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Here’s Where To Find The Only Poke Restaurant With A Drive-Thru

While the poke craze has been growing exponentially as of late, we just can’t help but grab some at least once a week. The problem is at the end of the day, we just don’t want to get out the car just to pick up food on the way home.

The solution: Drive-thru poke.


Fins Poke Fusion, prominent in Mission Viejo, CA, just opened a new location in downtown Fullerton, CA. What sets the fast-casual restaurant apart from the original location, and other poke spots for that matter, is that they offer… A DRIVE THRU.

Before Fins settled in the current space, a taqueria with a drive-thru window built in was the previous occupant. Fins’ owners saw this as an asset and decided to keep the convenient feature for their new restaurant.


We spoke to Moby Duncan, one of the three owners of Fins, who said that he knows customers only have a set amount of time to place their orders and get back to work or be on their way home. Because he stands by the quality of the fish, Duncan decided to turn the drive-thru into something Fins could capitalize on.

“We want to be the In-N-Out of poke,” he said.

While you have to go inside to get the full customizable experience of the restaurant, the drive-thru menu lets patrons order from six predetermined bowls. The bowls are then made to order and ready within 3-5 minutes.

In the world of seafood, the fresher the better.

You can find the drive-thru Fins Poke Fusion at:

513 N. Harbor Blvd

Fullerton, CA 

Tel: 714-519-3014


#foodbeast FOODBEAST Hit-Or-Miss

Here’s A Breakdown of Raw Dishes, So You Don’t Feel Like a Noob When Ordering Them

Have you ever been to a restaurant and just stared at the menu in silence wondering what on Earth the strange terms were in front of you? You’re not alone. There seems to be a fancy name for everything these days, but a category of foods where this is extremely apparent is raw fish and meat dishes. It turns out there is a marked difference between tartare, ceviche, and crudo. Who knew?

Here’s a breakdown of some raw dishes you might find, so you can navigate that menu like a pro.


beef carpaccio

Traditional carpaccio is made with either fish or beef, with the most popular renditions using beef sirloin or tuna. However, this dish is increasingly being catered towards vegetarians, employing veggies like zucchini or cucumber. Carnivorous or not, the determining factor of carpaccio is definitely how thin each piece is, so when you see a raw dish with laser thin slices, you’ll know what it is.


steak tartare

Tartare originally gained its namesake for being a dish that used tartar sauce, but after years of modifications, the standard application of this dish no longer uses the notorious sauce. You can find this dish made with fish pretty much anywhere since it’s considered “trendy,” but you should really head to your local French restaurant and get steak tartare served with rye bread because that shit is bomb. Especially because some places will add an egg yolk for that extra yolk porn.


peruvian ceviche

Ceviche is a Latin American-inspired dish guaranteed to be on the menu at your nearest Peruvian restaurant or place that takes great pride in their fresh fish selection. Each piece of raw fish destined for ceviche spends several hours in a nice lemon-lime, citrus juice bath. The fish is then traditionally served with sweet potato or avocado in its own delicious juices, and garnished with onion or chili peppers. The acidity gives the fish an appearance of being cooked, but citrus doesn’t get rid of bacteria so if you’re making this dish at home, be sure to use the freshest seafood possible.


fluke crudo

Crudo is probably the simplest of all these dishes, and literally means “raw” in Italian. Basically all you need for a crudo is raw fish, olive oil, and a splash of lemon. Considering there’s only three ingredients, I kind of feel like this dish can be a hoax, since depending on the place, it can be devastatingly overpriced. However, this dish can be beautiful if the chef likes to take liberties with their plating.



There are few Nordic foods that have become mainstream in Western cuisine, but gravlax is definitely one of them. Gravlax is made by taking the freshest salmon you can find (literally, the dish was created by fishermen, so you have some competition), and curing it with salt, sugar, and dill. After curing for a few days, the fish is typically served atop rye bread with some sort of sauce. Because we like to Americanize everything, gravlax is also commonly eaten with bagels as an alternative to lox.


hawaiian poke

Poke, also known as a raw fish salad, is probably one of the hottest dishes on the menu right now and we have Hawaii to thank. The dish had some pretty humble beginnings, starting out as a simple snack amongst fishermen while they were waiting for the next catch. Today, there are restaurants across the country that focus solely on poke, serving it atop sushi rice with tons of fresh veggies. The fish is typically seasoned fairly simply, with soy sauce and sesame oil as the base.



