It's good to know that after five locations (and one biggie on the way), the original Mendocino Farms hasn't lost its touch. Or business. We checked out the small sandwich stand after an afternoon concert at California Plaza, and in typical fashion, the line was long, the staff efficient, and the food - a summer shrimp po' boy special - as good as ever. Why we think chef Judy Han is a genius sandwich-maker: Instead of frying the shrimp per order, it's poached with garlic and spices, and tossed in a soft roll with crispy cornmeal, sweet pickled jalapenos, lettuce and bacon. So smart. And very, very good.