Nate Gibson, the former sous chef of Waban Kitchen and a Marshfield native, is the new chef de cuisine at 51 Lincoln as of June 4. Nicholas Mace, formerly first line cook at the restaurant, is the new sous chef at 51, and Fernanda Tapia (a Zagat 30 Under 30) is creating The Cooking School at 51.
Fournier and Gibson have created a new menu, going back to basics and focusing on fresh, local ingredients and creativity. New summer appetizers include a watermelon “steak” salad with golden beets, French feta, red beet vinaigrette and fresh herbs. There’s now an herb-roasted fried chicken with made-to-order buttermilk mashed potatoes, field greens and plum jam.
The dining room at 51 has also been updated with newly installed espresso colored banquettes, with more changes to come.