Eighteen months of planning went into creating the new eatery Southfin Southern Poké, a concept by the City Pork Restaurant Group that riffs on the beloved raw fish salad of Hawaii and other Pacific islands. Poke restaurants that reinterpret the indigenous dish first started popping up in large cities around five years ago and have since made their way across the country.
“Baton Rouge’s response has completely blown our minds,” says partner Stephen Hightower. “We came at this really wanting to create a healthy lifestyle concept rooted in fresh ingredients, and people are getting it.”
Speculating that the majority of local diners were initially unfamiliar with poke, Southfin’s team, which includes executive chef Eusebio Gongora, created six original poke bowls with set ingredients to make ordering easier. There’s also a make-your-own option that allows patrons to pick and choose a base, a protein, several toppings, a sauce and various garnishes. Gluten-free noodles are available, and so is tempeh. A staff member serving as a brand ambassador is there to help explain ingredients and how best to put them together.
