The tropical drinks world became a less exciting and flamboyant place earlier this month when Italian master mixologist Daniele Dalla Pola closed up shop at Esotico Miami after nearly 5 years of crowd-pleasing cocktails and cuisine.
But his influence and creative flair will live on at the adjacent Kaona Room, which will continue to be operated by his son while Dalla Pola sets off on his next adventure. The remaining partners will transform the Esotico space into a new bar and restaurant concept, but the vintage Tiki-themed speakeasy remains open and serving some of the best exotic cocktails (and food) in Miami.
Dalla Pola’s exit was sudden but not unexpected under the circumstances. Legal issues with his work visa make it necessary for him to leave the United States and return to his native Italy, among other destinations, in the coming months. He eventually plans to return to help run the Kaona Room with Billy Dalla Pola when he can legally do so. But in the meantime, he has multiple projects in the works.
Full coverage below: Closing night at Esotico
The Kaona Room keeps torch burning | Dalla Pola’s further adventures
Photos, video: Esotico Miami memories
Cocktail recipe: Esotico Rum Cup
Esotico opened on Aug. 15, 2019, a joint venture between Dalla Pola and Miami’s Graspa Group. At 3,400 square feet, it took up a huge space in the ground floor of the Canvas Condominiums in downtown’s Arts & Entertainment District. [See opening photos]
It closed March 2, a little more than 6 months shy of its 5-year mark. Dalla Pola posted a heartfelt farewell on his Instagram page:
Aloha! Closing the bar today and writing these words is not easy, but this is a step I take because it’s time for a change, time to refresh, time to rethink, and to build something new. I step out from my project Esotico Miami which will move on under a new concept led by my trusted partners, Graspa Group.
Although I will leave Miami for some time, my son Billy Dalla Pola, will continue what I’ve started at The Kaona Room. … As I move forward, I’ll be excited to announce something new, hopefully very soon. Stay tropical!
Esotico was the next evolutionary step for the acclaimed bar owner, who made his name in the drinks world with Nu Lounge Bar in Bologna (in which he remains a partner). Dalla Pola first came to the United States more than 25 years ago, and his son was born in Miami in 1999.
Dalla Pola represented rum giant Bacardi while bartending in Miami before establishing himself as a force on the worldwide beverage scene. His presentations on Tiki cocktails have always been well received. Besides the bar in Italy, he owns a piece of the Alamea brand of liquors, which was founded in 2016 and is now distributed in 14 countries.
His career now comes full circle as he once again hits the road to attend events and spread the gospel about rum, cocktails and Tiki culture. His first stop after leaving Miami was Shanghai for the Asian Bar Awards, followed by more appearances across China sponsored by Bacardi.
We’ll detail more of his upcoming plans below, including a new signature rum and a cocktail book. But first, here’s what’s been happening in Miami.
Closing night at Esotico: Inventive tropical oasis goes out in style
The end seemingly came swift at Esotico Miami. An announcement of the March 3 closing was posted March 1 on Instagram, but we knew something was afoot when we talked to owner Daniele Dalla Pola a month earlier during the fifth Miami Rum Congress event.
As became his custom during area rum and Tiki gatherings, Dalla Pola hosted a full schedule of nightly happenings. There were rum tastings with dinner and cocktails on Feb. 8 at the Kaona Room (hosted by Rum Wonk Matt Pietrek) and Feb. 11 at Esotico (with Myssi Davis and Joe Horstkamp, aka the Rum Traveler).
Dalla Pola also participated in a Feb. 9 seminar at the nearby Miami Beach Convention Center. Later that evening, Esotico hosted The Golden Tiki from Las Vegas for a cocktail pop-up, along with live music by fellow Italian Lorenzo Valdambrini, aka Surfer Joe.
