When my wife and I sat down at the booth where the waitress took us to, I noticed that a plastic cover was sitting on top of another, so out of curiosity I lifted the top cover and unfortunately I found food pieces from a previous meal by someone else on top of the bottom plastic table cover, I showed... Food quality and service are always top-notch. I've been there many times and have never been disappointed. Getting an AARP discount feels like a windfall. Favorites include the grilled salmon and the Fontina pork chop (I know, it's supposed to be a seafood place). Like Arnold says: I'll be back! We have been to Bonefish Grill many times, particularly this location. The manager, Zack, is wonderful. He goes out of his way to ensure that you've had a fine dining experience. There's just not enough that can be said about his professionalism and attentiveness. There have been a couple of times mine hasn't and I have informed my server. A somewhat formal white tablecloth dining experience with somewhat pricey but very high quality dishes.

Wonderful ambience, quiet, good variety, steak and fish perfectly prepared, gets very busy late evenings. This is not a get in get out fast food place. You come, sit, enjoy and depart full and happy. Great access and parking, centrally located, the locals love it.... Good experience if you're looking for something different. Not for every day but a nice diversion if that's what you're looking for. I took my daughter here to celebrate an event and she loves their Bang Bang shrimp. It did not disappoint!! It was amazing and bursting with flavor. We also ordered a steak that was cooked to perfection. Our server was attentive and took care of my dairy allergy. Meal wa wonderful as was the service! Great food, however you will pay for it. The portions are adequate. Good food, good service and reasonable prices. A relief to visit a restuarant that grills fish to perfection. Went in looking just to relax and enjoy a drink. I ended up staying for a few hours enjoying a few martinis and a really delicious wedge salad.

I could not decide on what to eat...everything that went by looked wonderful. The person next to me had the mussels and they looked really good. My wife and I came into town for our 27th Anniversary and were treated very well by theManagement and Staff. yummy sushi pajamas buffyThe amazing thing about it is that they never knew it was our special occasion! sushi grade tuna arizonaI would like to personally thank Managing Partner Nikki Napoli and our Server David Schneller for thier Welcoming Spirit and Wonderful Attitude. jiro dreams of sushi eggSpicy ahi poke is perhaps my greatest love in the food world. sushi grade salmon arizona

First introduced to me when I visited Bowl #2’s family in Hawaii, poke is pretty much just fresh chunks of tuna marinated in soy sauce and other ingredients. Some describe it as a Hawaiian ceviche, which I find apt but not all-encompassing of its utter perfection (I just describe it as bliss). The standard version is one marinated in soy sauce, sesame oil, and a few other ingredients, whereas our personal favorite is a slightly unhealthier, spicy mayo-based kind that we usually get from Foodland, a Hawaii supermarket chain. This particular kind was part 2 of the Hawaiian birthday feast (part 1 is here), and here is the stunningly simple recipe for how to make it! In terms of learning how to make this, it was probably the inverse of musubi for me — rather than something I tried over and over figuring it was easy, it was something I never tried to make because I always thought it would be too hard. Instead, I found spicy ahi poke to be surprisingly simple to do, which was exciting because it’s something that is fairly rare out here (and the restaurants that do offer some kind of “Hawaiian-Style Poke” usually serve something that doesn’t taste that similar to the real thing).

That was particularly devastating, given that for awhile when we were in Hawaii I demanded it for lunch every single day. I probably won’t make it every day here, considering the steep price for ahi, but it’s a huge relief to know that we can make it if we really want to, and it’s not just a distant dream in that paradise (Food)land that we can only go back to every once in a blue moon. Originally, the biggest obstacle in my mind was finding fresh fish that (a) tasted good and (b) didn’t kill us. Or at least didn’t give us toilet problems (sorry, tmi?). Maybe I am exaggerating this feat, but it seemed dubious. Raw fish is always a mystery to me. Anyway, it turns out that if you can find a good quality, flash frozen tuna labeled “sashimi grade,” it will do just fine, and the fish market near us has great quality frozen ahi. (Here’s an interesting NYT article on how freezing the fish may actually be better, since it kills parasites, and is actually extremely commonly done even among the best sushi restaurants in NYC!)

Once you find that, all you need is some everyday ingredients to marinate the poke in. Like I mentioned, it’s most commonly sesame oil, soy sauce, and chopped green onion, along with some other variations (often nori, for instance). But our spicy mayo-based marinade, based on the version from Foodland, adds Sriracha and mayonnaise to the mix. If you prefer the shoyu version, it is more or less just the first three steps of the recipe for spicy ahi poke, but I’ve also reprinted it on its own at the end. Prep Time: 30 minutesCook Time: 15 minutesTotal Time: 45 minutes Ingredients1 lb yellowfin tuna steak, sushi or sashimi grade (fresh or flash frozen) about 1 tbsp soy sauce, to taste about 1/2 tbsp sesame oil, to taste 2 scallions, chopped finely 1/4 onion, sliced (optional) 2 tbsp mayonnaise or Japanese mayonnaise 2 tbsp Sriracha sauce (adjust depending on how spicy you like it)* 2 tsp tobiko or masago, if you feel like splurging :)InstructionsIf tuna is frozen, thaw by submerging in room temperature water for 30 minutes.

When tuna is just short of fully thawed, slice into small cubes, around 1 inch. You could do larger or smaller, whatever you prefer. I tend to go a bit smaller for more flavor. Combine in a bowl with 1 tbsp soy sauce, 1/2 tbsp sesame oil, and 1 chopped scallion. I don't really measure the soy sauce or sesame oil, but use whatever is enough to coat the tuna thinly. Chill in fridge for about 30 minutes. (See recipe below for regular shoyu poke -- basically, you can stop here, but with a bit more marinade and a few optional additions.) Combine mayo, sriracha, remaining scallions (reserving a bit for topping), and 1 tbsp tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently until fully coated. I just get right in there and use my hands. Top with a bit more tobiko and scallions, and serve! The poke will be good for up to one day, but is best eaten fresh.NotesOne commenter suggested that Maui Foodlands sometimes use Louisiana Hot Sauce instead of Sriracha in their poke, so you might consider trying that, as well.