Cultivation Kitchen's Eco-Friendly Dishes Stem From an Onsite Organic Garden

Jamie Gwen | April 16, 2019 | Food & Drink Feature

Expand your palate at eco-friendly restaurant Cultivation Kitchen.


With ingredients that change seasonally, Cultivation Kitchen’s Morning Toast currently features Di Stefano Cheese ricotta, local berries, beets, baby herbs, figs, radish and local honey.

“I do my best to live by the philosophy of giving back a little more than I take, and my desire is for Cultivation Kitchen to follow this as well,” says Dale LaFlam, founder of the Anaheim Packing District’s new environmentally friendly restaurant, where diners enjoy shovel-to-fork fare in a space built entirely of glass.

“This concept has been a long time coming—we’ve been developing recipes, researching the demands and habits of Orange County diners, meeting with local farmers and building out the space for months,” he continues. “The three primary principles we’re trying to encompass with our restaurant are to cultivate, focus on our craft and support the community.”

Reminiscent of a greenhouse, the entirely organic eatery is studded with olive trees and features an on-site garden, driving home its plant-based approach. Gluten-free, vegetarian and vegan options are aplenty, with highlights including blood orange ricotta pancakes, the Heart Beet Salad with fig toast, and the espresso horchata colada made with five-spice powder and finest locally sourced coffee beans. Go ahead, dig in.


Photography by: Anne Watson