It’s the dead of summer in South Florida. The temperature hovers around 90 with humidity near 75 percent if we’re lucky. Most of us just hunker down, waiting for fall and winter. But that’s not happening at the Mai-Kai. The historic Polynesian restaurant continues to ramp up events, add new specials and entertainment, enhance its menus and merchandise, and basically create the perfect escape to paradise.
July, which featured a full schedule of Tahiti Fête events and expanded live music schedule, was just the beginning. In August, we “Return to Paradise” with an emphasis on classic Polynesian Pop, including live Tiki carving demonstrations, “Tiki Talks” by The Atomic Grog, cocktail workshops, Tiki trivia and “paint and sip events,” plus a curated Mutiny at the Molokai experience at the end of the month. There might even be a surprise we’re not allowed to reveal.
This all comes on the heels of new and updated food menus, the return of signature Tiki mugs, and a new round of cocktails ready to launch any day now. It’s a great time to be a Mai-Kai regular. Click on the links below to go directly to our full coverage. We hope to see you Aug. 9 and Aug. 23 in the Bora Bora Bar!
Jump to the latest updates below
• New mugs and cocktails, menu updates
• Return to Paradise with August special events
• More bands, familiar face re-energize Molokai Lounge
• Happy hour food specials, main menu update
• July recap: Events spotlight Tahitian culture, enhanced entertainment
Check back here for updates, and follow along on social media:
Instagram: Main page | Molokai Bar
Facebook: Mai-Kai page | Friends of the Mai-Kai group
Also, be sure to follow manager Kern Mattei’s new Instagram page, launched in June. The 33-year veteran of the restaurant shares photos of Mai-Kai alumni when they return to visit. These posts often include vintage shots of the employees in their Mai-Kai days.
He recently included a photo of Suzanne, a Molokai Girl in 2005, who was visiting from California. In addition to vintage and current photos, he tells the story of how Suzanne called him to recommend her niece, Haley, for a job in 2024. She’s now a key member of the Molokai team, one of many multi-generational connections at the Mai-Kai.
Previous Mai-Kai updates
• Updated Polynesian show, historic cocktails at The Hukilau in June; special events in July
• The Hukilau 2026 at the Mai-Kai: Updated stage show, special menus, cocktail ratings
• The Hukilau welcomes Charles Phoenix, past event recaps, appetizer ratings
• Mai-Kai Restoration & Reopening Guide
New mugs and cocktails, menu updates
Guests visiting the Mai-Kai Trading Company are once again able to buy the four mugs that make up the Mai-Kai Collection from Tiki Farm. Collectors take note: One is the same as the original, but the other three feature new colors.
The initial three designs from the venerable mug manufacturer were released when the Mai-Kai reopened in November 2024: The Tahitian Drum (designed by Florida artist Joe Vitale), Hala Kahiki (designed by Joe’s wife and fellow artist Donella Vitale), and The Marquesan (designed by Hawaii carver Bill Collins). The first is the same as the original, but the pineapple mug now features a new color scheme.
While the first version of The Marquesan was green, the new edition is brown. It now more closely resembles the wood carving Collins created during the multi-year restoration. You can’t miss the highly detailed 4-foot carving that you can pose with while sitting on the custom bench (created by artist Tom Fowner) outside the gift shop and restrooms, one of the Mai-Kai’s signature photo spots.
All three of these mugs were retired at the end of 2025 and their namesake cocktails removed from the menu when their respective spirit sponsorship deals expired. But you can’t keep a good Tiki mug down. In addition to being available in the gift shop (priced at $55), all three will return on the next cocktail menu as vessels for brand new drinks (see below).
The fourth mug was a later addition, coming on board last summer. The Cannibal ($60), designed by author and historian Sven Kirsten, pays homage to the Mai-Kai’s iconic logo tikis that have appeared on menus and promotional materials since the 1956 opening.
Vintage cannibal carvings that once adorned the restaurant’s front doors can be found in the Tonga dining room (see photo). Fowner later re-created the trio in a larger format to greet guests as they leave the Mai-Kai along the entry-exit driveway (see story). These playful cannibals have a long history in Polynesian Pop, which Kirsten was happy to salute with his mug design.