Sashimi is pretty much sliced, raw fish served on a plate. You can obviously find this at a sushi establishment as an alternative to a roll, but if a restaurant is pretty stoked about a fresh catch, they’ll often let the flavors of the fish do the talking and serve it plain regardless of the cuisine. Sashimi originated in Japan, and is considered one of the highest delicacies, as only the freshest, most quality fish is used.



Nigiri is essentially sashimi, but served over rice in bite-sized pieces. It’s always a mystery to us how they make those little mounds of rice so perfect, but such is the life of a good sushi chef.


10 Crucial Poke Spots Fueling The Poke Hype


Cubed Poke, located at Union Market Tustin | photo courtesy of 100eats

It’s definitely no secret that we are in the midst of a #pokexplosion. But fear not; this is a good thing. The more poke spots that open, the more opportunities you have to stuff your face with delicious, fresh fish. Here are some of the best spots whippin’ up killer poke… as well as other unique and tasty things, too.


Hawaiian style Poke bowls and creative Musubis at Cubed | photo courtesy of 100eats

Cubed Poke || Orange County, CA

Cubed rocks a big menu full of house creations, like the Yuzu Kisu Bowl (with fresh salmon, yuzu dressing, mango salsa, masago, edamame and chopped green onions over shredded cabbage) or the the PCH (with ponzu-marinated tuna, mango salsa, corn, green onions, and sesame seeds over hand-cut taro chips). But they don’t just rock because of their Hawaiian style Poke bowls. They’ve also got a variety of specialty musubis (like egg, bacon, & cheese as well as chicken tonkatsu with pickled radish). Wash whatever you may choose down with one of their authentic Hawaiian sodas or iced-tea. Basically what we’re saying is that you need to be there right this very minute.


Ceviche and Poke bowls at MAR, located within 4th Street Market | photo courtesy of Anne Watson Photography

MAR || Santa Ana, CA

If you’re sick of always having to get your poke on top of boring old white rice, don’t worry, MAR has you covered. Feel free to skip the white rice and pop your fish on top of a zucchini noodles & carrot base. And go ahead and grab a couple dozen side snacks while you’re there – like their fresh ceviche, a coconut shrimp taco, or even a surf ‘n turf quesadilla. OH yeah, and did we mention the Poke Fries? Fresh meets fried food in perfect harmony. Doesn’t get much better than that.


MAR’s Poke Fries at 4th Street Market | photo courtesy of Foodbeast

Poke-Ria || Santa Ana, CA

You know when you’re in Chipotle and you’re like, “This is great, but where’s all the raw fish?” Well, it’s at Poke-Ria, which is a build-your-own-poke-bowl bar. You’ll feel the Chipotle vibes when you load up your fish with tasty sides like roasted Peruvian corn and yuzu spray. Not feeling the standard poke vibe? Don’t you fret; they’ve got ceviche as well.


Build Your Own Poke Bowl at PokiNometry, Anaheim | photo courtesy of PokiNometry

PokiNometry || Anaheim, CA

Okay okay okay, you’re watching your carbs, whatever. At PokiNometry, you’ve got more than just rice to cradle your fish. Feel free to stick your poke on a base of chips or a wrap. There isn’t a soul that’s gone wrong with a delicious poke wrap, especially when you have fish options like octopus and scallops. If only I had studied PokiNometry in school.


Wiki Poki in Los Angeles | photo courtesy of Wiki Poki

Wiki Poki || Los Angeles, CA

The poke craze in California has gotten so nuts that you’ll find a ton of spots charging an arm and a leg – because, ya know, people will pay it. It’s nice to know that Wiki Poki has our backs with some of the cheapest poke you can find, and without a single shred of quality sacrifice. Build yourself a multi-fish bowl full of as many toppings you can, and don’t even worry about it; it’s all under ten bucks. And $2 musubi? Yes, please.

Sweetfin Poké || Santa Monica, CA

It’s hard to argue that any poke place in Los Angeles could possibly top Sweetfin. Everything is nutso-out-of-this-world quality, from the fish (tuna, salmon, albacore, and snapper) right down to the bases (bamboo rice, kelp noodle/cucumber slaw, and citrus kale). Mix and match your perfect bowl, then definitely grab a side of their furikake popcorn, and wash it down with a glass of their many house-infused iced teas.

