The Poke House will bring one of the fastest growing menu trends in the United States to Fort Lauderdale when it opens its doors in the Victoria Park Shoppes on Monday October 3rd 2016. The new fast casual eatery will offer diners a fresh take on the wildly popular traditional Hawaiian seafood dish already well established on the West Coast. With an all-star team led by former Director of Operations of SBE Hospitality (SLS Hotels, Katsuya, Hyde) Memphis Garrett, coupled with a relaxed ambiance and the freshest seafood and ingredients, The Poke House is poised to become one of Fort Lauderdale’s go-to eateries for fast, fresh and affordable cuisine.
Traditionally, a poke bowl is a Hawaiian based dish featuring diced sushi grade tuna marinated in soy and sesame, but poke has evolved into an explosion of styles and ingredients. At The Poke House, guests will begin their culinary experience by choosing from a selection of proteins including tuna, salmon, Hamachi and tofu. From there, diners can build their own bowl ($8 and up) by selecting a base of steamed white rice, quinoa or kale and then choosing from over 20 sauces and toppings including chipotle mayo, aji amarillo lime, crispy lotus, black radish and more.
Those seeking direction in their poke experience can opt for one of the creative bowls ($8 – $15) such as the West Coast inspired Venice Beach California Poke – marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Coco Beach Florida Poke – marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Lima Beach Peruvian Poke – marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Papaichi Beach Korean Poke – marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.
In addition to poke bowls, the restaurant will also feature unique culinary delights ($8 and up) like Poke Nachos – pico-marinated fish served atop wonton chips with baby kale, avocado cream cheese, marinated tofu, black radish and masago; Mini Tacos – fresh catch served on house made hard shell with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and Steam Buns – daily catch marinated in spicy passionfruit-ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potato.
Rounding out the menu are sweet treats including Chocolate Mousse with reese’s chips, vanilla whipped cream and shaved chocolate and Poke Sweet Fruit – sake infused fruit, poke sweet gelée, coconut foam and hazelnuts.
With a beverage program overseen by Chevy Farrell, formerly of Hyde Beach Kitchen & Cocktails, The Poke House will offer a large selection of sake, available both on draft and by the bottle; white and rosè wine on draft and Big Island microbrew beers from Kona Brewing Company. Farrell will also feature rotating selection of sake infusions such as mango-habanero sake and charred pineapple sake, as well as specialty sake cocktails.
With seating for up to 45, The Poke House is a vibrant, casual eatery combining rustic charm with a clean, modern edge. Reclaimed wood and grass walls frame the space, while white subway tiles, whitewashed flooring and quartz countertops create a fresh contemporary feel. Sea blue ceilings, neon signage and parrot wallpaper add a fun sense of whimsy and guests can enjoy their meals at the communal surfboard tables, one of the butcher block tables with taupe leather banquettes, or at the back bar.
Located at 666 Federal Highway in Fort Lauderdale, The Poke House will serve lunch and dinner seven days per week from 11AM to 10PM. www.thepokehouse.com