When the original version of the light brown mug was retired in May, The Cannibal cocktail remained on the menu due to its ongoing gin sponsorship. When the new menu is released, the drink will feature the new vibrant teal blue mug.
Also of note in the gift shop: You can pick up a special Tahiti Fête glass, created for the July festivities, while supplies last. There’s also a growing collection of aloha shirts, including both versions of the signature 2024 design by California artist Mcbiff, plus a black logo shirt added earlier this year.
New cocktails: Updated main menu, new Bora Bora Bar menu
Mai-Kai beverage director Cory Starr recently filled us in on plans for the Tiki Farm mugs to return to the main cocktail menu. He also revealed the upcoming release of a new Bora Bora Bar menu featuring five exclusive drinks. Here’s what we know, according to Starr:
The three original mugs from 2024 – Hala Kahiki, Tahitian Drum, and The Marquesan – will all return to service, but they will contain brand new cocktails with new sponsored spirits. The Cannibal cocktail never left the menu when the mug went out of stock, so that drink will remain the same highly rated gin and mango concoction. [See our latest ratings]
To make room for the three new drinks, two that were added to the “modern tropics” section of the menu in January will be retired: The Chartreuse Swizzle and Beyond the Palms. [See previous coverage] The other six (Aloha Old Fashioned, Saturn, Witchcraft, Tropical Temptation, Hula Girl Martini, and Polynesian Remedy) will remain with The Cannibal.
One other change will add one more classic to the “strong tropical drinks” section. The Shrunken Skull, which dates back to 1956, will return after a three-month absence due to the unavailability of its signature mug. It’s now fully stocked, joining other classic mugs including the Barrel O’ Rum and Mara-Amu.
The after-dinner drinks menu (available in the bars as well as the dining rooms) will stay the same as it has since its May release. But big changes are afoot for the Bora Bora Bar, named Best Bar in Broward by the weekly Miami New Times in June.
A new menu will include “five new exclusive Bora Bora cocktails,” Starr said. It’s the first major change to the outdoor bar’s dedicated offerings since last fall. Guests can always order anything off the extensive main menu, but many of these drinks come from one of the Mai-Kai’s indoor service bars. These back-of-house areas are equipped with a large staff and the equipment to create some of the more elaborate specialty drinks.
Bora Bora bartenders can make a smaller assortment of drinks in front of guests, which was a major change when the restaurant reopened in 2024. From 1956 through 2020, bartenders toiled in secrecy in the hidden back bars, which kept the Mai-Kai’s proprietary recipes away from prying eyes.
The staff outside is careful not to give away any secrets (many ingredients are poured from unmarked or cryptically labeled bottles), but the goal has always been to give Bora Bora its own identity, Starr said. Unique craft cocktails were added last summer, then removed when Halloween and Christmas brought extensive new menus.
For most of 2026, the bar has featured only a few unique menu items (Painkiller, Mexican Mara Amu). [See menu] That’s all about to change. According to Starr, the new options will be “more refreshing” than typical Tiki drinks, giving guests “something a little lighter” to beat the South Florida heat.
Bora Bora’s new cocktail menu will be combined with a new food menu. It will feature nothing unique to the bar, Starr said, but there have been plenty of new items added to the other food menus for guests to try. Scroll down or follow this link for details on the return of happy hour specials, plus more.
More on the Mai-Kai cocktails: Full coverage, history, ratings, reviews, recipes
Return to Paradise with August special events
After a full month of Tahitian culture events in July, the Mai-Kai is shining a spotlight on classic Polynesian Pop and Tiki culture throughout August. [See July recap below] Following is a rundown of all the events that have been announced. Keep an eye out for more details.
Wednesdays (Aug. 5 and 19) – Tiki Sip and Paint with Trixie the Mermaid in the Tahiti Room, 6-8 p.m. Socialize and create your own art while enjoying Mai-Kai beverages with social director Trixie, aka Tricia Lee Cline.
Thursdays (Aug. 6 and 27) – Tiki Cocktail Workshop with beverage director Cory Starr, who rebooted the Mai-Kai’s beverage program when he came on board before the November 2024 reopening. Join Starr from 6 to 7 p.m. in the Molokai Bar for his exclusive insights.
