Hackensack, NJ (October 2013) –Miami’s popular POC American Fusion Buffet & Sushi renowned for serving up the highest standard of buffet–style dining, debuts its first Mega Buffet location in the Tri-state area in January,2014 offering a fresh alternative to businesses and residents. The eatery artistically blends culinary traditions from Asia and Europe with modern American influences. Dishes are handcrafted to create a cuisine that redefines fusion and presents a true evolution of flavor using the freshest ingredients, preserving a natural balance of aroma, texture and taste.
In line with their global offerings, the buffet transitions on to the raw bar and features crab legs, oysters, clams, mussels and shrimp followed by a carving station including Prime Rib, Churrasco, grilled seasonal vegetables among others. The offerings vary between lunch and dinner although consistency of the quality and taste of food remains the same. Representing the best in cuisines from across the map, such as a cold bar with over 20 entree salads, and a hot bar with items such as Grand Marnier Prawns, Citrus Filet Sole, Veal Osso Buco as well vegetarian friendly options.
“We successfully revolutionized the American Fusion experience in Miami by creating a concept that was non-traditional and affordable,” explained Restauranteur, Will Lin. “We decided to expand this concept because we knew it could thrive in this market.”
POC patrons can also opt to order from the à la carte menu; which is divided into two sections, Chef Kevin Z.’s specials and Chef Benjamin Huselton. Their collective expertise is exemplified through the delectable POC menu and specialty items.
Executive Sushi Chef Kevin Z. is a renowned sushi chef and artist in New York with experiences in restaurants such as Nobu and Sushi Samba. With his eclectic palate and outstanding range of sushi knowledge, Chef Kevin Z. is truly a master of his trade. Aside from his carefully crafted original rolls, other specials include POC Tartar, Spicy Tuna Sandwich and Yuzu Tataki, Seared Pepper Tuna or Salmon with Yuzu sauce. Chef Benjamin Huselton hails from Austin, Texas and brings over 15 years of culinary experience to POC. He studied at the French Culinary Institute where he met chef and restaurateur David Burke and successfully opened three of Burke’s restaurants, one of which was the second highest grossing restaurant in the nation. Before joining POC, Huselton was the Executive Chef at Paggi House in Austin Texas, where he was named one of Best Chefs America’s top chefs in 2013.
The chic Vegas Style 13,000 square foot restaurant is sleek and contemporary with minimal interior design and the use of natural earth tones imparts a tranquil and comforting ambience. Total seating capacity is 400.