Lincoln Tavern and Restaurant
Cold Brew Coffee
Birthday Cake Sticky Bun – Cream Cheese Ice Cream, Funfetti Crumble
Caramel Delight Donut – Salted Caramel Glaze, Toasted Coconut, Chocolate Drizzle
Lasagna Pizza – Housemade Bolognese, Whipped Ricotta, Fresh Mozzarella, Basil, Pasta
Totchos – Tater Tots, Smoked Bacon, Jalapeno Queso, Chipotle Pico de Gallo, Pickled Jalapenos, Black Olives, Black Beans, Cilantro-Lime Sour Cream, Shredded Lettuce
Chronic Bacon & French Toast Nuggets – Maple Cider Braised Bacon, Cornflake Crusted French Toast Bites, Fresh Berries
Hot Chocolate Pancakes – Chocolate Chip Pancakes, Warm Dark Chocolate Sauce, Toasted Marshmallows
Located in South Boston and known for creative Pub Grub it is every Friday from 10a-3p that Lincoln Tavern offers its Test Kitchen Brunch, and on 12/28 presenting the twenty best plates from 2018 it was mobbed, late seating despite reservations to begin and over an hour between Appetizers and Entrees marring what would have otherwise been a fine meal.
Serving Southies since 2012 when Eric Aulenback opened the place, his idea to create “a comfortable meeting spot for locals looking to share stories at the end of their long day” having since turned into one of the area’s most beloved eateries, it was having made good time from Providence that four guests arrived early, a reservation made thirty days prior coming and going without so much as an apology from three overwhelmed hostesses clearly not accustomed to such a crowd during day-shift.
Happy for the success and understanding the delay, though not the lack of updates as more than fifteen minutes passed, it was eventually at a four-top near the front that the group was accommodated, pre-scouting the menu of no perceivable benefit as waiters and waitresses were equally swamped and virtually impossible to communicate with given the cramped layout and excessive volume.
Toqued by Nicholas Dixon, a former Mina group Chef at MGM Las Vegas’ Nobhill Tavern, it was while watching another table tuck in that a young woman suddenly arrived with notepad in hand, her suggestion to take drink orders met by a decision to request everything at once and one of her Back Staff soon delivering one Cocktail, two Cold Brew Coffees and Juice that were removed from the bill at meal’s end as a result of what was about to transpire.
In reality a former department store, though difficult to appreciate in its current format with two bars, a tin ceiling and heavy wooden booths, it was while shouting over the crowd that three plates would arrive, the $5 Donut unjustifiably costly in terms of taste or texture while similarly-priced Brioche gussied up by Sprinkles and tangy Ice Cream was sharable yet so good guests were fighting over the last bite.
Finding it a bit odd that Pizza came alongside Pastries, though the combination of Bolognese, Whipped Ricotta and Pasta with a bit of bite was an impressive specimen straight out of the wood-fired oven, it was here that things became problematic, the waitress or kitchen clearly having made a mistake as forty-five minutes passed before she returned asking whether the meal’s second half had shown up.
Clearly flustered, but at the same time going out of her way to remedy the situation best as possible, it was with the aforementioned “comp” announced by a floor manager that three more dishes arrived after twenty more minutes, the “Totchos” quickly making friends with those who like a bit of heat while those who fancy Dessert for Breakfast disregarded average Pancakes that tasted like they were bathed in Hershey Syrup in favor of “Chronic Bacon & French Toast Nuggets” that placed custard-soaked fried Bread beneath a mix of crispy and sweet Pork plus Berries and Maple Syrup.