Intuit Dome’s Season Two Food A Flavor Of California

When Inglewood’s Intuit Dome opened its doors for the first time to Los Angeles Clippers fans in fall 2024, the in-arena menu featured one must-have from owner Steve Ballmer: a chicken Caesar salad. That salad wasn’t a hit—not like the house-rolled Austrian pretzel or fan-favorite spicy tuna sushi dog—selling less than 25 per game. For year two the salad is out, and the in-house 310 Provisions team has introduced an array of fresh Southern California-inspired flavors.

Whether a new birria stack, seasonal hand pie or onigiri rice ball, season two at Intuit Dome retains a focus on fan efficiency, offering every concession item at every stand across the arena at a speed of service that gets fans back to their seats. And with 34 kitchens—an unheard-of number in an arena—the menu items retain a focus on quality ingredients remaining fresh throughout the process.

“Every item we are picking is not what is typically found in an arena,” Jessica Cesta, 310 Provisions vice president of hospitality strategy, tells me about year two. “We are maintaining speed, but from a high-quality perspective.”

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Before the Intuit Dome launched its menu last year, the team’s research focused on what people really wanted in an arena (not the “lofty” ideals of what they might want). Knowing what type of food to sell was the first step. Focusing on quality was the second. Making it accessible was third. “We do have everything everywhere,” Cesta says. “You don’t have to walk halfway around the arena.”

That meant the hot dog featured Niman Ranch smoked meat free of fillers, by-products and added hormones with a custom bun from Galasso’s; an in-house sushi team created the spicy sushi dog with cucumber, avocado, togarashi, negi and garlic miji within sushi rice and a nori “bun;” the burger offered two patties of a custom beef blend of prime chuck, short rib and brisket served with New School American Cheese on a Martin’s potato bun; the chicken tenders were tested to the point they became the top-selling food item in the venue (the sushi dog was the best-selling specialty item) and Cesta says she’d put it against any chicken tender from any venue in the region; and the house-rolled Austrian pretzel turned into a hit too, selling over 30,000.

Year two, then, carries that all forward, but with a twist. “We are leaning more into Southern California [flavor] with fresh, brighter flavors,” Cesta says, “things that are more common in the region. We did really well with the staple items that everybody loves and are great, how do we bring more local flavor profiles into what we are doing to keep variety going?”

But speed still matters, portability remains important and fans still must want to buy it.

The birria stack—really, a play on a crunchwrap—offers portability stuffed with Southern California flavor. The item contains slow-roasted beef birria, pickled onions, avocado crema, chihuahua cheese and a corn tostada wrapped into a an easy-to-carry hexagonal tortilla.

The burger program—still with the custom blend patty and in-house special sauce—expands this year with a new version every few games. To kick off the season, a western bacon cheeseburger with California gold barbecue sauce and onion rings hits the menu.

With the sushi dog such a hit, 310 Provisions crafted a new onigiri item, a portable rice ball with rotating fillings. It’s meant to be eaten with your hands.

The mushroom banh mi offers fans a vegetarian option.

The new GZ cookie is a gooey chocolate chunk cookie served warm. It’s a recipe taken directly from Clippers CEO Gillian Zucker.

“We are finding what really worked and making them more exciting,” Cesta says.

One item she hopes will catch on is the new hand pies. “We have the ability to make it savory or sweet,” she says. “Around Thanksgiving we will do a turkey pot pie. There is a lot of fun, playful stuff we can do with that, and it fits with the speed and portability. Will it work? Who knows?”

If it doesn’t, it may go the way of Ballmer’s salad, with the team lopping off the low-selling items to make way for new creations, even midseason. “We learned a ton last year doing something that hadn’t been done before,” Cesta says. “We are super excited to build on it and introduce new things and push our team to do more. It is a wild, fun ride.”

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