Has the Poke Trend Peaked?
7 monthes ago - By Eater
Recent closures and bankruptcies indicate the mainland fast-casual raw fish craze may be leveling off In the winter of 2015, Los Angeles was in the midst of an all-out poke craze: Restaurants had popped up from Glendale to Santa Monica serving their versions of poke, a beloved Hawaiian dish made with diced raw fish and various ingredients like seaweed and roasted kukui nuts. By spring 2016, Spinfish Poke House had entered the field with a Pasadena location and quickly spread to five locations including one in Jakarta, Indonesia. A Los Angeles Times story about the poke trend noted how...
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