Café De Olla, Burbank

“We love great food, and sharing the experience of it with others is what it’s all about!” That’s Café de Olla, a family-owned and operated restaurant established in 2015 in Burbank, California.

The idea of starting their own restaurant came about  one day when the family was sitting around the table, talking about how it’s hard to find food that will stand up to their standards (particularly the ladies of the family). Then the thought came, “why don’t we start our own restaurant.” In pure bootstrap fashion, after a year of saving, they built their very humble Café De Olla. But little ol Café De Olla aint so little anymore.

They have clearly outgrown their little spot, and when the wait time for a table came to be about an hour or more, they realized, its time to grow with the demand. Now, there are talks of opening a second location.

Known for their famous Chilaquiles Poblanos and the popular cinnamon laced coffee “Café de Olla”, they offer Traditional Mexican/American food. Their passion is to serve a traditional home-style dish that brings memories and creates a story in every dish that they prepare. The secret, as they say, is that they cook every dish individually for all their guests and take extra care to ensure the freshness, quality and taste for their guests to enjoy.

The place is pretty small but the food is exceptionally good. Such a cozy restaurant , it makes you feel like you're at home! It is open for breakfast, lunch and dinner. They also have kids menu and a green menu for healthier options. This is the best go-to place if you want something new, delicious, and an array of options to choose from.  Not to mention, it always feels good to support a mom and pop.  The staff is friendly, and the food is worth the wait.

The café de olla is something I would totally go back for. It is quite unique,  a recipe brewed to perfection, already sweetened by the cinnamon and brown sugar. My coffee snob companion even loved it. Not to mention, you get free refills on the hot coffee, but the iced coffee is also worth trying as well.

I don't think you can go wrong with what's on the menu. They offer generous portions for a reasonable price. I like to try things I’ve never had before, so I went with the Mole enchiladas. As a cook, one of my favorite things to do is to try to guess what ingredients are used. I was completely stumped on this one, but a quick google search tells me the main component are different types of chiles.

Another dish I ordered, based on uniqueness was the machaca. If you are like me and don’t know what that is, get this….it’s a dried beef that has been rehydrated, usually served with eggs like an ommelette. This was a method of meat preparation back when refrigerators did not exist. I liked it enough to try it one time, and I do recommend it at least once in your lifetime. I’m not a huge fan of knowing that I’m eating dried meat, but if you can get past that, this is an adventurous type of dish.

As my third entrée, I went with the chilaquiles, again because I had never had that before.  I haven’t had any others to compare it to, but it was truly delicious.

Watch out for Café De Olla because their dedication to their craft and authenticity is resonating loud and clear. To new rising stars!

Annual Artichoke Festival at Market City Caffe, Burbank

Did you know that the artichoke was considered an aphrodisiac by the Ancient Greeks? Well, I decided to put it to the test with this next foodecall. And what better way to do that, than to visit the Annual Artichoke Festival at Market City Café right here in Burbank California.

MCC Hospitality Group has partnered with Ocean Mist Farms to showcase their premium California grown artichokes. Each restaurant of MCC Hospitality Group, including Market City Caffé, will feature the hearty vegetable in different dishes, determined by the chef's creative interpretation and driven by local seasonal ingredients.

Now, to me cooking and eating artichokes seems like a lot of work for very little reward,  so I have to say that I will gladly let someone else put in the work by taking out all the edible parts and putting it into a dish for me.

Artichoke dish #1: Artichoke Pizzata

I loved this dish. Instead of tomato sauce, they used a black olive tapenade, artichoke hearts, caramelized onion, fresh arugula, burrata chese, and drizzled it with truffle oil. I could smell the truffle even before eating it. Delicious and great for sharing.

Artichoke dish #2: Artichoke & Bacon Arancinis

Braised artichoke heart, apple-wood smoked bacon, mascarpone cheese, parmesean cheese, and parsley in a risotto ball, light panko breading served with a lemon artichoke aioli. This could easily feed 4 if you split them in half. Very different from anything I've eaten. I recommend this.

Artichoke Dish #3: Baby Artichoke Hearts Crispy Fried

This is basically what the title says it is. Lightly breaded artichoke hearts, flash fried and served with housemade lemon aioli. I've never had fried artichoke like this, so it was totally new for me. Another great dish for sharing.

Artichoke Dish #4: Free Range Chicken Zpesattino

Fresh artichoke, calamata olive, wild mushroom white wine cream sauce served with baby wile arugula. I devoured this dish because it had the protein and fresh vegetables I needed.