Ono Seafood || Honolulu, HI

Ain’t no poke you ever had that melts in your mouth the way the poke at Ono Seafood does. This family-owned spot has been crushing it island-style for years now. Their spicy ahi will rock your world (in a good way). Their shoyu is heaven, and if tuna isn’t your jam, plunge your face into a bowl of their octopus poke. You’ll be glad you did.


Fresh Poke at South Maui Fish Co., Maui | photo courtesy of Wilder Shaw

South Maui Fish Co. || Maui, HI

We all know Hawaii is poke haven. If you find yourself on Maui, you’ll want to take a trip to the South Maui Fish Company – AKA a little cart near the beach. The fish is so fresh that whatever you eat was probably swimming around that morning. Make sure you order yourself a side of their coconut slaw to add that extra island kick. Aloha indeed.

Wisefish Poke || New York City, NY

Wisefish is the brainchild of two friends whose love of poke gave birth to this laid back little shop in Chelsea. Their build-your-own-bowl system will hook you up with all kinds of goodies (like sea beans and the most picturesque masago you’ve ever laid eyes on). You can also pop your bad-boy of a creation right on top a base of zucchini noodles if you’re not feeling like rice. And be sure to grab a side snack of their house crab salad or seaweed salad. Wisefish is a wise choice.


Sam Choy’s Poke to the Max Musubi, Seattle | photo courtesy of Sam Choy’s

Sam Choy’s Poke to the Max || Seattle, WA

Sure, Sam Choy’s poke truck will have you crying tears of happiness when you bite into their super authentic Hawaiian poke, but go ahead and take a gander at his “Reconstructed Musubi” – glazed spam, scrambled egg frittata, furikake, and rice wrapped in roasted seaweed and finished with creamy aioli, scallions, eel sauce, and sesame seeds. Not a spam lover? No problem, you can get down on their very banh mi-esque “Shrimp Love Boat Sandwich”, with panko-breaded popcorn shrimp, slaw, house-pickled veggies, spicy aioli drizzle, and cilantro on a Vietnamese baguette. Or just order everything on the menu. Why not?

Written by: Wilder Shaw | 100eats

Features Recipes Tastemade/Snapchat

How Tuna Is Prepared Around The World

Seafood lies at the heart of any coastal community or island nation. Historically, cultural and geographical differences have shut sea creatures out of the cuisines of landlocked locales while inspiring creativity in others. Even before globalization and flash freezing made fish accessible, tuna had managed to work its way into diets across the globe.

Photo: Takashi Hososhima / Flickr

Here are a few of the easiest tuna recipes from around the world:

Poke – Hawaii

The idea of raw fish salad may sound off-putting, but in reality, Poke is a genuinely stunning salad. Originally this Hawaiian dish was made with fish scraps from raw, cubed yellowfin tuna and a plethora of condiments. In recent years, poke’s simple construction has reached a new level of sophistication.

Photo: Photoskate

Ahi Shoyu Poke

  • 1 lb. fresh ahi steaks, cut into cubed, bite-size pieces
  • 1/4 cup soy sauce (shoyu)
  • 1/4 cup chopped green onions (tops included)
  • 1/4 cup chopped Maui onion (or yellow onion)
  • 2 tsp. sesame oil
  • 1 tsp. grated fresh ginger
  • 1 chili pepper, cored, seeded and diced (optional)
  • Sea salt, to taste
  • 2 tsp. toasted sesame seeds
  • 2 tsp. finely chopped toasted macadamia nuts (optional, as a substitute for inamona, which is difficult to find outside of Hawaii)

In a large bowl, combine all the ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving.

Recipe from Hawai’i Magazine

Ceviche – Peru

Are you ready for more raw tuna? Good.

Ceviche is the undisputed national dish of Peru that has inspired numerous variations throughout Latin America and the Caribbean. While the OG recipe is over 2,000 years old and doesn’t discriminate against other types of fish, tuna tends to be favored.

Yummy! Photo: leyla.a

Ahi Tuna Ceviche

  • 1/2 pound Ahi tuna steak (sashimi grade if possible), diced
  • 2 Tablespoons soy sauce
  • 1 Tablespoon toasted sesame oil
  • 1/2 Tablespoon rice vinegar (I used O Yuzu rice vinegar, see Cook’s note)
  • 1/2 of a Serrano pepper, very thinly sliced
  • Juice of 1 lime
  • 5 small leaves of fresh mint
  • sprinkle of black sesame seeds (optional)

In a medium bowl, mix soy sauce, toasted sesame oil, rice vinegar, Serrano pepper, lime juice, mint, and sesame seeds.

