strips
Rosemary, 2" piece- leaves only
2 bay leaves
18 oz green cabbage, sliced into thin strips
2 cups heavy cream
1 tsp freshly grated nutmeg

In a large saucepan, saute bacon on medium heat until fat renders from lardons. Remove bacon from pan, leaving fat in pan. Add fennel, onion, fennel, rosemary and bay to pan. Cook , stirring often, until onion and fennel are translucent and no longer raw. Add bacon back to pan and add cabbage & chanterelles. Stir to combine, then pour cream into pan. Wilt cabbage and cook until cream thickens. Season with kosher salt, pepper and a few grates of fresh nutmeg.