About this Business
From Our Editors
Upon seeing a restaurant menu dotted with wild mushrooms, fresh Idaho trout, and market berries, many people's first thought is, "I should not have worn shorts." Chef Christopher J. Caul doesn't mind, though. The head chef of Christopher’s On Lincoln prefers a casual vibe and welcomes t-shirts as warmly as he does tuxedos splotched with caviar. Love of good food is the great equalizer at Christopher's on Lincoln.
As the first traces of dusk streak the Carmel sky, Chef Christopher applies his 30 years of culinary know-how and almost none of his high-school algebra to a selection of seasonal ingredients grown along the Central Coast. Appetizers of salmon might get cured with tequila and lime, while rock-shrimp risotto might be crowned with chile rellenos crusted in cornmeal. Taste buds can often detect a hint of brandy seared into entrees of braised New Zealand lamb shanks and Muscovy duck breasts. If the flavor of the zinfandel mint jus proves too subtle, diners can up the dosage with wines from Monterey County, as well as some of Chef Christopher's favorites from across the state.
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