NATIONAL PROPS

100 Best Farm-to-Table Restaurants in America, Gourmet Magazine, October 2007

10 Top Gastropubs, Draft Magazine, May/June 2009

100 Best Places to Drink Beer in America, Imbibe Magazine, September 2008

Top 10 New Places For Hot Dogs, Bon Appetit Magazine, August 2009

9 Beer Innovators To Watch, Draft Magazine, Sept/Oct 2009

SPECIFICS

• Pastured and sustainably raised meats from farmers we know
• Our own house made fresh sausages and house cured meats like bacon, hams, and other charcuterie
• Making our food by hand, from scratch, including house-baked bread, house made mustard and sauerkraut, and hand spun ice cream
• Fresh produce, often organic, mostly from local independent farms
• World-class craft beers, including 3 to 5 cask-conditioned ales always on handle
• Over 40 wines by the glass and taste, and many more by the bottle, from craft producers all over the world, including the city of San Diego

Families and children always welcome.

We are open late every day at our new(-ish) digs on the corner of 30th St and North Park Way.

SEATING

We seat on a first come basis, which means we don't take reservations.

If you’re happiest when you can surely sit right away, we encourage you to join us on weekdays, or early in the evening on Friday and Saturday(between 5:30 and 6:30 seems best). But just come on in.

Also, we're completely open until 11:30pm every night, and we welcome guests who join us toward the end of the evening.

Whenever you come to visit us, we'll take care of you the best we can.

THE LINKERY IS A "NO TIPPING" RESTAURANT

We charge for table service (18%) for dining-in guests and do not accept additional payment.

For guests that would like to show extra gratitude, you can leave cash behind for our charity of the month.

For further information about our "tip-free" policy, click here.

MORE PRESS

Featured in Bon Appetit magazine, "Top Tables", March 2006 as "a good example of San Diego's growing number of ingredient-driven restaurants." Also, "sausage rules here" and the entrees "do the city's Mexican food scene proud." (to explain: our cuisine is global including Latin American influences).

"If knowing that your Hampshire or Berkshire breed pigs are pastured makes chowing down on handcrafted sausages a guiltless pleasure, The Linkery is the place to indulge. The folks behind this unique, casual spot believe in 'meeting your meal.'" - Gourmet magazine, "America's Best Farm-to-Table Restaurants", October 2007

Named Best New Restaurant, SDCityBeat magazine 2005

"One-of-a-kind...the homemade sausages are superlative, to say the least" - David Nelson, San Diego Magazine September 2007

"Very Good" (3 stars), Naomi Wise, San Diego Reader

"An excellent menu of unusual fare served in one of the coolest-looking dining rooms in San Diego" - Joshua Sibelman, SDCityBeat magazine

City's Best (best burger 2005, 2006; best hot dog 2006) , AOL CityGuide San Diego

"The top of my list for favorite and most original neighborhood restaurants" - Frank Sabatini, Jr., GLT

"Something more than just a pleasure" - Peter Syravong, Curiculum magazine, Summer 2007

"This bistro oozes cool imagination....You'll wish you lived in this neighborhood" - 944 magazine, November 2005

"The best sausage in town -- this we know. In fact, the sausage taco in a corn tortilla with mustard japaleno aioli could go head to head with any fish taco out there. But little did this cool North Park bistro know that its thoughtful ode to vegetarians would steal the sausage thunder for which it has become known." - Riviera magazine, August 2006

Recent posts from our blog

where we write about our farms, food and community.

East of 30th
posted by Jay on 10 Mar 2010

We’ve started getting interesting Asian produce from New Roots Community Garden, and the new Momofuku book has been floating around the Link, so this sort of thing was bound to happen… House made ramen, spring onion, fried pastured duck egg, Berkshire pork broth ? can add house cured Berkshire pork belly ? also can be made [...]

Black Gold, Black Coffee
posted by Jay on 09 Mar 2010

A couple more links for good readin’: 1) At the Oil Drum, Brian Gordon explains why food and oil prices are inextricably linked, and what that augurs for us in the coming years (my takeaway: the earlier you shift to buying organic and local, the better off that you’ll be). He doesn’t really talk about the [...]

Localish Pulled Pork Sliders and Quite Local Brûlée
posted by Jay on 09 Mar 2010

A couple new items on tonite’s menu: Pork sliders: pulled Berkshire pork (Jim Neville’s farm in San Luis Obispo), citrus (Polito Family Farm) barbeque sauce, pickled jalapeños, house baked semolina bun, pinquito beans (Righetti Ranch) Oro Blanco grapefruit (Polito Family Farm) crème brûlée And the world-famous Barrel Aged Speedway is on draft.

Fry Me A River
posted by Jay on 08 Mar 2010

Things are slowly returning to normal around here. And included in normal is delicious food. Fried ravioli of grassfed beef cheek and Jersey Cheddar, horseradish sauce The new flatbread reminds of a sandwich I had at the Steak Center in State Center, Iowa. Though that sandwich did not have avocado: Pork tenderloin flat bread with local [...]

