Planning a trip to Dallas?Find great things to doKroger Marketplace /Ranked for in Log in to leave a tip here.Sort: Cheryl OusleyBarbara AllredMikki MorganMikki MorganDennis.Axel De GrooteAnthony GikangaTerri Townsend.Joel ReedCourtneyBecka Alison!Jane VeiglDavid DeanKevin RileyRob GTara Leigh.Jan IsgriggBarbara Griffith MoffettTerri CareyLori PriceRob GEvan Snell!Jennifer CaseyRob G.Joe BlackAli FazelCheryl WegenerLauren GlahnTamra MontroyKye DuncanWilliam AceitunoDaryl DawsonEvelyn BaggettRach JenkAllen HarrisonBrandon MooreBailey DixonArthur LuDoug FinleyTony PerezMichael BurgessBrett KillinsA top MMA gym in the DFW, Specializes in training facilities for competition, tournaments, self defense, self-improvement or recreation. Nail Spas are normally an indulgent affair. They are extraneous but a necessity. Luxury can be bought and bought reasonably. Luxury Nail Spa brings the best of it. A leading provider for dental work, Alinea Ortho provides excellent services for orthodontics.

Invisalign keeps the teeth straight while being almost as invisible as the cost. Educational and fun, Zoo Kiddo brings joy and knowledge to all children. Bright colors, great characters, and multilingual, this application is a more than just a game. Wholesale distribution of sushi grade fish, Flying Fish Corp delivers the goods across N.America and Europe. The romance of traveling to a land far away, visiting charming people, and internalizing the hush tones of the quaint towns – Passports & backpacks are the only things you need to experience the world.Remember when the ramen craze hit? Every writer in the world wrote some form of this sentence: “This isn’t your college dorm room ramen.” Or: “Chef So-And-So is turning everyone’s favorite bargain noodle into something blah-blah-blah.” It was kind of the same deal with food trucks: “These aren’t the same roach-coaches you’re used to blaming for your botulism.” We’re past that, aren’t we? I can write a column about Chef Jesus Garcia of Oni Ramen (2801 W 7th St, 817-882-6554) without having to preface the whole thing with some inane nod to the fact that most people’s introduction to the noodle involved a Styrofoam cup, water, and a microwave, right?

Probably not, since I just did it sneakily. Haute ramen, the kind served at Garcia’s outstanding new soup kitchen, hasn’t yet taken hold in Fort Worth as strongly as it did in, say, Dallas and other large cities. sushi miami beach 71stBy my math, we have three such places: Oni, Hanabi Ramen & Izakaya, and Chef Kevin Martinez’ Yatai Food Truck. sushi online bestellen leipzigBut it’s quality that matters, right?jiro dreams of sushi dvd for sale Garcia’s road to restaurant ownership was as circuitous as a child’s placemat maze. sushi grade tuna caloriesHis path started as the chef of Little Lilly Sushi (6100 Camp Bowie Blvd, Ste 12, 817-989-8886), where he was lauded by a certain local food critic (it was me!) as the best chef in this city.

After a dramatic and sudden exit from the sushi shrine, he left for Seattle to work and learn about how to run a ramen joint, and found himself training in Japan for a brief time. The Sushi Axiom ownership group, who also partly owned the now-defunct Kin-Kin Urban Thai and Bite City Grill, recruited him back to the area. Oni slid on into the company’s lease of Kin-Kin’s former space. As happy as I was that Garcia returned, I was also a little bummed that he wasn’t doing sushi. But, much like TV shows produced by Dick Wolf and music by Radiohead, I trust anything the guy puts his name on. Garcia’s menu asks diners to make a lot of choices. You can choose the broth, protein, and everything else in your soup –– there are also a few signature dishes for those who can’t make decisions, but you still have to pick a spice level. (The “Oni,” which is Japanese for “demon,” features the tear-jerking Carolina Reaper pepper.) If you opt for the poke bowl, you also have to decide what kind of fish and extra toppings come with it.

