Named one of the 100 Best Farm-to-Table Restaurants in America, Gourmet Magazine, October 2007

Named one of the 100 Best Places to Drink Beer in America, Imbibe Magazine, September 2008

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

WELCOME

The Linkery is a neighborhood restaurant in North Park, San Diego, California. We get to know the people who grow and make the best food and drink in the world, and share it with our community. We feature:

• 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, emphasizing independent farms in our region
• World-class craft beers, including 4 to 6 cask-conditioneds ale 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

MORE PRESS

Featured in Bon Appetit magazine, "Top Tables", March 2006 (link) 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

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 early in the evening (between 5:30 and 6:30 seems best). Otherwise come on in and if there’s a wait for a table, enjoy a drink or two at the bar.

Also, we're 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.

Recent posts from our blog

where we write about our farms, food and community.

Happy PreFourth
posted by Jay on 03 Jul 2009

For the weekend, Brandon decided we’re calling it “Freedom Onion Dip”. Lee Greenwood sing-along not required. Other menu items that may interest you: Greek salad with local cukes, tomatoes and mint; smoked Kumamoto oyster salad with white nectarines and local olive oil; local pastured chicken tortilla soup; kettle friend chicken noggins (local, pastured); pastured [...]

Every Restaurant In Town Now Delivers
posted by Jay on 02 Jul 2009

On bikes, no less. No more will I have to debate between continuing to lie on the couch or eating Blind Lady pizza. This is a great addition to the neighborhood, I am stoked about watching it develop.

2 Line Bar Magnet for July
posted by Jay on 01 Jul 2009

This month’s 2 Line Bar Magnet is a hot ham and cheese sandwich: house cured city ham from Berkshire pork from Kelly Biensen’s farm, pastured Jersey cheddar from Spring Hill Farms in Petaluma, and house made semolina bread. Served with a Session Lager, Jar o’ wine, or sparkling water — all for 10 bucks. [...]

Friday Straight Thru
posted by Jay on 01 Jul 2009

A lot of people have Friday off, and might want to get a head start on the weekend, so not only are we opening for lunch Friday, we’re keeping the full kitchen open straight from noon to 11:30pm. No rest for the weary in the kitchen, at least until Saturday.

Birthday Plus One
posted by Jay on 01 Jul 2009

On Saturday nearly every human being in the county is going to be outside, watching the fireworks, and cooking out. (We will be, too — we’re closed this Saturday). But if you fall in with the wrong people, you may find yourself looking at a grill full of preformed hockey-puck JBS Swiftburgers, factory chickens dry [...]

July Charity of the Month
posted by Kevin on 30 Jun 2009

I’m really excited about the charity for the month of July. It’s a locally-based organization called Rolling Readers (office is up on Adams Ave, so right in our neighborhood), and here’s a little information about them: The mission of Rolling Readers is to inspire all children to love reading through experience with read-aloud volunteers and [...]

Add Sweet and Salty Bar Snacks
posted by Jay on 30 Jun 2009

In keeping with the “now that we have local pastured chicken” theme, here’s something for the many of you who have requested inexpensive and delicious bar snacks. Please welcome to our menu: Kettle-fried, sweet battered chicken noggins, 5 bucks for 2 heads and many minutes of enjoyment.

Fried Chicken Friday
posted by Jay on 30 Jun 2009

Now that we have local pastured chicken, Max and Joel finally get to unleash Fried Chicken Fridays. This week, look for fried chicken and biscuit with collard greens.

Summer Beer Pairing
posted by Jay on 30 Jun 2009

Every Thursday we feature a couple pairings of small plates and cask beer, that Max and Joel have put together to specifically complement each other. The plate and the beer, together, are 8 bucks. This Thursday has a summery theme, as befits the Fourth of July week. Cask-conditioned Green Flash Summer Saison paired with taco of [...]

Killing a Goat at the Lewis Farm
posted by Jay on 30 Jun 2009

A lot of you probably know that every year we close the restaurant on July 4th, and a bunch of us go to Bird Park to cook out, watch the fireworks and hang out with our friends and neighbors in North Park. (If you’re nearby on Saturday, please stop by and say hi.) Naturally, one of [...]

Chicken With Good Taste, Chicken That Tastes Good
posted by Jay on 30 Jun 2009

A lot of people have noticed that we haven’t featured a lot of chicken here at the Linkery There’s a reason for that: while the free-range organic chickens we get from Fulton Valley Farms are very tasty, and are farmed in a manner much more responsible (and costly) than any other commercial chicken, it [...]

Intellivenicesia!
posted by Juan on 30 Jun 2009

A couple of weeks ago I went to the Santa Monica Farmers Market (SMFM) for a supply of apricots, peaches, nectarines, heirloom tomatoes and some other treats that you may have enjoyed at the link by now, but this post is not on the SMFM it is on a place that blew my mind. On this [...]

One Fish, Two Fish
posted by Steph on 28 Jun 2009

We have Sculpin IPA from Ballast Point two ways tonight: draft and cask.  Come on by.

Summerdaze
posted by Jay on 28 Jun 2009

What the heck have I been doing lately? It seems like my last few weeks have been eaten up by the day-to-day requirements of the restaurant. In the last few weeks we’ve come up with no big developments or promotions for me to work on, and our crew is holding down Smokehouse Sunday [...]

The New Math: Thursday = Beer
posted by Jay on 23 Jun 2009

For no particular reason, we’ve decided that our beer events happen on Thursday now. (Our wine events, about which more later, happen on Tuesday). This Thursday we’re featuring a couple cask-conditioned strong ales which are not often available in cask in San Diego: 1) Maharaja IIPA, by Avery Brewing in Boulder, Colorado 2) Sculpin IPA [...]

Who got the Gold Fork?
posted by Jay on 23 Jun 2009

That was the question one of my coworkers asked, when we found out that we had received a “Silver Fork” award from San Diego Home and Garden magazine this year. It turns out, however, that there is no Gold Fork. Instead, the Silver Fork was awarded to 17 local restaurants that the magazine [...]

On Q
posted by Jay on 23 Jun 2009

Well, I was busy eating and drinking my way through Ensenada and Tijuana, but by all accounts I’ve heard Smokehouse Fathers Day was a smashing success. Weather was beautiful, too. Kricket took a photograph so I could check out the visuals. I didn’t get to taste this roaster on Sunday but Max [...]

Smokehouse Shutter
posted by Jay on 20 Jun 2009

Here’s some pics from last Smokehouse Sunday. This week’s Fathers Day Smokehouse Sunday will feature whole suckling pigs, spit roasted with Puerto Rico style fixins (Max, taking pride in his New York roots). This Sunday it starts at noon and goes till 11:30pm or until we run out of meat, whichever comes first. (PS We’re also [...]

Bringing The Meat
posted by Jay on 20 Jun 2009

As part of the wider opening of Food Inc this weekend, I got to post at the TakePart blog on what some options are for buying legit meat in San Diego. And then today a visitor asked me the exact same question, reminding me that I should have linked to the post! I’ve [...]

Yo Dawg
posted by Jay on 19 Jun 2009

Last nite we had our first order of a fish sandwich, Zaki style. Awesome work, whoever you are. (Maybe it was Zaki!) The next frontier: Swedish hot dog, Zaki style. The final frontier: Lardo ice cream sandwich, Zaki style.