Lincoln is a new restaurant that opened at Lincoln Center about a month ago in a glass-encased structure among other recent glass-building additions to the arts complex. The restaurant is the product of chef Jonathan Benno, who left his job as chef of Per Se to strike out on his own. There seemed to be much anticipation for its opening, so I was surprised to land a prime-time reservation after calling just a couple of days beforehand.
We turned to our waitress with some questions about the dishes, primarily about portion sizes. Unfortunately, she shied away from recommending anything in particular and provided a very diplomatic, though unhelpful answer about the size of the pasta dishes. What we did get out of her was that early diners complained that the pasta dishes were too small, especially patrons who wanted to order them as entrees. So the kitchen had increased the size of them slightly. I understand the fear of deciding for diners whether dishes will be filling or not wanting to be responsible for whether or not they like their meal, but in my opinion, when people ask these questions, they won't hold their servers accountable and would more likely appreciate a little guidance.
I can only attribute the empty tables to the fact that the word hasn't spread among the general public yet. It should become a pre- and post-show destination. The food, though pricey, is terrific and with time, will probably become even more refined. It seems that the menu is printed daily and is changing with the seasons, good reasons to return. The desserts could use some work, but the restaurant has the important part down.