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When it debuted a few years ago, it was such a hit that Disney imposed a rule limiting guests to two orders at a time. Today, at $12.49, it is still the star attraction at San Fransokyo Square. Walk around the vast eating district, and you see nearly every table with an order. Inside the restaurant, normal-sized pretzels dangling on a conveyor enter a glass chamber, get zapped and then exit as a snack-sized mini or a Bavarian-style behemoth. Fortune BBQ Noodle House opened this Friday, September 9th, at 18 SE 82nd Avenue.
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Shrimp Katsu Sandwich - Aunt Cass Cafe
Best of all is when the batter tears halfway through cooking, creating gnarled knobs of goodness reminiscent of crackly hush puppies. Like all things in Cars Land, Cozy Cone Motel looks exactly like the movie. Its five traffic-cone-shaped structures hide five distinct food stalls, each featuring a unique item that’s served on, wait for it, cones.
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The food is far from traditional and tastier than ever as a result, with rotating items that might include brisket quesatacos, smoked beef cheek, birria sausages, and more. Sherman Oaks’s Boneyard Bistro has grown over the years to become a kind of timeless gastropub, a place for fried chicken sandwiches, Southern-leaning brunch, and steady drinks to match. But don’t forget about the place’s barbecue backbone, because owner and chef Aaron Robins still knows how to turn out a mean rack of ribs. They’re pre-prepared, prewrapped and ready to go so that you can enjoy the fluffy pita stuffed with aggressively seasoned chicken slathered in garlic sauce standing up and as you recall that memorable scene after the credits. An article in Bridgetown Bites first identified Fortune BBQ Noodle House as the new tenet for this storefront last month. This new business continues over two decades of restaurant operations from this location.
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Now the family-run setup operates a restaurant of its own, further east in Lincoln Heights. Moo’s serves some of the most impressive brisket and links in LA, if not America, with LA-specific sides like esquites to match. Phil Martin doesn’t try to do anything other than what he thinks he can excel at. It’s a beguilingly simple concept for this longtime under-the-radar vendor, who can be found weekly at the Beverly Hills Farmers Market in addition to occasional brewery pop-ups.
There are other interesting things on the menu — a curry soup, sliced pork trotters, various seafood and vegetable dishes — but on a recent visit, Wang informed me many were no longer available. Look for a brick and mortar restaurant to open in Garden Grove down the line. And then there’s the “Not so Little Chicken Sandwich,” a breaded chicken breast cutlet blown up as big as your face, topped with a comically shrunken brioche bun.
Herc’s Barbecue
Before serving Chinese barbecue duck and pork, Giant Gyros offered Mediterranean food from 2017 until closing earlier this year. Subway sandwich shop occupied this space for many years prior to that, and plumbing permits indicate it was once an AM/PM convenience store. Big, sticky takeaway platters of pork ribs and slices of brisket are the main attraction at Woody’s, a staple Southern spot that’s been cooking in South LA for a generation. Far from the delicate, salt-and-pepper-only Texas style of barbecue, this is a saucy place to get those hands reliably messy.
Zion Market
Burt Bakman and his Slab team serve up some of LA’s top barbecue, starting from a trailer in a backyard and moving on to become a top player in the smoked meat scene. Stop by for Monday pastrami, all-the-time brisket, smoked chicken, and ribs two ways. There are big expansion plans too, starting with the Valley and Pasadena.
Instead, several of the buildings surrounding the marketplace will hold office space, retail, and other services as well as a large assortment of full-fledged restaurants. With just a few open spots remaining, Hwang has signed leases for a roster of establishments ranging from well-known brands to first-to-market projects. It also includes garlic chips, which is so ubiquitous at San Fransokyo, it must be what people eat in the fictional city of “Big Hero 6” instead of Lay’s. Pym Test Kitchen isn’t just a place to eat; the restaurant itself is an attraction.
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And for a mere $10.79, which is just 20 cents more than the original corn dog, it’s all that and a bag of chips, literally. No trip to the Disneyland Resort is complete without consuming at least one corn dog. Deep fried to a dark mahogany brown, it’s as greasy as they come. A napkin wrapped around its base will turn clear on contact, but you won’t want it any other way. A thick beef chili is poured into a sturdy, leak-proof, hand-holdable cone engineered out of bread with a texture somewhere between a pretzel and a bread stick. Moo’s Craft Barbecue began life as an East LA backyard pop-up before becoming a staple tenant at Smorgasburg LA.
In fact, it has been widely reported (my previous articles on the subject included) that the food at the resort is now just as much a reason to come as the rides. Hwang tells Eater that Shoo Loong Kan’s parent company is also planning to open a high-end Japanese barbecue restaurant as well as a boba shop at the Zion Market site. At Tokyo DisneySea, fans reportedly wait in line for hours to sink their teeth into the gyoza sausage bun, an oblong bao steamed to fluffiness and stuffed with a pork and veggie filling you’d normally find in gyoza dumplings. And now you can have it at the Port of San Fransokyo Cerveceria here at Disney California Adventure. And with the introduction of San Fransokyo Square, arguably the first food-centered themed land at a Disney park if you don’t count EPCOT’s World Showcase, you can spend all day eating and never taste the same thing twice. It’s no surprise that long lines snake out of Los Angeles barbecue icon Phillips Bar-B-Que, especially on weekends.
Despite ticking up $1 or $2 since its September opening, many dishes are around $13 or $14 and can be split or saved for a second meal, depending on your hunger. My friend Gary Okazaki, who first took me to Fortune last month, likes to order a two-meat plate with white rice, steamed bok choy, red-tinged cha siu pork and tasty roast duck that rings up at $15. Four large and filling barbecue pork buns were a borderline preposterous $8.
This family-run Carson restaurant is the place for barbecue with heart. The center of My Father’s Barbeque has always been chef and pitmaster Shalamar Lane, who presides over a hulking bespoke smoker to make some of the city’s best ribs, hot links, smoked chicken, and more. Owner Alan Cruz loves to keep his menu and his perspective hyper-local with A’s BBQ, the deeply East Los Angeles barbecue specialist.
That’s because Fortune owner Corina Wang spent the past 12 years delivering steaming bowls of congee and savory crullers at Kenny’s Noodle House, the Powell Boulevard destination just a couple of miles to the south. There may not be a more controversial food item on this list as the shrimp katsu sandwich. And what camp you’ll fall into will depend on your familiarity with the fried shrimp lollipops served at dim sum restaurants. This riff on the BLT transcends the definition of the word “sandwich.” The filet of salmon is so precisely grilled, it belongs on a plate surrounded with gourmet sauces and artful garnishes. And everything that joins it is as “gourmet” as the salmon, including the bun, which is an airy toasted focaccia.
The house-made aioli is flavored with a hint of bacon, lemon and dill. And, of course, there’s the pancetta, the thing that makes up the “P” in “PLT,” which is patiently rendered to be shatteringly crispy. So far, the gyoza sausage bun enjoys some anonymity as it remains undiscovered.
This is a classic spot for saucy ribs, rib tips, chicken links, and more. The final phase of the redevelopment is a 25,000-square-foot food hall on the rooftop of the market space. Envisioned with Michael Soriano (Realm of the 52 Remedies, Queenstown) and James Denton Design, it will span a cocktail speakeasy and an international mix of food stalls. It would be hard to find a more coveted food item at Disney California Adventure than Cocina Cucamonga’s quesabirria tacos.
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