Jenn Louis’s minimalist, ingredient-driven approach to sustainable cooking at Lincoln produces incredibly delicious food without glamour—just straightforward, comforting dishes like her signature appetizer of baked eggs with cream, chopped Castelvetrano olives and herbed bread crumbs in a skillet. Louis is a seriously committed eco-cook; she composts all of the food and butchers all of her own lamb, using every single part of the animal. That green ethos also extends to the restaurant space itself, located in a renovated warehouse outfitted with reclaimed wood furniture. Louis and her husband, David Welch, also run the casual, bar-focused Sunshine Tavern.
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