Pola Poke Featured in the Reno News & Review!

By February 7, 2018Press
Pola Poke Blog in Reno News & Review

Pola Poke in the Reno News and ReviewArticle by Todd South of the Reno News & Review. Published in Scooped on 01/04/18.

Healthy Food in Reno

Reno’s love of raw fish makes it no surprise that Hawaiian-style poke bowls have recently been making quite a splash. Decorated with surfboards, vintage bikes, and other island touches, Pola Poke Bowls is trying to bring a bit of island paradise to our beloved high desert.

My dining companions and I were each warmly greeted and handed a two-sided, laminated menu with dry erase marker. One side lists a collection of specialty poke bowls ($12.95), and fruit and granola acai bowls ($8.95). Flip it over, and you have a “build your own bowl” list of ingredients divided by category, each with a handy checkbox to mark your selections. This made ordering much more efficient, kept the line moving, and had the bonus of zero paper waste—great idea.

Build a Bowl

If building your own bowl, you’ll start with a base of brown rice, white rice, kale, mixed greens, or a combination of these. Next, you’ll select your proteins from a choice of blue crab, chicken, octopus, salmon, tuna, or spicy tuna. A two-scoop bowl is $11.95, three scoops is $14.95—mix or match. Sauces include chili garlic, creamy togarashi, pineapple-citrus-ponzu, sesame shoyu, teriyaki, and wasabi sesame shoyu; you can have the lot if you’re into culinary chaos.

A pretty big list of unlimited add-ons includes carrot, corn, spicy shredded krab, cucumber, shelled edamame, fresh jalapeno, masago, and more. Avocado and mango are each $1 extra. Finish it off with crunchy toppings such as flaked coconut, crispy garlic, crispy onion, or nori flakes. Now you can see why the checkbox menu is so great for the task at hand.

I opted for the “superfood” bowl ($12.95), which starts with kale and brown rice topped with sesame shoyu, cucumber, sesame seed, scallion, onion, avocado, edamame, ginger, seaweed salad, furikake, and seaweed flake. It normally comes with a couple of scoops of salmon, but I paid a couple of extra bucks and got a mix of that plus octopus and blue crab, as well as some spicy krab with the toppings. Everything tasted fresh. The lump crab was sweet, and the octopus wasn’t chewy. It was a completely enjoyable bowl of healthy food.

Something for Everyone

The adult kids built their own two-scoop bowls and shared them with my grandson. I’m convinced that adventurous toddlers will eat just about anything, especially if you tell him it’s “dinosaurs.” My son and daughter-in-law each got bowls of brown rice, hers topped with blue crab, salmon, sesame shoyu, teriyaki, krab, cucumber, red bell pepper, seaweed salad, pineapple, crispy garlic, and sesame seed. The other was dressed with blue crab, octopus, pineapple-citrus ponzu sauce, carrot, krab, cucumber, edamame, masago, red bell pepper, scallion, seaweed salad, pineapple, and every single crunchy topping. Just call my son “Captain Chaos.”

My more reserved daughter chose kale with blue crab, spicy tuna, spicy crab, masago, scallion, shaved red onion, dried seaweed, and no sauce in the bowl—but a little sesame on the side. Everyone enjoyed their selections, with plans discussed for a return breakfast visit to try acai bowls with mugs of locally roasted coffee.

Our pleasant evening was capped with a complimentary dessert bowl, provided for kids under 13 ($3 otherwise). The youngster loved his scoop of tartly sweet acai sorbet with sliced banana and granola, and he even let his gramps have a taste.

The Reno News & Review:

The Reno News & Review is known for its arts, entertainment, and culture coverage. It debuted in 1993 as the Nevada Weekly. Like many alt-weeklies, the RN&R gives readers a weekly calendar, movie, theater, and restaurant reviews. Additionally, they offer colorful writing and lots of opinion pieces.

Brittany Walshaw

Author Brittany Walshaw

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