Artichoke Dish #5: Spinache Artichoke Ravioli

I call this one The Show Stopper. Served in a shrimp scampi sauce, baby heirloom tomatoes, and crispy fried artichokes. This was to die for!!

Pair it with one of their specialty drinks like a peach bellinitini, or a beer from their sister company Verdugo West Brewing Co.

I was extremely impressed with the food. Each dish had fresh ingredients, in the right amount, and were all so tasty and unique. That’s all for now! Arti-Choke you next time!

Yamashiro, Hollywood

The views at Yamashiro are unquestionably some of the best in all of LA. Perched 250 feet above Hollywood Blvd, Yamashiro offers their guests a 360 degree view of Los Angeles. It is the perfect place to grab your sweet heart for a romantic night out.

What makes Yamashiro so special is that it was built in 1914 and has its fair share of historical architecture, like the 600 year old Pagoda brought in from Japan. It has also served as Hollywood elite's stomping ground. It's even been rumored that during the Roaring Twenties, starving actresses were available at Yamashiro to hire for the evening. Yamashiro has also made its mark in Hollywood by being used as filming location for productions such as Memoirs of a Geisha, Gone in 60 Seconds, and Blind Date.

The drinks at Yamashiro, specifically the Koi bowls, are fun and notably a show stopper. I went with the Tokyo Tea. It was tasty and I loved the huge pieces of pineapple garnish in it.

Tokyo Tea Koi Bowl

Kyoto Berry

For starters I had the Salt & Pepper Fried Calamari. This is served with a ginger tomato sauce. I liked that it was quite different from the usual marinara sauce that normally comes with calamari. This is still a good appetizer to share for a group.

Salt & Pepper Fried Calimari

The BBQ Duck Confit Fried Spring Roll, this was light and crispy. 

BBQ Duck Confit Fried Spring Roll

As for their sushi, I do want to mention that I almost on every occasion will ask the waiter to bring me a side of sesame oil and jalapenos with my sushi. I did not have the desire to do that here because I was pretty pleased with the sushi I had. I'll tell you what I had...

Red Dragon: shrimp tempura, spicy tuna, avocado, spicy mayo, unagi sauce, and tempura. This was delicious. If you like knowing what you're gonna get, and want something you are familiar with, this is a safe bet.

Red Dragon

Spicy Tuna Crispy Rice...This is my favorite sushi of anywhere I go. First off, it would be pretty difficult to mess this up. But they do it good at Yamashiro. The size of each piece was decent and better than some other places I've been to.

From their sashimi menu...

Scallop & Lychee Yuzu...lychee, wasabi tobiko, serrano pepper, micro green, truffle oil, yuzu and lychee vinaigrette. The presentation was quite beautiful. This was my first time having the combination of truffle with wasabi, and it surprisingly worked, but then again, what won't truffle work with? I could taste a hint of sweetness from the lychee, and a small little sting from the serrano pepper.  I can't quite put my finger on it, but there was a freshness coming from something. I would recommend this to a sashimi lover looking to try something new.

But seriously, on to my favorite non-entree of the night, and that is the Salmon Tataki & Sweet Miso...serrano pepper, green onion, black tobiko, sweet miso, and tosazu. Now, this is where I have to give kudos to Yamashiro because I am absolutely not a fan of salmon sushi or sashimi, unless of course if its cooked. Not that I won't eat it at all, but I'll never really go for it. This on the other hand was exceptional. Although I wasn't in the kitchen, I have a hunch that the salmon was cooked with a torch, to the point where the top had a nice charred flavor to it, and was buttery at the same time. That plus a hint of sweetness from the sweet miso, and texture from the black tobiko. Not to mention the cute little serrano pepper on top to give it a pop! This is definitely making me reconsider my raw salmon aversion.

Arugula salad...I know this is just salad, but I actually loved it. Loved the lemony dressing, decent size at a decent price. I would order this again.

For my entrée, I had the Shoyu Glazed Black Cod...sauteed mustard greens, maitake mushrooms, wasabi mashed potatoes, soy daikon sauce. Besides it being a tasty dish, I thought the portion was decent in size. The wasabi mushrooms will surprise you, they definitely have a kick to them.

