San Diego, CA � The Linkery, San Diego�s beloved farm-to-table restaurant, has geared up for fall by increasing its already vast selection of made-in-house cuisine. Highlighted by �The Precious Bits,� an exciting selection of offal offerings, the Linkery continues its mission to deliver �real food and craft beers��almost all sourced from independent farmers, producers, artisans and co-ops that mostly use sustainable, pre-industrial methods.

The Precious Bits menu introduces diners to offal, in the form of great pub dishes that demonstrate the Linkery�s appreciation of the whole animal. Among the offal specialties:

�Grilled Tongue �n� Cheek Terrine - California Tallgrass pastured calf�s tongue and beef cheek wrapped in house-cured bacon from Eden Natural pork, served with a pastured chicken egg. �Barbecue Tongue Skewer - Niman Ranch pork slowly smoked over Central Coast red oak with house made barbecue sauce. �Tripe with Farro Piccolo & Chorizo - Tripe from California Tallgrass pastured beef, house-made chorizo from pastured Spanish Oaks Ranch beef, and Anson Mills farro piccolo. �Devil�s Lamb Kidneys - Pastured Rinconada Dairy lamb, spicy sauce, grilled house-baked bread.

Also, new and noteworthy for fall at the Linkery:

�Breads & Flatbreads Menu. The new, in-house Linkery Artisan Bread Factory bakes all the restaurant�s breads including burger buns, sandwich rolls, beer bread, and rustic wheat bread. Particularly, a new flatbreads menu has piqued diners� interest and includes margherita and veggie varieties, as well as the featured option: A whole-wheat flatbread with house-made chorizo from grass-fed beef, goat cheese, garlic sauce and onions.

�Sandwich Shoppe. The pursuit of fresh bread, via an in-house baking operation, anticipates the forthcoming Linkery Sandwich Shoppe, a weekday lunch counter debuting later this fall. Soon, the kitchen�s popular house-cured meats�ranging from mortadellas to bison bresoala (a Northern Italian-style, air-dried meat usually made from beef) and often treated as dinner appetizers�can shine during the afternoon shift. �Wine on Cask. As a recurring feature of the Linkery�s new cask wine system, several high-end, flagship wines are being offered at peak freshness and affordable prices. The restaurant team visits preferred wineries, purchases wine, and stores it directly into three, stainless-steel beer casks. Back at the restaurant, the casks are connected to the Linkery�s �wine tree,� a custom-built, temperature- controlled wine dispenser (similar to a beer tap). Recent, cask-filling trips have been to Tolosa Winery (near San Luis Obispo, CA), for their Estate Pinot Noir. As a result of buying in bulk, instead of by the case, the Linkery can feature this wine at $9/glass instead of at $15/glass.

�Thuringer Sausage. True to its name, the Linkery takes pride in sausage-making, and the newest offering is the Thuringer�named after its German region of origin. This sausage treats diners to a tangy and heavily smoked link made of pork from B&B Farms. It�s cold-cured for several days before smoking, and for customer�s, it�s best tried as part of a �picnic plate� with cole slaw, potatoes and artisanal cheese. As always, the Linkery never uses commodity meats, and only minimal commodity ingredients.

ABOUT THE LINKERY Located at 3794 30th Street in San Diego, California, the Linkery first opened in 2005, as a community-driven, culinary hub that bypassed commodity ingredients in favor of �real food � produced in honest, healthy, and humane ways. Then and now, the Linkery�s �meet your meal� food and drink philosophy highlights the �link� between producers and patrons.

For additional information visit www.thelinkery.com, and for a press kit and photos, contact Gerald �Dex� Poindexter at 619.255.7433 or dex@thelinkery.com.