Staff Spotlight: Alixandra Gallegos


Welcome to another episode of Staff Spotlight here at Linden Public.

This month we’re featuring a lovely new addition to our social media team her name is Alixandra Gallegos. She allowed me to sit down with her while at LP and drill her (not really) with weird annoying questions and this is what I got, get to know her :)


How old are you? 

A: 24

Whats your zodiac sign? 

A: Pisces, on the cusp of Aries, but most definitely a Pisces :)

How long have you lived in Long Beach? 

A: I’ve basically lived here all my life.  I am originally from Long Beach, but lived in Santa Cruz for 5 1/2 years, and I just moved back in February

Where in Long Beach are you from?

A: Westside, off of Willow and Santa Fe Avenue

What time do you normally wake up?

A: 8 AM

What do you wanna be when you grow up?

A: As a kid, I initially wanted to be a teacher, because I love kids but at this point in my life I would love to go into something pertaining to arts and design

What are you known for? 

A: I’m pretty funny and artistic. My mom would say I’m the most adventurous out of her 3 kids

If you could pick another decade to live in and leave today which one would it be: 

A: Early 1970’s

If you could choose one song to play every time you walked into a room for the rest of your life, what would it be? 

A: Cold Blooded Woman by Ida Maria. It makes me feel very powerful, but maybe not EVERY time I come in the room, I feel like that might drive me a little crazy *laughs*

Are you more of a hunter or a gatherer? 

A: Gatherer

What do you think of our current social media efforts? What could we be doing better? 

A: I think we could have more user friendly content, we could ask customers for feedback, and get their opinions

You’re a new addition to the crayon box. What color would you be and why? 

A: Teal. I’m drawn to greens lately but more of the bluer side of green

What’s your favorite ’90s jam? 

A: ’90’s jams are my go to karaoke choices. I’d say something by No Doubt, Tragic Kingdom album

If you could be any animal in the world, what animal would you be and why? 

A: A house cat.  They get to watch everything, silently judge, and take naps all day

What are your 3 favorite social media accounts on IG?

A: @thedailyhunch (They do personalized astrology and the write about how the placement of the planets is affecting the current energy of the world) — @ladymisskai (My favorite tattoo artist that was originally in Santa Cruz, but moved to Hawaii before I could get a piece by her)—–  @sdupreebemis (Lead singer of Eisley, who has two really cute little girls.  I actually follow a lot some mom accounts because I’ve always wanted to be a mom.)

What is the funniest thing that has happened while working at LP? 

A: So we get some interesting people walking through the door at Linden Public.  On one occasion there was this lady who walked in to look at the Natalie Portman painting we had on the wall at the time.  I welcomed her in, but she was fixated and beelined her way to Natalie.  Later, I saw her again outside, where she proceeded to ask me a series of random questions that I had trouble following.  Before I got the chance to answer any of them, she finally asked me, “Who’s Kevin Hart?”  Confused, I answered, “A comedian.”  With a straight face she looked into my eyes and asked, “Does it look like I’m laughing?” then turned around and walked away.

Definitely one of the funniest interactions I’ve had during my time here.

How would you respond to negative comments on LP’s social media? Would you engage? 

A: If it is their own post, I would reach out through a private message to make amends and offer them something better.

What do you like to do in your free time? 

A: ART.  Watercolor is typically my medium, but I have also started to embroider on paper again. It’s tedious and careful work, but I like the results.



What was the last gift you gave someone? 

A: I had made a watercolor painting on canvas for my best friend as a housewarming gift.

How would you rate your memory? 

A: Between a 7 and 8 , but I’ve noticed it’s gotten worse. I’m much better with faces than names

How many pennies would fit into this room?

A: I’ve never been great at math. A trillion?

Describe the color yellow to somebody who is blind: 

A: A bright warmth.

If you were to get rid of one state in the U.S., which would it be and why? 

A: I haven’t seen enough of the U.S. to decide on a state I would get rid of.  I would like to travel more

How would you convince someone to do something they didn’t want to do? 

A: I would offer to do something for them in return.