Saturdays (Aug. 1, 8 and 15) – Tiki Carving Demonstration with artist Tom Fowner in the Bora Bora Bar, 1-2 p.m. Watch the creator of many of the wood carvings on Mai-Kai property show you how he creates his traditional works of art.
• Past coverage: Mai-Kai’s classic Tiki carving restored as reimagination continues | Video: Hulaween decor tour
Sundays (Aug. 2, 9, 16, 23 and 30) – Tiki Discovery Day with crafts (cowrie shell bracelets), temporary tattoos, and tropical fruit sampling in the Bora Bora Bar. Activities for kids with the Mai-Kai Islanders from 12:30 to 1:45 p.m. Live music in the Molokai Bar from 4 to 8 p.m. On Aug. 9 and 16, get there early (noon to 1 p.m.) for our Tiki history discussions covering the Mai-Kai’s influences and early days.
Sunday, Aug. 9 – “Mai-Kai Cocktails: Tiki History in a Glass,” a Tiki talk with Hurricane Hayward in the Bora Bora Bar, noon to 1 p.m. Most of the Mai-Kai’s classic tropical drinks have been on the menu for nearly 70 years. Many have their roots in Tiki classics from the 1930s and ’40s. Learn where they came from, see the old menus, and sample a few historic libations.
• Related: Mai-Kai cocktail ancestry
Thursday, Aug. 13 – Tiki Trivia with Kern Mattei in the Molokai Bar, 6-7 p.m. Pair your happy hour cocktails with a round of fun-filled trivia with the longtime Mai-Kai manager.
• Spike’s Breezeway video: The night the Mai Kai closed (with Kern Mattei)
Thursday, Aug. 20 – The return of Third Thursday Thirsty Karaoke in the Molokai Bar, 6-10 p.m.
Sunday, Aug. 23 – “The Mai-Kai Bars: Classic Cinematic Immersion,” a Tiki history talk with Hurricane Hayward in the Bora Bora Bar, noon to 1 p.m.
Both Mai-Kai bars are inspired by and imagineered like the 1962 Mutiny on the Bounty movie. The Molokai even features set pieces from the Marlon Brando film. Learn about the details and backstory as you sample the namesake cocktail.
• Related: Bora Bora Bar gets signature sign, new link to Molokai Bar
Inside the Molokai Bar and tour of the Mai-Kai restoration
Wednesday, Thursday, Saturday (Aug. 26, 27 and 29) – Mutiny at the Molokai, an exclusive “hidden cocktail experience” in a secluded area of the bar featuring limited-edition drinks and British-inspired pub fare with a Polynesian twist. The event is limited to 30 seats, and reservations (with a $50 deposit) are required. More info with details on how to book a seat should be available soon.
In our earlier talk, Starr said the dinner will include around a half dozen food and cocktail courses with a speakeasy vibe. The drinks will be in the pre-Prohibition, Jerry Thomas era style but will include Mai-Kai flavors. We were happy to hear that two of our favorites that we tasted at The Hukilau in June will be included. White Cloud was created by mixologist Mariano Licudine prior to starting the Mai-Kai cocktail program in 1956. And the Mutiny Old Fashioned was a Starr creation served to bartenders at The Hukilau pre-party. [See reviews of both drinks]
These events co-exist with all of the Mai-Kai’s regular daily specials, including happy hour from 4 to 7 p.m. in both bars. In the Biz Mondays offer 25 percent off food and drinks for hospitality workers. Tiki Tuesdays feature 15 percent off mugs, pendants and aloha shirts in the gift shop, plus 50 percent off drinks after 7 p.m. in the bars if you wear an aloha shirt. Ladies can enjoy $10 cocktails in the bars all day on Wahine Wednesdays.
And don’t forget all the live music in the Molokai Lounge, which has expanded to include Fridays, Saturdays and Sundays. Check the schedule below.
More bands, familiar face re-energize Molokai Lounge
The Molokai is back. Not that it ever went anywhere, but with the new outdoor Bora Bora Bar (named Best Bar in Broward by Miami New Times) getting a lot of attention (and rightfully so), the vintage space themed to Mutiny on the Bounty was not at the top of everyone’s itinerary when visiting the Mai-Kai. But with the new happy hour food menu (see below) and Malia (aka Marina the Fire Eating Mermaid) now guiding the Molokai Girls and injecting new energy into the bar, it’s back to being a destination unto itself.
