It’s still a pub, but not as you’d traditionally know one: there’s no sticky carpet and no seedy old mate who hasn’t gotten out of his seat for 17 years. The reinvigorated Lincoln doesn’t look all that different from its original façade, but when former manager of MoVida Iain Ling and his wife Stella took over last year, they refreshed interior and reinvented the menu. Not too much; there’s still that old-world pub feel in the front bar with its vinyl stools and cracked marble bar. In the dining room, the feature wall has a large, black and white photograph of The Lincoln of old, complete with horse and cart and a man in a bowler hat. It’s a nice little nod to its history. The new food menu, you’ll notice, is playfully divided into four parts: 7 ounce, pot, schooner and pint. It’s a rather appropriate and unique way of describing meal sizes but it makes total sense. The entire team is a collective of well-seasoned professionals, many are MoVida and MoVida Aqui alumni, and their cocktails are thanks to Emma Ramos, former manager of Le Bon Ton. These guys take their shit seriously, but with a great straight-shooting attitude and zero conceitedness, for example: lamb ribs and spices with green sauce; what’s in the green sauce? Who cares when it tastes this good (it’s actually an amazing blend of coriander, mint, parsley, avocado, olive oil and spices)? They serve damn tasty food with the freshest of seasonal produce, which means their menu changes constantly. Their taps rotate regularly, as do their, although they hesitate to use the word, ‘craft’ beers with pints going for $10 (bargain). The variety at The Lincoln is great for those of us who like to return again and again, of which there are plenty.
EDITOR’S PICK
Super difficult actually. It’d have to be a tossup between the lamb ribs and the charcuterie. I can’t ever go past a meat board.
