When Don the Beachcomber, credited for inventing standards like the Zombie and Navy Grog, opened his tiki bar in Hollywood in 1934, he unleashed a mania for Polynesian drinks, food, and culture. It didn't take long for other enterprising folks across the country to get in on the "exotic" drink action by opening up tropical-themed bars and restaurants. The problem was that they didn't know what Polynesian cuisine was or thought that it didn't matter; people were lining up to buy the experience, not authenticity. The cuisine that initially developed was an Americanized Chinese food embellished with tropical accents, usually involving pineapple, to make them "tiki."
On Monday, March 5th, celebrate this unique segment of cocktail history with Martin Cate, the high priest of tiki, from Smuggler's Cove at Wo Hing. Cate will be creating a special menu for the night that includes six cocktails (all $10-$12) and bowl ($33, serves four) inspired by Bay Area pioneers Tiki Bob's, Tonga Room, and Trader Vic's. Yes, there will be fire. The evening will include Wo Hing bar manager Brooke Arthur's lusciously over the top Piña Colada and Iceberg Daiquiri, plus chef Michelle Mah special menu for the night. Look for special bites like dungeness crab rangoon, fried mushroom spring rolls, and sweet bbq pork ribs, along with pu pu platters to make Monday a total Polynesian vacation. Who knows, you might get leid.
Wo Hing Tiki Night, Monday, March 5th, 6pm-10pm
Wo Hing General Store, 584 Valencia (at 17th), 552-2510