Courtesy of Pacific Catch
Diners at Pacific Catch can select from six variations on fish and seasonings for the poke trio. Traditional elements such as tuna and seaweed get a California boost from avocado and other flavors.
Seafood is in ascendance in new restaurant openings across Los Altos and Mountain View this year. Lobster and poke, in particular, have sparked a trend that will have local eaters taking their pick from among the best of imports from Hawaii and Maine.
Poke for all
Poke – pronounced “POH-kay” – the Hawaiian dish of chopped raw fish tossed with seasoning, graduated from generic tuna topping to full Hawaiian form locally when Pacific Catch opened last year at The Village at San Antonio Center. Tom Hanson, chief operating officer for the five-restaurant chain, said the poke wasabi Japanese rice bowl is its most popular dish. The bowl comes with greens or salad, topped with avocado, daikon sprouts, cucumber, ginger, sesame seeds, shredded nori and seaweed salad.