Bowl News
Poke bowl shop with Peruvian twist rolls onto Fort Worth's West 7th
Colorful bowl from Inti Poke
A poke bowl place has rolled onto Fort Worth's West 7th: Called Inti Poke, it's at 3020 W. 7th St #224, in a former Jimmy John's near the big intersection of Camp Bowie Boulevard and University Drive, where it's blending seafood with Asian, Peruvian, and Hawaiian flavors.
Inti is from three partners — Ahmed Triki, Diego Zamora, and Rafael Rossello — who have first-hand experience with the cuisine: Both Rosello and Zamora, a tennis coach, are from Peru and have incorporated the flavors and ingredients from their home country, such as Peruvian yellow pepper and lomo saltado sauce.
It's part of a glorious cross-culinary mixing that's not uncommon in Peru, Zamora says.
“In Peru, you see a lot of Chinese restaurants, a lot of Japanese restaurants, and our food is just like a fusion of countries,” Zamora says. “When you go back home there are a lot of poke restaurants but with our flavors."
Inti has five composed bowls: ahi, panko tuna, honey chicken, veggie poke (with mushrooms & edamame), and the signature Inti with salmon, corn, pickled onions, Inti sauce, carrots, gari (cassava root), and furikake, a savory Japanese seasoning mix.
There is also a make-your-own option allowing customers to choose rice, protein, and other ingredients such as avocado, snow peas, mushrooms, and sweet potato.
Prices range from $15 to $17.
Triki, who is also a tennis coach, is venturing into restaurant operations for the first time. It helps, he says, that both Zamora and Rosello are from Peru and have restaurant industry experience.
"Rafael Rossello has been in the restaurant and hospitality business for over 20 years," Triki says. "He also has a catering business in Peru."
Zamora grew up in the industry: His parents have owned restaurants and cafeterias in Peru, and he began concepting the restaurant while still in college in Indiana, before moving to Texas to help start up the venture.
They have a vision that includes more locations and expanding the menu. But first things first.
"Hopefully we can make it more like a chain and see how we can grow from there," Triki says. "We're making sure we cover the basics, and then bring more ingredients and flavors as we grow."
