Lincoln brings inventive and mouthwatering menu to the Valley

Lifestyle | 20 Sep, 2018 |

In a Valley landscape crowded with steakhouses, Lincoln, a JW Steakhouse, located at the JW Marriott Camelback Inn Resort & Spa, stands alone.

Led by Executive Chef Paul Millist, a charming Australian who has twice won the Award of Culinary Excellence for the JW Brand, Lincoln is a modern American steakhouse that features classic Prime steakhouse cuts from Cedar River Farms and Snake River Wagyu.

Everything about Lincoln is Instagram-worthy. From the Table Towers of oysters, shrimp, lobster and king crab on ice to the spectacular views of Camelback Mountain, you will be the envy of your social media followers with every pic you post.

But don’t get so caught up in creating social media envy that you miss out on the food. There isn’t a word that can adequately describe the deliciousness of Lincoln’s steaks. Maybe one: Perfect.

One of the secrets to Lincoln’s supremacy is that its hand-cut steaks are perfectly seared at 1,200 degrees 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. The steaks are served with the 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 propelling the steaks from sensational to stratospheric are an incomparable array of tantalizing add-ons, including king crab Oscar, garlic shrimp or crab cake crust, which allow guests to create a truly one-of-a-kind steak.

Here’s what truly separates Lincoln from the competition. It’s not just the steaks (which are all out of this world), it’s the non-steak dishes that pack so much deliciousness that you’ll forget you’re in a steakhouse.

• The tuna-avocado poke with soy mustard vinaigrette ($16) is so robust and so flavorful that you’ll want to order a second. But save some room for the exquisite main courses and desserts.

• The lobster “escargot” ($19) is a new twist on an old dish and is a cannot-miss starter.

• Convince someone at your table to order “Schnitzel on the Bone” ($27), which is the most creative and most flavorful presentation of Berkshire pork you will ever see.

• Desserts are decadent, dramatic and made for sharing, but after one bite, you won’t want to share. You’ll quickly learn why the Classic JW Cheesecake ($14) has developed a cult following in London. But don’t let the hype over the cheesecake prevent you from indulging in Betty’s Bread Pudding ($10). It’s a showstopper itself.

What takes Lincoln to the next level of excellence is the ambiance. 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 the Arizona sunsets. Be sure to make your reservation to take advantage of that feature.

Bar 1936 mirrors Lincoln with a robust signature selection of homegrown cocktails, focusing on house-made mixers and craft ice cubes.

It all blends together perfectly to create one of the Valley’s finest dining experiences.

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