If you’re like C-3PO, who thinks “space travel sounds rather perilous”—or if you simply want to unwind after a daring day of wandering through Black Spire Outpost—look no further than Oga’s Cantina, where even the blaster-bolt scorches on the walls tell a story. Run by an intriguing alien proprietor, Oga Garra, this watering hole invites guests to share their tales from around the galaxy as they enjoy exotic beverages served in unique vessels. Potations with alcohol include Bespin Fizz, Bloody Rancor, Dagobah Slug Slinger, Fuzzy Tauntaun, Jedi Mind Trick, Jet Juice, The Outer Rim, Spriran Caf, T-16 Skyhopper, and Yub Nub; non-alcoholic libations include Black Spire Brew, Blue Bantha, Carbon Freeze, Cliff Dweller, Hyperdrive Punch It!, Jabba Juice, Moogan Tea, and Tarine Tea; and provisions include a Cantina mix. Keep your spaceships parked, as all beverages in Oga’s Cantina will be the same on both coasts.
You’ll find Oga lurking in the shadows, and locals know better than to dare cross the proprietor. DJ R-3X—formerly known as Captain Rex, the Starspeeder 3000 pilot droid from Star Tours—now calls Oga’s Cantina his home, where he’s in charge of providing the musical entertainment.
Feeling hungrier than a Leviathan? Head over to Docking Bay 7 Food and Cargo, a multi-purpose transport shuttle docked atop a large hangar for traveling food shuttles. That’s where Chef Strono “Cookie” Tuggs has converted his modified Sienar-Chall Utilipede-Transport into a popular mobile kitchen and restaurant. His travels across the galaxy allow him to fill his pantry with exotic ingredients, and he’s proud to present Tuggs’ Grub, a “traveling diner for diners traveling,” inspired by dishes he created during his time working for Maz Kanata on Takodana.
Non-alcoholic beverages include the Phattro and Moof Juice, while entrées include the Braised Shaak Roast, featuring beef pot roast with cavatelli pasta, kale, and mushrooms; the Fried Endorian Tip-Yip, a decadent chicken dish with roasted vegetable mash and herb gravy; the Felucian Garden Spread, a plant-based kefta “meatball” dish with herb hummus and tomato-cucumber relish with pita bread; the Ithorian Garden Loaf, a plant-based “meatloaf” dish served with roasted vegetable mash, seasonal vegetables, and mushroom sauce; the Smoked Kaadu Ribs, featuring smoked country sticky pork ribs with blueberry corn muffin and cabbage slaw; the Oven-roasted Burra Fish, featuring Dijon-crusted sustainable fish with mixed greens, roasted vegetables, quinoa, and pumpkin seeds with a creamy green curry ranch dressing; the Oven-roasted Tip Yip, featuring roasted chicken with mixed greens, roasted vegetables, quinoa, and pumpkin seeds with a creamy green curry ranch dressing; and the Yobshrimp Noodle Salad, a marinated noodle salad with chilled shrimp. Dessert options include a raspberry crème puff with passion fruit mousse, and chocolate cake with white chocolate mouse and coffee custard. Docking Bay 7 Food and Cargo has two children’s menu options: fried chicken with macaroni and cheese; and chilled shrimp with vegetables and rice noodle salad (with sweet orange dressing).
Meanwhile, Ronto Roasters’ large podracing engine will be firing up a barbecue pit for mouth-watering sandwiches. When customers line up to order, they will encounter a former smelter droid, carefully turning the spit of meats (and complaining about his job). Items include the Meiloorun Juice, the Turkey Jerky, and the Ronto Wrap filled with spiced grilled sausage and roasted pork. Guests will also be able to choose from a variety of exotic non-alcoholic drinks, like the Sour Sarlacc or Tatooine Sunset.
Elsewhere in the bustling market, the Milk Stand will offer two local favorites: blue milk, first seen in Star Wars: A New Hope, and green milk, introduced in Star Wars: The Last Jedi. Four years ago, the team visited Lucasfilm to get ideas for the ingredients, according to Michele Gendreau, food & beverage director, Disneyland Resort; Brian Koziol, food & beverage concept development director, Walt Disney World Resort; and Brian Piasecki, culinary director, Concept Development, Walt Disney World Resort. Lucasfilm’s response: “You get to write the story.” After brainstorming what a bantha might consume in order to produce blue milk, for example, they landed on a plant-based dairy drink, allowing more guests to enjoy it.
Other vendors in the area will highlight local delicacies, like the colorful Outpost Mix—a popcorn snack combining savory, spicy, and sweet flavors—available to try at Kat Saka’s Kettle.
Check out all the food and drink options coming to Star Wars: Galaxy’s Edge: