Updated Jan. 19, 2025
NOTE: This blog post will feature continually updated information from official sources at the historic Mai-Kai restaurant in South Florida. It will also include in-depth coverage and photos from journalist Jim “Hurricane” Hayward, along with information gathered from other reliable sources. Bookmark and return for the most accurate and complete guide to the reopening of the Tiki landmark, est. 1956.
Latest news below: January 2025 update: Tiki gardens and new dining options open as Mai-Kai menus get a refresh NEW
More Atomic Grog coverage
• Mai-Kai Restoration & Reopening: Full story and photo archive
See also: Okole Maluna Society – The Mai-Kai Cocktail Guide
Official sites and social media
• MaiKai.com | Facebook page | Instagram
Facebook group: Join more than 22,000 Friends of the Mai-Kai
• Instagram: Classics of the Mai-Kai NEW
The Atomic Grog: AtomicGrog.com | Facebook | Instagram | YouTube
UPCOMING EVENTS
Event preview: Inuhele, Atlanta grow together into a Tiki powerhouse NEW
The sixth annual weekender returns Jan 24-26 with expert symposiums, artists and vendor marketplace, live music and entertainment, authentic luau, plus more.
• Mai-Kai seminar, more event highlights
Friday, Jan, 31, 2025: Miami Rum Congress
Reexamining Golden Era Rums of the Mai Tai, Mai-Kai, and Beyond
• Seminar details | Tickets | Schedule, more
Jump to more news below
• Mai-Kai timeline, 1956-2024: Iconic restaurant marks 68 years of Polynesian Pop history
• Is it 1956 or 2024? Forward-thinking Mai-Kai menus sport retro flair
• Mai-Kai grand reopening: Answers to frequently asked questions
• Mai-Kai celebrates grand reopening, return of signature dinner shows
• Mai-Kai hosts preview of bars in advance of grand reopening
• Mai-Kai welcomes Cory Starr as new chief mixologist
January 2025 update: Tiki gardens and new dining options opening as Mai-Kai menus get a refresh NEW
Posted Jan. 19
Guests attending the Mai-Kai’s 68th anniversary celebration on Dec. 28 got a special treat with the unannounced reopening of the restaurant’s lush tropical gardens. The immersive walking path through paradise was totally refurbished with new water features, all new themed pavement (no more steps), new plants and landscaping, rebuilt wooden bridges and railings, themed fencing with carved poles and tikis, more flaming torches, seating and secret nooks for guests, plus a new secluded corridor for special events in the southwest corner of the property
• See video, photos, more anniversary coverage below
Within a few weeks, the water features were fully operational, waterfalls and streams throughout the massive rockwork rounding out the experience, along with the enveloping Polynesian soundtrack. It’s a totally sensory experience with some work still remaining, but it’s looking great. A traditional wedding spot will be added, along with table seating in the nooks and event space.
By mid-January, dinner service had resumed in the Lanai, the romantic area adjacent to the gardens. These tables are all under cover from the elements, offering a perfect view of the gardens and waterfalls. Tables are available both to the right (on the wooden deck) and to the left (in front of the Tahiti Room) as you walk out the back door.
If you’re looking for an alternative to the Polynesian show or don’t want to eat in the bars, ask for a table on the Lanai. Just note that happy hour prices on cocktails (half-priced every day until 7) apply only to the Bora Bora and Molokai bars. The Lanai is a great place to relax and enjoy a cocktail or small bite anytime in the evening.
The next space to return will be the 56-seat Tahiti Room, the rear indoor dining area with windows looking out into the gardens and vintage decor that dates back to the Mai-Kai’s 1970 expansion. As a non-showroom, it offers a more private spot to dine and also is perfect for large groups.
When it reopens, you can say goodbye to the white tablecloths, which were actually hiding the not-so-attractive old tables. “We’re making brand-new tables for the Tahiti room,” general manager Kern Mattei told us on Jan. 16. Custom-made using Hawaiian acacia wood, they will match the style of tables in the showroom.