Next, add diced tuna and toss to coat. Serve immediately.

Recipe from The Enchanted Cook.

Canned Tuna – United Kingdom

Though the US consumes a significant amount of canned tuna, with only 20 percent of our population, the UK enjoys a surprisingly comparable tonnage. Brits love canned tuna more than colonialism or cricket combined. It would be remiss not to include a sandwich so integral to the British way of life.

tuna-prepared-sandwhich Wash it down with a pint. Photo: Parker-Knight

Tuna Cucumber Sandwich

  • One can of tuna fish in oil (preferably filet)
  • 3-4 tbsp of mayonnaise (or to your preference)
  • ⅛ cup diced onions OR 2 tsp of onion powder
  • ⅛ cup diced celery (optional, for peasants)
  • ¼ cup thinly sliced cucumber
  • 2 tsp butter
  • salt and pepper, to taste
  • Sliced white or sourdough bread

Open the can of tuna and strain excess oil using the lid. DO NOT use a strainer unless you greatly dislike flavor.

In a medium-sized bowl, mash chunks out of tuna with a fork, but don’t go crazy because this isn’t pate.

Add mayonnaise, onions and, if you really must, celery. Mix until combined, adding salt and pepper as you see fit.

Butter both slices of bread. Trust me.

Spread tuna mixture over a slice of bread and drape with cucumber slices.

Place the other slice atop the cucumbers. If you’re an adult not going to a tea party, don’t cut the crusts off.


These 6 Food Trends Are Already Taking Over 2015

Every year something new in food makes the headlines. From bacon weaves to grilled cheese, people love reading about and looking at pictures of delicious things they probably shouldn’t eat. Some foods, however, tend to be more interesting than others.

We dug around and found a handful of popular food trends for this year. Expect to see more of these pop up on your newsfeed in the months to come.



A variety of donuts from OC Donut Bar 

The deep-fried breakfast pastry has seen many changes through the years. From its more iconic forms to some of the newer innovations, donuts have become an ever-changing staple that brings a smile to the morning commuter.

Sure, we enjoy them as a breakfast snack. However, donuts have unexpectedly been a prominent item in next-level dessert trends. Afters Ice Cream, for example, have become known for their popular ice-cream stuffed donuts. Their signature item, the Milky Bun, features flavored ice cream served inside a warm donut. Toppings optional.

The OC Donut Bar, another Orange County-based bakery, is known for many innovative takes on the donut. One of the biggest, baddest donuts in their menu is the gigantic Pop Tart-like pastry they call the Big Poppa-Tart Donut. The Donut Bar also gets seasonally creative with products like their reindeer-shaped donuts for Christmas and Cadbury Creme donuts around Easter.

High-profile baker Dominique Ansel created a pastry that turned heads around the world: the Cronut. Taking the best qualities of both donut and croissant, the Cronut took on many imitations since its debut. Fast food chains would turn out their own variations of the product, albeit under a different name, and join in on the success.

Somewhere between our kale salads and paleo diets, we thought it would be delicious to use donuts as replacement for hamburger buns. We were right, of course. We wouldn’t call it the norm, but using donuts to hold together burgers, hot dogs and sandwiches has now become far from unusual.

Ballpark foods


Fritos Mac & Cheese Dog from Dodgers Stadium

Ballparks will never go away. At least in the foreseeable future. People love watching sports and ball parks cater to that love while creating a sense of community and camaraderie.

Sports or no, people still have to eat. Baseball stadiums have been stepping up their food game year after year. This year, however, a majority of them went all out. Don’t be surprised when you see an all-bacon buffet, deep-fried Doritos balls, or Blue Moon Creamsicles more and more. It’ll be like a year-long county fair.

One item, in particular, made national headlines: The Churro Dog. Which we’ll get to in a bit.

We’re embarking on a world where popcorn and nachos will be the healthier option, folks.



Lamb Waffle from Ink Waffles. 

Like donuts, waffles have become an incredibly popular replacement for starches. Whether it’s burger buns, pita breads, or flour tortillas, everything looks better with a waffle.

Popular waffle house Bruxie is one of the first to bring waffles into the mainstream. With a wide variety of waffle sandwiches on the menu, the theme began to bring forth other waffle-inspired eateries. The popular Iron Press at the Anaheim Packing District features some hefty waffle choices while Ink Waffles, currently located in Santa Ana’s 4th Street Market does a full menu.

