Lots of cruddo and tuna tartare on menus. Marea has like six kinds of cruddo. But other than the three chains you mentioned you don’t see Poke a lot on other menus. NYC tends to run to French, Italian, and Steak. Put poke into Google maps and see what comes up.
Btw, most recipes for tuna tartare and poke only differ in the use of macadamia and onion in the poke, so it’s basically the same thing.
So what about Chicago?