Lincoln Center Kitchen Opens

One of New York City’s cultural landmarks gets a new eatery from chef Ed Brown

The smoked salmon wedge with lettuce, green goddess dressing, fresh horseradish, and multigrain toast at Lincoln Center Kitchen.

Most Americans are familiar with the typical date of dinner and a movie, but for the cultured few among us, their version of a Saturday night out on the town is dinner in one of the world’s premiere culinary capitals, and a trip to the New York Philharmonic. The dinner part, however, can be tricky as food quality, price point, and proximity to Lincoln Center all factor in to the decision of where to eat before the show.

Luckily, Lincoln Center Kitchen is here to make that decision a no-brainer. Located on the ground floor of light-filled Avery Fisher Hall, the restaurant was conceived by chef Ed Brown, who has created a menu of classic, all-American cuisine.

Appetizers include poached jumbo shrimp with three dipping sauces – traditional cocktail sauce, a saffron aioli, and a horseradish variety; an inventive smoked salmon wedge with lettuce, green goddess dressing, fresh horseradish, and multigrain toast, and red and golden beet salad with coach farm goat cheese, baby watercress, and pistachios. Some of the mains offered are roasted Bella Bella baby chicken with Anson Mills grits, mushrooms, and natural jus, and a short rib burger with New York State cheddar, aioli, vidalia onions, heirloom tomatoes, and green market pickles, served with kettle chips. Don’t forget about dessert, and choose from dishes like bourbon caramel bread pudding and, of course, New York-style cheesecake.

The restaurant is open Tuesday through Saturday beginning at 5 p.m. Lunch is served on Fridays and Saturdays if there is a matinee show.


Kate Kolenda is the Restaurant/City Guide Editor at The Daily Meal. Follow her on Twitter @BeefWerky and @theconversant.