Lincoln Inn – Dupont, PA

I once again found myself in one of my favorite pizza territories, NEPA; that’s North East Pennsylvania for those of you not familiar with the vernacular. Generally speaking, the NEPA pizza scene is known for its Old Forge style of pizza, as well as a handful of varying styles. A while back I received my first recommendation from a visitor to this blog. His recommendation? The Lincoln Inn, in Dupont.

I’ve been to Dupont on more than one occasion, but I’ve never heard of the Lincoln Inn. After doing some research online I found that the popular consensus was that the Lincoln Inn was a restaurant that resembled a dining room of an elderly lady’s house, and that all the food was homemade. I passed this information on to my wife and family, and before it was even put up for a vote it become our destination for dinner.

Lincoln Inn - Dupont, PALincoln Inn - Dupont, PA - Restaurant

When we arrived at the Lincoln Inn we found it to be on a residential street with no other businesses to be seen. The Lincoln Inn didn’t stick out much, as it too is a house with its downstairs converted to accommodate a bar and some tables. The only tell-tale sign on the outside that this wasn’t just a house was the signage, and even though the sign said ‘Lincoln Inn’ it felt like we were about to walk into a V.F.W. The inside had a large bar and several tables which were all occupied, except for the one which was large enough to accommodate our group. As we learned later on, there is a second dining room which takes you past the kitchen; though I didn’t see it for myself, rumor has it that the kitchen was definitely a family’s kitchen, as opposed to what you’d find in most other restaurants.

I don’t place much importance on the styling of an eatery, but I felt compelled to give you a broad description of the Lincoln Inn since it is a large step away from your typical restaurant. I’m solely there to critique its food, and to that end let me start by saying that I ordered a dinner and a tray of their red pizza. Just when the elderly and lovely owner / operator was about to walk away with our order, I remembered the person who recommended this place mentioned that they particularly enjoy the white pizza. As I’ve never found a white pizza to my liking I’m not a big fan of it, but I stopped the waitress and added six cuts of white to the order.

Lincoln Inn - Dupont, PA - PizzaLincoln Inn - Dupont, PA - Side View of Slice

The red tray

I’m not sure how to classify this crust other than to call it a thin Sicilian. It was soft and bread-like in the middle but not quite as dense as bread. The bottom was well browned with some crispness here and crunchiness there. The crust was excellent, especially given that the browning and crunchiness was achieved without the use of any oil. The sauce was average. I couldn’t tell if it was from a can or homemade, but it was well balanced and agreeable. The cheese was a good quality mozzarella. Overall, I enjoyed this pizza and would order it again. The unique thinness of the crust along with it being light in the stomach from not using oil, yet crunchy… winner winner pizza dinner!

Lincoln Inn - Dupont, PA - White PizzaLincoln Inn - Dupont, PA - White Pizza Crust

The white cuts

I’m not a big fan of white pizza. It isn’t because of the ingredients used (or not used – sauce), but I just haven’t found anything in this department that tickles my fancy, until I tried the Lincoln Inn’s white pizza! I only ordered the white cuts because the person who recommended this place to me mentioned that they liked the white, so I got 6 cuts. I wish I had gotten more. The crust was the same as that used for the regular red pizza, only it was much thicker, which placed it at the average thickness found at most places in NEPA that serve this style (Victory Pig, Pizza Perfect, Pizza L’Oven, etc.). Again, it was bread-like but not quite as dense, well browned on the bottom with a nice crunch, but not greasy (i.e. not pan-fried!!!). The cheese was awesome! Most places in NEPA use cheddar, some mozzarella, and a few even use American, but the Lincoln Inn uses Muenster (I asked them – I hope it wasn’t supposed to remain a secret). I value sauce over cheese so I typically don’t like a lot of cheese, but on this pizza more cheese is needed due to there being no sauce, and I loved it!  On top of this white pizza were razor thin onions which automatically come on the white pizza, along with black pepper and what was believed to be thyme. Each ingredient seemed to be used in perfect quantities and complemented each other. I never thought that I’d enjoy a white pizza yet alone have a craving for a specific one, yet it’s happened. Overall, each component of this pizza is perfect and I highly recommend trying it (coming from the guy with little white pizza comparisons).

The Lincoln Inn probably isn’t the type of place many would take their date to on Valentine’s Day, nor will you find a bunch of twenty somethings hanging out at their bar. But, if you like going to a clean and unpretentious place with friendly service and good food, then you should put the Lincoln Inn on your to-do list. The regular pizza is good, but if you’re a fan of white pizza, I dare say that the Lincoln Inn’s is destination worthy.

