Haters gonna hate the too-cool vibe of this breezy, pastel-hued spot serving up artfully composed bowls of the having-a-moment poke (rhymes with “okay”). Sure, the place is trendy, from the frozen rosé machine to the Instagram-friendly plants and macramé. But the bowls of fresh fish benefit from the guidance of a James Beard Award nominee, Dallas-based chef Matt McCallister. His concoction of tuna with a creamy bonito aioli lifted by the crunch of toasted coconut was masterful. The seaweed and cauliflower rice under the bonito was equally inspired, a light treat for the hot, humid day. We quit rolling our eyes long enough to order from the self-service screen but not long enough to try out the facial-recognition software.
Drinks: Beer & wine