Sam Choy's Poke to the Max is Bomb

Poke is all the rage right now and I am grabbing my purse and hopping on the raw fish train, y’all. Having spent the majority of my life in Sweet Home Alabama, I haven’t seen a whole lot of poke in my day, but now that I’ve been exposed, I can’t get enough. I recently had the pleasure of dining at Sam Choy’s Poke to the Max with the restaurant co-founder and Godfather of Poke himself – Sam Choy. When I asked him about the poke craze that’s been unleashing itself on the west coast recently he looked at me and said, “Let me tell you Stephanie, poke is going to be here forever.” He said it with such an utterly passionate calmness that I absolutely believed him. And let me tell y’all – his team is creating some amazing food at Poke to the Max.

Korean Crunch Rice Plate

Tako (steamed octopus), gochujang (Korean red pepper paste), diced cucumbers & onions. Topped with green onions and sesame seeds. Served with two scoops of furikake rice, served with mixed greens, seaweed salad, picked ginger, and namasu (pickled carrots and cucumbers).

Cheesy Musubi

Reconstructed spam Musubi (rice, nori, egg frittata, spam). Deep fried and panko breaded. Covered with house made beschamel (cheese sauce), eel sauce & topped with green onions and sesame seeds.

Ahi Tuna Poke Tacos

Shoyu Ahi tuna poke in a soft & hard shell taco with edamame hummus, & house slaw. Drizzled with creamy spicy aioli and cilantro.

Da Poke Musubi

Shoyu Ahi tuna and rice wrapped in nori. Topped with tobiko (flying fish roe),

green onions, and sesame seeds.

Thank you Chef Choy for a fantastic meal!

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