I don’t care if people call poké a trend, but it’s one trend worth keeping around and a healthy alternative to other casual food options. While Los Angeles has seen a number of poke restaurants pop up, Wild Poké, (1301 Ocean Front Walk, Venice, CA 90291; 310.314.0635) is a new concept in Venice that is taking poké to a whole new level with a chef-driven menu, premium, high-grade fish, and a friendly ordering window instead of being ushered down an ordering line.
Serving on the Venice Boardwalk since late June, Wild Poké has been creating bowls filled with delicious combos of fresh fish and a plethora of toppings and mix-ins. Wild Poké’s sushi is high-grade fish that is delivered daily from premium distributor IMP and all fish is cut on-site. It is poké at the highest grade at a surprisingly affordable price.
Owner Alok Chanani and Executive Chef Ryan Steed are behind this fresh fish eatery. Steed has years of fine dining experience (previously the Executive Chef at Santa Monica’s Hotel Hotel Shangri-LA) and created a menu that is elevated, but approachable and has only the highest quality, sustainable ingredients that create flavors that work extremely well together. Overall, you can see how Chanani and Steed’s personalities come through in their concept. Chanani has a surprising amount of world experience, while Steed is talented and chill. They bounce of each other and work well together, just like their dishes.
The menu has seven made-to-order variations (that you can get in a small or large bowl) or you can customize your own bowl from a selection of 17 toppings and mix-ins. We had the Crunch Bowl (spicy salmon, crispy onion and garlic, crunchy house made chips, Miss Vickie’s jalapeño chips and furikake, and creamy Sriracha sauce); the Venice Bowl (cucumber, seaweed, green onion, crispy garlic and onion and chili ponzu sauce); and the Tuna Fire Bowl (fresh jalapeño, Fresno chili and creamy Sriracha sauce). Needless to say, we had a difficult time choosing which we liked best. They were all fresh, with a mixture of textures, and not over powered by the sauces.
We then did a custom bowl. You can choose a base of sushi rice, brown rice or kale salad (or you can mix two), pick a protein from Ahi tuna, salmon, tofu or the daily Ocean Special and select your sauce(s): The OG – a traditional Shoyu, Creamy Sriracha, Chili Ponzu, Citrus Ponzu, Cilantro Sesame or Creamy Wasabi. I loved that all the sauces, even the creamy ones, were all dairy free. The Mix-Ins include seaweed, avocado, edamame and a variety of chiles and fresh veggies, while toppings range from masago and crispy onion and garlic to furikake and macadamia nuts.
Whichever dish you go with at this relaxed spot with bright, bold orange exterior, you won’t be disappointed. I’ll see you there (because this is definitely a new staple in my restaurant book).
Open daily from 11 am to 7 pm.
