On a more recent visit we sat outside on the high-fenced, torch-lit patio. It was a great night for it—light breeze, 72 degrees, and but for the absence of surf (the restaurant is in a strip mall next to a movie theater), it was near-perfect. We got Da Poke Boat ($15), a four-barrel assortment of poke selections with a side of crispy wonton chips. Now, there is a whole poke "debate" going on about whether mainland fusion variations of this traditional raw/seared/marinated fish dish are righteous or not. And we're not engaging that debate. I'd never heard of poke before, had to ask the waiter how to pronounce it ("poke-AY"), and wanted a new taste. It's delicious. The ahi tuna version is traditional, with green onion, shoyu (soy) sauce, sesame, ginger, and a hint of hot pepper. But there was also the walu poke, which is like a ceviche with cucumber, avocado, and a wasabi-shoyu sauce; and the crispy tofu poke, fried with citrus shoyu and red pepper flake and brimming with an undefinable umami taste. The excellent lomi salmon rounded it out. A-po-KAY as far as we're concerned.