Two Great Blog Posts That Go Great Together
posted by Jay on 08 Mar 2010

1) The paradox of choice: Farm Aid explains, clearly and with great detail, how our country’s “food” is the industrial products of a handful of corporations, even though it seems that we are choosing from a multitude of options. Thanks to a series of farm policies, farmers have been encouraged to produce loads of corn and [...]

Caskless
posted by Jay on 07 Mar 2010

We were preoccupied with the legal events of the week and dropped the ball on keeping enough cask-conditioned beer on hand. All our casks blew last nite and this morning and we won’t be able to bring new ones on until tomorrow. We apologize for the oversight and we expect to be back [...]

An Army of Davids
posted by Jay on 05 Mar 2010

I don’t have much to add to Michael’s post other than that, after speaking with Ms. Pummill, I believe that your many calls, emails and letters to the City Attorney’s office in support of the Linkery and our business practices made it very clear to them that action against us was not in your interest. I’m [...]

Great News!
posted by Michael on 05 Mar 2010

A representative for the City Attorney just called to inform us the they have decided NOT to pursue legal action against The Linkery! The representative, Tricia, was extremely gracious and appreciative of all the extra light that was shone on the issue by our supporters, so a HUGE thanks to all of you. In fact, the CA [...]

Something Seafoody
posted by Jay on 04 Mar 2010

This time of year a lot of folks are eating more fish, particularly on Fridays. I try to remember to remind everyone about how cool our fish dishes are. We’re more than just a piece of meat! Grilled local yellowtail amberjack, fried organic brown rice (Massa Organics), local organic snow peas (Suzie’s Farm), Satsuma [...]

Poutine Perfect
posted by Jay on 04 Mar 2010

OK, I had the poutine flatbread. It’s everything I thought it would be. The French Canadians are geniuses — gravy and cheese-curd French fries, hell yes — but I don’t know that I’ve ever heard of poutine being pizzafied before. It works. Kettle-fried Kennebec potatoes, chicken gizzard gravy (from Curtis Womach?s pastured chickens), Spring [...]

Change And Those Who Fear It
posted by Jay on 04 Mar 2010

One last bit today about the City Attorney’s sad attack on us (see here and here), before I refocus all my energy on the positive things that go on at the Linkery. This is not about “consumer protection” at all — this is about social progress and the people who fear it. Nobody has [...]

A Little Bit Of Tongue
posted by Jay on 04 Mar 2010

I forgot to mention, we’ve got a lengua tacos dish tonite (grass-fed beef, of course) with a green salsa. I know that lengua tacos doesn’t sound all that high-end in San Diego, but I ate these for lunch today and they blew my mind. The grass-fed beef tongue meat is phenomenal.

Poutine Flatbread!
posted by Jay on 04 Mar 2010

In other news, Max is doing a poutine flatbread tonite. Kettle-fried Kennebec potatoes, chicken gizzard gravy (from Curtis Womach’s pastured chickens), Spring Hill jersey cheddar, on a grilled house-made whole wheat flatbread. Also on tonite: Grilled pork chop (from Jim Neville’s Berkshire pork) with hand made mac & cheese and house pickled Berkshire [...]

The Magic Sprites Who Wash The Dishes
posted by Jay on 04 Mar 2010

So, a journalist told me that the legal action against us by the City Attorney is a conscious effort to try to stop restaurants from using our table-service-charge business model. Apparently other restaurants are starting to pick it up as well — understandably, since it is a better, fairer system — and the City [...]

You?re Different And That?s Bad
posted by Jay on 03 Mar 2010

I remember a dozen years or so ago, an email circulated with supposed names of rejected children’s stories. My favorite was “You’re Different And That’s Bad.” Because that’s so often the lesson that our schools, corporations and institutions teach. In fact, they teach it so well that some people spend their whole [...]

Wingshadows Ravioli
posted by Jay on 02 Mar 2010

All the feature ingredients for this house made ravioli come from Lynne and Bruce at Wingshadows Hacienda. It’s stuffed with quail and goat cheese, and topped with roasted baby carrots and spring onions. The red sauce is actually from hibiscus flowers and it gives it just the right tang. On the [...]

Sunday Morning Coming Down
posted by Jay on 01 Mar 2010

We’ve got new Sunday hours — 11am to 11:30pm. We generally aren’t ready any earlier than that anyway.

We Now Accept Reservations For Parties of 8 or More
posted by Jay on 01 Mar 2010

Details here. Please reserve in person or by phone 619 255 8778. We are no longer able to book parties by email.

Digging Deeper
posted by Jay on 27 Feb 2010

So, let’s say you’ve been coming to the Linkery for a while and really appreciate the joy and deliciousness of ingredients grown the right way, by people who care. How can you eat them all the time, without coming to our place every nite (not that we would mind!), and particularly within a manageable [...]

Now that we?re into our sixth year?
posted by Michael on 26 Feb 2010

We’ve got six casks on handle tonight as our anniversary week rolls on. * Stone Pale Ale brewed with coriander * Stone Levitation Ale brewed especially for us with 5 hop varieties * Firestone Walker’s Unfiltered Double Barrel Ale 100% fermented in oak * Green Flash’s brand new Hop Porter released here last night as [...]