Hey, don't ding us for listicles: Weekly DataLab studies show ustedes love this gimmick, launched in honor of our coming Best Of issue. Besides, it is rather fun to do this for us Forkers--an opportunity to highlight dishes from restaurants we'll never full review, or secrets from old standbys. Anyhoo, let the march continue...
Before I ordered my last serving, I wondered what the guy in the back was doing with an industrial-sized container of Huy Fong Foods' popular Sambal Oelek. But upon tasting the poke, I immediately knew it was for what I was eating. There were traces of the chili seeds in the dish, the quiet murmur of its spiciness adding a distinctly Asian accent and a briskness.
Looking like a seaborne pico de gallo, the concoction turns out to be spicier than California Fish Grill's actual salsa and the perfect thing to scoop up chilled with fryer-hot tortilla chips.
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