{"id":15035,"date":"2016-11-15T12:57:13","date_gmt":"2016-11-15T19:57:13","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=15035"},"modified":"2016-11-15T12:57:13","modified_gmt":"2016-11-15T19:57:13","slug":"taste-lincoln-restaurant-bar-1936","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/restaurants-phoenix\/taste-lincoln-restaurant-bar-1936","title":{"rendered":"A Taste of Lincoln Restaurant and Bar 1936"},"content":{"rendered":"

\"lincoln\"<\/a>
\nThough we were sad to see BLT Steak leave Camelback Inn earlier this year, we knew the Scottsdale resort had something just as delicious up its\u00a0sleeve.\u00a0Lincoln Restaurant and Bar 1936<\/a> opened its doors this fall, giving guests wonderful American cuisine, a creative cocktail program (the Reanimator was a favorite), a handsome dining space and a lovely patio–with Camelback views–which will prove to be popular now that Arizona’s weather is in its prime.
\nAnyone who visited BLT Steak knew the restaurant’s popovers were something to behold. Lincoln has kept the beloved popovers on its menu via the appetizer, Yorkies. The Yorkies are served warm with a crunchy exterior and a pillowy interior, a perfect cradle for a slather of melty butter. The Beets + Palm appetizer is as beautiful as it is delicious, comprising\u00a0Crows Dairy goat cheese, beets from the chef’s garden, palm heart, blood orange and St. Germain vinaigrette. The dish is refreshing and vibrant, and is overflowing with gorgeous, fresh beets. For something a little more warming and indulgent, the crispy beef cheek fits the bill. The crunchy beef cheek is on a bed of Bob’s Red Mill rye porridge, complements with wild mushroom and horseradish. The crispy meat and the creamy porridge make a delectable pair, perfect for the coming winter.
\nThough the lineup of signature steaks seem tempting, the seafood options really caught our eye. The roasted black cod is crusted in quinoa and surrounded by an avocado puree and tomato salsa. The silky fish coated\u00a0by the crispy quinoa made for a treat for the taste buds. The seared diver scallops\u00a0features fennel veloute, sweet corn, Castelvetrano olive and a saffron crisp. Though scallops have more of a summery appeal to them, the olive and sweet corn give them a fresh–and very delicious–fall spin.
\nSide dishes are certainly not an afterthought at Lincoln and should surely be worked into your dinner order. The celery root mash is\u00a0like velvet and the creamed street corn is sweet, smooth and addicting, thanks to miso churned butter and cr\u00e8me fraiche.
\nFor dessert, the\u00a0Popcorn + Peanut Butter plate is\u00a0innovative and a masterpiece on the plate. It comprises peanut butter mousse, crumble black cocoa cookie, a decadent roasted cocoa sorbet and Lincoln toffee popcorn.\u00a0Creamy, crunchy, sweet, savory; this dessert ticked all the boxes of a successful dessert.<\/p>\n","protected":false},"excerpt":{"rendered":"Lincoln Restaurant and Bar 1936 opened its doors this fall, giving guests wonderful American cuisine, a creative cocktail program (the Reanimator was a favorite), a handsome dining space and a lovely patio which will prove to be popular now that Arizona’s weather is in its 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