It’s truly a lounge now, with live entertainment at least three nights a week. We enjoyed a mid-July visit, tasting our way through a lot of food and drinks without busting our budget, and grooving to the live jazz of Ginetta’s Vendetta. The cool and dark atmosphere is a great place to unwind during the balmy days of summer.
Check out the band lineup below and follow Malia and her team on the bar’s re-launched Instagram page.
• Friday, Aug. 7 – Skinny Jimmy Stingray (instrumental surf), 7:15-11 p.m.
• Saturday, Aug. 8 – The Ukus (duo; Polynesian, ukulele), 5:30-9:30 p.m.
• Sunday, Aug. 9 – The Ukus (duo; Polynesian, ukulele), 4-8 p.m.
• Friday, Aug. 14 – Slip and the Spinouts (rockabilly, swing, surf), 7:15-11 p.m.
• Saturday, Aug. 15 – Ginetta’s Vendetta (cool jazz, bossa nova), 5:30-9:30 p.m.
• Sunday, Aug. 16 – Tricia Lee (solo; pop standards), 4-8 p.m.
• Friday, Aug. 21 – Uproot Hootenanny (folk, bluegrass), 7:15-11 p.m.
• Saturday, Aug. 22 – Big Harvest (solo; reggae), 5-9 p.m.
• Sunday, Aug. 23 – Tricia Lee (solo; pop standards), 4-8 p.m.
• Friday, Aug. 28 – Rockabilly Kings (roots rock ‘n’ roll), 7:15-11 p.m. in the Bora Bora Bar.
• Saturday, Aug. 29 – Big Harvest (solo; reggae), 4-8 p.m.
• Sunday, Aug. 30 – Jackie Colada (jazz, bossa nova, Latin), TBA.
Happy hour food specials, main menu update
Guests have been clamoring for happy hour food discounts since the Mai-Kai reopened in November 2024. Most signature cocktails on the extensive menu have always been available at 50 percent off during happy hour, which runs from every day from 4 to 7 p.m. Over the years, the Mai-Kai’s happy hour built up a loyal following among locals and out-of-town visitors alike, often popping up on “best of” lists in the local media.
A dedicated menu for the Molokai and Bora Bora bars was available from the reopening with no special pricing. It was phased out in September 2025 after chef Justin Sherrer took over and overhauled the main kitchen. He later opened the dormant Molokai Bar kitchen and continues to restructure and revamp the back-of-house facilities that were in place before he arrived in March 2025.
The fruits of his labor are on display in constantly updated menus and new dishes, which we’ve detailed in past stories. The latest main menu was released July 23, which we’ll detail below. But the most exciting news for us barflies came July 9 with the launch of a dedicated happy hour menu featuring nine small bites, including four that aren’t on the regular menu. Prices range from $5 to $12, with most items listed for $10.
We visited July 18, ordering a total of five drinks and six food items during happy hour. Our total bill, including tax and tip, was $139. These prices should quiet complainers who claim the Mai-Kai is too pricey for them. Your tip is calculated with the 50 percent discount, so remember to leave a little extra for the great job all the servers, bussers and food-runners are doing to make your visit enjoyable.
The discounts total around 30 percent with an average savings of $6 per dish. The five items taken from the main menu are four appetizers (Ahi Tuna Crispy Rice, Pork Gyoza, Crab Rangoon, Cheese Tangs) and one side (Skinny Fries). You can find our review of these apps in our story posted in May.
The fries have long been favorite, hidden among the side dishes. Served with a delicious kimchi aioli (you can also ask for ketchup), the large portion of seasoned and crispy French fries is always perfectly cooked. It’s now a great deal with the price cut nearly in half during happy hour. We give it a rating of 4 (outstanding).
