About The Linkery

10 Things To Know: Style: The current term for our kind of food is "farm-driven." We source the best and freshest, and most flavorful and sustainable ingredients we can. Preparation: We make much of our cuisine in-house, including our own sausages, which explain part of the Linkery name-along with our wish to demonstrate how food "links" farmers and artisans to the community in very meaningful ways. Kitchen: Credit for preparing your food goes to our ensemble kitchen, not a celebrity chef. Meats: We serve no commodity meat, and instead, offer natural, farm-specific meats including heritage breeds, grass-fed beef, and pastured pork. Produce: We use mostly local and regional produce, because it tastes best. It's also fresher, prettier, and real. Breads/Cheeses: We buy cheese from artisanal creameries. Also, we bake most of our own bread. Seafood: We seek out fresh, wild-caught local fish. Drinks: We regularly offer real ale (aka cask- conditioned beer), the best handcrafted beers from San Diego and surrounding vicinities, and sparkling mead and real cider from California. Service: On the dining floor, we don't work for tips. Instead, we address the costs of providing table service by including an 18% charge for dining-in guests. Our Blog: "Casing the Joint" (www.porterx.com/blog) is written by owner Jay Porter with contributions from the Linkery family.

Meet the Owner

Like anyone, I did various things when I was young. I was going to be a rock and roll star, but that didn't pan out. It wasn't until I was about 25 or 26 when I realized it was time to get a job. I went to USD and got a bachelor's in computer science and then went into software first as an engineer and eventually ended up as a manager and consultant for consumer electronics companies-it was very "Office Space" type stuff. I had the idea that we could have this place in the neighborhood that would be worth working at, so we wouldn't have to commute. It would be a place that would, as a business, provide a community space that would bring people together. And it would celebrate really good quality food and drink and beer in a simple way. So, we have handmade sausages, really high quality products, produce, meat, great wine, beer, everything done with a clear attention to detail, but not fancy. I wanted it to be a place that lets us walk to work, allows us to engage our whole selves at work, and lets us come in and enjoy being a part of it, and hopefully, it could be a place that could become a center for something that adds meaning and richness to life in this area.