Waffling, yes a verb, has also made many headlines. Utilizing a waffle maker, folks can take the most mundane of foods and turn it into a waffle. Be it donuts, cold pizza, or leftover cheeseburgers, if you can throw it in a waffle maker you’re “Waffling” it.

There’s something about those checkered patterns and crisped edges that just somehow appeal to people. Who needs a panini press, right?

Middle Eastern foods


Peep this chicken and beef gyro. 

So the Halal Guys are coming to California, in case you didn’t hear. While Middle Eastern foods have been around forever, there’s something about the combination of meat, veggies and sauce that make folks go crazy.

The east coast, specifically New York, is the perfect example of this. Many falafel spots are filled, night after night, with enthusiastic patrons ready to get their shawarma on. With news of the Halal Guys move to the west coast going viral, it seems Middle Eastern cuisine is something to get hyped for in the months to come.

The food is presented as a healthier alternative to other cuisines, offering lighter choices that aren’t caked in oils and grease.

Middle Eastern cuisine is still relatively unknown to a good chunk of the world. While Asian foods have pretty much been defined across the globe, there’s still an unfamiliarity with food from the Middle East. While foods like falafels, hummus and shawarma have become more commonplace, a mystery surrounding dishes like fattoush, tabouleh and baba ghanoush still remain for most people.

While the hype train for Middle Eastern fare is slowly building, we expect to see a consistent trend in the near future.



The infamous Churro Dog. 

The Churro itself, a deep-fried stick of dough coated in cinnamon and sugar, is a pretty impressive creation of man already. This is a fact. If you start adding it to stuff, however, it’ll start taking a life of it’s own.

Between churros stuffed with jelly, churro ice cream sandwiches and churro popcorn, you can pretty much turn anything into a churro these days. Some kid in California even made a Chocolate Churro Quesadilla that turned heads.

Recently, the infamous concoction called the Churro Dog went viral. The monstrous beast featured a simple churro stick wedged between a donut and topped with multiple ice cream scoops, topped with whipped cream, caramel and chocolate drizzle. The dog is available at Chase Field in Arizona and has since been the product of many recreations, including the one above.



A bowl of spicy tuna poke topped with mango, avocados, greens and sauce. 

The poke buzz has been climbing the charts as of late. The dish of raw fished seasoned with spices and sauces has been a popular craving for anyone looking for something light and tasty to snack on. Either served with rice or chips, poke is probably one of the more versatile dishes in recent news.

Lighter than cooked fish and relatively cheaper than sushi, poke originates from Hawaiian roots. While it comes from the islands, Poke can sometimes be found on Japanese menus. The dish utilities many Japanese condiments including sauces, spices and toppings.

Recently, popular Orange County-based PokiNometry has been making headlines. The quick-service Chipotle-style poke restaurant allows customers to create custom dishes feature various types of poke.

We’d take a bowl of poke over a fast food fish sandwich any day.


Meet The 23-Year Old Who Is Revolutionizing How People Eat Poke

Julian Fukue introduced the concept of poke to a completely new audience this past year. The 23-year-old chef hails from Orange County, CA, where his famous PokiNometry restaurant is based from. Fukue brought the Hawaiian dish of ahi tuna into the mainstream with his innovative Poke Bowls. The tuna and rice bowls are what made Fukue arguably one of the youngest entrepernuers in the OC poke industry.

When the humble poke-themed restaurant opened, Fukue set a goal for himself of 100 bowls sold each day.  In the weeks to come, however, the bowls began selling like mad. Thanks to word-of-mouth, PokiNometry became instantaneously famous and began selling around 800-1,000 bowls a day.


Fukue came from a restaurant background. When he was a kid, his mother purchased Tustin-based Tommy’s Sushi. There, Fukue learned the ins and outs of the restaurant game starting from the bottom as a dishwasher and working his way up to sushi chef. One dish, in particular, stood out for him: the Poke Bowls.


The concept of the PokiNometry is similar to Chipotle, where customers would line up and assemble their bowls in a customizable fashion. The quick-service restaurant eventually became so busy that Fukue had to close the restaurant down in order to restock and train more employees. He reopened weeks later.

Fukue is set to open a second location of PokiNometry in Hollywood.

Thx OC Weekly