Tiki fans packed a conference room early on the first day of Inuhele: Atlanta’s Tiki Weekend on Jan. 20, eager to hear and see details of the upcoming multimillion-dollar refurbishments planned for the historic Mai-Kai restaurant in South Florida. The Atomic Grog was happy to oblige, presenting exclusive photos, renderings and video of the project that is poised to shift into high gear in the coming months.
Hurricane Hayward kicks off his presentation, “Okole Maluna! The Return of The Mai-Kai,” at Inuhele in Atlanta on Jan. 20, 2023. (Photo by Tim Glazner)
Jim “Hurricane” Hayward sprinkled the presentation on the 225-seat room’s large screen with new images and architectural plans. Appearing via pre-recorded video, creative director “Typhoon Tommy” Allsmiller took viewers on 10-minute walk-through of his work in The Molokai bar, one of the restaurant’s oldest dining rooms, plus a stroll through the gardens. The video received a great response after the interior designer and craftsman urged attendees to enjoy their Mai-Kai cocktails after the presentation.
Other upcoming projects were detailed for the first time, including new Mai-Kai mugs and other merchandise by contemporary Tiki artists, plus a signature rum blend from two historic Caribbean distilleries. After digesting all the news, the approximately 175 guests were invited to quench their thirst with authentic Mai-Kai cocktails in a poolside VIP lounge for a meet-and-greet event.
The fourth Inuhele event was held Jan. 20-22 at the Atlanta Sheraton Downtown, just two blocks from the historic Trader Vic’s location, where many attendees paid a nightly pilgrimage. Highlights included a wide array of presentations all three days, an authentic luau, rocking live bands, a marketplace featuring many top artists and craftspeople, daily room parties and special events, plus more. Check out our event preview for an overview of the diversity and creativity of Inuhele’s offerings. Event recap and more photos coming soon!
Judging by the turnout for the presentation at Inuhele in Atlanta, there’s a great deal of interest in The Mai-Kai’s refurbishment plans. (Atomic Grog photo)
It was a pleasure to share all the latest exclusive information on The Mai-Kai refurbishment plans with an enthusiastic audience. It was the first presentation on the first day, and the line to enter the “Jungle Room” stretched down the hall and into the lobby.
Mahalo to Jonathan and Allison Chaffin and their expert staff for the great event. And okole maluna to hospitality director Lucky Munro and Mai-Kai historian Tim “Swanky” Glazner for their help with the cocktails. The support staff at the presentation was also very gracious, helping us solve a few technical issues and get the event on track as fast as we could. We hope to see y’all next year!
Swanky pours the Black Magic while Hurricane Hayward handles the Barrel O’ Rum. (Atomic Grog photo)
Inuhele, which started in 2018 as the Atlanta Tiki home bar tour, means “cocktail journey.” So I thought it was only fitting to kick off the show by talking about my personal cocktail journey at The Mai-Kai. My fascination with the delicious drinks, and the Tiki revival in general, started there around 15 years ago and is still going strong. Go to The Mai-Kai Cocktail Guide to see the results of this journey.
Past presentations at The Hukilau and The Mai-Kai have included deep dives into the cocktails, the menu, and the restaurant’s historic rum collection. In 2022, we turned our attention on the blog to the massive renovation project, posting exclusive news and photos as work progressed. When the opportunity arose to share our insights at Inuhele, we jumped at the chance.
None of this would have been possible without the crucial cooperation and assistance of several key members of The Mai-Kai team who have be extremely helpful over the years with all of our coverage: General manager Kern Mattei and public relations director Pia Dahlquist. Also mentioned at the top of the presentation was the leader of the new ownership team, Bill Fuller, a founder of both real estate development firm Barlington Group and restaurant management group Mad Room Hospitality.
I thanked Fuller for having the vision to restore and reimagine The Mai-Kai, and for providing access and graciously answering all my questions as I continue to cover the most magical restaurant in the world.
Images from the title slide show three eras of The Mai-Kai: The 1950s, when the restaurant was built in a desolate area far west of the popular beachfront. A recent view from what is now a very busy Federal Highway. And a rendering by “Typhoon Tommy” Allsmiller of the planned event center addition, coming in the second phase of the renovations.
CHAPTER 1 – The Legacy
While most Tikphiles in attendance knew quite a bit about the 66-year history of The Mai-Kai, we couldn’t discuss the significance of the current renovations without a brief tour through the past. Opened Dec. 28, 1956, in the small Fort Lauderdale suburb of Oakland Park, The Mai-Kai became a local and national historic landmark in 2014.
The dining rooms were outfitted with authentic artifacts from Polynesia, along with much work by budding restaurant decor firm Oceanic Arts. Massive Tikis by legendary carver Barney West were installed in the early 1960s. Sadly, only one survives. But it’s due to be restored as part of the refurbishments.
The Mai-Kai’s Polynesian Islander Revue was the longest-running authentic South Seas stage show in the United States (including Hawaii) until the 2020 closing due to a roof collapse over the kitchen and back-of-house area. The show’s original bandleader, Toti Terorotua, came from Don the Beachcomber in Hawaii and continued to perform until shortly before his death in 2020. Inuhele guests were treated to the sounds of Terorotua & His Tahitians, his band from the 1950s, before and after the presentation.
A slide from the Inuhele presentation: The 1970 expansion increased the restaurant’s capacity from 350 to its current 450, plus another 150 in The Molokai. For the next five decades, The Mai-Kai could service more than 700 diners comfortably at any one time during the busy season.
Launched in 1962, the stage show is poised for a comeback under the leadership of Mireille Thornton. She started as a dancer, soon became the show producer and choreographer, then married owner Bob Thornton. The family, led by daughter Kulani Thornton Gelardi, remains part of the ownership team and will continue to run the restaurant and serve as its creative force.
