Hey everyone,
Just a little note as to what’s going on so you don’t think we’ve just been napping…our Grand Opening weekend for our new location was a lot of fun. Thanks to all of you for coming by, like Steph said in an earlier post it was great to see our regulars (and future regulars), friends, farmers, brewers, winemakers and community members, all so many people night after night. Cool beans.
A lot of times it’s easy to think that however you see a restaurant at a given moment is kind of its timeless essence — how it was when it started and how it will be eternally. But if you’ve been part of our community for a while you know that at the Linkery the only thing that stays constant is change. We’ve got a lot of plans and things we’re working on. Some of them we’ve been talking about for a while, but have progressed slowly because of how busy we are (and again, thank you). Some of them we’re starting to make a new priority for whatever reason.
So here’s some things you can look for in the near(ish) future:
* From us, continued improvement with our fluidity as capability as we continue to learn the dynamics of the new space. We should eventually be able to seat the entire back room on busy nights.
* This fall, we are going to start on our program of coordinating a network of urban farms that can serve our community of restaurant patrons. There’s lots of folks in town committed to local farming at this level, and we’re really excited about helping it happen here in a market-driven — i.e., financially sustainable — way.
* 4-5 handles of beer on cask; 1-2 handles of local wine on cask. This is coming closer by the day — our dispense expert Lee Chase is working with Michael on a great (we think) cask cooling solution that will allow us to keep everything at the right temperature.
* A new, added menu of delicious offal dishes. This is something we’ve been working on for a long time as part of our commitment to using the whole animal; we’re looking to roll this out by the end of July.
* Linkery Brewing Company in effect. I think we’re gonna start with some kombucha, a house favorite and non-alcoholic drink, and then move to beer.
* Our sandwich shop, about which we are still very excited, is being pushed back a bit. We just have our hands full with our dinner business. But we’re still committed to being able to eat our kind food for lunch, which means we will get the sandwich thing going eventually.
* Facilities improvements: cushioned backs for the booths, a few more ceiling fans, a few more sound panels, a door for the back room.
* Hey it’s college football season soon! We’re still learning to work the TVs but we’ll get it figured out by August. My personal dream is that we have enough people working here by then to open during the day on the weekends, eat delicious farm-to-table food, drink delicious craft beverages, and watch the glory that is American Gridiron Football. It’s a goal, anyway.