The second entrée was none other than their signature dish, the Himalayan Salt Plate...American wagyu steak seared and served on a 400 degree slab of Himalayan salt. Yamashiro describes it as a "dense block of translucent pink salt handcut from ancient mineral deposits...allowing the steak to be cooked at the table imparting a full taste and a new level of flavor complexity."  Of course, it came sizzling to the table, which the waiter quickly took the meat off as to not cook it took much. This was 100% the show stopper. It comes with a hefty pricetag, but if you're looking to wow and impress someone, this will do the trick.

Himalyan Pink Salt Plate

Dinner was followed by dessert, a humongous fortune cookie bigger than my head, which they make in house. Both ends were stuffed with their homemade milk and white chocolate mousse.

To wrap all of this up for you in a little bow, I'm going to tell you exactly what to order for a dinner for two. I would do the Koi bowl drink. One will probably last you all night. For appetizer, the musts would be the salmon tataki and the scallop & lychee yuzu. For one entrée, I would go with one of these: crispy duck leg confit citrus pea sprout, the wagyu burger. Why? Because the duck confit sounds different and unique, and the wagyu burger just sounds bomb.  For the second entrée, I would go with the Himalayan Salt Plate. For dessert, my first choice would be the molten chocolate cake or the strawberry filled doughnuts. The fortune cookie would be great for another wow factor, but don't count on coming close to finishing it.

There you have it! If you made it all the way to the end of this article, then don't forget to click on the little heart below.

XOXO!

High Horse Dinette, Burbank

This next article is more so about the man who created it all rather than just the place itself.  This story begins circa 1980...when Jon Stocking went to Europe for the opportunity to play basketball. At some point, however, that came to a halt when he broke his ankle. As luck would have it, being handicapped from playing basketball allowed him to take an opportunity he was given to work with a French chef, making this the pivotal point that launched his culinary career.

Jon then went on to start a very successful chocolate company. Yes, that's right. A chocolate company. But that quickly turned into a good deal gone bad once he decided to join forces with a partner. Nevertheless, with lessons learned, he pushed on.

Having a knack for baking pies, Jon put his French cooking skills into use and opened the famous Republic of Pie in North Hollywood. Another hit. With its selection of both sweet and savory pies, Jon was able to build a business and sell it off for the tune of....ok we didn't really get into specifics, but I can assume it was for a hefty price because, well, he retired after that.

But he wasn't done there, since, you know...retirement can only last so long before one might get bored and want to get back into the saddle again. Jon decided to come out of retirement to open High Horse Dinette.

High Horse Dinette serves breakfast, brunch and diner food. You can get your fair share of healthy and not so healthy but healthy cuz it's homemade delicious food. Case in point, what I ordered...

The healthy...Breakfast Bowl. This is easy to summarize...a bowl with mixed greens, egg whites, asparagus, sprinkled with sliced almonds. Really healthy. The lettuce didn't even have dressing on it. I would imagine its people like body builders or people really looking to be lean who would order this. Obviously not my style, but I have to say I was curious to see their breakfast bowl. I would only recommend this if you are a soul-less human being who does not care for enjoyment out of their meal. Just straight to the point, protein and vegetables.

The "homemade" healthy...The meat quiche. Ok maybe "healthy" isn't the right word, but what I'm trying to get at is that they bake it themselves from scratch, using whole ingredients, not canned or processed food. So once in a while, this ain't such a bad thing. In fact, making your stomach happy can be good for you, but that's just my opinion. And the quiche, made me very happy.

Of course I ordered the Mac and Cheese. I thought it was really nice and creamy, but like most mac and cheese, I did need to add salt. Not a big deal because I'd rather add it myself than have someone decide for me and put too much. Yes, you want this.

Now, I have to admit, I've very surprised this next one is my favorite thing I ate, mostly because mac and cheese is usually the fave, but the Palomino Burger takes the cake on this one. Its their most popular burger, and only when you order it will you know why. I really can't describe it. It's not like its got crazy ingredients, its just free range meat, smoked bacon, avocado, jack cheese, tomatoes, lettuce, pickles...see, nothing out of the ordinary. BUT, it happened to be a pretty damn good burger. Juicy, tasty, I would go back for this, or recommend it for others if they're trying to decide which burger to go with. The picture does not do it justice!!

As if that wasn't enough, Jon expanded to the empty shop next door and opened up Basecamp Coffee. What's cool about High Horse Dinette is that its all outdoor seating, but if you really do want to sit indoors, just hop on over to Basecamp, grab a table, and feel free to order off the High Horse menu, and they'll bring it right to you. No need to go anywhere either to get you coffee fix.

