Poké Junké is led by executive chef Juan Suarez de Lezo, who grew up in Spain, studied cooking in France and traveled through different countries experiencing new flavors and learning cooking techniques.
Anna Kang
Suarez de Lezo’s colorful culinary background is translated into his food through international styles of preparation and flavors not commonly found on poké menus.
Anna Kang
The new restaurant offers customized poké bowls as well as Suarez de Lezo’s signature bowls, like the Ahi Tuna, a $13 mix of a choice of quinoa or coconut rice, tuna, cucumbers, red onions, avocado, pickled ginger and turnip, crunchy garlic and onion, bonito flakes, lemon ponzu sauce and Sriracha mayo.
Anna Kang
The Tropical Ceviche is a $13 kale-based bowl featuring a choice of tuna or yellowtail, red onions, fresh jalapeños, roasted pineapple, sweet potato, lime, crunchy corn, crunchy garlic and leche de tigre, a citrus-based sauce.
Oleg March
The Torched Salmon, $14, contains a mix of quinoa and Brussels sprouts, salmon, edamame, avocado, cucumber, scallions, sweet white onions, roe, picked red radish, black sesame seeds, crunchy garlic and rompe colchón, a type of ceviche.
Oleg March
Poké Junké offers gluten-free and vegan ingredients as seen in its signature Tofu Vegan bowl. The menu item, priced for $11, consists of a choice between coconut rice or brown rice, organic tofu, sweet potato, avocado, red onion, pickled turnip, radish and shiitake mushroom, crunchy lotus and onion and Nepali sauce.
Anna Kang
The interior of the space features street- and punk-inspired decor with neon signs, custom art, colorful decals and murals.
Oleg March
Poké Junké’s design is meant to emulate the urban and exciting vibe of New York City.
Anna Kang
In addition to poké, the new spot plans to roll out modern bites, like nigiri croquettes, in an effort to distinguish it from competitors.
Anna Kang
The upcoming menu will also feature unique fare such as the Junké roll, a potato-based sushi roll, and fish tacos.