It’s been a while since my last “what’s coming to Alameda Landing” post. A few businesses which were under negotiation didn’t end up panning out, like the “bakery” and the noodle concept store. But a few storefronts have opened recently including Firehouse Subs, which is owned by a Alamedan. The unfortunately named waxing joint the Lunch Box. And a male (or sports enthusiast focused) barber shop called Sports Clips.
Recently Alameda Landing business Spin Pizza was honored after being opened only less than a year by the Alameda Education Foundation for their volunteer work in the community. See, even chain type stores can be good community partners.
But this latest business in negotiations I’m really excited about. Earlier this year I read an article about the newest trend in fast casual businesses (think Spin Pizza, Chipotle, etc.) Poke, which is pretty ubiquitous in Hawaii, I mean you can get great poke anywhere, is not as big stateside unless you are getting it at a sushi joint or as an appetizer at somewhere fancy.
Why poke is a food fast casual candidate from Eater:
Another reason why poke is sparking the interest of the fast-casual set is that it’s so flexible. Customization has long been a hallmark of this newish breed of counter-service restaurants, and it turns out poke lends itself to this system well. Customers can choose their fish, mix-ins, and sauces and still wind up with something that feels, especially to those less familiar with the dish, like poke. This customization is on offer at many of the new fast-casual players like Pokéworks, Wisefish Poké, and Sweetfin. “The possibilities are endless with poke,” says Brennan. “You can do it with just about anything. I think what’s nice is that wherever you are in the U.S., whatever is freshest to you is wonderful to poke-ize, so to speak.”
Another added bonus: Poke, especially when diner can customize what goes into it, is healthy. “The way that we serve our poke really lends itself to the way that people are dieting or trying to eat healthy,” says Sweetfin co-founder Seth Cohen. “Whether it is the gluten-free soy sauces that we use or the different bases that are low in carbohydrates and high in protein.” At its core, poke is light and fresh, two very appealing adjectives for many diners.
So, as you can see, I was super excited when I saw “Poki Quick Service Concept”
Please, someone make this happen.