Chef Ed Brown would like you to know that you can eat dinner at Lincoln Center even if you're not there to catch a show. For the last several months, the longtime restaurateur and the company he works for, Restaurant Associates, have been working on Lincoln Center Kitchen, a "pet project," he says, that represents a divergence from the types of concepts that have long filled Avery Fisher. "We've done several different things in the Lincoln Center Kitchen space," he says. "But they've all been Italian or Italian-American. We wanted something different. Decoration-wise, you can't do a lot there, so that was gonna have to happen with the menu. We decided to start by not being Italian in any fashion. We said, let's just be American. Let's serve great food that people want to eat and buy, priced reasonably, and served with great hospitality. It sounds simple, but it's not so easy to pull off."