Linn's Style Farm - to - Table
Since 1979, Linn's has been growing crops and creating food products. When they opened their first restaurant in 1988 in San Luis Obispo, followed only months later by the Cambria restaurant in 1989, their farm became more directly involved in supplying products to be served to restaurant customers. In addition to the many crops they grew, they built a 10,000 square foot greenhouse, which allowed them to radically augment their fresh produce offerings. Truly, Linn's was “Farm-to-Table” before that phrase was popularized.
Today, General Manager Aaron Linn's oldest son, William, does all the farming taking the reins from Grandpa John Linn. William, a third generation Linn, has grown up on the farm loving every aspect of it. Because of that, he has become a professional equipment operator, auto mechanic, welder, and farmer.
William and his crew hand-pick the various vegetables such as leaf lettuces, heirloom tomatoes, herbs, beets, summer and winter squash, as well as fruits from the orchard such as avocados, oranges, lemons, limes, apples, plums and, of course, the famous fresh berries. Most mornings, he loads up his truck to bring Linn’s farm produce to town for use in Linn’s kitchens. The climate and five-mile distance to town have allowed Linn's to offer Executive Chef, Matt Beckett, a substantial array of fresh produce for his meal preparations.
The Linn Family hopes you will enjoy the distinctive quality, variety and healthful choices Chef Matt has brought to customers over the years. Whether you come for breakfast, lunch, or dinner, quality meals are created daily for your enjoyment. Add to that, amazing dessert offerings that are far beyond anything offered anywhere in the county! Of course, being located on the Central Coast for almost fifty years, the Linns have developed friendships and strong relationships with wineries, breweries, and other growers which add substantially to the variety available to Chef Matt.