It was great to see the longtime “ambassador of instrumental surf music” finally make an appearance at his friend’s Miami establishment (see video below). Valdambrini’s only previous appearance in South Florida was at The Hukilau in 2019, before the opening of Esotico. Everyone was in good spirits that night, but I knew something was up when Dalla Pola confided in me that he would be leaving the country soon for an extended period of time.
In his farewell to Esotico on Instagram posted March 2, Dalla Pola wrote:
I would like to thank each and every one of our patrons for your support and loyalty, especially my Rum Brothers and Sisters. You have all been a big part of our journey; it wouldn’t have been so fun without you. And to my amazing team who worked with us during all these 5 years! Every one of you has tried your best to make guests’ experiences at Esotico outstanding, and I am truly grateful for your hard work and patience with me, your sometimes-hard-to-handle-Italian boss.
To all the brands that have partnered with us, thank you for supporting us every step of the way. Together, we’ve created some amazing memories – from fun parties to unique rum dinners. Our collaboration has been incredible; I learned so much from you and met amazing new friends.
Many friends turned out that last night, when Dalla Pola held court behind Esotico’s expansive bar and wall of rum. As his son, Billy, and the other bartenders held down the fort, he spent most of the night making special drinks for his guests, inviting many of them behind the bar for hugs and photos.
We enjoyed the biggest Big Bamboo that has likely ever been made, Dalla Pola’s ode to The Mai-Kai classic served in a massive vessel that kept everyone gathered around the bar busy for an hour.
As adept as he is at making classics, Dalla Pola’s true calling is reimagining everything from the Pina Colada (his Sexy Colada) to the Mai Tai (Nu Mai Tai). On closing night, we were treated to one of his best, El Zombi, a smoky and creamy version of Don the Beachcomber’s deadly creation featuring rum, mezcal and his own “Dan’s Mix No. 9.”
Other longtime Esotico favorites include Dan’s Special, his riff on Don’s Special Daiquiri; and perhaps the best version of the Missionary’s Downfall since Donn Beach himself.
* Cocktail College podcast: Daniele Dalla Pola makes the perfect Missionary’s Downfall
The other thing that set the cocktails at Esotico apart from the norm was the over-the-top presentation, from unique glassware and mugs to dry ice enveloping the bar as you were handed your exotic elixir. Dalla Pola thrives on theatrics, setting the tone with his bombastic (but always safe) fiery finishes to his drinks.
And if you ordered one of Esotico’s communal drinks, such as the Volcano Bowl, that’s when all hell broke loose. Multiple members of the staff would join in the flaming finale, conjuring up more sparks with handfuls of cinnamon as epic music blasted through the speakers throughout the restaurant.
Those speakers also provided one of the most classic soundtracks you ever heard, nevermind that it was not in the least bit tropical … or even Miami-themed. In addition to Tiki culture, Dalla Pola has a particular fondness for American pop culture of the mid-century, and the music played at Esotico reflected this.
His obsession with Elvis and passion for roots rockabilly music is authentic and real, so it never seemed out of place with Esotico’s tropical decor and drinks. It’s like the signature neon “Aloha Miami” sign that hung over the bar. The disparate elements all worked together in an intoxicating stew of retro goodness.
Among the artists and songs we heard on closing night: Hound Dog by Elvis, Blue Suede Shoes by Carl Perkins, Drinkin’ Wine Spo-Dee-O-Dee by Jerry Lee Lewis, Mean Mean Man by Wanda Jackson, This Ole House by Shakin’ Stevens, Shirley Lee by Bobby Lee Trammell, and Stray Cat Strut by the Stray Cats. It was the pefect soundtrack for the finale.
There was no live music or particularly rowdy revelry that final night. Just pure, classic, unadulterated Esotico. Which was more than enough to send one of Miami’s most distinctive establishments out with style and class.
The Kaona Room keeps torch burning, rum flowing
After being secretly built behind the scenes, the Kaona Room was revealed in November 2022 – more than three years after the opening of Esotico Miami.
