Corner 11 Bowl and Wrap Brings Poke Craze to Tremont

When Thiwaporn Sirisuwan opens Corner 11 Bowl and Wrap (2391 W. 11th St., 216-713-1757), she will bring the fresh flavors of Hawaiian poke to a prime corner space on Tremont’s Lincoln Park. Most recently, the space belonged to Merchant Street Provisions, a short-lived market-like offshoot of Merchant Street Eatery next door, but it has seen more than its fair share of occupants over the years.

The owner is from Thailand but it was a trip with her husband to Hawaii that kindled an appreciation for poke. Pronounced POH-keh, the dish typically consists of freshly cut raw fish that is served atop rice or greens, sauced and garnished with various vegetables. But there are countless iterations, variations and customization.

“The main food here is poke,” says the owner. “My inspiration is from Hawaii. When we were there we tried many foods and we love their food, we love poke and fresh raw fish and fresh vegetables. It’s trendy food, from New York to California, and now it’s everywhere but not in Cleveland. I never see a poke station yet. There are a few restaurants that have poke bowls but they don’t let you customize your bowl.”

Sirisuwan will allow her customers to do just that, starting tomorrow, when the restaurant eases into operation with a soft opening. The date of February 15 was selected for its lucky properties according to numerology. The main menu roll out will take place on March 1.

The fast-casual eatery will have guests order, pay and pick up at the counter. Customers have their choice of protein (raw sushi-grade salmon or tuna, cooked chicken, shrimp, scallop or tofu) choice of base (rice or greens), choice of gluten-free sauce (Thai spicy seafood, creamy tom yum, spicy mayo, sweet shoyu, teriyaki), and choice of toppings (corn, carrots, edamame, pineapple, guacamole).

Bowls come in three sizes.

Citing a lack of Asian noodle bars in the immediate area, the owner will offer a handful of options like pork and shrimp filled wonton soup, Thai-style noodle curry soup, and Thai pink noodle soup.

There will be two rooms, a “living room and dining room,” in which to sit, relax and enjoy one’s food.

“I treat this place like my home,” adds Sirisuwan.


About The Author

Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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