Lincoln Inn
117 Lincoln Street
Pittston, PA 18641
570-655-1268
Website

Dining: dine-in, pizza take-out
Payment: cash or check
Other: 2 dining rooms, residential on-street parking
Other: open Wednesday-Saturday, pizza on Wednesday & Fridays only
Bang for the buck: red cut $1.50 / white cut $2.00

Lincoln Inn - Dupont, PA - MenuLincoln Inn - Dupont, PA - Menu

 

5 Comments On “Lincoln Inn – Dupont, PA”

  1. charles s. pannunzio

    great article,my aunt phil and husband john opened the lincoln inn somewhere around 1920.the lady you mentioned in your article was my cousin tina. in 1948 my mother julia pannunzio joined aunt phil to make pizza for sale on fridays only and the muenster cheese was my moms idea. i still remember it came in a red wax exterior and had to be removed before grating. the dough was made by hand by mom and aunt phil.fresh every friday. at first they only served it in the bar and dinning room but word got out and people came from all over the area for take outs.wow!! 65 years and still the same sucessful formula. the sauce was canned with other spices added by mom. thanks for the wonderful review. charles pannunzio cerritos california. ps tina cans the lincoln inn hot peppers in olive oil,garlic and spices,these are to die for!

    • Hi Charles, thanks for reading the review and for commenting. The Lincoln Inn seems to have a rich history. It is refreshing to know of and patronize family owned restaurants / pizzerias that have such a history and care about quality as opposed to opening as many locations as they can. It was exciting to read about your personal connection to the restaurant as well as some of its background you provided; thanks again! I am definitely going to try some of those hop peppers one of these days!!
      – James

  2. charles s. pannunzio

    sorry someone is stealing your work and posting it.i have not seen any of it on line.i have read some of your reports on other valley spots that i remember from growing up in dupont and i really enjoy them. cant even tell you how many times we went to the victory pig or sabattinis. also did some serious eating at a few bars in old forge but that was 50 years ago and the pizza was outstanding. hope you will do some on old forge so i can tell if my favorites are still around. KEEP UP THE GOOD WORK AND SCREW THE PEOPLE COPYING IT FROM YOU.im still searching for a good pizza in california but ive only been here 39 years………………………

  3. Thanks for the great write up. I’m the son of Tina, the owner. The other comments are from my ‘uncle’ Chuck (really my 2nd cousin). My grandfather, Giovanni Rossi built the bar of the Lincoln Inn in 1936. He was a coal miner and dying of ‘black lung’. He build the bar so my grandmother, Philomena Pannunzio Rossi, would have some means of support for her 4 children. Some of my relatives have told me that my grandfather ran a speakeasy in the basement prior to the repeal of prohibition. Once the food that grandma served at the bar became popular, the family knocked down the walls between the three rooms on the first floor and made it a dinning room. And yes, the kitchen is the family kitchen where we ate our meals every day.

    Grandpa died in August of ’36. My grandmother ran the place “officially” until the mid 60’s when my mom and dad took over. Officially, grandma cooked during the day and washed dishes at night until she was about 86 years old. My mom is now 81 and has run the business by herself since my dad, Dominick, passed away. Dad met mom when he worked for a local bakery and made the bread deliveries to the Lincoln Inn. They were married for 54 years.

    Mom is up early every morning doing the prep work and cooking. Her day ends an hour or two after closing when she finishes mopping the floors.

    When I was growing up, everyone who worked there was a relative except for Mary, the Polish ‘pizza lady’. Sometime around age 12, I was put to work as a bus boy. Even today, when my wife, daughter and I visit on a weekend, we jump in to help clear tables, deliver food and clean up.

    Most of the menu items are homemade including the pasta, sausage and meatballs. Thanks so much for your post and please drop in next time you’re in NEPA.

    Oh, and ‘uncle’ Chuck is right – the hot peppers are killer. Tina has just canned this year’s batch.

    • John,

      I can’t thank you enough for sharing with me some of the nuts and bolts that helped create the Lincoln Inn. Far too few businesses these days have a history, yet one as impressive as the Lincoln Inn. I feel a certain type of happiness knowing that the restaurant has endured throughout the years and remains to be owned by the same family and operated in the same fashion. Homemade food at a restaurant is such a rarity these days! Please pass on my gratitude to your mother. My next trip to NEPA keeps getting bumped up every time I’m reminded that I have to try those peppers!

      All the best,
      James

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