The booths and chairs will remain the same, he said, and the tables will be set up in the same configuration. “The plan is to have a different type of wood for Samoa,” he said of the tables in the other rear dining room that has yet to reopen. Restoration of these rooms is otherwise complete. The reopening of Samoa, with its signature shrunken skulls and other exotic decor, must wait until restoration is completed on the area behind the showroom stage and its walking path is reopened.
If you walk back to the Lanai and gardens, be sure to check out the hut-like building that used to contain the Mai-Kai’s signature Chinese ovens. Since the old adjacent kitchen was moved to a new location, this room has been redesigned by creative director “Typhoon Tommy” Allsmiller, complete with a new bridge that connects it directly to the garden’s walking path (all ADA-compliant). Note the work done on the exterior to make the walls and roof look distressed, a feature Allsmiller is still in the process of restoring. Coming soon: The return of the exterior lettering, upgraded with a special message.
• Previous coverage: Chinese oven space has vintage look, new purpose
Inside the room, Allsmiller kept the Chinese theme with beautiful red wallpaper and bamboo, accented by dark wood trim. It’s still being built out, but when it’s complete, the walls will include historic Mai-Kai photos and artifacts. “Guests can come in here and learn the story of the Mai-Kai,” Allsmiller said during a tour. “A lot of people don’t even realize what this place is.” Newbies will find it interesting, he said, and “our ‘ohana will love it.”
In the future, the room will also be used for special events and parties. During the holidays, it hosted the Mai-Kai’s Christmas tree. [See video] Tucked away in a back corner is one of the Mai-Kai’s vintage black velvet paintings along with a historic piece from Papua New Guinea that’s reportedly a sacrificial chair from the 1800s. The latter was earlier spotted in the gift shop.
More recently, the room has been flanked by four new tikis by Tom Fowner, the South Florida artist who created the trio of cannibals that bids you adieu as you leave the Mai-Kai driveway. [See previous coverage] Like the cannibals, he completed these carvings on-site, leaving the wood to rest before adding the finishing. The new tikis will likely find homes elsewhere around the property. Look for a future update on the new carvings by Fowner, plus another large tiki due to be installed soon.
We spotted the bricks from the old ovens stacked neatly in the back-of-house space where the old 1970s-era kitchen was located. They were carefully removed when the room was renovated, saved for a hopeful reassembly during a planned phase 2 of the restoration project that should include a kitchen expansion. This may also feature a window for guests to once again see them in action.
The current kitchen and service bar were built in old staff and office space that was not impacted by the roof collapse in October 2020, when the Mai-Kai was forced to shut down. Still without a roof, the old kitchen area in the southwest corner of the building contains large storage and freezer units, as well as mobile kitchen equipment in self-contained buildings that have recently been enhanced with wood plank facades similar to the outside of the building. Even beyond the view of guests, theming is important.
With the ovens gone, the burden falls on executive chef Ferdinand Ortiz and his team to step up with new flavors and dishes to meet the needs of both the modern diner and those looking for a classic Mai-Kai experience. The new kitchen employs combi ovens and other state-of-the-art equipment in addition to woks and other more traditional means to prepare the dishes on the Asian fusion menus.
• Previous coverage: Food menus offer a modern take with traditions intact
As we noted in our story on the vintage design of the menus (see link above), both the bar and main dinner menus were scheduled for an update after the initial rush of the November grand reopening. The rush continued through the holidays, but updated menus were in place by early 2025. We got our first peek on Jan. 3 (see images below). Please note that the expansive cocktail menu has not changed since the reopening, though the special menu for the signature after-dinner drinks is still in the works. [Previous coverage]
These “v2 menus” are not a major change from the originals. The retro design remains, and only one new dish was added. Mattei confirmed that the updates mainly were done to remove the low-selling items and to streamline the menus so that the kitchen could perform at peak efficiency. This goes hand-in-hand with the addition of more dinner seating as noted above. There were also some price adjustments, which we’ll note below.
Managing partner Bill Fuller echoed Mattei’s comments when we asked him about the food menus, calling them a “work in progress” as the offerings evolve over time. The Molokai Bar kitchen is still not fully operational the last time we checked, so a return to some of the traditional apps that defined the bar’s offerings in the past could be still in the works. As for the dinner menu, we’ve been impressed with the quality and integrity of the food, as well as the modern plating, especially considering how many guests the Mai-Kai serves with such complex logistics.
In addition to the 300+ seats in the showrooms, with orders hitting the chefs in waves up to three times a night, there are 150 seats in the Molokai and another potential 100 guests in the new Bora Bora Bar and restored outdoor Lanai seating. All have access to all of the food, no matter the location or time. This is an under-appreciated upgrade from the old days, when it was rare to see people eating dinner in the bar.
We took the photos of the menus around 4 p.m. on a Friday in the new Bora Bora Bar, where we spotted early birds enjoying dinner entrees. It’s also great to be able to order from the dinner menu during late hours in both bars, no reservation necessary. Please be patient while the staff continues to adjust and fine-tune both the look and tastes at this vintage treasure.
Following is a rundown on the major changes we noted on the menus between v.1 and v.2. The overall design is unchanged, though the color of the bar menu was adjusted slightly and “Since 1956” was added to the front of the dinner menu. The position of the items on the dinner menu was also adjusted, but the vintage look remains.
Molokai and Bora Bora menu: Reduced to 11 from 14 items with the removal of the house salad, Octopus Blowing Smoke Poke, and expensive scallop dish. One changed slightly: The garlic shrimp is now Crispy Rice Paper Shrimp (with the same green sauce). The Huli Huli BBQ Chicken is now billed as “24-hour Hawaiian BBQ glazed 1/2 chicken.” It’s also worth noting that several items received significant price reductions. The Luau Burger fell by 29 percent ($34 to $24), while the Kona-Braised Beef Short Ribs dropped by 20% (from $45 to $36). Also, the Double Trouble Poke Bowl ($34) was cut by $6, Extra-Crispy Korean Chicken Wings ($17) are $4 less, while the BBQ chicken ($26) and Crisp Cabbage Salad ($10) cost $2 less. There was just one increase: The Pupu Platter (for two) is $28, up from $24.
Dinner menu: There are now eight appetizers, down from 12. Gone are the kale, curry soup, house salad, and octopus poke. Six of the remaining are also on the bar menu, plus the wonton soup and calamari. The prices were adjusted so they’re the same on both menus. The kids menu remains the same with six items, all priced at $12. One side (baby bok choy) was dropped, leaving eight. The lobster ($17) and pork fried rice ($14) dishes increased ($5 and $2, respectively), but five other side dishes were reduced in price, some significantly. There are now four sides in the $6 to $9 range.
General Manager Kern Mattei showed off some of the Mai-Kai’s food and drinks during an interview with Miami’s CBS affiliate, WFOR-TV, channel 4. Watch the video here or below.
The entree menu was also simplified, reduced from 27 to 19 dishes, ranging from $17 to $48. The latter is the 10-ounce Aged New York Strip, a new item that replaces the $95 wagyu as the signature steak. Other expensive dishes removed were the filet mignon, lobster tails, lamb chops, pork tomahawk, whole red fish, duck, and scallops (all in the $55 to $80 range). The Peking Pork Stirfry was also jettisoned. Of the remaining entrees, nine saw price reductions, including the Pan-Roasted Mahi Mahi (down $11 to $34), and Pan-Roasted Salmon Misoyaki (down $6 to $29) . The short ribs, BBQ chicken, burger, and poke bowl prices were reduced to match the bar menu. There were five modest price increases ($1 to $3).
The one special entree worth noting is the 24-Hour Suckling Luau Pig, now listed as $350 (instead of market price) and spotlighted in the center of the menu. It serves four to six people (which equates to $58-$87) but must be ordered 72 hours in advance. Fuller told us that this has been the surprise hit of the menu, with many larger groups ordering the traditional Hawaiian dish.
