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  • Sweetfin Marks 10 Years With Daniel Patterson Collaboration

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    The California-Asian poke chain unveils the Sweetfin ‘Innovation Kitchen’

    California-Asian bowl concept Sweetfin is celebrating 10 years by unveiling bold new menu items in collaboration with chef Daniel Patterson (of the Bay Area’s previous two-Michelin-starred restaurant Coi as well as L.A.’s Alta Adams and LocoL).

    For the first time, Sweetfin’s menu will expand past poke, introducing a new line of warm bowls, fresh salads and vibrant sides, refining Asian-forward flavors and California cuisine — carefully crafted to reflect chef Daniel’s fine-dining expertise.

    This specially curated menu will first launch on Jan. 12 at the chain’s flagship West Third location, providing guests with the opportunity to partake in premium, high-protein and health-forward everyday dining options. Marking a new era for Sweetfin, Patterson’s culinary prowess elevates the Sweetfin mission of ‘Fueling Life Through Freshness’ by pushing past poke in an expansion that includes new signature menu items.

    Seth Cohen, co-founder of Sweetfin, is excited for this new collaboration. “Our guests love our flavors, and they’ve been asking for more ways to enjoy them,” he states. “By bringing in Chef Daniel’s culinary perspective and staying true to our commitment to clean, craveable food, we’re building on a decade of strong culinary leadership. This new menu proves that high-quality, flavorful food can be quick and convenient — and it lays the foundation for Sweetfin’s growth into new markets beyond Southern California.”

    The Lineup

    Miso Roasted Salmon Bowl

    Credit: Jakob Layman

    Avocado, seaweed-cucumber salad, pickled carrot and edamame accompany roasted salmon, drizzled with yuzu kosho mayo atop a base of brown rice.

    Spicy Jidori Chicken Grain Bowl

    Credit: Jakob Layman

    Soy-miso roasted chicken, spicy gochujang sauce, roasted broccoli and Sweetfin sesame-ginger slaw are topped with a spicy crunchy, seed and nut mix, sprinkled with cilantro and scallion, and served over a bed of white rice.

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    Steak Bowl With Roasted Japanese Sweet Potato

    Credit: Jakob Layman

    Topped with pickled red onion, scallions and arugula, this savory bowl is served with quinoa and a signature steak sauce.

    Along with these bowls, fresh and flavorful salads will be added to the menu:

    • Chopped Salad with tahini-sesame-ginger dressing
    • Crispy Rice Salad with a chili vinaigrette
    • Kale and Seaweed Salad with creamy lemon-white soy-miso-tofu dressing

    Each salad will be served with the guest’s choice of Miso Salmon, Roasted Chicken, Tri-tip or Tofu.

    Credit: Jakob Layman

    Sides accompany the main dishes too:

    • Japanese Sweet Potato with yuzu mayo and spicy seeds and nuts
    • Broccoli with spicy gochujang sauce
    • Japanese Eggplant with miso and sesame
    Credit: Jakob Layman

    This collaborative menu lineup will be available as part of Sweetfin’s ‘Innovation Kitchen.’ To try this fresh take on California-Asian cuisine, head to Sweetfin’s location on West Third starting Jan. 12, for in-store dining available all day from 11 a.m. – 9 p.m.

    Delivery will also be available exclusively via Postmates and Uber Eats.

    Sweetfin West Third

    8075 W. 3rd St., Suite 100, Beverly Grove, sweetfin.com

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    Amelia Su

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