The Mai Kai was already considered a landmark when it expanded in 1970. The $1 million project (see image above) included new dining rooms, lush landscaping of what is now the Tiki gardens, and the construction of the 7,000-square-foot back-of-house section that was compromised in October 2020. Also added were the kitchen’s rare Chinese wood-burning ovens, which were saved and will be relocated.
Also added: A redesign of The Molokai lounge using decor salvaged from the Marlon Brando film Mutiny on the Bounty (1962). The nautical theme extends to the entrance area and back of house. One of the bar’s signature features is windows that are covered in a constant faux rainstorm that adds to the illusion of being trapped in a turn-of-the-century seaport saloon.
The 1970 additions would be the last major construction project at The Mai-Kai until 2022. For the next five decades, the restaurant cemented its reputation as the most grand Polynesian palace built during the mid 20th century.
A slide from the Inuhele presentation shows the area damaged and later lost after the October 2020 roof collapse. Photos by The Atomic Grog (top) and The Mai-Kai.
CHAPTER 2: The Deluge
The Mai-Kai managed better than most during the early days of the pandemic in 2020. While indoor service shut down, cocktails and food were available to go, and the restaurant fully reopened after two months. But the old adage “when it rains, it pours” proved to be true (literally) when a massive storm hit in late October at the same time a pipe burst in a main sprinkler system line, leading to the collapse of the roof over the 1970s-era kitchen.
There’s no better way to beat the South Florida heat during the dog days of summer than with gallons and quarts of tropical drinks from the historic Mai-Kai restaurant. After relaunching in May and continuing through August, the takeout menu returns again for Labor Day weekend with four classic Tiki cocktails available for pick-up on Thursday through Saturday, Sept. 1-3.
Cool off this summer with takeout cocktails from The Mai-Kai
You can’t go wrong with any of these longtime favorites: Barrel O’ Rum (gallon $95, quart $30), Black Magic (gallon $95, quart $30), Jet Pilot (gallon $156, quart $44), and Mai Tai (gallon $142, quart $40).
Also still available is The Mai-Kai’s signature 12-year-old Barbados rum from The Real McCoy. The Distillers Proof Mai-Kai Blend (46% ABV) was released during the pandemic and thought to be sold out. But a secret stash was recently discovered, so don’t miss your chance to grab a bottle of this rare rum ($85.60) before it’s gone.
Quantities of the cocktails are also limited, so get your order in ASAP by calling The Mai-Kai’s Pia Dahlquist at (954) 646-8975. Scheduled pick-up dates and times are Sept. 1 (4-6 p.m.), Sept. 2 (4-6 p.m.), and Sept. 3 (10 a.m.-noon). Special arrangements can be made for other times.
Check out the previous updates below for more info on the drinks, the “Gallons To Go” program and The Mai-Kai.
There are many reasons to celebrate during July Fourth weekend, but fans in close proximity of The Mai-Kai in Fort Lauderdale have one of the best. Take-out quarts and gallons of its most popular cocktails are back for another round of holiday parties. See below:Second outdoor Tiki Marketplace set for July 18
New versions of The Mai-Kai’s signature glasses were released earlier this month during take-home cocktail events. (Photo by Hurricane Hayward)
The historic Polynesian restaurant, which has been closed since October for repairs and renovations, is offering four of its most popular tropical drinks along with a signature rum for pick-up on Thursday, July 1 ( from 3 p.m. to 5.30 p.m.), and Friday, July 2 (from 5 p.m. to 8 p.m.). The deadline to order – by calling 954-646-8975 – is Wednesday, June 30, at 5 p.m.
Similar to the recent Father’s Day promotion, a merchandise booth will be set up under the restaurant’s porte-cochère for guests to peruse when they pick up their orders. Exclusive new items can be found here first, before they’re released online in The Mai-Kai Trading Post.
When we picked up cocktails earlier this month, we were pleased to find new colors of The Mai-Kai’s signature double old-fashioned glasses. We also grabbed a second color of the “Barney West Tribute” T-shirt, featuring a design by artist Brian Potash of Devilfish Ink that pays tribute to the giant carving that was sadly lost to Hurricane Irma in 2017.
Quarts of two of The Mai-Kai’s signature cocktails. (Photo by Hurricane Hayward, June 2021)
Also exclusively available for pick-up is The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, a limited-edition 92-proof rum, aged and blended by Richard Seale at Foursquare Distillery in Barbados. Priced at $85.60 for a 750 ML bottle, the rum is equally outstanding when sipped neat or on the rocks, employed in traditional drinks like an Old Fashioned, and used to punch up Mai-Kai cocktails. Recipes:Mai-Kai cocktails featuring Distillers Proof Mai-Kai Blend
There’s no easier way to enhance any holiday gathering than showing up with pre-batched Mai-Kai cocktails, available in both 32-ounce and 128-ounce plastic jugs. These classic Tiki cocktails are made with fresh-squeezed juices, secret syrups and mixes, plus multiple rums from the Caribbean including Appleton, Hamilton and Lemon Hart.
Don’t let the serving sizes fool you. These drinks are made with the same care and precision as the classic single-serving versions available in The Molokai lounge and the many exotic dining rooms when the restaurant is open. They’re an intrinsic part of The Mai-Kai experience, considered to be just as important as the historic design and decor. Ratings, reviews, history:The Mai-Kai Cocktail Guide
Guests line up for cocktails at the entrance to The Mai-Kai during the Tiki Marketplace in April 2021. (Photo by Hurricane Hayward)
The signature Barrel O’ Rum (gallon $80, quart $25) and high-octane Jet Pilot (gallon $131.50, quart $35) are The Mai-Kai’s take on similar cocktails by Tiki’s founding father, Don the Beachcomber. Licudine worked at Donn Beach’s Hollywood and Chicago locations from 1939 until he joined The Mai-Kai, bringing with him the expertise (and secret recipes) to ensure these ground-breaking creations were enjoyed by guests for generations to come.