The desserts were reduced to six from nine. This sadly includes the loss of the delicious Haupia Cocoa Puffs, along with the Coconut Leche Flan. The elaborate Angry Tiki Tower ($55) also got the boot. We consider the pastry department to be one of the kitchen’s strong suits, and some outstanding dishes remain, all still priced at $12. Be sure to save room for the bread pudding, upside-down cake, macadamia nut pie and key lime pie. You won’t be disappointed.
Note: All of the above menus are also posted on the MaiKai.com site, so be sure to check there for updates. We’ll post a story when the after-dinner drinks menu is released.
Videos: A moment of zen
Mai-Kai timeline, 1956-2024: Iconic restaurant marks 68 years of Polynesian Pop history
Updated Jan. 3
For the first time since 2019, guests once again gathered for a full night of signature Mai-Kai cocktails, food and entertainment to celebrate the restaurant’s grand opening on Dec. 28, 1956. Closed since October 2020, the historic South Florida landmark reopened in November 2024 after a $20 million restoration and reimagination.
Hundreds of fans enjoyed happy hour from 3 to 7 p.m. in the vintage Molokai Bar and the new Bora Bora Bar outdoors under the porte-cochère. There were three dinner show seatings for the Polynesian Islander Revue at 4, 7 and 10 p.m. as the celebration continued all night.
The Mai-Kai, which is still in the final stages of the multi-year renovation project launched in 2022, held an anniversary party in the parking lot in 2020 after a catastrophic roof collapse over the kitchen shut down service indoors two months earlier. The popular restaurant persevered, securing new ownership and a creative team that is taking great care to meticulously restore every square inch of the 26,000-square-foot space.
In addition, ambitious new features have been added to the exterior, including a themed entryway that immediately whisks guests into an exotic tropical paradise. Opening to guests for sneak previews on Nov. 15, the Mai-Kai held its ceremonial grand reopening Nov. 21 and return of the signature dinner shows Nov. 22.
With an emphasis on the important activity in recent years, here’s a look back at some key dates and events over the course of the Mai-Kai’s long history:
Dec. 28, 1956 – Young and ambitious Chicago brothers Bob and Jack Thornton fulfill their dream by opening a Polynesian restaurant on a sleepy stretch of Federal Highway in Oakland Park, bordering Fort Lauderdale in South Florida. It cost $350,000 to create, reportedly the most expensive restaurant built that year. They name it Mai-Kai, which means “the best” in Hawaiian. The futuristic A-frame design is the work of acclaimed architect Charles F. McKirahan Sr. The restaurant seats 225 guests in five dining rooms and the Surfboard Bar. Key members of the team include manager Bob Van Dorpe, mixologist Mariano Licudine and chef Kenny Lee, who all come from the Don the Beachcomber location in Chicago and bring a rich institutional knowledge of the pioneering Polynesian restaurant concept.
1957 – In its first year, the Mai-Kai earns more than $1 million, making it one of the most successful restaurants of its time.
• SEE THE FULL CHRONOLOGY AND PHOTOS
2024 anniversary, New Year’s Eve photos & video
Is it 1956 or 2024? Forward-thinking Mai-Kai menus sport retro flair
Posted Dec. 5
This is part 1 in a series exploring the new cocktail and food menus at the historic Mai-Kai. In future stories, we’ll examine the drinks and the food in depth.
Since the Mai-Kai celebrated its grand reopening in mid-November, fans flocking back to 3599 N. Federal Highway in Oakland Park have been dazzled by the renovation and reimagination of the 67-year-old Tiki temple. This includes a painstaking rehabilitation of the Molokai Bar, the massive showroom under the vintage 40-foot A-frame, as well as all the surrounding dining rooms and other guest areas.
Much of the interior looks as good as it has since a 1970 expansion project that marked the last major design overhaul. For this, we can thank creative director “Typhoon Tommy” Allsmiller and his team of artists, including Scott “Flounder” Scheidly, Tom Fowner, and Conrad Teheiura Itchener.
• Mai-Kai Restoration & Reopening: Full story and photo archive
But there are a few new additions to this throwback experience that may have escaped notice, right under the noses of many guests. The food and drink menus now boast a vintage look and feel that dates all the way back to the early days of the Mai-Kai. Let’s take a closer look at menus, their links to the past, and some breaking news on what’s coming next.
