When poke started out in Hawaii as an impromptu fisherman’s snack, it consisted mainly of cubed raw fish and seaweed dressed boatside with soy sauce or sesame oil. By the 1970s, it was popular statewide and eventually made the leap to the California mainland, where it first gained notoriety among surfers and other beach types in places like Huntington Beach and Redondo Beach.
We had it in New York as early as the late 90s, when Hawaiian chef Roy Yamaguchi established an outpost in the Financial District (now closed). It resurfaced in 2015 in something like its original form at places like Onomea and Noreetuh, riding a mini-wave of Hawaiian-food popularity in the city.
Note: Restaurants are listed based on geography, starting with lower Manhattan.Read More