The Black Magic (gallon $80, quart $25) is a Licudine creation – a unique blend of coffee with rums, juices and spices in a refreshingly cool combination. He later added his own version of a Mai Tai (gallon $120, quart $35), more complex that the traditional version and packed with smooth rums and exotic flavors. Click on the links above for details on each drink, including guidance on glassware and garnish.
Has it really been 10 years? For a humble blog focused on Tiki culture and cocktails, that’s an eternity. After a decade of existence, we continue to be humbled by the recognition and continued support from peers and supporters. Even so, we hope that the best is yet to come. Special 10th anniversary recipe:Revenge of the Atomic Zombie Cocktail
The Atomic Grog launched in late April 2011 with coverage of Jeff “Beachbum” Berry’s “Zombie Jamboree” at The Mai-Kai, our participation in the Miami Rum Renaissance Festival’s deadly cocktail competition, our first published cocktail recipe, and lots more …
Now, 447 posts and more than 1 million page views later, it’s time to take a quick look back and offer a big mahalo to everyone and everything that has kept us motivated and writing. That includes all the folks who posted more than 600 comments on the site, overwhelmingly positive and informative.
The first post – on April 25, 2011 – was a Zombie recipe, so it’s fitting that we celebrate the 10th anniversary of this never-say-die blog with a horde of Zombies. While the Mai Tai seems to get all the attention, 10 years later we still maintain that Tiki’s original masterpiece, created by Don the Beachcomber in the 1930s, is the most epochal tropical cocktail. Perhaps it’s apropos that the Zombie never becomes trendy and stays “underground,” but we’d like to see it get more attention.
So in honor of our 10th anniversary, we’ll be posting 10 new Zombie recipes over the next 10 months. We’ve already kicked it off with the Hamilton Zombie, featured in the recent story on the new Zombie blend from Beachbum Berry and Hamilton Rum. It continues today with a reimagining of that first recipe. Get ready for Revenge of the Atomic Zombie Cocktail, even richer and more deadly than the original.
As usual, you’ll be treated to the recipe at the end of this post. Look for new Zombie recipes approximately every month, pushing the envelope of this classic template but remaining true to Donn’s inventive spirit. Unlike the Mai Tai, there’s no controversy in tinkering with the Zombie. We hope to prove this makes it even more enduring and classic. Lots more Zombie lore and discussion to come.
For a restaurant that has been closed since October, The Mai-Kai in Fort Lauderdale is sure a busy place these days. In advance of this Sunday’s parking lot car show, guests are picking up quarts and gallons of classic tropical drinks. Meanwhile, vendors are being sought for the historic Polynesian palace’s first-ever outdoor Tiki marketplace, scheduled for April 17.
The Mai-Kai’s second parking lot “cruise-in” will feature classic cars, food and signature cocktails.
The Mai-Kai’s DJ Mike will also be on hand spinning tunes at this socially distanced event. Unless seated with your party, guests are required to wear masks and/or practice physical distancing at all times. Feel free to bring chairs, hang out and enjoy the show.
The Mai-Kai’s signature Mai Tai is one of several cocktails available during special events and periodic rounds of to-go opportunities. (Official Mai-Kai photo)
In preparation for the cruise-in, The Mai-Kai batched up an ample supply of four cocktails for pick-up this week, along with an exclusive rum. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, a special Barbados rum from the Foursquare Distillery, is available only during these limited take-out opportunities right before special events. Look for the next window to open in April.
The same four cocktails will be offered on Sunday in single servings or quarts, along with beer, wine and water. Guests can pair their drinks with gourmet street food from the M.C.K. Fusion food truck. The Mobile Culinary Kitchens truck features Colombian and Latin American fusion cuisine, including burgers, tacos, quesadillas and more.
It was great to be back at The Mai-Kai Restaurant and Polynesian Show on Sunday for the Cruise-In Classic Car Show. Cool…
The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend is available only via take-out from the restaurant. (Official Mai-Kai photo)
We’re now approaching five months since a catastrophic roof collapse over the kitchen shut down the 64-year-old historic landmark. But The Mai-Kai chose to turn lemons into lemonade, converting its vast parking lot into a gathering spot for fans at the Hulaween 2020 drive-in movie party on Oct. 30.
Following the 64th anniversary party on Dec. 28, fans received a bombshell when it was announced that the Thornton family was considering selling the 2.69-acre property. Possible partnerships are also on the table, but the consistent message from The Mai-Kai has been a desire to keep as much of the original property intact as possible.
This did not quell the overwhelming outpouring of concern and support from fans, who took to social media to console each other and seek ways to help the cause. The most high-profile effort is the “Save The Mai-Kai” petition on Change.org, which at press time has topped 10,750 signatures with no signs of slowing down.
Thousands of fans unite to show support for The Mai-Kai during closing
Previous coverage: More than 10,000 have signed a petition and thousands are flooding social media channels as the historic restaurant plans events, take-home cocktails while potential partners/owners are sought.
News of the next parking lot event was revealed when The Mai-Kai put out a call for vendors for an ambitious Tiki marketplace on April 17. While similar events have become popular regular happenings at Tiki bars around the country, this is believed to be the first time The Mai-Kai has hosted an outdoor Tiki marketplace in its long history.
