Participant: Pola Poke Bowls
by Johnathan L. Wright
Pola Poke Bowls takes the Hawaiian classic of sliced and seasoned raw fish and adds a mainland twist, like a tuna and salmon bowl topped with spicy crab, avocado and coconut. There are also build-your-own bowls, versions based on vegetables or chicken, and açai bowls and smoothies.
The restaurant prides itself on recycling and waste reduction, with BPA-free plastic cups, biodegradable to-go containers and other materials, and not selling water in plastic bottles.
I love food! I like creative combinations using fresh ingredients.Brittany Walshaw, owner
Reno Food & Drink Week Menu
Vacation Poke Bowl
Base: mixed greens and white rice
Toppings: tuna/salmon with togarashi and pineapple ponzu, cucumber, scallions, sesame seeds, pineapple, seaweed salad, edamame, spicy crab, avocado, red onion, furikake, coconut and macadamia nut
Thankful Acai Bowl
Blended Base: acai sorbet, raspberries, banana, kale, almond butter and soy milk
Toppings: granola, raspberries, bananas, almonds, sunflower seeds, coconut and agave syrup