What’s your favorite activity in Long Beach?

A: The donation based yoga hosted by Yogalution. Everyday at 11 AM, an instructor teaches an hour long yoga class outside at Bluff park overlooking the beach. It’s right off of Ocean and Junipero, just a bus ride away from my house so it’s really easy to access. Plus, fresh air!

Teach me something I don’t know in the next five minutes. 

A: *Teaches me a handshake that turns into a heart* I learned that from a boy I liked in high school, so of course when I learned it my heart melted *laughs*


If she asked me to do that handshake today, I wouldn’t be able to due to my memory being on the lower end of the spectrum but next time  you’re at Linden Public or at yoga on the bluff say hey to Alix!


See you next time on Staff Spotlight! We are very lucky to have such an amazing staff :)


Staff Spotlight: Chef Javie Solis


“I consider myself a leader not a boss. I like to have fun with my team and help them learn.”

Javie Solis leads our kitchen staff as head chef, he has been with us for quite a while now even before we opened the doors as Linden Public. He’s pioneered our kitchen and our hearts, always keeping spirits high and our mouths happy.

We couldn’t think of a better person to kick off our staff spotlight posts. Which we will regularly be updating here. Javie will be auditioning for the Food Networks’ Chopped, he leaves today to begin the process.

I sat down with him and asked him a few things about his life and the secret to his start. Get to know him and check back for updates :)

How old are you? 

J: 27 years old.

Where are you from? 

J: I was born in San Juan, Puerto Rico. I grew up in New York.

When did you move to Southern California? 

J: I was 20 years old and my first job in CA was as a bar back right here in Long Beach.

Thats a very different position from chef. How was the transition? 

J: A year later, I had become a line cook at another restaurant. It was a busy weekend night when stress is at an all time high for everyone in the a kitchen, and our head chef walks out. We’re panicking, it’s me and the only other guy in the kitchen. There are 10 tickets up, and more are coming through. I froze, I didn’t know what to do. I sat on the floor and weighed my options. I could follow my chef or stay and sweat out the night. I thought of my son. After a minute of everyone staring at me I got up and finished the night, the kitchen was a mess but we got it done and I remember the GM coming in and saying “this is your kitchen now”. I became fearless after that.

Who inspires you in the kitchen and in life?

J: I cook for my son, I want to make him proud and he gets excited about it. Also I get a lot of inspiration from dance, I used to dance when I was younger living in NY. I listen to music while I cook, and the rhythm and movement make the process a lot of fun.

Does that influence your style of cooking?

J: My style is mostly fusion. I like combining ingredients and flavors that span the map. Whether its Italian, french, vietnamese, moroccan, greek, american, or spanish style I say bring it on. There’s always something new to create as long as you have imagination. That’s big for me.

Imagination is the secret?

J: When I’m trying to create a new dish I decide on 1 ingredient then throw the rest of what I have up in the air (figuratively lol) pick from what I see and go from there. Im a visual guy.

So what’s your go-to ingredient to pick from then?  

J: I like spices. Basil, oregano, paprika, and nutmeg. Fresh vegetables also carry a dish.

You already know what’s next. Favorite dish?

J: I’d say Ratatouille, stacked. it’s a very old recipe with a lot of potential.

Speaking of old recipes, and new. How do you stay current with food trends? Do you read cookbooks/food blogs?

J:  I don’t really pay attention to trends and I’ve never been interested in cookbooks. Everything I knew about food prior to school is because of my adoptive mother. Trends pass, I just always try to keep an open mind in the kitchen.


Tell us who don’t know about Chopped, and about the process a little bit.

J: There are 3 rounds of auditions before filming begins. 10 cooks are chosen from the auditions, then the finale is 3 chefs competing against each other. I love competing, it’s just another challenge.

Have you competed before?

J: A long time ago. I entered a dish in some chocolate festival and won. I like to think of cooking as a hobby and my career.

Where do you see yourself in 5 years?

J: I plan on continuing my education while helping other restaurants improve their menu. The end goal is I want to own my own restaurant, serving Italian food to honor my adoptive parents.

