Linn’s Restaurant

Linn’s Restaurant Restaurant Review:

This might well be one of those places where you heed the phrase “Life is short, eat dessert first.” If so, go for anything made with olallieberries (a sort of blackberry/raspberry cross that put Linn’s on the map when they opened their farm stand almost four decades ago), be it a fresh-baked pie or cheesecake. But the raspberry-rhubarb pies are also spot-on. As for the rest of the menu, chef Matt Beckett extends the farm-to-table movement with a lighter spin on traditional comfort food. Among our favorites are the farm-fresh vegetable quiche or frittata, the local grass-fed beef tostada with house-made salsa, and the shrimp fettuccine with harissa cream sauce. Local beers on tap and local wines dominate the libations.