It took a lil minute, but we finally did it!
Linden.
A TASTE OF NEW YORK.
Soft Opening Thursday-Sunday, 5p-11
5936 W Sunset Blvd, Los Angeles, CA.
I really look forward to sharing my journey through food with each and every one of you. To the committed Linden team—thank you all for everything you did + do!
This dish is an “ode” to my very first “Personal Chef”, Charlie from Joe’s Deli on Babylon turnpike + a riff of carbonara. I remember walking in the deli bypassing the counter and going straight to the grill!
“Yo Charleee! lemme get a BaconeggandcheeseSaltpepperketchup!—“ and before I could finish he’d reply… “roll or a hero?”
Without me even asking he would already be toasting the roll and telling me, “I’m already putting ketchup on both breads… I know how you like.”
This one’s for you Charlieeeee!
BEC
Bacon Egg & Cheese Bucatini
topped with cured egg yolks poppy seeds and tomato conserva #Linden #sunsetblvd
Being a scratch kitchen means we move with the seasons. Our menu evolves intentionally so we can work with the freshest ingredients available and create dishes that feel vibrant, alive and rooted in what’s happening right now. Spring is one of our favorite transitions.
You’ll find new additions like our lamb tartare with cherry chutney, mint and house-made focaccia. A Caribbean-influenced kingfish dish layered with yuca, plantain hash, pickled slaw and arugula. And a deeper focus on vegetarian offerings, including our Cali-Flower cauliflower—four ways: puréed, grilled steak-style, pickled, and fried. Finished with a delicious collard green verde.
Most importantly, we’re listening to you! Bringing back a few favorites because we agree…some things deserve a return.
Over the next couple of weeks, we’ll be breaking down each dish, sharing the inspiration, the process and Chef’s stories behind it all.
Our Spring Menu launches April 8.
Reservations are waiting.
I’m excited to share that I’ll be cooking in the VIP Rose Garden at Coachella with Outstanding in the Field on Sunday, April 12th.
If you haven’t experienced it before, @out_inthefield is known for setting long tables in beautiful places, bringing people together over thoughtful, multi-course meals that celebrate farmers, artisans, and the season.
I’ll be creating a special dinner for festival guests that night, a chance to slow down, gather, and share something delicious in the desert.
Tickets available for purchase at coachella.com
Jamaica was under British rule for centuries before gaining its independence in 1962. That year represents liberation, identity, and reclaiming narrative.
This dish was created to reflect the intersection of Jamaican culture and British influence, a history shaped by colonization, resilience, and ultimately sovereignty. Its original name was “Wagyu 62.” It was later changed to “Not A Pot Pie.”
We searched for months to find the right Wagyu oxtail. We couldn’t source what met our standard in California, so we ship it from New York. Because if we’re telling a story like this, it has to be done right.
The dough alone takes 24 hours, laminated like a croissant, structured like puff pastry. It’s flaky like a beef patty, buttery like a croissant.
The Wagyu oxtail cooks low and slow for 24 hours. Because of its richness, it can’t be rushed. High heat would melt it away. So we honor it with patience, pulling it from the bone, emulsifying the fat back into the sauce, building depth.
Black history lives in migration. In colonization. In resistance.
In independence. In how traditions evolve and in how we reclaim them.
Resy called our menu “a masterclass in multiculturalism and storytelling” and we couldn’t have said it better. Linden has always been about telling a story.. Southern Black foodways, Afro-Caribbean influence, New York roots, and technique layered with intention. Nothing here is accidental.
Grateful for the thoughtful feature.
Read the full write-up at the link in our story.
Another late-night addition from @chefjonharris and our take on Rockefeller Oysters. We swapped the spinach for braised smoked turkey neck collard greens, topped with toasted cornbread, Parmesan, garlic oil, and a touch of Kahlua caviar. Southern soul meets coastal indulgence.
Behind every dish at Linden, there’s a story. Afrobeets is @chefjonharris way of honoring the journey of the Black diaspora through food. Black-eyed pea hummus (inspired by Egypt), fried plantains (a nod to the Caribbean), and corn-beet succotash (rooted in Native American tradition) all come together to honor culture, history, and flavor.
It’s Afro-diasporic cuisine at its finest soulful, intentional, and made from scratch right here in Los Angeles.
Guests have been talking about this one nonstop and once you try it, you’ll understand why. Our Bologna Sangwich isn’t your childhood lunchbox special it’s a late-night masterpiece. Smoked bologna, sliced and seared until the edges crisp just right. Melted Colby Jack in every layer. A house-made bologna jam for a hit of umami, and a ghost pepper honey-Dijonnaise that turns “yellow mustard” into pure fire. All tucked inside toasted ciabatta grilled over open flame.
Available only after 10PM on our Late Night Menu and people are falling in love with it.
Meet the wings worth staying out for: These turkey wings hit two ways: wet or dry. First, a 24-hour lemonade brine, then slow-cooked confit style, and finally tossed in our own lemon pepper dredge. Find them only on our Late Night Menu, served after 10PM.
A New England lobster meets a New York power lunch, with Caribbean fire in the details. Introducing “Lobster Frites” a dish inspired by Chef’s story on a plate. Born in Providence, inspired by Midtown Manhattan, and finished with Caribbean soul. Growing up, steak frites was the power lunch you’d see everywhere in the city, but he dreamed of swapping that steak for lobster fresh from New England. Years later, he finally made it happen.
Grilled over pimento wood, served with lemon pepper fries, and topped with a Scotch bonnet béarnaise, our Lobster Frites is a nod to classic French technique with a Caribbean twist. A dish layered with memory, ambition, and flavor one of Chef’s all-time favorites