From High Horse Dinette to Basecamp Coffee...It took me a good 5 minutes just to decide which tea to go with because they were all so unique and gourmet-like. Their coffee machine is one of a kind, and all the wood fixtures at Basecamp and High Horse Dinette all come from the same tree that Jon used to create all the counters with.  And the flourless chocolate cake? So decadent, and all homemade! I really don't know how they find the time. Their floors, which I fell in love with, also done by Jon...real life true Macgyver. 

Check out this cute little video I made of my experience at Basecamp...

Cheesy, I know. Thanks for watching! If you made it to the end of this article, don't forget to give it a little "like". Xoxo

Myself and Jon Stocking

Grain Lab, Burbank

Grain Lab

1737 N Victory Pl

Burbank, CA 91502

It's not easy to start and run a business, let alone a restaurant. Being a previous restaurant owner, I can relate to the hardships, the ups, and the downs that it all brings. I can also admire the persistence to make it work, especially when it runs in your blood.

Grain Lab in Burbank is the true definition of a mom and pop, but interestingly enough, you would never guess it. Everything from their website, to their decor was so aesthetically pleasing, one can only assume it is backed by a larger corporation with multiple locations, and the capital to hire some serious interior designers.  That is why I was so shocked to learn that this is far from the case.

By some cosmic luck where the stars, the moon, and the sun were all aligned, Grain Lab came into fruition. This journey starts with Timothy Kang, when he helped his mom come up with a new concept for a restaurant after their previous franchise lease (Great Steak Potato Co.) was up. Remember I said it runs in their blood.  From there, they hired a design contractor, hired his roommate chef named Flavi, and voila! Grain Lab was born.

Soon after, the demands of the restaurant called for Timothy to quit his job to tend to the business, where he, on the daily, practices the art of maintaining food that we like, getting it local, trying to keep the prices as reasonable as possible, all while being sustainable at the same time. Undeniably a difficult challenge for anyone.

Alright, enough of the history. On to the foodstuff...

When I first examined the menu, I was so happy to see that I can get healthy food that I actually looked forward to eating. This time I made a conscious effort not to go for the cheesiest, and fattiest item on the menu. And I did so only with minimal regret. See, I'm finally growing up.

For my main dish, I ordered the Tony's Pork Belly Bowl.  This is made with kimchi that they make in-house, grilled vegetables, brown rice, garnished and topped with their red pepper paste.

Chicken Pesto sandwich with a side of baby mix greens with vinaigrette on ciabatta bread.

Tomato Basil soup. So light and refreshing. Tomato-ey with a hint of basil. Will be coming back for this, as I'm such a soup lover.

And probably my favorite dish out of all of them, the Asian Chicken Salad. Not your typical salad. Made with mixed greens. Mango. Jicama. Grilled Pineapple. Toasted Coconut. with a side of Lychee vinaigrette. Wow. I was never the kind of person who liked sweet with my savory dishes, but my palette is changing and now I look forward to it.  I feel like the fruit added so much freshness in every bite. And the lychee dressing, so delicious I could drink it. Another awesome point to mention is that they don't skimp on the chicken.

And to top it all off, Grain Lab's very own chocolate chip cookie. Hardly sweetened except for the apple sauce that they use in place of butter, and the semi-sweet chocolate chips. Truthfully, this is exactly how I like my desserts, more on the healthy side and not very sweet. So if you're the type that wants a super buttery, super sweet cookie, then this probably isn't the cookie for you. But to me, it was so good I devoured it all in one sitting.

At Grain Lab, they don't have any microwaves or freezers. They buy local when they can. They believe in clean, simple and honest food, exemplified in everything I ordered. Grain Lab can accommodate vegans, vegetarians, pescatarian, gluten intolerant, etc. This place has the potential for expansion but it needs our support of their mission, embodied in their slogan, "Be Concious, Support Local, Eat Grain Lab."

This is my first video I ever edited, so it's kinda special to me. "Likes" are greatly appreciated. Don't forget to subscribe to my channel for more videos!

Rico's Pizza, Burbank

332 S Glenoaks Blvd.

Burbank, CA 91502

Burbank, the entertainment headquarters is where I'll be taking a turn in my explorations. It is the hub for Studios such as Nickelodeon, Warner Bros., and The Walt Disney Company.  I have come to truly enjoy my commute into and out of Burbank because it is a hotspot for one-off mom and pops.  There are so many cool restaurants spotted all over, I doubt I'll have a chance to visit them all.