The Mai-Kai’s director of public relations, Pia Dahlquist, is rounding up vendors to fill the restaurant’s 150-space parking lot. She said she’s aiming for around 25 to 30 booths with a “diversified” lineup. If you’d like to participate and need more information, contact Dahlquist via email or call (954) 646-8975. The cost is just $50 per booth.
The Mai-Kai continues to adapt and adjust to meet guest demand after the historic Polynesian restaurant reopened less than a month ago amid Florida’s struggles with the coronavirus pandemic. Following the popularity of the cocktail “Gallons to Go,” locals can now pick up quarts of five different popular topical drinks.
The Hukilau, Mai Tai and three other classic Mai-Kai cocktails are now available for curbside pickup in 32-ounce jars in addition to gallon jugs. (Photo by Hurricane Hayward)
The 32-ounce glass mason jars were introduced during the special virtual event in honor of The Hukilau on the weekend of June 5-6. Online videos hosted at The Mai-Kai by Jupiter Jones and Retro Rekindled were streamed worldwide, but local guests had the added treat of picking up a special Beachbum Berry mug from sponsor Real Cocktail Ingredients, plus quarts and gallons of The Hukilau cocktail featuring Don Q Rum.
Since that event, the curbside pickup cocktail menu has been updated to include 32-ounce jars of the four favorites that had been available only in 128-ounce jugs, plus several variations of the classic Rum Barrel. The Hukilau has also remained on the expanded menu. The quarts are a great option, allowing smaller groups to partake, or larger groups to sample multiple cocktails. Planning a backyard Fourth of July bash? Look no further.
Here’s the takeout cocktail menu and pre-tax prices as of June 26:
* Barrel O’ Rum – $74.77 gallon, $23.37 quart
* Black Magic – $74.77 gallon, $23.37 quart
* The Hukilau – $74.77 gallon, $23.37 quart
* Jet Pilot – $122.90 gallon, $32.71 quart
* Mai Tai – $112.15 gallon, $32.71 quart By request, if available:
* Coconut Barrel (rum) – $74.77 galllon, $23.37 quart
* Vodka Barrel – $74.77 gallon, $23.37 quart
Select Mai-Kai tropical drinks are available by the gallon. (Mai-Kai photo)
Each quart contains at least four servings of the robust Barrel, Black Magic and The Hukilau, but even more of the Jet Pilot and Mai Tai, which are usually served in smaller glasses. The gallons include 15 servings at 8 1/2 ounces each, but you’ll get many more servings of the smaller drinks. All are great deals compared to the prices for single servings in the restaurant.
Of course, since May 29, guests have been able to enjoy happy hour in The Molokai Bar from opening until 7 p.m., featuing half-priced cocktails and appetizers. In addition, The Mai-Kai recently announced the return of the Wednesday night free sushi buffet. A minimum $10 bar tab comes with a complimentary buffet featuring sushi and other finger foods from 5 to 9 p.m.
As they have since the reopening, The Mai-Kai management and staff are taking extra precautions to keep guests safe. “Masks are required when approaching the buffet, there are clear lines on the floor keeping everyone 6 feet apart and guests do not serve themselves,” according to a June 24 announcement on Facebook.
The restaurant and attached bar have been operating in accordance with all state and local guidelines, going above and beyond with additional measures in sanitization, distancing, team wellness, and training. Face coverings are required for all guests when entering, according to the latest Facebook post (see below). “We appreciate everyone’s cooperation in keeping each other safe. Mahalo!”
Hurricane Hayward is greeted by manager Kern Mattei while picking up quarts of cocktails to go. (Atomic Grog photo)
The Mai-Kai has also announced an expanded schedule of its legendary Polynesian Islander Revue for the July Fourth weekend. Check the official website for hours and showtimes or call (954) 563-3272. Reservations are required and can be made either online or by phone. The restaurant and gift shop remain open five days a week, Wednesday through Sunday.
However, if you’re not quite ready to venture out for a meal or just want to enjoy a taste of The Mai-Kai at home, there are penty of take-out options available every day. You can place an order online or by phone and schedule your pick-up time seven days a week: Curbside pickup hours
Monday-Tuesday: 9 a.m. to 4 p.m.
Wednesday-Saturday: 9 a.m. to 9 p.m.
Sunday: 3 to 9 p.m.
Note that if you prefer to stay in your car, the staff will bring your order to you. Also, if you live close to the restaurant, you may be able to get delivery of food and beverages on Wednesdays through Sundays.
The menu is expansive, perfect for upcoming Fourth of July family festivities. In addition to cocktails, the wine list features more than a dozen different bottles. But for a full Polynesian feast, you need to explore the distinctive food menu, which includes a delicious mix of classic Tiki bar staples and modern Pan Asian cuisine. As of late June, the menu included 23 appetizers, 36 entrees, six side dishes, and four desserts. Official website: Check MaiKai.com for updates
The Hukilau 2020: Virtual events honor 19th annual Tiki weekender, help those in need
Pay homage to the canceled Tiki weekender with educational symposiums, a special virtual event at The Mai-Kai, plus more. * See video replays, all of the activities
Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai reopens to guests Updated June 3
The Mai-Kai announced on May 21 that it will reopen for guests under the latest coronavirus rules for restaurants in Broward County and the state of Florida on Friday, May 29.
The Mai-Kai will reopen on May 29 after closing since March due to the coronavirus pandemic. (Photo by Sven Kirsten)
“Of course, our guests’ and employees’ health and safety are our first priority,” the email announcement said. “We have met and surpassed all CDC guidelines and mandatory government-issued operational requirements and we’ve taken additional measures in sanitization, distancing, team wellness, and training. Please note when entering the restaurant face coverings are required and temperatures will be taken. We appreciate everyone’s cooperation in keeping each other safe.”
