It's been nine long months since we first discovered Scott Brandon's plans to build a new concept. Not to be confused with another sausage party in Costa Mesa, LinX is about ready for their debut. But before that happens, this former Crow Bar chef not only answered our extensive chef questionnaire, but he shared intel about his new artisan sausage, Belgian frites and craft beer establishment.
Our On the Line session with Brandon goes up next week. In the meantime, here are excerpts from LinX's mission statement.
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At LinX, we are committed to consciously securing local, sustainable and humanely raised ingredients for our menu. We gather as much organic and seasonal produce as we are able to from local farmer's markets and ranchers who are passionate about what they raise and how they sell it.
Our sausages are made from only the finest available all-natural products, and never with fillers or by-products. LinX works directly with the craftsman at Europa Specialty Sausage to create all of our signature sausages.
LinX rolls and breads are delivered every day, still warm and straight from the hearth by a local bakery.
All of our condiments and toppings are made in-house daily utilizing local and seasonal products.
Belgian frites are made from organic russet potatoes, hand-cut each day, then cooked and tossed to order, ensuring the crispiest and tastiest indulgence.
We look forward to their blue cheese bacon aioli, free range chicken florentine sausage, and future breakfast menu.
Opening day is slated for Thursday, February 7.
LinX will open at 238 W Chapman Ave, Orange, (714) 744-DOGS (3647); www.linxdogs.com.
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.