While doing research for my next food review, I came across Rico's Pizzeria. One thing that sticks out about Rico's is their extensive menu. You can get pizza, pasta, salads, soup, sandwiches, fries, chicken wings, and dessert.  To taste, I figured I'd go with a few basics, and a couple wild cards too...

To start, I ordered a pizza with 3 toppings, this was made "Eric's style," upon recommendation of the owner. It's basically a pizza with a pile of French fries in the middle. Wow! The presentation was incredible, I have yet to see anything like it.  It's definitely not for the faint of heart. I would say this is a pretty cool thing to order say if you and a group of friends wanna watch a sports game and want something big and kinda epic to share. But if your favorite bite of the pizza is the the pointy part, well that's gone as they flip it back to form the center of the pizza. 

Eric's Special

The next thing I ordered were the chicken wings. I'm a huge fan of buffalo sauce so I went with that. Yum!!

The breakfast pizza, also known as an Ajarski, is basically a bread bowl filled with a layer of mozzerella cheese and eggs. I've been seeing this recently on social media and I've been wanting to try it for a while. You can get filled with vegetables and meat. I've been told this is the perfect hangover cure. I'm not a huge fan of having eggs any time other than breakfast, but so far this was my camera crew's favorite dish of the night.   

Ajarski aka Breakfast Pizza

Last but not least, and MY personal fave of the night was the Rico's Signature Yogurt Soup. This was a yogurt based soup with cilantro and barley.  I love yogurt based savory dishes, and I love soup, so it was no surprise that this made me really happy. This soup is very similar to a soup that my aunt makes and this is the first time I have ever seen it at a restaurant. This is one of those dishes that I would order every time I made a visit to Rico's.

Yogurt Soup

Couple things to take note is that this place has been around since the 1950s! They make their own dough. They are family owned. They serve alcohol. And they have specialty pizzas you won't find anywhere else. I'd love to hear what you thought about the video so please leave your comments below and give it a "like'! 

Ox & Son, Santa Monica

Ox & Son

1534 Montana Avenue

Santa Monica, CA 90403

Chef Miller has done it again.  I visited Ashland Hill, one of four establishments of Fork ‘n Awesome (FNA) Hospitality Group, headed by Executive Chef and Partner Brad Miller.  Today I bring to you the latest addition to the FNA family, Ox & Son in Santa Monica, also headed by Chef Miller.  Ox & Son is situated in the swanky part of town on Montana Avenue. I was initially impressed by the large windows and classic decor of olive green chesterfields, gilded frames, ornate silverware, and crystal cups. It actually happens to be the exact style of decor for my own home, need I say, “great minds think alike?” In fact, I came home after dinner and did a search for that type of flatware to add to my domain.  Bathroom, of course, had the beautiful carrara marble, and it was at that point that I decided my next home will have that same marble. I currently have the bianco rhino marble, which is equally as impressive, but I’ll go for the more traditional look next time around. Alright, enough about decor, on to the food stuff.

I couldn’t start the night off without trying some of their specialty drinks. They’ve got a great selection of beer and wine.

For drinks, we ordered the Lavender Blanc and Old Habits.  Lavender Blanc – Lillet blanc, dolin blanc vermouth, lavender bitters, and dandelion tonic water. Old Habits – dolin blanc, vermouth thatchers, elderflower, pineapple, homemade grenadine, ginger ale. Both were refreshing and not too sweet, just the way I like it.

Of course, I did my research ahead of time so I knew exactly what I wanted to get.  For appetizers, we started off with the Prime Beef Tartare and Benton’s Ham & Corn Griddle Cake. Everywhere I go, if there is some kind of tartare on the menu, I’m getting it. Their beef is seasoned with soy, sesame seeds, green onions, and had the tiniest little pieces of green apple to give it a hint of sweetness and crunch. When I say tiny, I mean really tiny. I don’t know how they find the patience to sit there and cut up all that apple, but it makes me appreciate the dish that much more because I can only imagine how time consuming and difficult that must be. But that’s not even the best part! The best part was the lime aioli, the cute little edible garlic flowers, and …dun dun dun….TRUFFLE EGG! Yes, little dollops of truffle infused egg yolk! Truffle makes everything better. Paired with brioche toast to spread on.  Just fantastic.

