Jul 16

Jul 16 Sweetfin Review - Chef-Driven Poke Thriving on Coastal California Flavors

Food, Culinary, Chef Highlights, Local Eats, Restaurant Reviews

Everything is better in California, amirite?

Sweetfin is a sustainable, chef-driven, California-inspired poke concept that uses local produce, sustainable fish, and innovative ingredients. With a menu created by Executive Chef and former Top-Chef contestant Dakota Weiss, Sweetfin is in a league of its own. Sweetfin prides itself on making everything in-house daily with a focus on flavor and quality of ingredients.

Sweetfin Review - Chef-Driven Poke Thriving on Coastal California Flavors. Courtesy Photo

When you think of counter-service, you may think of simple ingredients that are bought in bulk and may not be the best quality, however, Sweetfin is here to raise the bar. Each bowl is composed of top-tier premium ingredients that you would find at a sit-down restaurant. The concept is pretty genius! It’s a counter-service where diners can opt for a signature bowl or build their own.

“Sweetfin is all healthier ingredients, and everything is gluten-free, fresh, and organic,” states Jonathan Charter, Store Manager of Sweetfin in Larchmont. “[Sweetfin] is hospitable, and we are here to truly walk people through the menu and make sure the flavor profiles compliment each other.”

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Restaurant-goers can opt for either poke or a plant-based bowl. For the base, diners can choose from Yellowfin Tuna, Albacore Tuna, Salmon, or Shrimp. If seafood isn’t your thing, Sweetfin also offers tofu and vegetable poke!

For the sauce, there is such a variety of options that’ll please EVERY palate. The Black Garlic Gochujang (Korean spiced garlic sauce) and Miso Sesame Shoyu (umami sesame) are otherworldly. If you’re looking for a more ‘refreshing’ take, opt for either the Yuzu Kosho (Japanese citrus) or the Ponzu Lime (sweet citrus). Each bowl will have your choice of base, but the REAL breadwinner here are the add-ons. From white truffle oil and shishito peppers to crispy onion and garlic, the options are endless. Diners will also have their pic of herbs, spices, fruits, and veggies to seal the deal.