Picture this: You’re seated in a lush greenhouse in the heart of Anaheim, sipping a garden-fresh cocktail, and every bite feels like a love letter to California’s farms. Welcome to Poppy and Seed, a restaurant where agricultural heritage, seasonality, and sustainability take center stage.

Nestled inside the vibrant Anaheim Packing District, Poppy and Seed is the younger sister to Poppy and Rose, a downtown Los Angeles favorite known for its elevated comfort food. 

But while Poppy and Rose delivers hearty brunch classics with finesse, Poppy and Seed has edible gardens, a rotating seasonal menu, and a commitment to the farmers and makers who grow the Golden State’s best ingredients.

We traveled the state seeking out restaurants and makers that spotlight California agriculture, so we were eager to experience Poppy and Seed firsthand. We found a fresh, immersive dining experience that doesn’t just serve farm-to-table cuisine, it cultivates it.

A Greenhouse Built on Childhood Roots

For chef Michael Reed of Poppy and Seed, the greenhouse concept isn’t a gimmick; it’s a full-circle moment. 

Born and raised in Oxnard, a coastal town in Ventura County known for strawberries, citrus, and row crops, Michael grew up “running through strawberry fields” after track practice and soaking in the rhythm of California’s growing seasons. That connection to the land stuck with him.

Now, as a James Beard Award semifinalist and Michelin Guide-recognized chef, Reed brings that deep agricultural intuition to life at Poppy and Seed. The restaurant’s glass-walled structure is flanked by an edible garden designed in collaboration with culinary landscape designer Ashley Irene of Heirloom Potager. 

Here, they grow heirloom varietals, rare herbs, and edible flowers that are used in dishes and cocktails alike, adding beauty and terroir to the table.

Celebrating California’s Seasonal Bounty 

Poppy and Seed changes its menu approximately six times yearly to reflect California’s agricultural seasons. 

Reed’s enthusiasm for seasonal ingredients is evident when he discusses current favorites: “We just took in 20 pounds of ramps, and we pickled green strawberries, so those are on the menu.” 

His connection to specific California farms is clear when he mentions “really good Chino Farm corn” and “regere peaches, Tutti-Frutti tomatoes are my personal favorite.” This seasonal approach ensures that Poppy and Seed showcase California’s agricultural diversity throughout the year.

This dynamic approach is made possible by long-standing relationships with local growers, many of whom the Reeds have worked with since their early days at Poppy and Rose. 

Their ingredients come straight from the Santa Monica Farmers Market via trusted purveyors, bringing peak-season produce to the heart of Orange County.

Sustainability Through Local Sourcing

For the Reeds, sustainability isn’t a buzzword; it’s baked into every sourcing decision. “We look at carbon footprint,” Michael says. “We’re not flying in lamb from Australia when we can get beautiful lamb from right here in California.”

They also extend that philosophy to other parts of the restaurant’s operations. Baked goods come from small local bakeries, seafood is responsibly sourced from the Pacific, and produce is purchased from family-owned farms whenever possible. 

Their goal is to support the entire ecosystem of California agriculture, from soil to plate.

Representation in Every Bite

Co-owner Kwini Reed also passionately advocates for inclusion and equity. “We seek out women-owned, Black-owned, Latino-owned, and LGBTQIA+ producers,” she says, noting that this effort goes beyond tokenism, creating a network of businesses that reflect the richness of California’s agricultural community.

That commitment also shows up in their beverage program, where you’ll find wines from family-run vineyards and underrepresented winemakers whose stories are just as compelling as their varietals.

Education is Part of the Experience

The Reeds don’t just want you to enjoy your meal; they want you to understand it. 

That’s why Poppy and Seed have launched a unique “Kitchen Server” model, where line cooks spend time on the dining room floor, explaining dishes and sharing the backstory of ingredients directly with guests.

“I want people to ask questions,” Kwini says. “To learn something new about where their food comes from. That’s part of the experience.” This blend of hospitality and education makes every visit more than just a meal, it’s a deeper connection to California’s agricultural roots.

Make a Day of It in the Anaheim Packing District

After your meal, explore everything else the Anaheim Packing District offers. Sip your way through a flight of Central Coast wines at nearby Pali Wine Co., one of the district’s standout tasting rooms. Browse artisanal treats, grab a cold brew, or enjoy live music—all within walking distance of Poppy and Seed.

Whether planning a Saturday brunch, a special-occasion dinner, or a full day of food-and-wine exploration, Poppy and Seed offers a uniquely Californian experience rooted in sustainability, seasonality, and soul.

Article by Aida Mollenkamp. Photography by James Collier.