Come inside for some fresh Poke Bowls.

PONZU Salmon Bowl.

The wind blowing down Broadway’s halls were fierce, the grumbling in my tummy, more fierce, and it’s noon time — eateries are packed — I know because I walked into – and out of – three of them already. No premeditated decisions, and I’m a bit panicky and am too close for comfort to all the sneezing and sniffling.

I just came from blocks of textiles and perfumes and the eateries ahead are thinning it seems. Turning left, it was a bright red neon sign that grabbed my attention, I gave no thought other than my last chance — I rushed in and I collided with a body on a line just a step inside the door.
Privately cursing my lack of direction and current state of feeling, I shuffle walked to the counter pondering how little I think of the Poke word – not any of it appeals to me. But po(horseshoe character)’kie being the actual made me very happy, it sounds ancient, and nerds won’t irresponsibly flood the streets.

I’ve really never had a Poke(ie) Bowl, fish and rice is nice in theory but I questioned its filling properties. A large Ponzu Salmon bowl before me, I explored with my chopsticks with some prodding, light delicate lifting and moved in closer. I couldn’t identify much and that’s a good thing, so with an unmighty swoop, I began thusly.

The menu reads, Scottish salmon, wasabi ponzu, shiso, kyuri, tibiko, katsuo panko, I’m embarrassed to admit how little I know of this world.
The salmon lightly dissolved on my tongue with a beautiful clean far Atlantic finish, yet strong in structure. How the textures and flavors came together was like a symphony in my mouth, but interrupted each time my sticks ran aground on the buried bowl dividers below, like the separation compartments of 1970s TV dinners, or any meals when shackled.

Much to learn young Jedi, much to learn and I must. But in terms of a proper launching point, I deem this days lunch a success.

About glenn van nostrand

Spent some years making my way around the cities and states, working, learning about new food ideas and planting and eating my share. Making my points about rejecting the corporate take over of our food source to my opinions about the New York food scene. LASTLY: No matter the size of my living area, I am always growing herbs & vegetables and enjoy the nurturing experiences of the growth to the nutritional value it gives from the table. View all posts by glenn van nostrand

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