Lincoln Park Wine Bar
198 Sir Francis Drake Blvd.
San Anselmo
(415) 453-9898
Farm to Table
Dinner nightly; brunch weekends
Medium plates: $6-$16
Lovely wine and beer list
Named after its nearby neighborhood, Lincoln Park Wine Bar is a gathering place where locals and visitors can enjoy and share fresh, locally sourced food in a friendly, sleek and casual atmosphere. Diners can choose between an intimate bar area in the front room or a more lounge-like feel in the side room. Either way, they’re in for a treat, as the food is outstanding, the wine list unique and the service exceptional.
Chef/co-owner (with his wife, Jennifer Ashby-Simmons) Steven Simmons’ menu consists of small and medium-sized plates with nightly specials (listed on a chalkboard posted on the wall) and a lovely wine list by wine director Holly Bragman.
We started with the farmstead cheese plate (which changes daily), which included a sheep’s milk cheese from Cypress Grove and an Italian buffalo milk cheese served with sliced apples, roasted tomato, chocolate, La Brea Bakery bread and caramelized onions. It paired well with the 2011 Watkins Family Sauvignon Blanc (tropical nose, crisp finish) and the 2011 Forager Sonoma Coast Pinot Noir (earthy with strawberry and plum flavors).
Next up was crisp, full-flavored roasted asparagus with poached egg and mint gremolata (which added a hint of sweetness to the dish). And even though we were enjoying it for dinner, we were having serious brunch fantasies. Like the best brunch ever fantasies. It was delicious, and we’re definitely going to have to return for brunch.
Also from the specials list was Brussels sprouts with Cabernet Sauvignon reduction sauce; lightly fried and hot, they were crisp and terrific with a hint of sweetness from the sauce. Don’t think you like Brussels sprouts? Try these and think again.
The next wines we tried were a 2009 Tres Sabores “Four Fields Blend” called “Porque No?” (earthy nose, dark fruit, medium tannins) and a 2011 Sean Thackrey “Lyra” Viognier from Knights Valley (citrus blossoms, floral nose, creamy). Both were standouts.
The fish special for the evening was pan roasted true cod (tender, perfectly cooked) with fennel broth topped with a dollop of smoked trout cream sauce with bright green, blanched broccoli raub. Next came crisp duck confit (leg and thigh) with honey crisp apple glaze, served with sweet/tart braised red cabbage and sliced and pan fried country potatoes. The duck was so tender it fell off the bone, and we enjoyed every bite.
For dessert, we had house made coconut pudding, which was custard-like and sweet, topped with lemon whipped cream and roasted coconut. It was enough to put a big smile on our coconut-loving faces.
