- Griffin Swartzell
For Alvares, an entrepreneur by trade, it’s been a big shift. He wasn’t a big fan of raw fish, finding his limited experience with build-your-own poke bowl restaurants largely unsatisfying, an experience that’s far from uncommon, especially with ingredients in play like wakame (seaweed) and furikake (dried fish seasoning), which American diners may not be as familiar with. Alvares changed his tune when he tried dishes created by Polkow and James Bailey, a Los Angeles-based chef they hired to consult with on a menu of ready-to-order bowls, drawing from myriad culinary traditions. In addition to traditional Hawaiian flavors, they’re offering a kung pao-inspired bowl, a bowl with Korean barbecue flavors and even a Peruvian-inspired bowl.
Location Details International Poke Company
Expect a grand opening Friday, Feb. 15.