Carmel Magazine

CM SP19 Web, 5-19

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Fresh, Healthy Poke Comes to Carmel B Y M I C H A E L C H AT F I E L D W hen they realize that one of their favorite foods is unavailable nearby, some people shrug their shoulders resignedly. Alessia Ucelli and her husband Brian Gorell aren't like that. "Although there was a poke place in Monterey, I couldn't get it in Carmel," Ucelli says. So, she and Gorell opened the Carmel Poke Company in the Crossroads. This isn't the first time they've done this. While living in Haleiwa, Hawaii, they realized that the nearest Japanese restaurant was in Honolulu, so naturally, they opened a sushi bar. Poke (pronounced "PO-kee") is Hawaiian for "to slice." It's raw f ish, sometimes marinated and served in a bowl over rice with various toppings such as edamame, avocado, green onion, daikon and carrots. It's a fresh, healthy fast-food alternative. The couple aren't strangers to fish: Gorell's family owns the Sea Harvest restaurant/mar- kets, so a source of high-quality seafood was available from the start. "We're commercial fishermen," he says. "I've always had a connection to fish and the ocean." Carmel Poke Company's casual, friendly atmosphere and outdoor patio are inviting and fun. They offer several beers on tap in addition to a rarity in the area: Kombucha on tap. Visit Carmel Poke Co. at 173 Crossroads Blvd., Carmel. For more information, call 831/574-3322 or go to www.carmelpoke.com. SHORTCUTS FOOD Alessia Ucelli and husband Brian Gorell opened Carmel Poke Company in The Crossroads to satisfy their love of fresh food. Gorell is a commercial fisherman. 92 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 9 Photo: Kelli Uldall

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