Maybe I was just being stubborn ordering the only raw fish dish on the former sushi chef’s menu, but the first time I checked out the place, I chose the large poke bowl ($14), which comes with two toppings. The mix of sushi-grade salmon and tuna sat atop perfectly sticky rice, and, at my request, were accompanied by thinly sliced avocados and salty salmon roe. The sum of the parts was a fresh-tasting, light, delightful combination of straightforward ingredients mixed with a citrus soy sauce, green and sweet onions, ogo seaweed, cucumber, and sesame seeds. I’m hardly averse to making decisions –– the Kyushu Tonlotsu ramen ($11) just looked better than anything I could have come up with. Spicy black garlic oil pooled atop the rich pork broth like an oil spill. The thin noodles were perfectly al dente and begged to be slurped. The accompanying succulent pork belly, woodear mushrooms, and mustard greens desperately needed the bright tones of the red ginger to cut through the dark, belly-warming series of exquisite but simple tastes.

Oni is open until 4am on weekends, which kind of fits with the noodle’s college days party image. But that’s about the only thing Garcia’s ramen has in common with the stuff you get at 7-Eleven for 89-cents.Poke doesn’t have to be pretty or lathered in aioli or served with house-made chips.But much like a plate lunch in Maui, combine any or all of the above with the traditional Hawaiian dish, and it becomes essentially a raw fish salad, elevated to more palatable heights.Despite two trips to Hawaii over the past decade (one to get married, the other to celebrate being married for 10 years), I had not achieved an “aha” moment with this ahi until our last day of the last trip, on the way to the airport, no less.At Eskimo Candy, a tiny seafood market and deli in Kihei, Maui, the poke (pronounced po-kay) bowls are nearly leaden in weight yet light in flavor, offering four different tastes of tuna — one with chile mayo, another with wasabi, the third in shoyu (soy) and the fourth marinated in seaweed furikake — atop a seaweed salad.

It was the opposite of tough, chewy fish and, really, the stuff of dreams: The tuna virtually melted on the tongue.Why the tease, mentioning a place that’s roughly a nine-hour airplane ride away? Because one step inside Ahi Poke Bowl in Arlington, an 8-month-old spot a block north of The Parks mall, brought back all of those sensations, taste and otherwise. Owner Khang Vo even has a shark mural, just like Eskimo Candy, on his dining-room wall.The Vietnam native spent many years in Hawaii as a chef and he pays homage to the best-when-delicate dish with his Chipotle-esque counter-service restaurant, where you can order small or large bowls with accouterments including crabmeat, ginger, jalapeños, avocados and masago (orange fish roe).But the fish is the star here, including three types of ahi (Hawaiian, shoyu and spicy. Vo flies all of his fish in from Hawaii daily, except on the weekend.When the UPS truck delivers the day’s daily catch, which had been swimming in the Pacific just 24 hours earlier, Vo gets to work, noting in an interview that temperature is key in the process.“

Keeping fish fresh is not easy,” he says. Vo never uses frozen fish, and it’s evident in how he slices it — no two pieces are the same in size. He must keep it refrigerated 40 degrees Fahrenheit or below at all times.The result is pretty darn close to what you might get in Hawaii, and people are taking notice. Vo is set to expand his store in the Dallas area shortly (details are still being finalized) and customers are clamoring for the taste sensation. (, and is open 11 a.m.-9 p.m. Monday-Saturday and noon-8 p.m. Sunday.) But it’s not just Ahi Poke Bowl: Poke is an increasingly popular item on menus around Fort Worth. Food trends are funny, fickle things (Remember the cupcake craze? but when they take hold they grab the diner by the throat and tend not to let go … until the next one comes through the proverbial kitchen pass. If we’re really getting technical, industry experts say poke is more prevalent because people have long been enamored with Asian food, and poke is just an extension of that.