* Review: Kaona Room is a kitschy, dimly lit wormhole to Hawaii in downtown Miami
It gave the Dalla Polas and their team the opportunity to present a more laid-back and intimate Tiki experience with its own cocktail and food menu. Polynesian Pop enthusiasts and guests looking for a more quiet and immersive evening embraced the concept, and it gained its own following.
The Kaona Room will continue under the direction of Billy Dalla Pola while his father travels and efforts continue to assure his full-time return. He assured us he’ll be making regular visits, including a special appearance in June for The Hukilau weekender June 6-9 in Pompano Beach.
Esotico and the Kaona Room have always been closely associated with the long-running event, hosting rum dinners and parties as well as participating on-site with pop-up bars and educational presentations. Representing Nu Lounge Bar, Daniele first appeared at The Hukilau in 2017, making a splash at the legendary Tiki Tower Takover alongside some of the world’s best bartenders.
Since Esotico’s closing, the Kaona Room has not only expanded its hours (Wednesday through Saturday, 7 p.m. to 2 a.m.) but its rum collection as well. After inheriting all the bottles from Esotico’s back bar, the cozy 40-seat venue now features well over 500 different rums, Billy told us. He’s still sorting and compiling a full list, but it’s now undoubtedly one of the top rum bars in Miami.
Little else will change, however, including the creative cocktail menu. “The Kaona Room remains as it was and always will be,” Billy said. “We’re still here. We’re still open.”
When we spoke again two weeks after Esotico’s closing, he was happy to report that “things have been going well.” It won’t be long – perhaps as soon as April 1 – before the new Graspa Group restaurant and bar opens next door.
During the renovations inside the old Esotico space, that formerly “secret entrance” near the restrooms will be unavailable, however. Guests must enter the speakeasy via the street entrance on Northeast First Avenue near the old Esotico east door, cleverly disguised as something else entirely.
The neon sign above the door says “Caribbean Water Supply,” but look closely at the small sign by the doorbell and you’ll find a clue: “Ring for a Mai Tai,” it says.
Billy said he hopes to reopen the secret entrance from the restaurant to retain the speakeasy vibe. The new Graspa Group concept will be more of a casual neighborhood bar, he said.
He’s hopeful that the word will get out and that Esotico regulars will return to the Kaona Room. “Everybody has a home at the Kaona Room,” he said.
Once you enter the small, dark space, you immediately notice the fantastic decor – Tiki masks, peacock chairs, Witco bar stools, etc. It’s all designed to create the perfect vibe.
Billy said he’d like to return to hosting live music, but it may not be possible due to budget and space constraints. He said he prefers the easygoing atmosphere of having everyone seated and not having a lot of people standing around.
With the closing of its large sibling, the Kaona Room is likely to be come a much hotter ticket – especially on busy nights. Reservations are recommended via Open Table. You can also find the reservation link at KaonaRoom.com. Follow the bar on Instagram and Facebook for news and updates.
The current menu features more than two dozen cocktails, including classics (Zombie, Navy Grog, Mai Tai, Aku Aku Lapu), Dalla Pola remixes (Sexy Colada, Blue Hawaii, Miami Kula), plus envelope-pushing techniques such as clarified Zombies. There are also large-format bowls and cocktails served in limited edition mugs.
Fans of cane spirits will want to check out the rum flights, which include special barrel selections bottled specifically for Esotico. There’s also a wine list and a menu of small bites (dumplings, tempura shrimp, crispy rice, etc.). Fans of Esotico’s old menu will be pleased to see the signature octopus hot dog and Hawaiian fried rice still offered at the Kaona Room.
Along with these menu items, you’ll also still find the welcoming spirit of aloha of the Dalla Pola family. And perhaps even the ghost of Elvis from Esotico.
What’s next? The further adventures of Daniele Dalla Pola
Daniele Dalla Pola is not the kind of guy to sit still for an extended period of time. But he also has a deep loyalty to friends and family. Many of the bartenders who worked for him in Miami were close associates from Italy.
