Just a short drive from Disneyland in Anaheim is every foodie’s dream, the Anaheim Packing District. The Packing District is a culinary colony that consists of 4 historical landmarks and a lovely 2-acre Farmers Park. One of the last remaining citrus packing warehouses in Southern California has been preserved and turned into a market hall with boutiques and local food and beverage artisans.
Located in Farmers Park near the Packing House building is Cultivation Kitchen. Founder Dale LeFlam built a greenhouse to house his restaurant that serves healthy, local, and organic food to be shared with the community. Cultivation Kitchen is committed to serving healthy food and letting guests understand and know where it came from.
This gorgeous greenhouse is a gathering place for nearby residents as well as travelers coming for the culinary experience of the Packing District. The kitchen’s motto of “from shovel to the fork” is evident the minute you arrive and see the planter boxes of fresh seasonal vegetables they are growing. This garden gives dinners a preview of what is on the seasonal menu. With a focus on healthy, clean dinning, guests can expect non-GMO, hormone-free chicken, grass-fed meat, and seasonal, sustainable seafood.
On our visit, we tried the Breakfast Sandwich, which featured truffled eggs, roasted tomatoes, caramelized onion, arugula, a smoked tomato jalapeno jam, and bacon. We also tried the ever-popular Avocado Toast. Freshly baked bread toasted with two eggs over easy, tomatoes, organic garden herbs, candied jalapeños, and Bermuda onions. Both dishes were light and layered with flavors that kept us wanting more. After our breakfast, we took advantage of their outdoor space that provides communal tables, fire pits, Adirondack chairs, and a bocce ball court.
350 S. Anaheim Blvd., Anaheim.
The restaurant serves breakfast, lunch, and dinner menus, as well as pastries, beer, and wine.
Open Mondays through Thursdays, 11 a.m. to 9 p.m.; Fridays, 11 a.m. to 10 p.m.; Saturdays, 8.am. to 10 p.m.; and Sundays, 8 a.m. to 8 p.m.
Writers Credit: Nicole Hall