The Molokai Bar will be open for happy hour prices on The Mai-Kai’s famous tropical drinks and appetizers from opening until 7 p.m. with socially-distanced table seating only but no reservations required. Check the website for the latest info on opening days, hours and showtimes. The Mai-Kai’s gift shop will also be reopening to guests.
The Mai-Kai also announced that the extensive menu of takeout food, wine and cocktails will still be available, even after the May 29 opening. Check out all the details below on the signature appetizers, entrees and “Gallons to Go” of tropical drinks you can order by phone for curbside pickup. To make the experience even easier, The Mai-Kai has just launched a new online ordering platform accessible directly from MaiKai.com.
Original story: Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai plans reopening
Like many other bars and restaurants across Florida and the U.S., The Mai-Kai was forced to close its doors suddenly in March when the coronavirus pandemic caused a statewide shutdown. Sadly, the 63-year-old Polynesian palace had no more work for its extensive staff, from the cooks and bartenders to the sarong-clad Molokai Girls and performers in the Polynesian Islander Revue.
But the Fort Lauderdale landmark quickly found a unique way to give South Floridians a taste of its historic cocktails: Thirsty patrons hauled away hundreds of “Gallons to Go.” This curbside takeout program was a smash success, leading The Mai-Kai to release a limited edition rum, then later launch an ambitious menu of wines, meats and desserts for Mother’s Day.
Now, with the shutdown approaching eight weeks but with a reopening date on the horizon, The Mai-Kai has ramped up its takeout menu to include many favorites from its regular ala carte menu. You can pair your gallons of Rum Barrels and Mai Tais with hot appetizers, dinners and rice bowls.
Restaurants in Broward County will be allowed to reopen beginning Monday, May 18, but The Mai-Kai has not announced an opening date yet. “We are looking at the entire scenario and planning according to all rules for the safety of our guests and staff,” marketing director Pia Dahlquist said on Facebook. “Meanwhile, please enjoy our takeout food and favorite tropical Gallons to Go! And look for the announcement when we will re-open.”
With a 50 percent limit on capacity, among other restrictions, The Mai-Kai will certainly look to keep these curbside takeout offerings going even after the reopening. Judging by guest reaction, many hope they will remain permanently.
Said one comment in the Fans of The Mai-Kai Facebook group: “I am so impressed with what The Mai-Kai has come up with during these tough times. For a restaurant so steeped in tradition, they have surely thought outside the box to keep some revenue flowing. Their creative mindset is as stellar as ever! A lot of businesses could learn from them.”
Dahlquist said the success of the cocktails to go inspired management to increase the offerings. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, an exclusive new rum that was scheduled to launch at a special event in April, quickly sold out of its sneak preview allotment when it was added to the menu in April. [Check out our preview of the rum below] Then, on Mother’s Day weekend, bottles of wine (and signature glasses) joined the menu along with select meats and desserts to give Mom a proper holiday feast.
What’s even more impressive than the delicious selection of tropical fare is the fact that the entire operation has been run during the pandemic by a skeleton crew of mangers and owner Dave Levy. Like most others in the hospitality industry, The Mai-Kai faced the agonizing reality of having to let its entire staff of around 100 go. This was especially hard for the family-run establishment that prides itself on the loyalty of its employees, many of whom remain there for decades.
Now you can order Pupu Platters to pair with your Rum Barrels to go with The Mai-Kai’s expanded take-out menu.
While we wait for news on the reopening, it’s a great time to take advantage of the extensive takeout menu and help support the owners and staff as they face another difficult task. We hope that the expanded food and cocktail offerings mean that some of the staff will be back in the kitchen and behind the bar and able to regain their salaries.
We look forward to a day in the not-too-distant future when we can once again enjoy a relaxing one-of-a-kind experience you can only get at The Mai-Kai, from the classic cocktails in The Molokai lounge to a quiet walk in the exotic Tiki garden, to dinner in one of the secluded and mysterious dining rooms, to a thrilling performance of the Polynesian Islander Revue. But in the meantime, we appreciate the ability to take a taste of The Mai-Kai home with us.
The menu of cocktails available for curbside pickup features the Barrel O’ Rum, Mai Tai, and Jet Pilot. Special requests can also be made for the Black Magic, plus the Coconut Barrel (a Barrel with coconut rum) and Vodka Barrel (with house or Absolut). The wine list features 25 different bottles (at 50 percent off regular prices).
And for the first time since closing in March, you can order appetizers and entrees direct from the kitchen. The menu features nine signature appetizers (pupu platter, crab rangoon, friend shrimp, etc.), 11 dinners (from Cantonese Shrimp to Ginger Garlic Lobster to USDA Prime Filet Mignon) and six rice bowls (with chicken, beef, shrimp and veggies). There are also four side dishes and four desserts.
The Mai-Kai’s to-go menu includes 50 percent off bottles of wine, several pork tenderloin dishes, and a selection of desserts.
You can also now order and pick up cocktails during an expanded window of office hours, seven days a week. Food is available for pick-up between 4 and 9 p.m. Thursdays through Sundays. Go to MaiKai.com for all the info.
Members of The Mai-Kai Club also get the benefit of a 25 percent discount on all take-out food orders. You can join the club now for just $20 and continue your savings (up to 50 percent off food, drinks and merchandise) when The Mai-Kai reopens by clicking here.