So it’s understandable that he put his globetrotting ways on hold over the past five years while establishing Esotico and the Kaona Room. He also had a young daughter with his new wife, Anastasia, and being close to them was important.
Now, he’s back on the road for what he hopes to be a short period of time while juggling those reponsiblities and planning his return to the United States. “My life is going to switch up a bit with other projects,” he told us.
Here’s what we learned during a discussion with Dalla Pola, shortly before he left South Florida on his journey:
His wife and daughter moved back to Italy three months ago, but before he can reunite with them – hopefully by the end of March – he’s getting back in the saddle as a global Tiki and rum ambassador with a series of events in China, sponsored by Bacardi.
He was a guest of honor at the Asian Bar Awards in Shanghai, where he conducted a Bacardi master class on March 17. Then it’s on to Guangzhou, Beijing and Chongqing. Follow Dalla Pola on Instagram and Facebook for photos and highlights of his adventures in the Far East.
After China, he’s headed to Milan for his family reunion, including some quality time with his mother, he said. Also on the agenda is spending some time at Nu Lounge Bar in Bologna, where he’s still part owner.
In May, Dalla Pola will attend Rhum Fest Paris and the Lisbon Bar Show. He said he’s talking to several brands about representing them at these and other events.
Dalla Pola would often get offers from brands while he was in Miami, but he was reluctant to take them. “I wanted to focus on Esotico,” he said. Now he’s free to pursue opportunities, along with a re-evaluation of his own businesses.
This includes Alamea Exotic Infusions, which he said are distributed to 14 countries including Italy, Greece, and France. His partners brought the products into the United States just before the pandemic, but they never found solid distribution here. “My partners have been amazing,” he said. “It’s just different than America.”
By the end of May, Dalla Pola said, he hopes to end his travels and move with his wife and daughter to Cozumel, Mexico. He said he likes that destination for his family because “it’s safe, it’s in the Caribbean, it’s a small island, and there are good people there.”
That will be his base of operations as he charts a course that will include new projects and a return to the U.S. In the meantime, he’ll be able to pop over to Miami to check in on the Kaona Room. “I’ll come in and out,” he said. There’s also his return to The Hukilau in June, detailed in the Kaona Room section above.
Eventually, he plans to move back to Miami after his visa issues are straightened out. “We want to come back here, but there’s no rush,” he said. He wants to make sure it won’t be temporary. “I want to know it’s going to work.”
Among the projects Dalla Pola is working on are a new rum brand and a book. He revealed that the rum will be a blend from the Caribbean and Southeast Asia. There will be a charity component to the business with money donated to save coral reefs, he said.
The book will feature Dalla Pola’s distinctive style of cocktail creation and presentation, but it won’t be too difficult for casual enthusiasts to enjoy, he said. He hopes it will be “more visual” and not overly technical, adding: “I’ll give you some tips here and there.” He said he’s in talks with Wonk Press with the working title “Cocktail Extravaganza.”
Dalla Pola said the goal is to have the rum and book available in the fall, before his return to Miami. “I hope to be back by the end of the year with the book and the rum,” he said. “And keep Kaona going. No new bar. I want to make Kaona my home. I’m not going to go crazy to open another big place.”
Photos, video: Esotico Miami memories
Fittingly, aloha means both hello and goodbye, so memories of the signature “Aloha Miami” neon sign hanging above the bar at Esotico will remain a symbol for the past 4 1/2 years of good times at the downtown restaurant and cocktail bar.
With a seemingly modest focus on tropical drinks and island-inspired food, Esotico Miami was actually an extremely ambitious project. After the success of Nu Lounge Bar in Italy (named one of the world’s 100 best bars in 2016) and his name recognition following years of event appearances worldwide, Daniele Dalla Pola partnered with old friend Graziano Sbroggio’s restaurant management company, Graspa Group, to bring his new vision to life. “It took me two years to find a million dollars” to open Esotico, he said.