Any chef advice for a novice just getting into the business?

J: Ask questions. Be interested in learning or you’ll miss the point completely. You need to be motivated!

Ok last question I promise.

J: Laughs. This was fun.

What would be your ‘Last Meal’ so to speak. If you could have anything.

J: More laughter. I think a need minute for this one.

I’ll wait :)

J: Mozzarella sticks. Meat Lasagna. Glass of Cabernet. French Tiramisu.

I think we’re all hungry now.

Keep an eye here to see his progress! Good Luck Javie


What’s happening on that little corner of Broadway…


The dust has settled and we are now able to work behind the scenes like mad (wo)men to bring LB what it needs, and so rightly deserves in a downtown coffee/bar/bistro.

We are constantly coming up with ideas like new daily specials on food and alcohol, reading about upcoming music performances and festivals, keeping our eyes and ears open for future events happening around the city and even new ways you want your food delivered. Taking all of these factors into consideration, adding what we want LB to have more of as well as what you want more of, we think you’ll like what we’ve come up with so far:

Every Second Saturday, starting this month we will have a DJ spinning, as well as tickets dispersed for free drinks to keep the party going, it’s a way to break up the monotony of the month and give you an excuse to get together with friends and enjoy the day.

LP prides itself on loyalty, and we want you to be rewarded for making Linden your daily/weekly/hourly(?) stop. We’ve unveiled our rewards program so make sure to pick up a card at your next checkout so we can give you free wine, apparel, percentages off each purchase….all of that good stuff. You don’t typically get things in life for “free”, but you will at Linden Public because we love breaking the rules of normalcy (smirking face emoji). Stay tuned on FB and IG (@lindenpublic) for more info pertaining to the tiered system.

Happy Hour, it calls to us all. This is something we’ve been brainstorming before LP even opened it’s doors. What can we offer to make us an after work destination, or put us on the map of infamous LBC bar crawls? Cheap tacos? Check. Ladies Night? Obviously check. PITCHER NIGHT?! Double check.  Weekend brunch? Duh, mimosas might be our kryptonite. There is so much more to come.



Help us give Long Beach what it’s missing by telling us what you love/hate/need. Write on our wall on FB, leave us voicemails at the store, tweet us (@linden_public), pin letters to the door, whatever you need to do. With all of that said, we love hearing your feedback even if its just stopping by Linden Public to say hi and  dish out all the gossip. See you soon.

Your Friend,

Linden Public

A love letter to our beloved city.

Dear LBC,

Our little community by the sea. A safe haven from L.A. Whatever you choose to call it, Long Beach is a city where young entrepreneurs, families, seasoned locals and transplants from all walks of life can live in harmony. A place not only for growing tall, but planting roots, and with all of these things we say: I love you Long Beach. We love the bike path taking us from Naples to downtown on a sunny day so we can actually utilize the beach; the pop up art shows our artists need to creatively survive, a diverse nightlife and a shady spot for our friend groups to thrive. Sometimes you smell like port pollution, and other times like really good Mexican food and were ok with that. A first love for many, and some their last, Linden Public hopes to join the ranks of Long Beach’s best.

Linden Public wants to provide a roof for our multicultural society with somewhere as diverse as its surroundings and with that in mind we’ve created a place to share specialty coffee, crafted libations, good food, local music, artwork and independent ideas. Taking a peek inside you’ll see custom wood paneling and light fixtures each uniquely different than the other, all designed by local artists and talented people we like to call family. We strive ourselves on being different from our competitors by offering the convenience of a NYC street style ordering window that gives you the freedom to stay with us or continue on your way, coffee in hand. Our street patio is prime for feeling the coastal breeze in the heart of downtown while weekend brunching or for a quick lunch bite. A bike delivery service unmatched in convenience, a customized loyalty program for our regulars and extensive catering options for local businesses are just some of the many amenities Linden Public has to offer. Technically we’re new to the neighborhood but we’ve been here for a while, get to know us.

Stay tuned for more updates!

Thank you for welcoming us, we’ll see you soon.