Here are reviews and ratings of the four new options:
• Paniolo Burger (grilled beef patty, pineapple kimchi, fried cheese, bacon, fries) – Not entirely new, this delicious offering had been available in the bars on Wednesdays through Sundays, then added to a special menu during The Hukilau on June 4-7. [See previous review] It’s been adjusted slightly and now comes with those delicious Skinny Fries instead of generic thick fries. A must-try for all carnivores, the burger can serve as a hearty meal with its smoky beef patty, savory fried cheese and crispy bacon. The secret weapon remains the spicy pineapple kimchi BBQ sauce, which somehow ties everything together. Rating: 4.5 (the best)
• Beef Spring Rolls (shredded beef, pickled onion, sweet chili) – Four crispy and crunchy spring rolls with a spicy, creamy filling and lots of beef flavor. The sweet chili sauce on the side is great for dipping, providing another layer of flavor. We got a sneak preview during the bartender dinner during The Hukilau (link above), but this version is better for the bar. Rating: 4
• Coconut Shrimp (crispy shrimp, coconut, sweet chili sauce) – The triumphant return of a favorite that left the apps menu in February, this is a large portion of jumbo shrimp (we counted eight on our plate), perfectly fried with a crispy coconut crust. You can see the fresh coconut flakes in the batter. The same sauce served with the spring rolls also works great here. It leans sweet and a bit greasy, but delicious nonetheless. Rating: 4
• Salmon Wonton Tacos (two wonton tacos with avocado, tobiko) – Thick and crispy taco shells with a rich and spicy salmon filling, prepared with a creamy base and some crunchy veggies. It’s a bit messy to eat, but nicely presented and accompanied by the Japanese tobiko sauce that adds a distinctive umami flavor. Note that this was subsequently added to the main appetizer menu on July 23. Rating: 4
Sherrer has hinted that he may be switching up some items on the happy hour menu to keep it fresh, which should keep the bar’s discerning denizens happy.
Less than a week after the happy hour menu debut, the main food menu received a small but significant upgrade. While budget diners now have the happy hour options, high-end dinners can treat themselves to three new signature meals: Whole Maine lobster, plus generous cuts of beef and pork, dry-aged exclusively for the Mai-Kai using the restaurant’s signature rum.
As noted above, the salmon tacos migrated to the apps menu. Two recent additions (Cantonese Eggplant Dim Sum and Bigeye Tuna Tataki) were removed, bringing the total options down to 10. Longtime favorites such as the ribs and pupu platter remain.
One new salad was added. Polynesian Rocket Salad (wild arugula, orange blossom dressing, pomegranate, beets, crispy shallot, Thai basil) replaces the more basic Heirloom Tomato Salad. If I were to offer any negative critiques, it would be the continued lack of vegetarian options beyond this salad and a few other items. Perhaps the upcoming kitchen expansion will allow more entrees to be made separate from the meat options.
The new menu offers a bounty of new options for meat-eaters. Two main entrees (prawns and short rib) were removed, but five were added:
• Crispy Sweet Chili Shrimp (garlic butter, wok rice, pineapple, green papaya slaw)
• Kimchi Pineapple Sausage Fried Rice (egg, scallion, sprouts, crispy garlic)
• Huli BBQ Chicken (Hawaiian BBQ sauce, all natural chicken breast, coconut corn pudding, grilled pineapple chimichurri)
• Chicken Teriyaki (sweet peppers, sugar snap peas, scallion, pineapple teriyaki)
• Chicken Pad Thai (rice noodles, sprouts, lime, peanuts, egg, tamarind)
It’s nice to see the BBQ chicken, a mainstay on the shared BBQ Mix, as a solo option. The chili shrimp sounds enticing if the quality of the seafood is the same as the appetizer. Chef Sherrer is high on the fried rice dish, touting the sausage that was made especially for the Mai-Kai by Sunshine Provisions, a USDA wholesale distributor of premium products for restaurants and hotels in South Florida and beyond.