• Click here for the deep dive into the design and history, plus news on what’s next
Direct links to full coverage
• The cocktail menu: Welcome back to paradise, 1950s style
• The food menus: A modern take with traditions intact
• The cannibal trio: Mai-Kai’s signature iconography
Mai-Kai grand reopening 2024: Answers to frequently asked questions
Posted Nov. 28
It’s hard to imagine more interest in a restaurant reopening than the hoopla surrounding the return of the historic Mai-Kai after its $20 million rejuvenation in November 2024. More than three years in the making, the restoration and reimagination not only returned the 67-year-old Polynesian Palace to its vintage 1970s-era look, it also created an entirely new experience outside and around the grounds. Just as important, it created a solid infrastructure that will ensure its survival for generations to come.
We created a FAQ for the Friends of the Mai-Kai group on Facebook, which includes more than 22,000 members and continues to grow. Due to the overwhelming response, we wanted to provide the most official information we can find, along with our own tips and advice. It will be updated in tandem with Facebook, containing the latest helpful info for anyone planning a visit to the Mai-Kai. Feel free to follow either, or both. As always, go to MaiKai.com for the most official info and sign up for the email list to receive the latest news.
Mai-Kai celebrates grand reopening, return of signature dinner shows
Updated Nov. 24
The Mai-Kai’s new ownership and management celebrated the grand reopening with a special ceremony on Nov. 21 featuring Teuruhei Buchin and members of the Polynesian Islander Revue. Speakers included Mai-Kai managing partner Bill Fuller, Florida state Rep. Chip LaMarca, and Oakland Park Mayor Tim Lonergan.
Later during dinner, the new Polynesian Islander Revue made its full public debut on the showroom stage during a reopening event for friends and family.
More videos
• Legendary Mai-Kai Polynesian dinner theater reopens after four-year renovation (CBS Miami)
• Fort Lauderdale’s famous Mai-Kai officially reopens after $20M renovation (Deco Drive)
MORE COVERAGE COMING SOON!
Media coverage
• Historic Mai-Kai reopens after $20 million remake (Florida Rambler)
• At the reopened Mai-Kai, more glory days may still be yet to come (New Pelican)
UPDATED: Mai-Kai announces grand reopening, offers dinner show reservations starting Nov. 22
Posted Nov. 21
If you thought the excitement over the special preview events underway at South Florida’s historic Mai-Kai this week were thrilling, you ain’t seen nothing yet. After opening the new Bora Bora Bar and vintage Molokai Lounge starting Nov. 15, the newly refurbished and reimagined restaurant will begin offering dinner seating for its acclaimed Polynesian Islander Revue starting Friday (Nov. 22) after a reopening ceremony on Thursday.
GO TO MAIKAI.COM NOW TO MAKE YOUR RESERVATIONS!
Existing bar reservations that have been made through Sunday (Nov. 24) will be honored, but guests who want to see the dinner show will need to make a separate reservation via the link above. For the first time, the new online system enables you to select a specific table for the shows, offered multiple times every night. There is a per-person charge for the show, which varies by date, time and location of the seats.
The Mai-Kai sent an invitation to its email list subscribers that promotes three shows on Friday (5, 8 and 11 p.m.) and Saturday (4, 7 and 10 p.m.), with two on Sunday (4 and 7 p.m.). The restaurant will be closed Monday (Nov. 25). Normal operations will resume on Tuesday, Nov. 26, including walk-ups for happy hour. Check the booking link for available dates and times.
• Click here to see the announcement
The 45-minute performances offer “a glimpse into traditional Polynesian heritage through the use of authentic music, dance, original costumes and artifacts,” according to the official Mai-Kai announcement. “The team incorporated state-of-the-art tech, with DMX-controlled lighting, allowing customized spotlights for each individual table. Members of the troupe represent many islands in the South Pacific, including Hawaii, Tahiti, Samoa, New Zealand and the Philippines.”
