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Despite being located one avenue shy of Main Street’s foot traffic, North Shore Poke Company is already doing steady business on what seems like ex-kama’aina word-of-mouth alone. Shawn Gole, who conceived of the concept with his father, Mark, is the chef, but his duties don’t have so much to do with cooking as it does mixing the poke together like a garden manger operating on overdrive. At a cold station behind the cashier, he spoons out cubed raw ahi from a chilled trough, tosses it with sauces and vegetables as soon as he gets an order. He produces five distinct flavors and packs them up with rice in clamshell containers. This is poke as it should be—served as take-out or eaten in a sunny room with reggae in the background.