Ali'i Hawaiian Grill
Poke bar · Manhattan Beach ·
Authentic Hawaiian poke bowls with quality fish and kalua pork
Authentic Hawaiian poke bowls with quality fish and kalua pork
"Eating raw fish at the beach is perhaps a bit macabre for some, but for us, it’s just another opportunity to order lunch from Ali’i Fish Company. Simply put, this order-at-the-counter cafe in El Segundo serves some of the best poke in the city. From spicy ahi to ponzu-soaked salmon, the menu here is on par with anything you’d get in Hawai’i. Which makes sense - they source their seafood directly from the islands. Order here for pick-up." - brant cox
"This pint-sized poke counter in El Segundo, with a second location in Torrance, understands a fundamental truth: Quality fish is king (they source their tuna from the Honolulu Fish Auction). From succulent cubes of ginger soy ahi to a slightly wasabi-y ponzu salmon, the poke here tastes like what you’d get from a Foodland poke counter in Hawai’i (no small compliment). If it's your first time, try their loaded surf and turf bowl. It comes with your choice of poke flavor and a generous serving of kalua pork over perfectly cooked sticky rice. Food Rundown Ginger Soy Ahi Poke Bowl The best option here is the ginger soy ahi. It’s a subtle version of the dish, with a marinate so fragrant it must come from a flower-bearing plant. There’s not too much sauce, with only a light soy sauce glaze, so you can really taste the fish. Order this with a scoop of avocado. photo credit: Yasara Gunawardena Spicy Ahi Poke Bowl Unlike the final wing on Hot Ones, the spice levels here aren’t sadistic or capable of burning your tastes buds off, but rather create a marinade with a satisfying kick. Japanese mayonnaise is mixed with a dash of Sriracha, then studded with tiny balls of tobiko. photo credit: Yasara Gunawardena Signature Ahi Burger If you’re going to eat a meal here, you should probably get a poke bowl. But if raw fish just isn’t your thing, order the burger. It’s a hefty boy, with a one-inch ahi patty smothered in melted cheddar cheese then topped with alfalfa sprouts, tomatoes, onions, and luscious garlic aioli. Even when cooked, the fish quality shines through - this isn’t some Starkist burger. And the sharpness of the cheddar cheese brings all the crunchy, creamy, and fishy flavors together. photo credit: Yasara Gunawardena Chips & Kiawe-Smoked Ahi Dip This dip is so fcking good. Shown here with their signature ahi burger, it’s the perfect accompaniment to any meal. It’s smoked fish dip in its ideal form - filets of ahi are smoked over kiawe, a bush-like mesquite tree common in Hawai’i, then combined with a little cream cheese and sour cream, and sprinkled with paprika. I don’t really watch football, but if I were ever invited to a tailgate, I’d bring this dish. photo credit: Yasara Gunawardena" - Kat Hong
"We love some post-beach poke. And at this poke counter in Manhattan Beach, with a second location in Torrance, quality is king. The cubes of ginger soy ahi glisten just right, and the spicy tuna is actually spicy without overshadowing the fresh fish. A regular bowl gets you two poke styles of choice, rice or salad, and a side like kimchi, salty lomi salad, or our go-to, creamy mac salad. If you’re feeling truly famished, get the surf and turf bowl, which includes broiled fish and a generous heap of kalua pork over perfectly cooked sticky rice." - brant cox, sylvio martins, garrett snyder, cathy park
"At this poke counter in Manhattan Beach, with a second location in Torrance, quality fish is king—not needless toppings that photograph well. Their spicy tuna is actually spicy, for one. Order it in the “regular” bowl with a side of creamy mac salad. Or, if you’re feeling really hungry, do the surf and turf bowl, which gets you a choice of fish and a generous serving of kalua pork over perfectly cooked sticky rice." - sylvio martins, brant cox, cathy park
"This pint-sized poke counter in El Segundo understands a fundamental truth: Quality fish is king (they source theirs from the Honolulu Fish Auction). From succulent cubes of ginger soy ahi to a slightly wasabi-y ponzu salmon, everything here tastes exactly like something you’d get from a Foodland poke counter in Hawai’i, which is the highest honor." - cathy park, brant cox
