Seaside Poke Elevates Its Menu

“Upon your first visit to SeaSide, they’ll recommend that you try one of the signature bowls first. Choosing from the menu of chef-crafted combinations is a less overwhelming way to ease into the fray of permutations. There’s a bowl for every palate”

HOUSTON PRESS

 

SeaSide Poke ready to bowl over EaDo

“The menu is simple. In addition to build-your-own bowls - rice or salad topped by tuna, salmon or yellowtail augmented by sauces, seaweed, avocado, fish roe in bowls of two sizes, $10 and $13 - it features several signature bowls. Examples: Salmon Ponzu; Truffle Yellowtail; Spicy Tuna.”

HOUSTON CHRONICLE

 

First look: SeaSide Poke in EaDo

Alex Boquiren remembers a time when the East side of downtown was a culinary no-man's land with few dining and drinking options. And that was only years ago. Today, it's as if the fast-forward button was pushed on the EaDo neighborhood as construction growth ..”

HOUSTON CHRONICLE

 

 

First Bite: Seaside Poke

"Like most poke spots throughout the city, Seaside offers a build-your-own option. But you shouldn’t take it. Nguyen and Srey have done far better than you could. The menu of two regular bowls plus a weekly special.."

HOUSTONIA MAGAZINE

 

Not Just Another Poke Restaurant 

“While most poke outposts tout classic ingredients such as shoyu, nori, wasabi, and masagoas fish toppings, Seaside takes it up a notch with offbeat toppers such as fried shallots, torched crispy rice, truffles, puffed rice, and gochuchang."

PAPER CITY MAGAZINE

 

Seaside Poke’s Seasonal Bowl Is Subtle In All the Right Ways

“WHEN I VISITED SEASIDE POKE FOR THE FIRST TIME, I was impressed by the creative collages of flavors and textures represented in their poke bowls. It was July and 90 degrees outside. When I visited Seaside Poke for the second time, I was again impressed. It was October and again 90 degrees outside.”

HOUSTONIA MAGAZINE