Lincoln is notable for their harmonious pairing of cutting-edge and classic food, of tradition and innovation, and of high style and down home. For example, their beloved housemade pastas are just a little different—serving braised pork belly with malloreddus rather than penne, or lamb ragu with sorcetti rather than gnocchi. This happy balance has led to success: chef Jenn Louis is a James Beard Award nominee. The space is beautiful, the service is excellent, and their happy hour is fine. Truly fine: who wouldn’t want a frosty cocktail or a beer along with some baked eggs with cream, olives and herbed breadcrumbs, some savory fritters or a little patty melt on the way home from work?