In the preindustrial days when we lived among the animals we raised, a meat animal would be valued in its entirety — a pig not just for its pork chop but for every bit it offered to the family or community that would eat it. The unique parts — feet, tongue, ears, etc. — might be particularly enjoyed not just because they were rare but also because they are delicious.
As part of respecting the whole animal, and reclaiming our more intimate relationship with our food, we’ve been working to make offal a regular part of our menu at the Linkery. It also happens to make for great pub dishes, particularly later at night, and that’s part of what we’re about.
So, tonite we’re rolling out a new section of our menu: The Precious Bits. Here’s the initial menu.
Grilled tongue ‘n’ cheek terrine 11.5
California Tallgrass pastured calf’s tongue and beef cheek wrapped in house cured bacon of Eden Natural pork, served with pastured chicken egg
Barbecue tongue skewer 10
Niman Ranch pork slow smoked over Central Coast red oak with house made barbecue sauce
Tripe with farro piccolo & chorizo 11.5
Tripe from pastured California beef (Tallgrass), house made chorizo from pastured Spanish Oaks Ranches beef, faro piccolo from Anson Mills.
Devil’s lamb kidneys 8.5
Pastured Rinconada Dairy lamb, spicy sauce, grilled house baked bread
These dishes (along with our whole menu) are served until 11:30pm every nite.