The Deerfield Beach purveyor is behind two new cuts that are dry aged for 30 days in rub infused with Mai-Kai Rum No. 1, the restaurant’s namesake spirit that’s sold exclusively in the gift shop and featured in many of the cocktails. Our appetite was whetted back in May, when the ribeye was teased on Instagram:
Anticipating the steak’s popularity, it likely took time to build up sufficient supply to launch it on the menu along with pork chop featuring the same 30-day aging. While many of us would be happy to take on these new entrees solo, they’re listed among the “Mai-Kai Luau” shareable options:
• Typhoon Shelter Whole Main Lobster (Chinese black bean sauce, sesame garlic crunch, crab butter rice)
• Mai-Kai Rum No. 1 30-Day Dry Aged Ribeye (25-ounced bone-in ribeye, toasted pineapple rub, Chinese broccoli)
• Dry-Aged Pork Tomahawk (Mai-Kai Rum No. 1 Dry Aged 18-ounce heritage pork chop, grilled pineapple, sweet soy, pickled onion, gem lettuce, shishito chimichurri)
While these are premium meals, they’re not priced extravagantly ($90, $95 and $65, respectively). The flamboyant Suckling Pig, a feast for four to six people, remains the big splurge at $400. To make way for these changes, the seafood platter was removed from the shareable section. One other slight change: The new kimchi beef sausage replaced pork ribs in the BBQ Mix. On both platters, you can now add a half-roasted Maine lobster with crab butter for $28, a nice option at a great price.
With these signature items dominating the menu, there was a wholesale deletion of the more standard fare. No longer available are the 14 options in the teriyaki, fried rice and Pad Thai categories. These included not only meat (chicken, shrimp, beef, lobster) but also vegetarian (tofu, vegetable) options.
If you look at the main entrees, however, you’ll note that there are now chicken teriyaki and Pad Thai dishes, along with the sausage fried rice. This is a more limited scope of proteins, but hopefully at least the first two can still be made with tofu or veggies for those who can’t have meat.
If you’re looking for a deal, there’s one more menu we need to mention. The Dine Out Lauderdale promotion is back this summer, offering special $60-per-person, three-course dinners at the Mai-Kai every Monday through Friday through Sept. 30.
The promotion includes a choice of a beverage (including a $23 Mai Tai), appetizer, entree and dessert for up to 10 guests per party. Tax and gratuity are not included. Mention Dine Out when making your reservation. It can be combined with the Polynesian Islander Revue (show charge extra).
July recap: Events spotlight Tahitian culture, enhanced entertainment
The Mai-Kai has always had deep family ties to Tahiti and its traditions. It’s the birthplace of Mireille Thornton, the matriarch of the restaurant’s founding family and longtime director of the dinner show and other cultural activities. Many performers and employees have roots in the French Polynesian island.
That legacy was channeled into Tahiti Fête, a monthlong celebration that shares the name of a dance competition held every July in Hawaii. The spirit of Tahitian dance was a constant theme throughout the month with students and teachers from local groups and academies joining in on the fun. [Check out the full preview]
Lanisina Polynesian Dance Academy (see Instagram video above) and Na’i Tahiti Nui Tahitian Academy were among those who participated. The Mai-Kai’s Polynesian cultural director, Lono Hanohano, who performed under Mireille Thornton’s wing, said it was important to include the local community. “It was a pleasure having them here,” he said.
We caught Na’i Tahiti Nui performing outside the main entrance on July 18 and shared a video on social media (see below). The groups also got an opportunity to perform on the Mai-Kai’s main stage before the dinner shows on multiple nights.
The shows were enhanced to include expanded Tahitian dance performances every Friday and Saturday, and Mai-Kai Islanders conducted free dance classes twice a week in the Bora Bora Bar. Those who attended classes throughout the month got a chance to perform on stage during a special pre-show presentation July 26.
Some of the additional performance elements added recently will continue, we’re told. On busy weekend nights, dancers will greet guests as they arrive in the Bora Bora Bar area near the main entrance, Hanohano said. As diners are seated on those nights, musicians will play drums on stage. Then, an hour before each show time, a musician will serenade the audience on stage for around 20 minutes, he said. The nightly dinner shows last 45 minutes, beginning around 90 minutes after seating starts.
During July, there were also crafts and cultural activities every weekend, plus a vendor marketplace featuring Polynesian-inspired merchandise, artwork, jewelry, apparel, and specialty items in the Bora Bora Bar on Sunday, July 26. We enjoyed browsing all five booths.