The Polynesian Islander Revue is considered to be the oldest continually-running authentic South Seas stage show in the United States (including Hawaii), est. in 1962. The revue reflects the music and culture of each island by interpreting ancient stories through song and dance.
The new cultural arts & entertainment director is Teuruhei Buchin, who has performed in Polynesian dance troupes since turning professional at age 11. She has assembled a team of 24 performers, including many with deep connections to the Mai-Kai and its history. The performers and show band, which includes longtime musician Conrad Teheiura Itchener, have been rehearsing since September and are primed for the opening.
The preview parties this week have included many of the performers, including fire-knife dancers, hula dancers, and band members. In addition to the hundreds of seats for the dinner shows, extensive bar seating will continue to be available. A daily happy hour in the bars includes 50 percent off most of the Mai-Kai’s famous cocktails from opening until 7 p.m. The current opening times are 4 p.m. weekdays and 3 p.m. on Saturday and Sunday.
The press release touts the bar’s “57 specialty drinks, a full-service bar and wine list.” Chief mixologist Cory Starr has reinvigorated the restaurant’s classic Tiki drinks while adding his own modern interpretations. Both classic and new custom-designed mugs will be available for purchase.
The food menu has also been transformed by a new culinary team. It “draws inspiration from the bold flavors of Polynesia, showcasing tropical fruits and aromatic spices,” according the the release. “While showcasing vibrant new flavors, the menu pays homage to the original menu, with several signature dishes that have been beloved for over 50 years. Timeless signature items include the Pupu Platter, which offers an assortment of Mai-Kai favorites including Shanghai Chicken; Crispy Pork & Snow Crab Egg Roll; Classic Cheese Tangs & Mai-Kai Crab Rangoon. The BBQ Ribs; Peking Duck and Shanghai Chicken are also familiar favorites that have returned to the Polynesian-inspired menu. For dessert, guests can indulge in tropical fruit creations such as the Asian Pear Upside Down Cake, made with Vietnamese coffee ice cream and rum caramel sauce; the Mauna Loa Macadamia, made with nut pie; sweet cinnamon-vanilla filling and crushed macadamia nuts; as well as the Angry Tiki Tower, featuring an assortment of mochi, macadamia ice cream sandwiches, lychees and grapes.”
After dining, be sure to peruse the extensive gift shop, aka the Mai-Kai Trading Post. Here you will find not only Mai-Kai branded clothing and merchandise, but colorful new items by some of the Tiki scene’s top artists and craftspeople. Featuring an elaborate Asian theme that matches the award-winning women’s restroom, the trading post is located just behind the main showroom and now offers unique views of building’s vast A-frame and dining areas as well as a peek into the formerly secret back service bar.
Regarding the ambitious restoration, the press release states:
At the time of its original construction in the early 1950’s, the Mai-Kai cost $350,000, and it was considered to be the most expensive restaurant construction project ever in the United States. The current $20+ million improvement of the 2.7-acre property designed by Kravit Architectural Associates protects the original old charm of the Mai-Kai while modernizing the experience. In the updated Mai-Kai, as guests exit their cars, they will feel as if they are stepping onto an island shore, a sandy beach and then a lava-rock slab, thanks to the stamped and etched concrete design elements used by Perry-Becker Design. The restaurant’s interior design was brought to life with the expertise of “Typhoon Tommy” Allsmiller and a talented team of artisans.
This was all made possible by the founding Thornton family’s September 2021 sale of a controlling interest in the Mai-Kai to a new ownership team led by historic preservationist Bill Fuller of the Miami-based Barlington Group. Another company co-owned by Fuller, Mad Room Hospitality, is handling the operations.
The new owner talked about the significance of the historic property in the press release:
“The Mai-Kai’s legacy is iconic. I remember visiting the Mai-Kai as a child, teen and adult, each time more memorable than the last. Partnering with the Thornton family on the restoration of the Mai-Kai isn’t just business for me, it’s a passion. I’m here to honor the family’s hard work preparing the Mai-Kai for the next generation of guests. The brand they’ve built will have a bright future and continue to develop, never losing sight of what they have created back in 1956. Each guest that walks through the door will feel the energy that Bob and Jack Thornton originally created,” says Bill Fuller, managing partner of the Mai-Kai.
