Poke, pronounced like "poh-kay," is another Hawaiian staple that is hitting the mainland's trendiest food spots and simultaneously making Hawaiian chefs feel slight levels of cultural appropriation, which is always a sign of a big food trend. Basically, it's a blend of raw fish, veggies, fruits, and spices served in a big ol' bowl, or sometimes a wrap, like a mega-sushi smorgasbord, sans rice. It's fresh, it's healthy, and it's fast. It's already reached peak hype in SoCal, and NYC even has it's own "fast-casual" poke joint, Wisefish.
Like almost every other stateside food trend, this one has an international foundation. There's been a constituency against tipping for decades, often with pretty valid points. The not-even-just-the-tip bar was raised even higher late last year, when Danny Meyer took a no-tipping stance at several of his eateries, and Joe's Crab Shack became the first major chain to implement a no-tipping system.