SAY ALOHA TO KAI POKE: Long Island has been behind on establishing a poke (pronounced po-kay) joint for fish and sushi lovers, but it looks like Huntington will be the first town to change that. Kai Poke plans to officially open at 328 Main St. in the village by the end of July, according to owners Jacob and Coleman Meier. Poke is a dish that has chunks of marinated raw seafood and has been extremely popular on social media. Kai Poke plans to offer a customizable twist on a traditional Hawaii dish and is the first solely-poke restaurant on Long Island. Its poke bowls will be served with sustainably-sourced salmon and tuna, served raw, but substitutes like cooked shrimp and tofu will also be available. Options for the base of the bowls will include white rice, brown rice, lettuce and more. Traditional toppings like sesame oil, spicy mayo, sweet chili glaze, mango, avocado and crab salad will also be available. For more info, email firstname.lastname@example.org.
MORE TASTY TREATS: Many Long Islanders know this venue as Super Bowls, however, they recently rebranded to SoBol. The Foodies are excited for SoBol’s Huntington village location to open its doors so we can try their famous acai bowls and smoothies. Franchisee Sandra Recchione said her 339 New York Ave. shop should be open by the end of the month. The most popular item on the menu is the acai bowl. SoBol blends frozen acai berries, strawberries, bananas, and a splash of soy milk to make a thick fruit smoothie. Then, the smoothie is layered between homemade granola and topped with fresh fruit, coconut and a drizzle of honey. For an additional charge, this treat can also be topped off with homemade organic peanut butter, cookie butter, almond butter, pineapple, kiwi and more. Not only are these bowls pretty to look at, but they are filling and nutritious. SoBol offers classic bowls ($6.90) that are gluten free, dairy free and can be made with a vegan honey substitute. SoBol plans to open seven days a week, 7 a.m.-8 p.m. For more info, call 631-923-2058.
ATTENTION STUDENTS: Online publication Spoon University, an everyday source of food news, features and videos for the younger generation, is looking for students to join its new high school chapter. Spoon U, which isn’t just for college students, helps contributors improve writing, videography and photography skills. “This is a great way to get ahead before stepping foot on a college campus. Students can also build up an online portfolio of writing that the whole world can appreciate and share on various social media platforms,” Samantha Dilling, deputy editor at Spoon HQ, said. In addition to publishing articles, students can learn about online analytics, such as article statistics, page views, and Facebook shares. To join the food movement, apply for Spoon University High School chapter by logging on to Spoonuniversity.com/chapter/highschool. Ideal candidates for this program are those students who have tangible experience with writing, photography, and/ or video. Email email@example.com for more info.
PRIMI, SECONDI...: A former Foodie’s trip to the south shore brought back warm memories of noshing on Nutella pizza at former Huntington village dining spot Doppio Artisan Bistro. Frank Bono, who co-owned Doppio, has returned to his south shore roots and is now at the helm of Primi Italian Steakhouse (999 Montauk Highway, West Islip, 631-526-9779, Primiitalian.com), which he opened in early 2016. The decor is stunning, from the high ceilings of the bar and the intimacy of the dining room to the outdoor patio with string lights. Clams oreganata ($12) are excellent, served in a skillet and made with whole clams and a lovely lemon caper sauce. The calamari ($16) is tops as well, with fried cherry peppers that add a nice touch, but our former Foodie was particularly impressed with the cavatelli pasta dish, made with lamb sausage, broccoli rabe and ricotta salata. And of course, in true Doppio style, specialty pizzas are on the menu.