Even if the operators missed out on the perfect name for this collection of ghost kitchens, the appeal of Costa Mesa Kitchens is almost as obvious to customers as it is to vendors: Over 40 “restaurants” share one building, with a unified ordering system and a centralized pickup counter for delivery drivers. For food establishments such as the Vietnamese spring roll and salad bowl business Cuốn, Costa Mesa Kitchens means a single person can make all the food and personally hand off orders; for others, it means two or three concepts (Haute Dawgz, The Saints of Smash, Thyme & Twilight) with different themes can occupy a single space, churning out orders from one kitchen, all without worrying about servers (or a service experience).
Counterless concepts in the space include Afters Ice Cream, Goop Kitchen, and Wingstop, with multiple American, Hawaiian, Indian, Japanese, Mediterranean, and Vietnamese options, including places specializing in burgers and sandwiches, desserts, salads, and wraps. Hours and days of availability vary considerably from concept to concept.
While Costa Mesa Kitchens doesn’t have tables or other eating spaces, there are two padded benches you can use when awaiting orders, plus a vending machine with drinks and snacks. Parking is limited to a small lot out front and whatever’s available on adjacent streets, though spaces tend to turn over quickly as Doordash and Uber Eats drivers pop in and out. Those seeking full-service restaurants will find numerous alternatives nearby, including many options at Triangle Square, Persian restaurants such as Darbari, and Hanuman Thai Eatery.