The griddle cake was doused in this rich maple butter, both of which you could really taste. The texture was that of a pancake, with a hint of corn bread peeking through. It was topped with thin slices of a cured ham, and tiny little pickled onions that added just another layer to the dish. But the most surprising element were the little purple garlic flowers. I made sure to incorporate a little bit of everything into one bite. The flavors individually are so familiar, yet put together like that made it so rich and decadent! To this day we still can’t stop talking about it. This is hands down a MUST ORDER.

Benton's Ham and Corn Griddle Cake

Benton's Ham and Corn Griddle Cake

Entrèe numero uno was the Chicken Fried Duck Confit: shaved pickled vegetables, house kimchi slaw, red chili, and local honey sauce.   It was very difficult, trying to narrow down two choices for the entrèe. I was torn between the Mushroom Parmesean Cavatelli, and the Steak, but ultimately chose this because it seemed like a unique pick.  The duck was tender and had the right amount of crust.  The kimchi slaw and and pickled vegetables added an extra element to the dish to give it that freshness to the fried duck.

Chicken Fried Duck Confit

The second entrèe we ordered was the Sticky Pig Cheeks & Black Rice: black vinegar glaze, roasted turnip, coconut black rice, and charred leak. I went with this dish because I’ve never had pig cheeks before. Truthfully, I actually thought it was the butt cheeks, later did I find out that this meat comes from the hollow part of the cheek, right below the eyes. I was surprised by how lean and tender the meat was, literally melting at the slightest prick from my fork. It was coated in a slightly sweet glaze,  on top a bed of black rice that paired very well with the cheeks. Hands down the best cheeks I’ve ever had

As an accompaniment, I ordered the Yukon Gold Mashed Potatoes. I felt like the potatoes were a little out of place with what I ordered, but at the same time, I love and need to have carbs with my protein. So in that sense, it was the perfect finishing touch that I crave. The good thing about the potatoes is that they really do complement the other dishes because there is already so much going on with each of the entrèes. You don’t want an equally eccentric appetizer otherwise you may not appreciate the dish for what it is.

Yukon Gold Mashed Potatoes

On to the best part of the evening…dessert. I ordered the Coffeecake & Butterscotch: shattered meringue, brown butter, smoked salt, and burnt cinnamon ice cream.  Just hearing what it entails tells me that there’s so much time and effort that goes into making something like this. There are so many moving parts, the cake, the meringue, sauces, and ice cream, each involving their own recipes. When it came to my table, I tried each element on its own and then again with every little bit in one bite. Simply Divine. A MUST ORDER for the desserts.

Ox & Son is truly a unique gem with so much to offer from the moment you walk in till the time you leave. I can’t wait to go back to try the entrèes I couldn’t try this time around. If you do happen to make a visit, I’d love to hear about your experience and what you ordered

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The Poké Shack, Los Angeles

The Poké Shack

7257 Melrose Ave

Los Angeles, CA 90046

www.thepokeshack.com | @thepokeshack

Last night I attended the red carpet event for the grand opening of The Poké Shack on Melrose, one of two locations.  I love the area its in. Its right in center of all the clothing stores, so you can easily pop in in between shopping. Tons of nightlife activity as well.  Clean environment. Hip ambiance. Great Hospitality. Delicious food. So, about that….

Of course I went with the big daddy bowl with raw Tuna, only because I’m not a big salmon person, but they do have that option, as well as shrimp and tofu. Tuna cut into perfect cubes.  Then you get to choose what to mix into it. I love the toppings. I went with the watermelon radish, duhh. That makes everything better. Also did the seaweed, edamame, kale, green onions, sesame seeds, all mixed with their garlic sauce, atop brown rice.  I loved it. Its so fresh and light, and you feel really good about eating clean and raw.  It comes in a nifty little container that’s great for when you’re on-the-go.

Big Daddy Bowls, alongside Juice Served Here and Waiakea alkaline Water. For dessert: Mike’s Cupcakes

My shirt really matches my angel wings

Guess what! To promote their poké bowls, They’re giving out $1 poke bowls all day long, this Sunday June 12th from 11 am to 11 pm. Don’t miss this opportunity! Wherever you’re driving from, I think its definitely worth it.  Don’t forget to try their smoothies and acai bowls.

What can I say, I like my Foodecall Raw

Their second location is right on the Venice Blvd. Another awesome spot to just chill, have some poké and people watch. Because of their location, it won’t be hard at all to pay a visit to either of these locations because its perfectly centered in all the hubbub of that area.

Big Daddy’s Poké in Venice

Uhhhhhmazing!

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