Monday Munchies is supported by Botanica.
Pure Poke & Prep delivers fresh-cut, high-quality fish daily with housemade sauces at 6501 E. Grant Rd. and 7315 N. Oracle Rd. #105.
Owner of Pure Poke, Greystone LaPoint, who has been in the restaurant industry for 15+ years, specializes in authentic Hawaiian poke, which is fish cut into cubes and then tossed in housemade marinades made with authentic Aloha Soy.
The poke bowls have been a hit here in Tucson, but let’s dig into their nachos!
Pure Poke uses wonton chips and then tops them with red cabbage, cilantro, green onion, jalapeño, mango, avocado honey sauce, Momo sauce, wasabi cream, and Red Dragon seasoning.
Then, to balance out the heat coming from the jalapeños and wasabi cream, choose a protein! They have more than 10 options to choose from including the following:
- Cooked shrimp
- Crab shreds
- Spicy crab
- Haole salmon
- Haole tuna
- Kahuku Salmon
- Kahuku Tuna
- Momo Salmon
- Momo Tuna
- Plain salmon
- Plain tuna
- Pure tuna
- Tofu
Currently, both locations are open 11 a.m. – 8 p.m. daily.
Pure Poke & Prep is located at 6501 E Grant Rd. and 7315 N. Oracle Rd. #105. For more information, including social media pages, menu, and online ordering options, visit purepokeprep.com.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
