Hi Friends…here’s the scoop.

* Our brewmaster’s dinner with Green Flash is set for Tuesday the 28th of August. Your host will be North Park local Chuck Silva, brewmaster at said brewery. No reservations are necessary, and the beer and dishes are going to be a lot of fun, only 45 bucks for everything. More details: http://thelinkery.com/blog/?p=595

* Lots of vegetarian options right now: chilled cucumber soup, organic melon salad, goat cheese-onion dip with crostini, and house made tagliatelli with heirloom tomatoes and fresh vegetables…and that’s just the market selections. The usual vegetarian section of our menu is also available.

* We’re continuing to get pastured lambs (as well as great cheese) from Rinconada Dairy on the Central Coast, right now Rey is offering a lamb trioincluding as one of its components some nice lamb sausage.

* I think of it as a beef Reuben: House made pastrami on a open faced sandwich. Come and get it.

* Rey has been working with Moceri Produce to bring produce from a lot more local farms onto the menu. I’m noticing (and liking) the more potent flavors in many of our dishes, including many on our “greenery/grub” menu. You can see the increase in farms on our menu at http://www.thelinkery.com/foodmenu.html .

* Ballast Point Tongue Buckler Double Red Ale is on cask. Coming up: Coronado Brewing Reggae Rye.

* Gracias to 944 magazine and writer Rebecca Waer which featured us in an article about San Diego places that highlight local craft brew. http://thelinkery.com/blog/?p=584

* We visited Heidrun Meadery, it’s great, and I wrote about it here: http://thelinkery.com/blog/?p=589 .

* Right now we have Heidrun’s Starthistle Blossom sparkling mead by the glass. By the bottle we also have their bottle-conditioned mead from blossoms of Humboldt County wildflowers (euphemistically speaking, one presumes). The bottle-conditioned mead is a little more like an ale than it is like Champagne, as opposed to the sparkling meads.

* Plantaganet wines in the house: Semillon/Sauvignon Blanc by the glass; Chenin Blanc (sweet but not fortified) by the glass and bottle; Unoaked Chardonnay by the bottle.

* All the Preston wines (Zinfandel, Barbera, and L Preston red) are back in house. We visited them last week and I’ll write more about it soon. It’s an inspiring place.

* Anderson Valley Brewing 2006 Deep Enders Dark Porter (the very last keg) is on draft. I’ll write up our great visit here, as well. Trumer Pils is also on draft. Coming up: Moonlight Brewing Death & Taxes, Moonlight Brewing Lunatic Lager, and Green Flash Extra Pale Ale.

* Upcoming links: Kasekrainer, Chix Dijon Swiss, Jagdwurst, Spanish Golden Raisin, Klobasa, Smoked Andouille.

* Look for Spanish chorizo empanadas this week.

* We don’t always make a big deal of it, but we have a summer happy hour to help beat the heat. http://thelinkery.com/blog/?p=583

To find about our happenings and menu changes more-or-less as soon as we do, tune your RSS or blog reader to our blog feed at http://thelinkery.com/blog/?feed=rss2, or just obsessively check our blog at http://thelinkery.com/blog. You can get text message updates to your phone by following us on Twitter at http://www.twitter.com/thelinkery .

We’re open every day from 5pm until at least 11pm. I’m tending bar (sort of) on Thursdays now as a kind of “office hours”, come by and say hi. Thanks everyone for being part of the Linkery community!

Best,
Jay