The artists, craftsmen and management working on the multimillion-dollar reimagination of The Mai-Kai tied a bow on a busy year in late 2023, finishing several projects and taking on ambitious new ones. As the total transformation of the grounds outside becomes a top priority, the indoor guest spaces of the historic restaurant continue to receive careful restoration with no detail left untended.
The Mai-Kai facade now includes traditional Polynesian designs by “Typhoon Tommy” Allsmiller on the trim surrounding the beam extensions. (Photo by Hurricane Hayward, December 2023)
Meanwhile, manager Kern Mattei is preparing for the completion of new back-of-house facilities, including a totally rebuilt kitchen and two back bars. We caught up with Mattei for an update just before Christmas. Following are his insights on what’s happening on multiple fronts.
Creative director “Typhoon Tommy” Allsmiller added new stenciled artwork to all of the fascia board trim around the front of the building, stretching from the left of the A-frame near the Tahiti Room all the way to The Molokai bar. You can clearly see the restored trim from the sidewalk along Federal Highway.
When the beam extensions were restored in September, Allsmiller said he wanted to design “something a little more traditional” for the trim. He said he tried to create something based more in Marquesan and Hawaiian art than the previous artwork and graphics, which were likely Polynesian Pop designs by George Nakashima during the 1970 renovation.
A refurbished fence now stands outside The Molokai lounge, directly to the left of The Mai-Kai’s main entrance. (Photo by Hurricane Hayward, December 2023)
Walking the Federal Highway sidewalk, you can also see a lot of touch-up work being done on the rock work. After the repairs are done, they will get a textured finish to blend in so you won’t even know they were repaired.
Nearby, a new privacy fence has gone up along the northern windows of The Molokai. Totally refurbished and painted green like the original, it features a new access gate with a slightly different design. As much wood as possible was salvaged from the old fence, Mattei said.
While it’s designed to look jagged and ragged, the new fence is totally rebuilt, better looking and much stronger. Mattei said it still needs the old artifacts added, plus a new ledge along the front. The window water effects are still a work in progress, he said.
A view of The Mai-Kai from Federal Highway includes the new designs on the fascia board trim, plus repairs in progress on the surrounding rock work. (Photo by Hurricane Hayward, December 2023)
Mattei noted that similar repairs to the rock work are happening inside the Tiki garden, where guests enjoy the lush paths, waterfalls and vintage carvings. Crew members who specialize in stucco are adding patches. Allsmiller will then add the proper texture, and he or a painting crew will do the finishing.
For much of December, Allsmiller and fellow Florida artist Scott “Flounder” Scheidly concentrated their efforts on The Mai-Kai’s showroom, home of the Polynesian Islander Revue, the oldest continually-running authentic South Seas stage show in the United States (including Hawaii). Allsmiller spent two weeks refurbishing the stage, carving new decorative trim out of redwood.
The stage is now back to its original glory, Mattei said, including the parquet floor. A Polynesian show was first added almost exactly 62 years ago in early 1962. One of the original performers, Mireille Thornton, remains the show choreographer and costume designer in addition to her role as matriarch of the founding Thornton family.
A view of the upper reaches of The Mai-Kai’s main A-frame over the Tonga Room in October 2023 (left). Refurbishment of the lamps began in December, along with a restoration of the showroom stage. At right, a crew can be seen installing new neo panels in November. (Photos by Hurricane Hayward)
Meanwhile, renovations started on the vintage lamps high under the 40-foot A-frame. Mattei said they’re using a huge scaffolding to reach to the very top of the ceiling.
They’re fixing as many as they can in place so they don’t need to bring them all down, he said. They’re replacing bulbs and using an air brush to clean them. Some are just dusted while others are being refurbished.
Scheidly did a lot of the work on the lamps while Allsmiller worked on the stage. He later told us he spent an entire week up on the scaffolding, enjoying a view of The Mai-Kai from a vantage point very few see.
The pursuit of dangerous Zombies and other potent libations served in ominous mugs is a year-round pursuit for many of us. But the Halloween season is prime time for mixologists to conjure up creative new potions for the not-so-faint of heart.
To meet that challenge, we offer up a flight of three deadly drinks with a dark and foreboding flair. And, of course, more than a touch of Tiki.
