Lincoln, a JW Steakhouse located at the JW Marriott Camelback Inn Resort & Spa, introduces a modern American steakhouse menu boasting hand-cut Prime and Wagyu butcher’s steaks perfectly seared at 1200° in the Valley’s only Josper Charcoal Oven, which is fired by extremely high-heat hardwood charcoal, creating a unique crust to lock in flavor and tenderness.
Ignited by the searing success of the JW Steakhouse in London, Marriott International was eager to bring this concept to the United States and chose Scottsdale and the JW Marriott Camelback Inn as the launch pad to serve as the prototype. With a brilliant culinary team in Scottsdale, led by Executive Chef Paul Millist, who has twice won the Award of Culinary Excellence for the JW Brand, the synergy proved to be prophetic. The result is a menu offering a delectable and delightful range that will satisfy carnivores, vegans and foodies alike.
The expansive dinner menu features classic steakhouse cuts from Cedar River Farms and Snake River Wagyu, including a Prime Kansas City Strip, a Prime Bone-in Ribeye and a 10 oz. Filet, served with the heritage JW Steak Butter and can be further enhanced with a selection of house-made sauces, such as the Maker’s Mark Green Peppercorn, the Classic Béarnaise and the Garden Parsley Chimichurri. But to propel the steaks from sensational to stratospheric, an incomparable array of tantalizing Add-Ons, including King Crab Oscar, Garlic Shrimp or Crab Cake Crust, allow guests to create a truly one-of-a-kind steak.
With Instagram-worthy Table Towers of Oysters, Shrimp, Lobster and King Crab on ice, plus fresh Oysters and Giant Shrimp Cocktail with Atomic Horseradish, the sublime seafood options extend into the Chef’s List, which features a traditional Dover Sole, flown in fresh and available at market price, plus a Skuna Bay Salmon and Tuna Peppercorn Steak. With entrees ranging from the traditional Colorado Rack of Lamb with a Fennel Crust, to the “Schnitzel on the Bone,” a throwback dish from the past that will delight diners of all ages, the menu is studded with classics and classics with a twist. Innovative sides and starters include the over-the-top Garlic Lobster Twice-Baked Potato, Green Chile Mac & Cheese and vegan dishes, such as the Charred Cauliflower Steak.
Desserts are decadent, dramatic and made for sharing. The show-stopping tower of vanilla cream filled Profiteroles is served with a side of hot fudge sauce that is drizzled at the table to a round of oohs and aahs. Signature dishes include the piping hot black pepper Arizona Cheddar “Yorkies’ – a bite-sized version of English Yorkshire pudding with hand-churned butter and the Classic JW Cheesecake, which has a cult following in London due to its unique Graham cracker crust and light and creamy filling.
Inspired by the sprawling ranches in Arizona and California, Lincoln boasts floor to ceiling windows on two sides of the restaurant, creating a seamless transition from indoors to outdoors, allowing diners spectacular views of Camelback Mountain and the colors of the Arizona sunsets. The spacious room is subdivided into comfortable sections marked by vertical repetitive leather woven straps above handsome dark leather banquettes with occasional hound’s-tooth accents. Along the north side of the restaurant, barn doors slide open to reveal the private dining rooms that offer additional restaurant seating on busy nights or can be booked for private parties and special events. On the patio, fire pits with conversational sofa-seating beckon diners to enjoy a sunset toast or a nightcap.
Bar 1936, whose name represents Camelback Inn’s rich and storied 80-year history, mirrors Lincoln Restaurant with a robust signature selection of homegrown cocktails, focusing on house made mixers and craft ice cubes. As with Lincoln, the beverage offerings at Bar 1936 predominately reflect Camelback Inn’s natural surroundings through both its concoctions and garnishes alike, using spirits from CaskWerks Distilling Co. and Arizona Distilling Company. Specialties include The Copper State Sour, with Park Rye Whiskey, lemon juice, honey from Crockett Honey Co. in Tempe, egg white and Lincoln grapefruit bitters; the Aztec en Vogue, a unique spin on an Old Fashioned with Reposado tequila, mezcal, agave syrup, mole bitters and orange; and The Reanimator, a play on the Corpse Reviver #2 with CaskWerks Gin, Cointreau, Lillet Blanc, Absinthe and bitter lemon soda.
Additionally, Lincoln and Bar 1936 General Manager, David Kent, has created a unique and interactive experience at select bar tables, which is adorned with a wine chime toasting bar. Designed for celebrations, the hand hewn communal tables in the bar have toasting rails to encourage diners to toast occasions small and large. The daily happy hour, from 4 p.m. to 7 p.m., features a variety of reduced price adult beverages, starters and salads, in addition to Josper Charcoal Grilled Hot Wings or the hefty Lincoln Burger.
Lincoln Restaurant is open from 5 – 9 p.m., Sundays through Thursdays and from 5 – 10 p.m. Friday and Saturday nights. Bar 1936 is open nightly from 4 p.m. to 10 p.m. Valet parking is always complimentary.
For more information, visit www.LincolnRestaurantPV.com or call 480-905-7979.
