The new Anaheim Packing House is a well-chosen collection of more than 20 small restaurants housed on two floors, with seating areas up and down and outside too. The eating spots are wonderfully eclectic with an emphasis on local, sustainable and/or organic ingredients: a grilled cheese bar, crepe shop, a fish grill and a full-on cocktail bar, for example. Still to come: a wine bar and an oyster and seafood restaurant. On Sundays, there's a farmers market in the 2-acre park in front.
Just inside the building's entrance, Popbar draws the crowds for impossibly beautiful gelato on a stick (think popsicle) in a gazillion flavors. Popgelato are made every day from fresh fruit and natural ingredients in small batches, just 26 at a time. Line up for banana, chocolate, coconut, gianduja, hazelnut, peanut butter, pistachio and more, some dipped in dark chocolate. Popsorbetto flavors include apricot, blood orange and kiwi. You won't get to see all the possibilities until you're right in front of the case. Oh, the agony of choosing! www.pop-bar.com
Wheat & Sons
It's worth searching out this excellent butcher/rotisserie for the sandwiches, namely the house-made porchetta with chermoula (a Moroccan spice rub), pickled radish and watercress. If you see suckling pig Cubano chalked on the board, go for it. This version will blow away any other Cubano you've ever had. It's stupendous. They do all their own charcuterie as well: The pickled beef tongue recently won a Good Food Award. They've got rotisserie chickens hot off the spit by the whole or half, and a butcher case filled with local, organic and sustainably raised meats at good prices. Take home some marrow butter or maybe a lamb neck or shanks for cooking later. www.wheatandsonsbutcher.com
Adya Fresh Indian Flavors
Chef Shachi Meyra is turning out light, subtly spiced Indian food at Adya. The tandoori oven is up front, turning out buttery nan (one version is stuffed with Laura Chenel goat cheese) and assorted kebabs. But she's also making chat (savory Indian snacks) and pavs (Bombay-style Sloppy Joes), including a spiced lamb slider and a pulled chicken version. She's got daily curry specials, such as a beautiful chicken tikka masala or saag paneer (spinach with cheese). Add $4 to make any order a thali, that is, with nan and sides. Her kitchen uses local organic, biodynamic ingredients whenever possible. www.adyaoc.com
Billed as "comfort food reinvented," the Kroft has some of the longest lines — and most efficient service — at the food court. What's the lure? Mainly poutine, the Canadian snack made from hand-cut, double-fried potatoes topped with gravy and curds. Best by far is the braised short rib version with sautéed mushrooms, curds and pickled onions. But there are also generous prime rib dip sandwiches with caramelized onion and horseradish on a French roll and Kroft buttermilk-fried chicken sandwiches with jalapeño slaw. Just the thing with a craft beer. www.thekroft.com
About to open downstairs, next to the Kroft, is Sawleaf Cafe with a menu of Vietnamese pho and bánh mì sandwiches and a modern design. They've got a kids' menu too. The ordering is done by iPads installed around the perimeter. The pho rice noodle soup comes in either beef or chicken versions, same for the bánh mì, except you order either 6- or 12-inch. Just two appetizers: crispy egg rolls or fresh summer rolls. And, of course, there's refreshing Vietnamese iced coffee. www.sawleaf.com