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Chicago's 15 Coolest Poke Bowls, Mapped There could be a new culinary king in town and it goes by the name poke. The Hawaiian staple made by combining sushi-grade raw fish—traditionally ahi tuna—with assorted sauces and toppings is having a moment in Chicago. From restaurants to stand-along poke shops, here are 15 places to find the freshest bowls in town. 1 Aloha Poke Co. The poke spot that kicked off Chicago's poke craze is still going strong almost four months in. Expect to wait up to an hour for bowls, such as the signature Aloha bowl with pineapple, cucumber, scallion, jalapeno, Maui onions, and sesame vinaigrette with a choice of tuna or salmon. A new brunch menu means new ways to show of this West Town seafood spot’s impressive raw fish. The brunch bowl stars seasonal fish with wakame, sesame, avocado, and rice. Dinner switches things up a bit with the sam fish dressed in wakame, shallot, and white sesame. The eclectic new spot from the Tanta team blends of global flavors on both the food and drink side of the menu.
Chicago's first freestanding poke shop offers ten different "FireFin Creations," from Classic Hawaiian (ahi tuna, ono sauce, sweet onions, and cucumber over purple rice) to chicken poke, in addition to a build-you-own option.
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sushi grade fish in london Big Eye tuna straight from Hawaii is the star of chef Giuseppe Tentori’s signature poke. It is marinated in a soy and ginger vinaigrette and served with cucumber, mango, and black sesame seeds. 7 Hugo's Frog Bar & Fish House When looking for quality seafood, look no further than this longstanding Gibson's Group spot. Its house poke is made with yellowfin tuna that is caught daily in the Gulf of Mexico. The tuna poke also tosses in some wild Sea of Cortez shrimp, mango, avocado, and macadamia nuts served.
Poke in an ice cream cone, you say? Yes, it’s a thing thanks to chef Matt Wilde, who is serving fresh tuna in a crispy waffle cone with kaiware sprout, cucumber and avocado. The restaurant also offers more traditional tuna and salmon bowls. Line-caught tuna is the not-so-secret ingredient in chef José Sosa’s tuna poke — a new dish on his summer menu. Shrimp, macadamia nuts and citrus vinaigrette complement this al fresco-friendly dish. Wicker Park’s new Hawaiian hotspot, of course, showcases an impressive poke selection. Three varieties are served, including an octopus with miso chili sauce as well as shrimp with mango sauce, and are also available in a trio. Poke, Poke, Poke is the name of the game as well as the dish that stars three ramekins filled with avocado mixed with tuna dressed in soy, hamachi with a yuzu vinaigrette, as well as salmon with cilantro-chili vinaigrette. Warm up for a feast of seared meat with the tuna poke from the raw bar. This version takes a traditional route with diced tuna tossed with avocado and sweet ginger dressing.
This poke has just about everything when it comes to raw seafood selections. It combines an impressive assortment of salmon, escolar, tuna, and octopus with tobiko fish roe, wakame, avocado, shallots, takuan, bonito soy, and sesame chili oil, served with prawn crackers. This year The Bedford rolled out a menu ripe with just about every 2016 food trend. Naturally, poke made the cut in the form of an ahi tuna poke featuring large-diced sushi-grade tuna. It is served over spicy miso umami mayo and topped with marinated seaweed, red tobiko, and smoked pepper flakes. Three Dots and a Dash Go full Hawaiian with an Aloha Felicia (Caribbean rums, coconut cream, pineapple, line and Thai basil served in a ceramic coconut) and order of Big Ern's tuna poke. The tiki bar’s take is made with tuna and avocado mixed with a sweet poke sauce and spicy mayo on to of crispy tempura nori. Obama’s early writing on Chicago was eerily prophetic about America’s future Weekend Nachos leave behind a legacy of brutality
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