* The Mai-Kai gift certificates: Treat the special someone on your list
Aid for Mai-Kai employees
On May 7, an online Tiki bingo benefit raised $4,400 for employees of The Mai-Kai affected by the closing due to coronavirus. Players brought $10 bingo cards and played for donated prizes, including a Mai-Kai Club membership and other items from The Mai Kai. The check was presented by the event organizers to The Mai-Kai’s Pia Dahlquist (left) and Kern Mattei (right). (Photos from Facebook)
PHOTOS & RECAP: Gallons to Go quench South Florida’s thirst for The Mai-Kai
The Mai-Kai’s Gallons to Go take-out cocktail program launched on just one day – Friday, April 3 – and was an immediate success. Orders were received for more than 100 gallons during that initial three-hour pick-up window. Two weeks later, pick-ups were expanded to two days (April 17-18) and orders topped 200 gallons.
Manager Kern Mattei shows off the day’s work on April 15: A full supply of Mai-Kai Rum Barrels to go. (Mai-Kai photo)
The core offerings were four of the acclaimed bar’s most popular tropical cocktails: Barrel O’ Rum, Mai Tai, Jet Pilot and Piña Colada. Priced from $80 up to $131.50, the gallons are touted as serving around 15 drinks, a great value any way you slice it. A gallon yields more than 25 servings of the small but powerful Jet Pilot, so even at the top price point you’re getting a hell of a deal.
Word leaked out that the Black Magic was also available by special order, pleasing fans of that cult classic. In later weeks, guests could also order more mainstream offerings such as the Coconut Barrel, Vodka Barrel, and a virgin Pina Colada. The current menu is the same with the exception of the Piña Colada, which is temporarily not available. Gallons to Go official menu:Click here to see that latest offerings
To meet the onslaught of orders, the bar staff had to kick into high gear in just a few days of production. By “staff” we really mean one hard-working bartender, the tireless Miles “Max” Vrahimis, who some readers may remember for his work with Lemon Hart Rum. He’s still a Lemon Hart rep, but Vrahimis has taken on his new role at The Mai-Kai with abandon, as you can see by the photos below.
Bartender Max Vrahimis pours Lemon Hart 151 into a batch of Jet Pilots on April 30. (Mai-Kai photo)
That’s not to say he didn’t have help. Owner Dave Levy and his management team were there running the show, and they also helped prep cocktails and orders. Kudos to director of sales and marketing Pia Dahlquist for personally handling all of the orders by phone and email. Manager Kern Mattei looked out-of-place without his usual dapper suit, but he and director of catering John Gelardi kept busy filling orders and helping Vrahimis in The Mai-Kai’s famous back bar.
The secret hidden lair behind the kitchen is also strategically located near the restaurant’s back door, which made production and distribution of the massive amount of cocktails just a bit smoother. After the first round of gallons, the two-week breather became necessary to secure more containers and gear up for the next round.
The reaction was immediate and overwhelming. The Mai-Kai closed its doors after service on March 25, so the ensuring weeks had built up quite a demand from its South Florida faithful. Social media posts boosted interest (see below), with envious fans from around the country inquiring hopefully if they could get gallons shipped to them.
Slip and the Spinouts scared up some monstrous mayhem at the ninth annual Hulaween party at The Mai-Kai in Fort Lauderdale. Living up to the theme “Monster Tiki Party,” the band and guests rocked for more than six hours on Oct. 27 in the legendary restaurant’s Molokai bar. See below:Exclusive Atomic Grog photo gallery
Slip and the Spinouts get the party started.
Halloween parties, themes and trends come and go. But The Mai-Kai and its annual bash serve as a festive mainstay, never failing to disappoint the retro-minded fans who flock to 60-year-old historic landmark on South Federal Highway. The costume contest annually draws a creative bunch of Tiki-loving guests who get in the spirit of the season with outfits that are both reverential and fun.
Amping the party up to 11, as usual, was South Florida rockabilly band Slip and the Spinouts, performing at their seventh Hulaween. Slip Mahoney and his tight, three-piece band performed three sets of classic roots rock and their own distinctive original tunes.
The trio of Slip Mahoney on guitar and vocals, Rodney Simioni on bass, and Dominick Daniels on drums were decked out for the occasion. During happy hour and between sets, The Atomic Grog presented a playlist of retro Halloween tunes with a monster slant.
The Molokai, which already has a dark and spooky vibe with its widows looking overlooking flaming torches and ominous tikis, was appropriately decorated with creepy decor. The Molokai Maidens, the bar’s distinctive sarong-clad servers, joined in on the fun with special make-up and costumes.
South Florida’s favorite roots and rockabilly band, Slip and the Spinouts, will scare up some monstrous mayhem on Friday, Oct. 27, at the ninth annual Hulaween party at the legendary Mai-Kai restaurant in Fort Lauderdale. The theme for this year’s retro-themed bash is “Monster Tiki Party,” and the highlights include an always irreverent costume contest with cash and prizes to the winners.
The festivities kick off with happy hour from 5 to 7 p.m. in the historic Mai-Kai’s nautical themed Molokai bar, featuring half-priced drinks and appetizers plus specially themed monster music curated by The Atomic Grog. This year’s Hulaween cocktail is the “Appleton Monster Barrel” featuring sponsor Appleton Rum. This month’s “Friday Flashback” cocktail, Last Rites, also fits perfectly with the theme.
Slip and the Spinouts perform in the Molokai bar during Hulaween 2016. (Atomic Grog photo)
The Appleton Monster Barrel is a new, enhanced version of the iconic Barrel O’ Rum featuring two rums from the venerable Jamaican brand. Last Rites is a cocktail from The Mai-Kai’s original 1956 menu that was retired decades ago. It made its first return from the grave at the 2012 Hulaween party.
There are many other dark and deadly drinks available, including the Black Magic and Shrunken Skull. In addition, the usual Friday night special features half-priced Jet Pilot and Shark Bite cocktails all night. The Mai-Kai’s drinks are considered among the best Tiki cocktails in the world, revered by such award-winning authors and bar owners as Jeff “Beachbum” Berry and Martin Cate.
