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Poke bowls are pretty good. There is one in Washington Heights that i frequent.
Are you talking about Makana? I always thought Uptown is a strange choice for them. But they have one near Columbia U, one near City College, and I guess one near Yeshiva I think. I think the one near City College is a strange choice.
Poke is exploding in NYC all of sudden. First in Flushing, then I noticed in Hells' Kitchen. Uptown has the Makana Hawaiian BBQ and Poke with four locations. More are popping up in Queens and rest of Manhattan. I am seeing them in Long Island too.
Why suddenly happening now?
If you go to Japanese they charge you so much for sashimi. Poke places just serving sashimi, but with healthy sides like romaine kimchi, masago, etc etc, and much cheaper than Japanese restaurants.
But I wonder how this model going to last. Poke is cheap snack. How many covers can these places get to break even with just the high rent?
Are there lots of Hawaiians moving to NYC all of sudden? Chinese brought chinese here, Mexicans brought Mexicans here, Italians brought italian over here. Japanese brought Japanese here until the Chinese took that market. So who else can be bringing this over? Ok the poke place on Roosevelt in Flushing is Chinese but I think they have relatives in Hawaii or California.
In Hawaii, poke certainly isn't a "cheap snack," though its not exactly the most expensive meal either. I haven't seen poke places in NYC, so can't comment on a business model.
I always laugh at people who buy scraps of Tuna cuts. It's essentially ground tuna bits instead of knowing and getting the best parts of tuna. Would you pay $14+ for a burger instead of Ribeye steak?
If I were to get a sashimi bowl, I demand to see actual slices of sashimi grade tuna.
I always laugh at people who buy scraps of Tuna cuts. It's essentially ground tuna bits instead of knowing and getting the best parts of tuna. Would you pay $14+ for a burger instead of Ribeye steak?
If I were to get a sashimi bowl, I demand to see actual slices of sashimi grade tuna.
If you'd have to see the actual slices of sashimi grade tuna in order to verify that you're being served such high grade tuna, I'm imagining that there isn't much of a difference in the taste profile between that and the "ground tuna bits" If this is the case, why would you pay extra to know that you're eating the "best parts of tuna?" Genuinely curious. If its not a health issue, I have no problem with cheaper cuts (in fact, my wallet prefers it) if the flavor profile is going to be the same.
Are you talking about Makana? I always thought Uptown is a strange choice for them. But they have one near Columbia U, one near City College, and I guess one near Yeshiva I think. I think the one near City College is a strange choice.
Yes. Why is it a strange choice? There is a lot of healthy restaurants now in the Heights.
Its not that late. There are still places without Poke, and it has been steadily growing. So I did not jump on the bandwagon as soon as it began, Boo hoo.
Don't feel so bad---I will probably never eat it because I hate sushi so I have zero interest.
If you'd have to see the actual slices of sashimi grade tuna in order to verify that you're being served such high grade tuna, I'm imagining that there isn't much of a difference in the taste profile between that and the "ground tuna bits" If this is the case, why would you pay extra to know that you're eating the "best parts of tuna?" Genuinely curious. If its not a health issue, I have no problem with cheaper cuts (in fact, my wallet prefers it) if the flavor profile is going to be the same.
If you are served non-sashimi grade tuna, you are at risk of parasites and bacteria. Sashimi grade tuna has to adhere to standards such as what portion can be served and type of precaution to perform when slicing and cleaning. The reason you see Poke bowl places serve with Ponzu, mirin, and soy is they can kill parasites but not enough. Wasabi is more powerful astringent but very few Americans eat sashimi with real wasabi. 99% of places serve horseradish and not real wasabi.
I can tell Pokebowl places don't serve good cuts because the tuna looks way too translucent and the texture looks like ham with no sign of marbling of fats at all .
You're pay $14+ for the tuna flesh tips and scraps. That's the stuff that sushi chefs cut away and throw away, what a genius idea to sell throwaways for $14+ a bowl. If your Dr. said you had worms and parasites then you know where it came from.
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If this is the case, why would you pay extra to know that you're eating the "best parts of tuna?" Genuinely curious. If its not a health issue, I have no problem with cheaper cuts (in fact, my wallet prefers it) if the flavor profile is going to be the same.
