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  • Poke has finally hit Middle America. Or at least something like poke. I think most people will have an experience in line with their expectation. If you're looking for true poke I think you'll look at your plate and scratch your head a bit. The food isn't bad by any means but it's a bit - let's say - different. I tried the Hawaiian and the Cali. The bowl is filled with too many eclectic (or odd, depending on your perspective) ingredients. If you keep an open mind, this may be a new culinary experience. But if you're looking for something you may find in Hawaii, these are foreign invasions into your plate's flavor profile. I had the rice base. The rice came soaked in sauce. In traditional poke, the sauces and ingredients are mixed with the fish and served with the addition of rice or other starches. Often the rice helps smooth out the intense flavors, but I found myself here avoiding it. My suggestion? Try the place. Try the different options. But what I would do (as I will do next time) is to take advantage of the build your own option. Get the ahi tuna, a rice base, ask them to put the poke sauce on the fish only, top it with some sesame seeds and scallions, and call it a day. That's my plan for the next visit and I suspect that will raise my rating to four stars. In the meantime, kudos to the owners for bringing this to Madison and the patrons for trying something different.
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