Lincoln Wine Bar
In the Press

In his restaurants, his grimace comes as easily as his laugh, and his hands are equally adept at preparing pizza dough as they are at carving pork or harvesting honey. The one sure way Steigerwald can be defined? Hands down, he’s a brilliant, innovative chef…”

-Julie Barton, The Radish magazine, September, 2012


Steigerwald’s daily specials combine the rediscovered fresh-and-local ethos of our rural, self-sufficient forebears with today’s urbane craving for big, worldly flavors.

 …In the hands of lesser chefs, such ambitious, complex dishes slump into a grandiose muddle. but across two visits to the café, I reveled in the way most dishes sparkled with balance and precision. “

– W.E. Moranville, ia magazine, October, 2012


Can a restaurant truly be perfect? The Lincoln Cafe comes the closest to such a thing as I have ever seen.

…thanks to the kitchen’s deep understanding of how flavors work together, each dish was wrought with balance, harmony and precision. No touch seemed gratuitous; rather, each formed an integral part of an artful whole

– W.E. Moranville, Des Moines Register, Aug 26, 2010


…how rare it is for any restaurant to hone a cutting edge sharp enough to draw worldly gourmets and still maintain the kind of down – to – earth sense of place that keeps locals coming regularly.

– The Iowan Magazine, Jan/Feb 2009


An out of the way Midwestern dining jewel

– Chicago Tribune, May 11, 2008


Few people associate Main Street, Iowa with gastronomy, but I fantasize about bring some epicureans to tiny Lincoln Café….

– Taste of the Midwest, 2006


Who would have expected to find an eating place like the Lincoln Café in another college town, Mount Vernon, serving a predictably succulent pork chop but also a tuna tartare of unforseen excellence?

– New York Times, October 7, 2004, R. W. Apple


[Lincoln Café] lures out of towners with its creative dinner specials…

– New York Times, July 9, 2004


In a beef-and-bacon-loving midwestern town, chef Matt Steigerwald’s world-class cooking is astounding farmers, poets, and professors – and luring serious eaters to the Iowa plains.

– “O”—The Oprah Magazine, May 2004



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125 W. 1ST St | Mt. Vernon, IA

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