clock menu more-arrow no yes

Filed under:

Avocado Poke Boats Are the Ultimate Summer Mashup Food

Two of the trendiest foods become one

PokéSpot/Facebook

The biggest restaurant trends of recent memory are about to collide in New York's Union Square neighborhood. PokéSpot will grandly open at 120 4th Ave. on Friday with a signature dish called an "avocado boat," Gothamist reportsThis meal is pretty much what it sounds like: half an avocado, pit removed, filled with a choice of protein, two toppings, and sauce. It's a trendy take on the poke bowl, pulling in a touch of last year’s big hit: avocado toast. This is what it's like when worlds collide.

PokéSpot’s concept is based on the famous Hawaiian dish poke (pronounced poh-kay), and fast-casual restaurants with a poke focus have been springing up all around the country. Raw fish in a bowl serves as a one-course meal, the great friend to fast-casual and on-the-go eating that is catching on with American diners.

At PokéSpot, as at many of these poke restaurants, the bowls are customizable, with a base of rice, salad, zucchini noodles, or a burrito wrap. Diners can opt to add a main protein of tuna, salmon, chicken, tofu, shrimp, or snow crab. Toppings such as sesame seeds, seaweed, and rice puffs, along with a final choice of sauce, can further augment an individual's order.

The avocado boat isn't just an opening-day gimmick, either: It's a permanent fixture on the restaurant's menu. It remains to be seen whether PokéSpot's move to merge America's favorite food trends will result in one mega-trend, or perhaps the total implosion and ultimate nullification of each. If PokéSpot really wants to push the envelope, it will lean in hard to this nation's current obsession with Pokémon Go. A Pokéstop at PokéSpot? Surely this would result in culinary dominance heretofore unseen.

New Union Square Poke Restaurant Opening With 'Avocado Boats' [Gothamist]
Bowls Are the New Plates [WSJ]
Top Food Trends of 2015, According to the Internet [E]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day