San Diego, CA � The Linkery, San Diego�s beloved farm-to-table destination for �real food and craft beers,� recently relocated to an expansive new space in the city�s thriving North Park section, and in the process, continues to be a leading champion of local, regional, and sustainable cuisine. Now operating from a triple-size location, the restaurant�s loyal fan following enjoys eclectic dishes ranging from house-made, pastured lamb sausage to grass-fed beef classics and specialties to Mexican Cabrito (slow-roasted goat), among others. Stylistically, the focus is on regional California cuisine, but also exhibits tastes from across borders and oceans.

The Linkery first opened in 2005, when Jay Porter, a former software marketer and rookie restaurateur, conceived of 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. Specifically, the combination of ultra-descriptive menus and knowledgeable servers, gives each Linkery diner the back-story of what�s on their plates�where it�s from, as well as the farmers and artisans responsible.

What�s New, What�s Next Porter has strong relations with such professionals, who he says �grow and make the best stuff in the world.� As recently indicated in his informative blog, �Casing the Joint,� their contributions are prominent in the next steps of the restaurant�s growth. Notably, in the coming weeks and months, the Linkery will introduce:

�Linkery Brewing Company. The on-site brewery�s first offering is kombucha, a non-alcoholic, fermented black tea with the character of a sour beer, including light carbonation. Alcoholic brews will follow, focusing on �real ales� to compliment the Linkery�s deep selection of craft beers on-cask and on draft.

�Offal Offerings. As part of the Linkery�s commitment to using the whole animal, a small plates menu of offal will debut and include lamb�s kidneys and beef tripe, among other selections.

�Sandwich Shop. This fall, the Linkery might just transport taste buds to Spain, on quality alone, with sandwich creations utilizing the best pastured and grass-fed meats (many cured in-house) and house-made condiments�all combined with artisan breads and market-selected cheeses and fruits.

�Expanded Wine List. Boutique vintages from around the world will be offered by-the-glass, and in maximum condition, thanks to the Linkery�s custom-built, temperature- controlled wine dispenser (similar to a beer tap).

These exciting introductions reflect Porter�s frequent visits to independent farms and markets throughout the U.S., which continuously expand the Linkery�s supplier network. One Baja trip landed him on PBS�s �Diary of a Foodie,� as he toured the garden of one of Mexico�s finest chefs. It�s this hands-on approach and enthusiasm for food and drink that fuels the Linkery�s exciting growth and its status as a consistently innovative �neighborhood� restaurant blessed with global devotees.

More About the Linkery The Linkery is located at 3794 30th Street in San Diego, California. Much of its cuisine is made in-house by an ensemble kitchen of experienced, like-minded chefs and cooks. The Linkery never uses commodity meats, and only minimal commodity ingredients. Instead, it sources from independent farmers and co-ops that mostly use sustainable, pre-industrial methods.

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.

###