His son Billy came on board at the beginning, transferring from another Graspa Group restaurant. Despite being the owner’s son, he started as a busser and worked his way up. “We built it from the ground up,” Billy said about Esotico’s early days. With that experience, he now runs the day-to-day operations at the Kaona Room.
Esotico Miami earned many accolades, including best cocktail bar in Miami two years in a row. If was far from modest, featuring flamboyant cocktails and cuisine that stood out in a very competitive bar and restaurant market. [See the final food menu]
Live music by local artists was often featured, and special events were common. Following are photos from our archives, some notable video clips, and more thoughts from the elder Dalla Pola when we talked right after the closing in early March.
While he displayed much disappointment with the way things ended, Dalla Pola had only good things to say about his Graspa Group partners. He and Sbroggio have a relationship that goes back more than 20 years, when they opened the restaurant Segafredo L’Originale, now an institution on Miami Beach.
The company is known for its popular Italian restaurants – Osteria, Salumeria 104, Spris Artisan Pizza – so it’s no surprise that will be the direction they plan to go with the Esotico space. “They’re going to change the concept,” he confirmed, adding that it will likely be a casual Italian cafe.
He said he he’s grateful the Graspa Group members put their faith in him when he convinced them to open Esotico with him. The concept was decidedly not traditional Tiki, though that’s where his inspiration came from.
Dalla Pola said he’s influenced by Don the Beachcomber in much the same way actors are inspired by legends like Marlon Brando. When he came to South Florida and first visited The Mai-Kai in the ’90s, the mid-century Polynesian palace gave him aspirations.
He said he came up with the concept of “nu Tiki” with Nu Lounge Bar, which opened in 2000. Rather than follow the same traditional Tiki path like many other bartenders and owners, Dalla Pola said he wanted to “have the show” with fire and special glassware. “You come for the experience,” he said.
Esotico was even more ambitious, part chic nightclub, part Miami Vice throwback, part classic Tiki. But always exotic and tropical and featuring Dalla Pola’s creative touches. “The best cocktails are made of rum, with passion, and love,” he said before the August 2019 opening.
“A lifetime in the making, Esotico Miami is a dream come true for me,” Dalla Pola was quoted as saying at the time. “I’m proud to bring my expertise and experience to Miami – one of the most beautiful and adventurous cities on the planet.”
Reflecting back on those days during our conversation earlier this month, he said: “The concept was ready to go and it was the right moment.” It also coincided with his new family and reunion with his son. “I don’t want to be in Italy, I don’t want to travel,” he recalled thinking at the time. “Let’s go back to Miami and start a new life there.”
Unfortunately, he also had to start his documentation from scratch. During all his earlier time spent in the U.S., he never tried to get permanent residency since he was always busy traveling. If it weren’t for the legal problems that developed recently, Dalla Pola said, he’d probably still be at Esotico.
That’s not to say it was always smooth sailing in the Magic City. “The location was great,” he said, but it wasn’t in a bar district and didn’t get a lot of local traffic. The price point of the food and drinks also made it somewhat prohibitive to be positioned as a neighborhood hangout.
“Our concept was a place that you come for celebrations,” Dalla Pola said. “You don’t come on Tuesday night for Hawaiian fried rice and a Mai Tai.” This eventually led to Esotico being closed Mondays and Tuesdays.
Then there was the impact of COVID. While Esotico wasn’t crippled like many businesses, the global pandemic had a ripple effect on the Miami dining scene that was impossible to see coming.
Esotico did OK during the worst of the pandemic with takeout cocktails, closing only a minimal amount of time under Miami and Florida regulations. Then, around six months after fully reopening, business started booming.
“It became crazy busy” for a year, Dalla Pola said. “Every day was like Saturday night.” Then, economics overtook common sense. The boom days were over when new competition started opening right and left.
