Janet Gompers and her husband, Charlie Joel, have been feeding folks longer than most of us have been microwaving ramen. So Chef Will and I showed up forks-first when we heard they were slinging hibachi, sushi bowls, and Hawaiian plates right here in the ‘Boro.
Fire Bowl’s menu is a choose-your-own-adventure of customizable creations, with scratch-made sauces, spice levels to suit everyone from toddlers to pyro freaks, and island-inspired curveballs like the elusive (and glorious) Spam musubi. Chef Will was lucky enough to get a BOH tour — which, to us not-in-the-know people, means “back of the house” in restaurant terms. It’s spotless and tiny, yet they’re still slinging big flavors out of that space.
Starting in the land of appetizers, you’ll find the usual standard suspects: egg rolls, spring rolls, and crab rangoons — all delicious. No complaints. But if you’re feeling bold (and of course you should be), Chef Will and I recommend the Super Kale. It’s not a Marvel character, but it wears a crispy tempura-fried kale cape and a mask of spicy tuna. Chef Will would like to add that the Super Kale is Super Fire; he was adamant about it! (Yes, Chef!) We also like the sushi bomb, which bats its eyelashes at greatness — even if the tofu skin is sometimes oily.
Let’s talk hibachi. Fire Bowl offers it in more mathematical options than Sir Isaac Newton (that’s a math reference, by the way): teriyaki chicken bowls, filet mignon entrées, shrimp and scallop combos, vegetarian plates, and even a romantic dinner for two if you’re feeling flirty.
Here’s our favorite thing about their hibachi: it’s clean and fresh, like it was prepared by someone’s Polynesian grandparent. The proteins are high-quality — none of that questionable chicken that has you pausing mid-chew. I always add miso soup and fried rice — especially the fried rice. It’s elite fried rice, and yes, we will die on that take-out box. Chef Will and I are not sauce drenchers. We’re not here to eat Yum Yum soup, but a polite dip here and there keeps each bite tasting a bit different from the last. Hibachi is always a safe bet when you’re easing out of that chicken tender life. You might have a little bit of fear, but don’t worry — this is going to deliver.
Now, the time has come to take a culinary leap of faith. Fire Bowl’s got a surprise most of Owensboro’s menus can’t touch: they’re serving real-deal Hawaiian plates. The protein options are just as stacked, but the sides are where Janet and Charlie come out swinging.
Ever the traveler, our Chef took his Loco Moco in a take-out container — because when he was hanging out in Kahi, that’s how he would devour this local delicacy every day: straight out of the Styrofoam, the way it’s meant to be. He says all it was missing was the beach.
Then we ordered the Spam musubi. Look, we get it. Potted meat isn’t exactly a local craving like, say, mutton — so hear us out. This is a glorious mashup of cultures and makes it work with ingenuity born during the WWII era. A teriyaki-glazed slice of Spam molded onto sticky rice and wrapped in seaweed may sound like something we have to triple-dog dare you to eat, but it lands firmly in the middle of the “don’t knock it till you try it” hall of fame.
Then we get to the sushi. Now listen, I am a purist. I like my sushi sashimi style — clean and minimal, with no confetti toppings or spicy mayo drizzle. That’s not really Fire Bowl’s vibe. Can they do it? Sure. But they shine when they lean into the chaos. Chef Will, for the record, does not believe in sushi burritos (as I unceremoniously call them), but Fire Bowl politely refers to them as wraps. Semantics aside, the Big O’ Wrap (burrito, whatever) is a personal favorite because it’s over-the-top in the best way. Meanwhile, Chef Will took his Big O’ in a bowl and added extra firecracker shrimp — because it gives him the poke bowl vibe and makes him happier than a toddler with a Sharpie.
Ultimately, Fire Bowl’s menu covers a lot of ground without trying too hard. And if you’re dining with small, sauce-covered humans, the kids’ menu has your back with tenders and fries so you can enjoy a real dinner without also supervising a meltdown. From clean, quality hibachi to sushi that runs the gamut from classic to chaotic (kind of like me and Chef Will), this place delivers.
So, Forks Up! We’ll be back — probably still arguing over sushi burritos!
