"Never mind that poke isn’t traditionally served on rice, raw fish makes a fitting star ingredient in the world’s current love affair with build-a-bowl meals. Chef Ian Hung trained under celebrated Hawaiian chef Alan Wong, and the fish is prepared the traditional way, pre-marinated — Hung gets creative with extras like runny-yolked sous-vide eggs and shichimi guacamole. This minimalist, fast-casual spot accepts online orders for pickup or use Postmates, Grubhub, Caviar, DoorDash, or UberEats for delivery." - Krista Garcia, Jenni Moore
