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Since then, Choi has inspired countless chefs to fuse Mexican and Korean flavors together, including those at Lucky Fortune Cookery. They’ve created a bulgogi burrito that tastes as though it could have conceivably come from the Kogi food truck itself. The food scene at the Disneyland Resort today is not the one of 30 years ago. Gone are the days when eating inside the park was an afterthought of hot dogs, burgers and fries.
Moo’s Craft Barbecue
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.
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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.
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Outside, the Wasp’s giant-sized cellphone is repurposed as a menu board. You can stand there all day reading the funny text notifications that pop up from just about every Avenger. At both venues, thanks to the pull of gravity, almost all of the corn dogs produced are lopsided. The more asymmetric the porous cornbread shell gets, the better the experience.
Eater San Diego
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.
Zion Market
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.
San Clemente’s sand replenishment project resumes after months of delay
Lamplight Lounge remains the hardest restaurant reservation to snag at Disney California Adventure. But if you’re lucky enough to get a table, its Salmon PLT sandwich may be even better still. You can have churros anywhere on Earth, but when you’re underneath the shadow of the Collector’s fortress, trying the so-called Cosmic Cream Orb at Terran Treats seems more appropriate. Or maybe one of those alien eggs ready to hatch a facehugger.
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The pandemic-era restaurant has been turning out some surprising meats over the past year-plus, and has big plans to not only grow its menu but also its restaurant, so keep an eye on them for more. The roasted duck was perfect, super crispy on the outside and the meat itself melts like butter in your mouth. But why settle for the regular one when you can have the hot link corn dog?
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Obviously made for Instagram, this meal isn’t just a gimmick; it’s also great value at $15.49. You need a knife and fork to eat this very legit Japanese-style katsu, which is embellished with slaw, teriyaki sauce and chili mayo. On the side, a not-insignificant helping of crispy tater tots is included with the price — it’s definitely what Giant-Man would order. Soups are large and generously packed with egg or rice noodles, shrimp-pork wontons and dumplings and a pungent, golden-brown, seafood-scented broth.
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.
And though it is the size of a hot dog, at $8.99 a pop, it’s intended as a snack. It’s warm and comforting and gets increasingly addicting the more you dunk it into the side of chili-soy dipping sauce that electrifies every subsequent bite. Thank goodness you don’t have to wait hours in line when you do.
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