The Molokai bar in the iconic Polynesian restaurant, established in 1956 and recently named to the National Register of Historic Places, will be transformed into a rockin’ retro shindig with The Mai-Kai’s acclaimed Tiki cocktails and classic pupu platters sharing the spotlight with the lively crowd of undead revelers.
Guests at Hulaween 2017 can enjoy the Appleton Monster Barrel featuring premium Appleton rums from Jamaica. (Atomic Grog photo)
Ghoulish guests also get half off from 5 to 7 on all of The Mai-Kai’s Polynesian appetizers and small plates, including favorites such as the Pupu Platter, crab, escargot, beef, pork, duck, octopus, sushi, vegetarian options, and lots more. If you haven’t explored all the menus recently, you’re missing out on the transformation led by chef Mark Rivera.
It’s also hard to resist the full-blown experience of The Mai-Kai’s famous Polynesian Islander Revue (est. 1961), the longest-running authentic South Seas stage show in the United States, including Hawaii. Friday’s showtimes are 7 and 9:30 p.m., so you can work it into your Hulaween experience. Or, if you prefer the dark and mysterious, adjourn to one of The Mai-Kai’s secluded dining rooms, or grab a table outside near a waterfall in the Tiki garden. To guarantee a seat, be sure to make advance reservations for dinner.
Topping the news is the upcoming 10-year anniversary special edition of Beachbum Berry’s Sippin’ Safari, plus new glassware just released. Upcoming event news includes Tiki by the Sea, Ohana: Luau At The Lake, Tiki Kon, Southern Surf Stomp, and the Surf Guitar 101 Convention. April’s highlights include Miami Rum Festival, The Atomic Grog’s fifth anniversary party at The Mai-Kai, the Bacardi cocktail competition, and many other events across the country. We have Tiki bar news from Chicago’s Lost Lake, San Francisco’s Smuggler’s Cove, plus a new “urban Tiki” concept in Brooklyn. Regular features spotlight San Diego artist Clee Sobieski; mysterious exotica pioneer Korla Pandit; and the influential Chicago location in the defunct Don the Beachcomber restaurant chain. The website of the week is home of the upcoming book Mai-Kai: History & Mystery of the Iconic Tiki Restaurant. Our rum of the week, Ron Diplomático Reserva, is featured in La Guildive by Martin Cate, a cocktail from his new book Smuggler’s Cove: Exotic Cocktails, Rum and the Cult of Tiki.
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Classic Beachbum Berry book to be re-imagined, new glassware available
Beachbum Berry’s Sippin’ Safari, the underrated classic 2007 cocktail book that helped set the stage for today’s robust revival of Tiki bars across the country, will be re-released in the fall as a 10-year anniversary special edition, the author confirmed. Former screenwriter Jeff “Beachbum” Berry’s fourth book was his first full-color, story-driven guide to the history of tropical mixology.
It includes not only dozens of vintage tropical drink recipes, but also the fascinating stories and exclusive photos of some of the genre’s most talented yet under-appreciated barmen from the early and mid-20th century. Berry, the owner of the acclaimed Latitude 29 restaurant and Tiki bar in New Orleans, gave us a sneak peek of what we can expect:
“This edition will feature a new afterward taking readers through the 10 years after Sippin’ first appeared: The explosive Tiki cocktail revolution that no one saw coming in 2007, which was aided and abetted by the craft cocktail renaissance that grew on parallel tracks, ending with the opening of amazing new Tiki cocktail bars.” The book will be published by Cocktail Kingdom, which released Berry’s award-winning Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them in late 2013.
“It also features a new preface talking about what led up to the writing of Sippin’, covering the years 1964 to 2006,” Berry said via e-mail. “I’ve also added footnotes to the main text, and a bunch of additional recipes, both old and unpublished, and new ones from the Tiki revival.” It’s a revival that Berry had a large hand in spurring, from his early books (Grog Log, Intoxica) to his symposiums at Tiki and cocktail events across the world.
Potions of the Caribbean, which won the Spirited Award for Best New Cocktail/Bartending Book at Tales of the Cocktail in 2014, was originally intended to be the final chapter in Sippin’ Safari, detailing Tiki’s links back to the Caribbean. Berry used that idea as a jumping off point for a full-blown history book as told through cocktails, following the template established in the groundbreaking Sippin’ Safari.
The book tells the story of the men who toiled behind the scenes for Don the Beachcomber, Steve Crane and other giants of the early days of Tiki. It reveals the intriguing back stories of such mixologists as Ray Buhen (Tiki-Ti), Bob Esmino (Kon-Tiki) and Mariano Licudine (The Mai-Kai). The final chapter includes a revealing peek behind the scenes at at The Mai-Kai, exploring the grand vision of original owners Bob and Jack Thornton and detailing the early years via stories from Licudine’s son, Ron. Sippin’ Safari is definitely a must-have in any Tiki cocktail book collection.
Meanwhile, some cool new glassware was added to the Beachbum Berry barware collection on the Cocktail Kingdom website. In late 2015, the premium barware company released its first custom mug for Beachbum Berry’s Latitude 29 in New Orleans: A 15-ounce coconut mug featuring the Latitude 29 logo that serves as a vessel for the bar’s Painkiller cocktail. It later was released online, along with a similar coconut mug featuring the Beachbum Berry logo. All of the coconut mugs, which harken back to classic vessels popularized by Trader Vic’s, are just $12.95 each, with steep discounts for bulk orders. Unlike the traditional Trader Vic’s coconut, the Cocktail Kingdom mugs developed in collaboration with Berry include a special hole for a straw.
