This cheerful, fast-casual cafe boasts super-fresh sashimi-grade fish, sourced by co-owner Jon Alexis (owner of TJ’s Seafood), and a menu by Matt McCallister (of FT 33 fame). The poke bowls get a boost from some interesting ingredients, plus sauces that rise above the ordinary. Ordering at touch screens, you can build your own bowl or order from the “Our Bowls” menu, with your choice of base: sushi rice, cauliflower “rice,” kale, a seaweed mix, or a blend. We preferred a split of sushi rice and kale to the all-rice base (which absorbed and muted the sauce); the cauliflower rice was also good. The Coconut Curry Himachi’s mild yellow curry sauce was a delicious complement to cubes of buttery yellowtail and fresh Asian pear; furikake (a seasoning blend), spiced peanuts, and mint added complexity. The Bonito Aioli Tuna had a pleasant smoky note, a jolt of heat from serrano peppers, cooling avocado, and chards of toasted coconut and crispy garlic. The Spicy Chile Tuna delivered the heat, via chile oil, serranos, and dried chile threads. Dessert was a small bag—portion control!—of micro-cookies, each one a chocolate chip enrobed in dough and baked. We’ll be back.
Drinks: Beer & wine