Poke-Poke
Seafood restaurant · Dawson
3100 S Congress Ave ste a, Austin, TX 78704
Highlights
Fresh, authentic Hawaiian poke bowls with quality fish and flavors
Fresh, authentic Hawaiian poke bowls with quality fish and flavors
"Excellent casual poke can be found at the Austin mini-chain dedicated to the Hawaiian dish, including this location along South Congress. The small or large bowls come packed with marinated raw fish (ahi tuna, shiso salmon), rice, vegetables, and more. Plus there are wine and beer. Takeout orders can be placed online; there are DoorDash deliveries; there are indoor and outdoor dine-in areas." - Nadia Chaudhury
"For quick, easy, and light fare, order a poke bowl from the Dawson location of the poke mini-chain. Pickup orders can be placed online; there are Uber Eats and DoorDash deliveries; and there are indoor and outdoor dine-in areas." - Nadia Chaudhury
"As the Venice Beach-based takeout window’s first out-of-state expansion, this South Congress shop features made-to-order bowls and signature bowls like JT’s Spicy Poke, made with sambal, jalapeños, ginger, sriracha, chile oil and red pepper. There are tofu- and veggie-based options as well. There are two other locations too, one on Brodie Lane and the other in Hancock. Takeout orders can be placed online." - Elizabeth Leader Smith
"For the best iteration in Austin, stop by Poke-Poke with spicy tuna poke, shiso salmon, yuzu hamachi, and more." - Nadia Chaudhury
"You know those fast-casual poke restaurants you see everywhere now - the ones that feel kind of like a Chipotle, but with raw fish? Poke-Poke is not that. We like our poke fish-focused, thick-cut, and marinated in the classic dressings - salt or soy sauce, sometimes rice wine vinegar or sesame oil - and topped with some green onion and sesame seeds. And that’s exactly what you’ll get here. Of course, you can add additional toppings as well, but the quality of ingredients and the lack of a Subway-esque assembly line is what makes this one of our favorite bowls of poke in town. photo credit: Nicolai McCrary" - Nicolai McCrary