More recently, Berry and Cocktail Kingdom scared up some new cocktailware that we’re dying to get our hands on: Beachbum Berry Zombie Glasses. These vintage-style 15-ounce glasses were uniquely designed for Don the Beachcomber’s original 1934 Zombie cocktail and the 1950 mid-century version, both unearthed after years of painstaking research by Berry. The 1934 recipe, especially, was considered one of the most significant classic recipe revelations of the modern Tiki era. First published in Sippin’ Safari., it shows off Donn Beach’s magic in creating one of the most popular and distinctive drinks in the early days of tropical mixology. The glasses come in a two-pack: One with the 1950 recipe, the other with the 1934 recipe. They’re $18.95 for the set, with discounts for larger orders.
You can also find both the mug and glasses at the restaurant just off of the French Quarter in the Bienville House Hotel, 321 N. Peters St.
* CocktailKingdom.com: Click here to order Beachbum Berry barware
Previous updates:
The East Coast’s longest-running and largest Tiki-themed weekender continues to add special events, merchandise and rum sponsors with less than a month remaining before throngs of retro-loving Tikiphiles descend on Fort Lauderdale. The latest major addition is the The Hukilau’s High Tide, presented by Rhum Barbancourt and taking place during the Friday night festivities at the host Pier 66 hotel.
Brian Miller of Tiki Mondays With Miller in New York City will be mixing special Rhum Barbancourt cocktails during The Hukilau’s High Tide on Friday, June 10.
Existing Friday night passholders can buy wristbands for $35 giving them access to the special Barbancourt cocktails during High Tide (up to eight per person). Cocktails are also available for $10 each. Non-passholders can buy a Friday day pass that also includes the Tiki Road Trip Pool Party (noon-4 p.m.) and Tiki Treasures Bazaar (10 a.m.-8 p.m.) for $129. A Friday night pass is $99 (or $69 without drink bracelet). Stacy’s Polynesian tidbits will be sold Ă la carte. Hotel bars will also be selling cocktails and non-alcoholic beverages.
Miller, an accomplished Big Apple bartender and brand ambassador, is host of the city’s most celebrated Tiki cocktail event, Tiki Mondays With Miller. He’ll be bringing many of his motley crew with him to The Hukilau to help him with the Rhum Barbancourt pop-up bar, including Ryan “Corporal Captain” Liloia, Jelani “Swabble” Johnson, and Garret “Dr. Funk” Richard. They’ll be pouring four different Tiki cocktails featuring Rhum Barbancourt, a venerable spirit from Haiti that will have a high profile at this year’s event. Miller issued a missive from his pirate’s lair promising “an assortment of temptresses, rogues and scoundrels.” His captain’s orders: “Tortuga ain’t got nuthin on Tiki Mondays With Miller at The Hukilau.”
Miller and an all-star lineup of world-class bartenders (Jeff “Beachbum” Berry, Martin Cate, Paul McGee, St. John Frizell) will also be mixing with Rhum Barbancourt at the sold-out Tiki Tower Takeover on Thursday night. You can sample the distinctive rhums and see them mixed in cocktails Thursday through Saturday outside the Tiki Treasures Bazaar in the brand’s special tasting booth.
Jim Stacy’s TV credits include host of ‘Offbeat Eats’ on the Cooking Channel and ‘Deep Fried Masters’ on Discovery Channel’s Destination America.
As a special treat, Friday’s High Tide event will also include The Hukilau debut of larger-than-life chef Jim Stacy, best known for his appearances on Food Network and the Cooking Channel. Stacy is a renaissance man whose talents include butcher, bartender, chef, touring rock ‘n’ roller and tattoo artist. He cut his teeth in the Atlanta bar and restaurant scene at the Star Community Bar and Starlight Drive-In Theatre, then became a local and national TV food authority. He recently sold the Atlanta-area Pallookaville Fine Foods in preparation for a new concept sure to please fans of traditional Polynesian-themed food and cocktails.
Stacy will soon be opening MoaKai, a full-blown Polynesian/island restaurant spotlighting “classic resort dishes made with Southern soul food ingredients.” Expect the themed Atlanta eatery to include such creative, taste-tempting dishes as lau-lau with collards instead of taro leaves, and poi made with sweet potato. “We’ll be doing a traditional Hawaiian barrel smoked chicken as our specialty with additional emphasis on vegetarian and vegan menu items,” Stacy said in a recent interview. At the High Tide party, Stacy will be cooking up “Polynesian delights featuring Rhum Barbancourt expressions with a soul food twist,” according to the event announcement.
Of course, Stacy’s restaurant will include a Tiki bar, The Barnacled Mermaid. Guests can sample Stacy’s fresh take on tropical mixology on Friday afternoon during the Tiki Road Trip Pool Party along with other top bars from across the country: Porco Lounge & Tiki Room (Cleveland), Foundation Tiki Bar (Milwaukee), Aku Aku (Orlando), and The Happiest Hour and Slowly Shirley (New York City). Stacy is a longtime supporter of The Hukilau who attended last year’s event (see photos). But this will be his first year as a participant. He also featured The Mai-Kai on an episode of Offbeat Eats in January 2015.
Some events sold out, but plenty remain on full weekend schedule
Interest is high in The Hukilau for its 15th anniversary gathering, which will also celebrate the upcoming 60th birthday of The Mai-Kai. The historic Pier 66, another 60-year-old landmark, is sold out of rooms. But event co-founder and organizer Christie “Tiki Kiliki” White quickly lined up an overflow host hotel, the nearby Hilton Fort Lauderdale Marina Hotel. See our previous report for all the details and book a room now.
Several smaller and in-demand events have sold out, so it’s recommended you buy you tickets and passes now. Events that are already filled to capacity:
