Okay, Poke!

May 05, 2016
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You'd think Hawaiian poké – raw cubes of marinated fresh seafood flavored with sesame oil and soy – would be as ubiquitous in South Florida restaurants as ceviche or sushi. It's light, refreshing, healthy and an ideal warm-weather treat in an oceanfront destination. It's been growing in popularity across the U.S. in the past year or two. In the hands of David Bracha and Curtis Rhodes of River Oyster Bar, poké is off to a good start here as the main attraction of the Local Boy Poke food truck. Bracha and Rhodes, a Hawaiian native, serve up bowls of fresh ahi tuna chunks with rice balls topped with salty furikake, a Japanese mixture of dried seaweed bits, sesame seeds and flavorings, plus scallions, perhaps avocado and chiles. Other dishes use freshly fried strips of plantains instead of the more traditional tortilla chips. Bracha says he's planning to open a brick-and-mortar a few blocks away. In the meantime, look for the truck on Saturdays at the Wynwood Farmers Market.

Photo 1: David Bracha and the Local Boy Poke team
Photo 2: Tuna poke with rice
Article from Edible South Florida at
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