Big Tuna Poke Bar has sold out of fish when I walk in on a late weekday afternoon. But fresh ahi tuna and salmon arrives while I'm standing at the counter perusing the menu. Owner Anh Tran pops out to inspect the fish as I wait and watch staf
Frozen treats have been trending over the past two summers. Artisanal and small batch ice cream and frozen pops on a stick stores are popping up with surprising and exciting flavours. The hot and humid days last week had me working my list of ice cream shops and paleterias that needed to be sampled. My…
Usually when people talk about a lab blowing up, it’s more of a “Breaking Bad” sort of scenario. Poke (po-kay) Lab, which drew crowds from its very first lunch at noon on a Thursday, earns its lines out the door with a fast-casual concept built around super-fresh raw fish. The format: (1) Pick out a base layer: sushi rice, brown rice or green salad. (2) Select a sashimi-grade seafood: spicy tuna, salmon, tuna, yellowtail, octopus or cooked shrimp. (5) Add toppings: avocado, crabmeat, green onions, eggs, seaweed, sesame seeds, wasabi, ginger or, better yet, all of them. Or trust chef James Anderson on what he’s feeling at the moment, whether that’s the chef’s special with exotic sauce combos on the catch of the day or the salmon belly that Anderson candies and smokes across the block at Alvarado Street Brewery. Walls decorated with Jersey beach photos and a mural of the famed Steel Pier diving horse lend credibility — as does the Jersey Italian ($10.99), with Genoa salami, capicola, mortadella and provolone, lettuce, tomato, onions raw and/or fried. Steak subs include the Philly style with house-made “Cheez Whiz.” Basic vegetable ramen will start at $5.50 with lunch specials running $9.50 with a choice of two noodle bowls, three-piece gyoza dumplings or kara-age (fried chicken) and pick of sides (kimchi or yellow pickled radish), with a bottle of water. 487 Alvarado St., Monterey, (831) 235-3455.
Annihilating the Choco Taco of your ice cream truck-filled youth, CREAM starts with waffle batter spiced with vanilla, cinnamon, and nutmeg. The thin waffles are then shaped into tacos that you can fill with 20 rotating ice cream flavors and a shell-load of toppings.
For years the éclair had an image problem: silly, frivolous, out-of-touch. Arch queen of camp Marie Antoinette suggested cake because she wanted all the éclairs for herself, probably. Dessert is by its nature unnecessary but the éclair trumps all other sweet dishes for triviality.
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