Homemade artisan sausage and Belgium fries take center stage at the soon-to-be-unveiled LinX, located next to Wahoos Fish Taco at 238 West Chapman Avenue.
Co-owner and Chef Scott Brandon combines his extensive background in fine dining with a passion for authentic charcuterie. Totaling 1,000 square feet inside and 1,500 square feet outside, the Euro-style café shares the same outdoor patio space with Wahoos, providing a beer garden type dining experience where patrons can sip craft beer while enjoying gourmet hot dogs, sausages and organic frites, as well as homemade breads, sauces and condiments.
No stranger to the restaurant biz, Scott launched the first gastropub in Orange County: The Crowbar and Kitchen in Corona Del Mar, which in 2008 was named best new restaurant by OC Weekly.
His venture into Old Towne began when he catered a private party for a client, Rick Kagasoff, who was so impressed with his food that he asked if he could be a part of Scotts next restaurant endeavor.
Id always imagined having a restaurant in Old Towne, so we started looking for places, says Scott. Wahoos had this space available and wanted to add a cool little restaurant to the compound. The idea of serving gourmet hot dogs seemed like the perfect fit.
Showcasing used brick, reclaimed lumber and distressed metal accents, the interior dining room offers a hip and casual setting. Working with area farmers and purveyors, Scott believes in supporting the local economy.
OC Baking makes all of our breads and rolls seven days a week and brings them to us warm and fresh, says Scott. Im working closely with a specialty sausage maker in Orange, Europa, to create specific blends of sausage. We make all of our own sauces and condiments in-house, every day.
After previewing his menu from a food truck at the International Street Faire to much acclaim, Scott is eager to open his doors this January.
Weve received such positive input from the community. Its super exciting to be here.
Published in the Jan/Feb 2013 edition of the Old Towne Orange Plaza Review
Written by Karen Anderson, Photograph by Jeanine Hill
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