http://www.nytimes.com/2016/09/07/dining/hawaiian-poke-sweetcatch-restaurant.html 2016-09-06 21:41:57 New York’s Latest Craving, Poke, by the Pound at Sweetcatch A small group of restaurants says it will serve the dish in a more authentic Hawaiian way. === Poke (poh-kay) has become the next Most of New York’s recent crop of poke places have been fast-casual restaurants that serve the dish as it’s done in Los Angeles, with an assembly line and seating. Now, a group of new Midtown poke parlors called Lee Anne Wong, a Honolulu chef who is the consultant for Sweetcatch, explained that in Hawaii, the fish for poke is marinated for about 45 minutes before it goes on sale, it’s cut in larger pieces than you’ll often find in New York or Los Angeles, and there are few additional ingredients. She said that though the fish would be more expensive than elsewhere, it would be fresh, not frozen, and sustainably harvested. “The biggest problem with poke here,” she said, “is that the quality of the fish is not good.” One of Sweetcatch’s owners is Bobby Kwak, who elevated Korean barbecue at Sweetcatch 642 Lexington Avenue (54th Street), October; 135 West 37th Street, November.