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The Best Spots To Grub Before & During An Anaheim Ducks Game

If you’re coming to a foodie hotbed such as Orange County, you’d expect the restaurant scene everywhere to be poppin’.

That’s exactly the case in Anaheim, where even arenas like the Honda Center have become culinary destinations. You’ll find the vendors inside of the stadium to be just as fresh as the dining scene in the immediate area.

Foodbeast Christina Kim (@vivalastina) discovered this while attending her first-ever Anaheim Ducks game on Foodbeast’s new show Between 2 Meals. She found a couple of dope spots to fuel up for both before and during the contest.

One of the go-to spots Kim visited within the Stadium Promenade was Old Crow Smokehouse, a Chicago transplant that’s been recognized as some of the best barbecue within Orange County. They show that off in a full spread of meats that includes beer can chickens, burnt ends, ribs, and tri-tip.

You can order all of these at once via the Combo Platter, which feeds 4-6 and also includes your choice of sides like mac & cheese and cornbread.

During the game, an interesting vendor to hit up within the Honda Center is the Sierra Nevada Taproom. Kim went for the loaded fries, which come topped with items like bacon, fried chicken, and pastrami and are drenched in gravy or beer cheese sauce. It’s an elevation of stadium staples that’ll keep you fueled through overtime.

Kim only visited a couple of spots within the vicinity of Anaheim’s Honda Center, but that small sample is proof of how much of a gourmet destination this stadium can be.

Photos by Pete Pham & Marc Kharrat


Created in partnership with Visit Anaheim

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Is Kansas City The Barbecue Capital Of The World?

The regionality of barbecue in the U.S. is but another wrinkle in the textured history of the cuisine’s rich contribution to the canon of American cooking. You’ve got four distinct kingdoms of ‘cue that are fierce in their respective representation. Think of it as a friendly yet spirited feud between dynastic families or noble houses.

With House Carolinas you have a fine affinity for pork. Their whole hog obsessions and expertise make for a destined pairing with their trademark vinegar-based sauces. House Memphis flies the banner of pit-smoked, dry-rubbed ribs coated in a thin, tangy sauce. For House Texas, their juicy brisket cooked low and slow is their pride and joy. Fun fact: when folks use the term “Texas barbecue” it more than likely refers to the Central Texas-style. But no matter what, beef is their main course. Finally, you have House Kansas City, where slow-smoked meats rubbed in a complex formula of spices and slathered in their signature, gloriously gloppy, tomato-based sauces are their bastion for barbecue braggadocio. Oh and they also happen to be the loudest of the bunch to tout themselves as the barbecue capital of the world.

Bold claim, sure, but the likes of Anthony Bourdain, Barack Obama, and even (oddly enough) John Madden co-signing hold merit. As they say, where there’s smoke, there’s fire — or in this case, succulent, soul-stirring ribs that put the concept of an otherworldly kind of goodness on a pedestal.

And it’s there where I trailed the lead, curious about this barbecue capital of the world and finding out whether such a crown is too heavy for Kansas City to wear or just the right fit. Along the way we put this assertion of barbecue dominance to the test, whether it be through conversations with a barbecue historian to attending the world’s largest barbecue competition to even finding out the preferred choice of pork brand for these lauded bbq pit-masters (pro-tip: it’s Smithfield).

 

Editor’s Note: Pitmaster Tuffy Stone of Cool Smoke Barbecue