Plus, Hawaii is becoming more of a food destination than ever before.But back to DFW (again), where more new places are set to open (see sidebar), meaning our restaurant seas may just be teeming with the dish a year from now. Let’s take a look at the current renditions.Dish: Tuna and shrimp poke ($14)As if a ramekin was overturned moments before it was served, the sushi-grade tuna is pressed into a mold with diced shrimp, mango, avocado and pine nuts. A pineapple-soy glaze ties it all together. How it’s served: With house-made kettle chips, salty and crispy, the attractive appetizer hits all the right notes: sweet, savory, salty and addictive. The raw tuna intermingles so well with other ingredients that a prevailing sweetness is the main takeaway. Hours: 7 a.m.-10 p.m. dailyDish: Ahi poke taco ($6.75)Flown in from Hawaii several times a week to Velvet Taco’s distributor, the tuna is “cut into cubes after removing its bloodline, skin and chain,” says Ramona Reyes, assistant marketing manager at Front Burner Restaurants, which owns Velvet Taco.

The fish is then dressed to order with a house-made soy-ginger vinaigrette.Served in an iceberg lettuce cup, it’s lined with a seaweed salad made at the restaurant that contains sesame seeds, sesame oil, rice vinegar, sugar, ginger and cilantro. Avocado goes on next, followed by the tuna, dusted with Himalayan pink sea salt, toasted sesame seeds, pickled Fresno peppers and micro-cilantro.How it’s served: This is one juicy taco, so much so that it needs to be served in lettuce — a flour or corn tortilla would get soggy in no time. Hours: 11 a.m.-midnight Monday-Wednesday, 11 a.m.-3 a.m. Thursday, 11 a.m.-4 a.m. Friday, 9 a.m.-4 a.m. Saturday, 9 a.m.-midnight Sunday. Also 3012 N. Henderson Ave. in Dallas.Dish: Tuna or salmon poke ($9, small; $14, large)Chef Jesus Garcia bucks convention: Instead of marinating the yellowfin tuna or Pacific coho salmon first, he opts to toss it with whatever sauce you order just before it’s served. “Certain sauces, particularly with salmon, leach out the oil/fat from the fish, making the flavor more fishy,” he says.

The result is a light iteration, with the condiments more “reminiscent of sushi sauces.” Garcia dices the fish with brunoised cucumber, sweet yellow onion, Hawaiian ogo seaweed, green onion, sesame oil and sea salt. Sauces include chili aioli (ponzu, sambal and mayonnaise); spicy (sesame oil and the Japanese spice shichimi togarashi); wasabi soy (real wasabi flakes marinated for a week with soy sauce and tuna flakes); and citrus soy (soy sauce, rice vinegar and sudachi lime).How it’s served: Simply. You can choose a base of white or brown rice, salad or fish only; then, choose a sauce. Toppings are extra, and range from 50 cents to $4. They include: avocado, carrot, flying-fish roe, jalapeño, kimchi, mango, salmon roe or seaweed salad. Hours: 11 a.m.-2:30 p.m. and 5-10 p.m. Monday-Thursday and Sunday, 11 a.m.-2:30 p.m. and 5 p.m.-4 a.m. Friday and SaturdayChef Kevin Martinez doesn’t miss out on the poke game either. At the revamped Tokyo Cafe, the popular west Fort Worth restaurant, he includes this small-plates option.

Here, the ahi is marinated in a soy vinaigrette and is diced into large cubes.How it’s served: Elegantly. A clear glass holds this pretty parfait — cucumber slivers on the bottom; shredded crabmeat on top of that; then avocado, which provides a nest for a mound of ahi that’s topped with sesame seeds. The result is a delicate trifle whose ingredients complement — and almost upstage — the tuna.5121 Pershing Ave., Fort Worth, 817-737-8568, tokyocafefw.net. Hours: 11 a.m.-9 p.m. Monday-Thursday, 11 a.m.-10 p.m. Friday, noon-10 p.m. SaturdayDish: Ahi tuna poke ($16)HG Sply puts its own spin on poke, as the restaurant likes to do with many of the items on its menu (hello, vegan queso!). The dish here reads more like a salad, with a cucumber-wakame seaweed mix, bathed in Bragg’s Liquid Aminos Vinaigrette. A generous portion of cubed tuna has taken the plunge in a lemony marinade.How it’s served: Red onion, jalapeños and avocado complete the presentation, adding up to a healthful take — no rice here!