The Black Magic Cocktail at The Atomic Grog, October 2023. The Mai-Kai Shrunken Head mug by Tiki Tony and Eekum Bookum for The Hukilau 2017. (Photo by Hurricane Hayward)
• 1/4 ounce fresh orange juice
• 1/2 ounce fresh lime juice
• 1/2 ounce fresh grapefruit juice
• 1/2 ounce rich honey mix
• 3/4 ounces freshly brewed and chilled coffee
• 1 ounce dark Jamaican rum (Mai-Kai blend or substitute)
• 1 ounce gold (lightly aged) Spanish-style rum
• 1/2 ounces dark rum
• 1/4 ounce Mariano’s Mix #7
• 1/2 teaspoon allspice dram
• 1-2 dashes Angostura bitters
Pulse blend with 1 cup of crushed ice for 5 seconds. Strain into a chilled 6-ounce cocktail glass.
There’s a symphony of flavors packed into this small sipper. It’s rich and heavy on the spice and coffee, even more so than its big brother. Without the ice in the glass, it stays robust to the last drop. The bitters and allspice balance the sweet and sour notes, leaving the rums to form a solid but not overwhelming backbone.
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.
The Demerara Float was featured on a special Mai-Kai menu during The Hukilau in June 2026. (Photo by Hurricane Hayward)
This descendant of Don the Beachcomber’s 1930s-era Demerara Dry Float disappeared from the menu in the late 1980s. More than three decades later, it made multiple special appearances starting with The Hukilau 2013. It was last seen on a special menu in 2017, three years before the October 2020 roof collapse that closed the restaurant until 2024.
This new excitement was also fueled by a popular YouTube show and the unexpected revival of the cocktail’s classic glassware. We’d also like to thank Matt “Spike” Marble for rekindling interest in the Demerara Dry Float (and Demerara Float) by featuring our previous tribute recipe on Tiki Cocktails With Spike just days after The Hukilau. Follow this link or watch below in the postscript.
Marble also revealed a new glass from Stephens Drinkware that replicates the design of the cocktail’s original vessel, used by both Don the Beachcomber and the Mai-Kai. The iconic Streamline Tumbler from the Seneca Glass Co. is nearly impossible to find today. The new versions are handcrafted to order, so be sure to pick one up via Stephensdrinkware.com while they’re available.
Of the 43 cocktails on the Mai-Kai’s inaugural 1956-1957 menu, 41 can be traced back to classics created by Donn Beach at his groundbreaking Polynesian restaurants in the 1930s and ’40s. Many key staff that opened the Mai-Kai with owners Bob and Jack Thornton, including acclaimed mixologist Mariano Licudine, came from the Don the Beachcomber location in Chicago.
Licudine, who had worked for Beach since 1939, had access to the Tiki cocktail pioneer’s secret recipes. Manager Bob Van Dorpe, who was the purchasing agent in Chicago, knew how to procure the proprietary syrups and unique glassware that made these drinks special. The Streamline Tumbler was one of these.
A reproduction of the Demerara Dry Float glass by Stephens Drinkware. It perfectly replicates the glassware used by the Mai-Kai, shown in a 1957 menu. (Photos: Stephensdrinkware.com and The Atomic Grog)
Recipes were changed slightly, and many names changed, but the cocktails and their presentation remained a time capsule to another era. Licudine retired in 1979, but his influence is still being felt. Many of his recipes remain secret with Starr maintaining this integrity when he relaunched the bar program.
Of those 41 drinks from 1956, 24 are still on the Mai-Kai’s cocktail menu today. The others, including the Demerara Float, fell off the menu over the years and were once considered “lost cocktails.” But since most of them have been revived for special occasions over the past decade, we now simply call them “retired” in the hopes that they return for another encore.
A mid-century Don the Beachcomber menu (left) and the Mai-Kai’s opening menu from 1956-57 both feature the Demerara Float’s vintage glassware.
Our Mai-Kai cocktail guide, which is due for a major update in 2026, features ratings, reviews and recipes for nearly every classic drink that has appeared on a main Mai-Kai menu. There are some official recipes that have been published, but mainly we share our own “tribute recipes” that we hope come close to the look and taste of the versions served at the Mai-Kai.
We also like to connect the dots and feature an extensive collection of “ancestor recipes,” typically those Don the Beachcomber originals that inspired Licudine and the Mai-Kai. Thanks to author Jeff “Beachbum” Berry and his six seminal books and app, we’ve been able to post many of these former secret recipes.
The Mai-Kai is featured in Tim “Swanky” Glazner’s new book, Searching for Don the Beachcomber. Photos above include manager Bob Van Dorpe and mixologist Mariano Licudine. (Click for larger image)
The book features 36 cocktails that made their way to the Mai-Kai, including 25 on the current menu and 11 that are retired. Some are the same as recipes we’ve seen before in Berry’s books and elsewhere, but many are different and a few are brand new. Over time, we plan to incorporate all of these updates into the Mai-Kai Cocktail Guide.