The participants from around South Florida were: Captain Cowfish (Tiki décor, signs and necklaces by artist Todd Ashbaugh), Green Valley Orchids, Miss Merry Mermaid (funky wearable and lifestyle items), Nalani’s Piece of Paradise (Polynesian crafts, hair accessories, leis), and Tikiphile (hand-made exotic ceramics, mugs and barware).
Plans are in the works for the next Tiki marketplace, so stay tuned.
Appreciation from Disney podcast
The But Mostly Disney podcast caught a lot of the flavor of the Tahiti Fête events as well as some nice footage of the dinner show (and its fiery finale) in a video recorded on July 11:
I was happy to join the hosts on Aug. 4 for a live discussion of the Mai-Kai … and some Disney too:
The audio version is available on Apple Podcasts and Spotify.
Raves on social media
It’s always fun to see the social media posts of guests who visit the Mai-Kai, often for the first time. The artist behind California’s Tiki Fish posted on Instagram in early July after his initial visit:
“After hearing so many people rave about it, we had to see what all the hype was about – and it definitely lived up to it,” the photo post says. “After a $20 million restoration, this iconic tiki destination brings together incredible history, vintage tiki design, and some seriously impressive tropical cocktails and the food was excellent!”
This was followed by a video filmed in the outdoor gardens that raves: “Stepping into the newly renovated Mai-Kai feels like entering another world. From the tropical vibes and legendary cocktails to the unforgettable atmosphere, it’s easy to see why this Fort Lauderdale icon has been a favorite for generations.”
RECENT MAI-KAI NEWS
Mai-Kai news & events: Updated Polynesian show, historic cocktails at The Hukilau in June; special events in July
The historic Polynesian restaurant kicked off the summer with hundreds of Tikiphiles from around the world, followed by a constant stream of special events that continues in July with some unique offerings.
Jump to the latest updates
Breaking news: Mai-Kai owner takes over historic Jungle Queen riverboat
Event previews: July spotlights Tahitian culture, vendor marketplace
Photos, video: Heritage: A Polynesian Legacy, the Mai-Kai’s updated dinner show
Event recaps: The Hukilau honors a legend, welcomes Charles Phoenix | More recent happenings
Reviews, ratings: Classic cocktails return, new food debuts
The Mai-Kai is rolling out the red carpet for The Hukilau this week as hundreds of revelers roll into South Florida for the 24th annual weekender that celebrates vintage and modern Tiki culture.
The Hukilau 2026 at the Mai-Kai: Updated stage show, special menus, cocktail ratings
Direct links: Special cocktail menu includes four retired classics
• Updated Atomic Grog cocktail rankings, history
Mai-Kai updates: The Hukilau welcomes Charles Phoenix, past event recaps, appetizer ratings
The East Coast’s longest-running Polynesian Pop event returns June 3-7 with an expansive schedule that includes three days and nights at the Mai-Kai, including a special presentation by “the King of Retro.”
Food ratings: Reviews of all the Mai-Kai’s apps
Mai-Kai’s classic Tiki carving restored as reimagination continues
Take an inside look at the restoration of the vintage carving by artist Tom Fowner, including exclusive photos and step-by-step guide to his work. GET THE FULL STORY
Direct links: Barney West tiki revived | Photos, in-depth recap
MORE: Gift shop revamped, new guest space in the works
SPECIAL FEATURES
EXCLUSIVE: Mai-Kai Restoration & Reopening Guide
Check out all past news, photos, video and deep details on the refurbishment and resurrection of the Polynesian palace.
Okole Maluna Society: The Mai-Kai Cocktail Guide
Hurricane Hayward reviews and rates the historic restaurant’s current and past tropical drinks, plus reveals a treasure trove of ancestor and exclusive tribute recipes.
Mai-Kai Rum No. 1: Everything you need to know about historic restaurant’s signature spirit
Answers to common questions about the new 100-proof blend from Barbados and Jamaica, bottled exclusively for the Mai-Kai.
Answers to frequently asked questions about the Mai-Kai
Check out our handy guide featuring all the basics you need to know to plan your next trip to the Polynesian palace.
Photo and video tour: The 16 most iconic photo spots at the Mai-Kai
Learn how to get those classic shots on your next trip to the historic South Florida restaurant. We take you on an adventure via new and vintage photos, plus video from Spike’s Breezeway to document the top locations inside and outside.
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