At the forefront of the poke trend, Mainland remains the initial and only poke shop in LA to use sustainable and total sushi-grade fish (traditionally poke uses off-cuts of fish that are marinated and can mask quality).
At Mainland, owner Ari Kahan is passionate and unwavering about breaking the fish down in-residence and cultivating relationships with fishermen and fishmongers to make sure consistency and good quality. Since of this, the merchandise speaks for itself – by leaving the fish unsauced, visitors are ready to customize their bowls with fresh elements.
Mainland Poke just opened their second place in Glendale, CA. This location has a new search compared to the 1st and will serve as the model for potential locations. Plans to expand are in the performs with the 3rd spot in Marina del Rey slated to open early fall. He’s on track to have four-5 units open in excess of the subsequent 6-eight months.
The look includes wood detailing, glass and notably, a window into the walk-in – kind of a up coming degree open kitchen concept so they can showcase that they are really breaking down fish, fresh. This is Huge differentiator from almost all of their competitors, who source product differently.
Quote from Trevor Abramson of Abramson Teiger Architects below: “The interior is a stability of refined wood seen in the paneling and rich variegated wood noticed in the abstract fish scales. The wood is set against a backdrop of white tiles symbolic of fish. The white tiles and wood speak to materials discovered in a standard fish market place and are a perfect palette for the vibrant colors located in the fresh fish poke.”
Style: Abramson Teiger Architects