“Miami changed,” Dalla Pola said bluntly, explaining that “200 restaurants opened in two years. It was too fast.” When Esotico’s financial numbers declined, they were forced to adjust on the fly.
Dalla Pola added more gin and vodka drinks to the menu to keep up with the demands of the trendy Miami bar crowd. But, as always, he worked all the angles, developing special signature cocktails along with relationships with gin and vodka brands.
He said he did research to see what drinks people were searching for online in the area. That’s how the Pisco Sour and Espresso Martini ended up on the menu.
Now, with the benefit of hindsight, he says they should have changed the concept a year and a half ago. That’s around the time they were working on the Kaona Room.
That classic Tiki experience was a passion project, not a calculated business decision. He remembers simply thinking: “Let’s do a cool lounge.” Going with your gut is sometimes more insightful than analytics.
At the end of the day, there’s no point in trying to chart success based on financial numbers in a city like Miami. Esotico had plenty of success compared to most venues. But more importantly, there were many creative highs as Dalla Pola and his team pushed the envelope of what a modern tropical bar could be.
Esotico always seemed like a square peg in a round hole in vougish Miami. Even so, the curated experience, as well as the top-notch exotic cocktails and food, were beloved by fans and followers.
Just before closing, Esotico’s online ratings were all well above 4 out of 5 stars on every major review site: 4.6 on OpenTable (468 reviews), 4.1 on Yelp (521 reviews), 4.4 on Google (816 reviews),4.2 on Facebook, and 4.5 on Trip Advisor.
Was Esotico Miami stuck in the past or ahead of its time? Maybe it was both, in the best possible way. Or perhaps it was just in the right/wrong place at the right/wrong time.
However you want to frame it, there’s no denying the impact that the bar and restaurant had on its most loyal guests, as well as all the friends and industry goodwill generated by the sheer force of Daniele Dalla Pola’s energy and creativity.
It will likely go down in Tiki history as one of those unique places that you didn’t realize you were going to miss until it was gone. We’ll just try to remember the motto that Daniele Dalla Pola and Esotico Miami so clearly embodied:
“Stay tropical!”
BONUS COCKTAIL RECIPE
Daniele Dalla Pola’s original recipes have been featured in several notable Tiki cocktail books, including the 10th anniversary edition of Beachbum Berry’s Sippin’ Safari (2017) and Let’s Get Tropical by Georgi Radev (2019). But the most appropriate for inclusion here appeared in the 2019 book that unleashed more than 150 recipes from dozens of the world’s top Tiki bartenders onto the world:
ESOTICO RUM CUP
(By Daniele Dalla Pola)
From Minimalist Tiki by Matt Pietrek and Carrie Smith.
- 2 dashes Angostura bitters
- 1 ounce lime juice
- 1 1/2 ounces #9 syrup*
- 1 ounce Alamea spiced rum
- 1.5 ounces moderately aged rum (Bacardi Cuatro)
Combine all ingredients except bitters and shake with crushed ice. Pour unstrained into a double old-fashioned or Mai Tai glass, filling with crushed ice. Add two dashes of Angostura bitters. Garnish with a mint sprig.
- To make #9 syrup, combine 1 ounce of ginger syrup with 1/2 ounce of almond paste and blend. Add one bar spoon of pimento liqueur (Alamea) and stir. Scale up to make larger batches.
A staple on the early Esotico Miami menu, this DDP classic lives up to its name with unique flavors, led by the bitters and pimento. The rich almond paste adds a different dimension, setting it apart. It also features robust 2 1/2 ounces of rum, but the spiced component keeps it balanced and not too boozy.
If you can’t locate Alamea products, sub any high quality spiced rum and pimento dram.
More from Daniele Dalla Pola
* Nu Nui Nui from Nu Lounge Bar, served at The Hukilau 2017
Okole maluna!
PLEASE DRINK RESPONSIBLY!
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