by TM Petaccia

The entrance to The Green Room, a new addition to Lincoln Street Kitchen & Cocktails. TM Petaccia/UP

There is a small sliding door to the left of the entrance of Lincoln Street Kitchen & Cocktails. There is no sign; there is no indication that it’s anything more than a storage space. However, behind it is Lincoln Street’s newest concept, The Green Room.

“We wanted a space for more intimate gatherings,” says Lincoln Street co-owner Alyson Davis. “We wanted to create a space to explore what we can do without being tied to the restrictions of a volume restaurant. We want to tell the story behind the food.”

Seating 24 guests, The Green Room occupies the space of what was Magnolia Emporium. The owners were ready to launch the room a few months ago, but decided to hold off until the citywide labor shortage eased up a bit. “People are beginning to come back to work now,” Davis says.

The mousseline paté, featuring chicken livers from Joyce Farms with a cranberry and pomegranate gelée. TM Petaccia/UP

She emphasizes The Green Room is not a speakeasy, despite its pseudo-secret design. “We think of it as a ‘pocket bar,’ a place for people to expand their palates on both a food and beverage level,” Davis says. “I want folks to come into The Green Room to try something new, like their own R&D.”

The smaller size will allow both executive chef Ivan Pereyra and head mixologist Amanda Britton to be more nimble in changing up the food and cocktail menus, relying heavily on local ingredients. According to Pereya, they’ll source locally from Freshlist as well as individual farms, such as Sun Raised Farms for lamb.The cocktail program will be similarly inspired.

Clams Casino is making a comeback at The Green Room. TM Petaccia/UP

“The Green Room allows us to really focus on what’s available locally with faster seasonal turnaround and more variable menus,” Britton says.

For example, Pereyra and Britton are planning ahead to the holiday season. “I’d like to do something with sweetbreads and possibly other items off the beaten path,” Pereyra says.

The current menu features six items including such items as an old-school Clams Casino, mousseline paté, featuring chicken livers from Joyce Farms, and a wagyu tartare in addition to snack type items.

Amanda Britton will be developing cocktails based on season as well as availability. TM Petaccia/UP

The current fall cocktail line up includes Britton’s take on a dirty Martini with spiced pickle infused vermouth, a Toronto riff with cacao infused Fernet Branca and maple syrup in addition rye, and a passion fruit laced mezcal cocktail.

Britton’s “Goldfinch” features Mezcal Vogo Elote. passion fruit, and black sesame. TM Petaccia/UP

With the addition of The Green Room, Lincoln Street now offers three distinct concepts at its single uptown location. “People can enjoy a beer at the Craft Tasting Room, have craft cocktails and food at Lincoln Street, or come to The Green Room for a more intimate, more curated experience,” Britton says.

“People can come here three days a week, and have a different experience each time,” Davis says.

Until the end of the year, The Green Room will be open to the public Fridays and Saturdays, by reservation only. It is currently available to book private events other days of the week. There are also plans to launch pop-up events, such as cocktail classes and spirit tastings.