Jonathan Benno at Tarallucci e Vino


Jonathan Benno is the chef at The Evelyn Hotel. He oversee the food and beverage program at Tarallucci E Vino and Triomphe. After more than two decades of helping run America’s great kitchens, he opened his own, the Michelin star, Lincoln Ristorante. He is also in the process of opening three more restaurants, a high-profile restaurant called Benno, along with a casual restaurant, and a fast-casual restaurant — one of which may or may not offer pizza.


  • One Star
    Michelin Guide
  • Nominee for Best Chef: NYC
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • The Best New Restaurant in America
    GQ Magazine
  • Best New Restaurants
    Esquire magazine
  • The World's Most Influential Chef
  • New York City's Best Restaurants
    New York magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

From My Menu

Chef Pichet Ong reviews Escarole e Acciughe  at Lincoln Ristorante
$$$$ | Italian
Upper West Side
1 Review
"My ideal salad is a super-sized portion of hearty bitter greens with a rich, creamy, flavorful emulsion. Such it is at Lincoln, where escarole is dressed with white anchovy fillets, Pecorino pepato, and a Caesar-like dressing that's peppery and tangy. It's almost big enough to share, but I am admittedly unwillingly to do so."
Chef Nick Anderer reviews Salt cod & lobster fritters at Lincoln Ristorante
$$$$ | Italian
Upper West Side
1 Review
"This is one of the lightest, most delicious fritters I’ve ever had. I don’t know how Chef Benno got those super airy, whipped potatoes, cod, and lobster meat to suspend in such a crispy crust. It’s served on top of a beautifully tart cauliflower 'gribiche' sauce—tiny pieces of cooked cauliflower emulsified with hard-boiled eggs and capers—a super seductive accompaniment to the sweet potato-based fritter."
Chef Sisha Ortuzar reviews Cavatelli con vongole at Lincoln Ristorante
$$$$ | Italian
Upper West Side
1 Review
"I love clams and I love this dish. It is very simple with only a few elements, but the sauce has the depth, richness, and flavor that you would expect from a much more complex dish. It might be a secret, but I think there’s curry in there."