P
oppy & Seed’s chef-owner Michael Reed is a quick-change artist. He constantly fine-tunes his menu to express the seasons in his of-the-moment cooking. Think sourdough tartines with seasonal fruits and cheeses, lamb meatballs with sauces that switch up every few weeks, and fresh pastas that shift from delicate to robust, weather depending. Vegetable dishes often shine. Right now is prime time for ramps, strawberries, and English peas, though don’t dawdle or you’ll miss the roasted beets and ripe berries married with basil, yogurt, and pistachio. Proteins shine as brightly as the produce. The changing array can include pork ribs, duck, beef, and select seafood. Wagyu hangar steak from Texas’ esteemed Rosewood Ranch is a frequent guest star. Reed and his wife, Kwini, also own Poppy + Rose, a popular daytime cafe in DTLA, so of course weekend brunch at Poppy & Seed is solid and reliably buzzy. The menu isn’t as dynamic as the one at dinner, but fans can’t say no to the standout fried chicken thighs, delicate biscuits, and sweet Nutella waffles. With four full seasons now under its belt, the Packing House-adjacent restaurant is settled. Reservations are simplified via Open Table. The kitchen is leaning into tasting menus, cheese boards, and cocktails concocted with an astonishing selection of site-grown herbs.
350 S. Anaheim Blvd., Anaheim 714-603-7130
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