By james art 
Remarkable restaurants of the Talahassi area that withstand the time test
Here is a list of Tallahassee restaurants that withstood the taste and time test.
In this place in Midtown Tallahassee, they have come out and the sausage connections are inside.
The owners of the former Mexican restaurant El Cocinero, at 1303 Thomasville Road, closed it last month and opened this week as Link sausages and beer, charged as casual Midtown establishments.
“I hope people perceive it as a really good option with good value,” owner Jesse Edmunds of seven Hills Hospitality said in an interview with Tallahasesee Democrat on Wednesday. “I hope people will think about it as a negligent, pleasant place to come for many times.”
The added director of the hospitality Jesse Lampkin said, “The feedback was really great so far in the last few days. It was quite solid.”
The concept was a decade at work
Edmonds said the concept of “craft sausages” was 10 years in the creation: “I have always been very motivated to do it, but I have never had the trust or level of skills to bring it forward. So honestly, I think there is a reason it took so long. “
The restaurant said it had developed the concept after opening a bar and restaurant on Liberty on North Monroe Street. He gained a deep love for the sausage until he made the board of the bar signature of the bar.
“I really learned how to respect him as an art and it’s very difficult,” he said. “It’s not easy to make a sausage, but it’s also an open format to do almost everything you want.”
Edmonds said El Kokinero “is a very complex beast to maintain,” noting the technical skills needed to create the Mexican tariff and the number of people who are needed for the effective operation of the store.
While craft sausages are made internally, he only requires one person to cut, grind, case and smoke the meat, he explained.
“This type of food really comes in a trend right now. I want to say it’s affordable, it’s convenient, it’s consistent, it travels well,” Edmonds said. “He checks so many boxes for a modern lifestyle. Now it just makes sense for me to really push it.”
A new restaurant, a new decor
The new restaurant has been converted to match its new vibration with a fresh layer of white paint and adding pot plants for a little greenery. Wooden tables and chairs add a little texture and “grounding” to the dining space. Neon lights and signs add careless vibration.
The outer courtyard has new tables, bright yellow umbrellas and the same string lights from El Cocinero. The bar was removed and this area is now functioning as a service counter to order their dogs, a craft beer on the side or a sausage to go. The server station is now a self -service counter for fountains.
The most difficult part of the change, says Edmonds, is the perception of customers.
“It’s definitely a little trip to convey what we are trying to do because there is no very reference frame,” he said, adding that he wants to guarantee that people know there is something about something about everyone on a link.
Link sausage accents and beer menu
The menu consists of 11 dogs with a signature, including the “chicken buffalo” made with Hawaiian sweet bun, cream -shaped dressing, blue cheese and carrots and celery ($ 9).
Another is “Bratwurst” served on a bun, homemade beer, roasted garlic aoli, sauerkraut and Gruyere cheese ($ 9.50).
Nine different sausages are available. All connections are in a completely natural pork body, but there are options outside the pork Bratwurst, a soft Italian or a sausage horizon. They also have beef jalapepo cheddar or dog “turkey spinach and roasted garlic”.
Outside of craft sausages, there are burgers, as well as vegetarian and vegan options such as salads or “Upton Vegan Dog” made with classic muffin, yellow mustard, ketchup, dill pickles and onions.
The pairing sides include fried potatoes, roasted potato salad and beer, battered with onions ($ 5 each).
There are 16 craft beers for drinks, represented by independent breweries such as “Lost Coast Tangerine Wheat Beer” by Eureka, California.
“We really wanted to try to do something a little different, to be able to bring some fun craft beers that you don’t see much,” Lampkin said. The cranes will rotate frequently.
If you go
When: 11:00 to 21: 00-Sunday until Thursday; 11:00 to 10pm-Friday and Saturday
Where: 1303 Thomasville Road, Tallahassee
KYLA A SANFORD covers the dining room and fun for the Tallahassee Democrat. A new restaurant opens, special offers or events that appear? Notify me at ksanford@tallahassee.com. You can also send an email to your suggestions for a future TLH EATS restaurant profileS