Media coverage
• Fort Lauderdale’s Historic Mai-Kai Returns After a $20 Million Glow-Up (Eater Miami)
Mai-Kai hosts preview of bars in advance of grand reopening
Updated Nov. 19
The Mai-Kai is presenting a series of special invitation-only preview events in the historic Molokai Bar and new Bora Bora Bar beginning Friday, Nov. 15. An invitation went out via email with the subject “Exclusive Invitation for Our Friends and Family: Reopening Week at The MAI-KAI!” If offers reservations to the special events though Nov. 24.
The Mai-Kai’s director of operations, Darius Green, posted an official announcement on the popular Friends of the Mai-Kai group on Facebook. As the opening approaches, new members have joined the group at a frantic pace. As of this writing, membership is 16,640 and growing by the hour.
Following is the complete statement from Green, who joined the Mai-Kai team from Mad Room Hospitality, the restaurant operations group co-owned by new Mai-Kai managing partner Bill Fuller, a Miami-based historic preservationist.
Aloha, Friends of the MAI-KAI!
We’re excited to announce the PREVIEW OPENING of our newly reimagined Bora Bora and Molokai bars today! This exclusive event is invite-only and reservations are required.
Please do not arrive without a reservation.
Invitations will be sent to select groups within the hour. Seating is limited, and we appreciate your understanding as we ensure a memorable experience for all.
If you’re on our mailing list but don’t receive an invite today, don’t worry! Additional invitations will be released over the next day or two, and reservations for the general public will follow soon after.
Mahalo for your patience and excitement – we can’t wait to welcome you!
It’s not yet known if the full public opening will come immediately after the preview events. Reservations are not yet available for dinner seating and the Polynesian Islander Revue, the oldest continually-running authentic South Seas stage show in the United States, including Hawaii.
Guests at the preview events may notice work ongoing on some of the outdoor areas of the restaurant, such as the water and rock features that span the vast frontage along Federal Highway. The back Tiki garden is also still under renovation and won’t be accessible during the private parties along with the dining rooms. The gift shop is also not operating yet..
Multiple permits still need to be approved before a full-scale opening can be announced. But, as Green noted in his announcement, that is expected to happen soon. Sign up at MaiKai.com to be alerted when reservations are available.
In the meantime, these private openings will give the staff of 200+ servers, bartenders, cooks and others an opportunity to get real-time practice in anticipation of the many loyal guests who have been without the Mai-Kai since the October 2020 closing.
Those attending the preview openings will be able to enjoy the full cocktail menu, which includes most the classic drinks – many dating back to the 1956 opening. There’s also a section of 12 new tropical drinks created by beverage director Cory Starr. While all of the classics feature rum, many of the new cocktails are designed for fans of other spirits – namely tequila, bourbon, and vodka.
Also expect a menu of dishes that have been under development by the Mai-Kai’s chef and culinary team for more than two months. Many of these new items take traditional faux Polyesian and Asian cuisine in new, modern directions. As always, the new food pairs perfectly with the cocktails and immersive atmosphere.
Live entertainment is also being provided by musicans and performers from the Polynesian Islander Revue. Happy hour runs from opening (4 p.m. weekdays, 3 p.m Saturday-Sunday) until 7 p.m.
• If you receive an invitation, click here here for some answers to common questions.
See previous updates below and check back for full coverage of the preview events on The Atomic Grog.
Related blog posts
• Mai-Kai welcomes Cory Starr as new chief mixologist in advance of grand reopening
• Inside the Molokai Bar and tour of the Mai-Kai restoration
Mai-Kai announces reservations and reopening coming ‘very soon’
Four years and five days after the October 2020 closing due to a catastrophic kitchen roof collapse, the Mai-Kai made a long-awaited announcement on social media Oct. 30, 2024, that indicates the reopening of the historic restaurant is right around the corner. The statement reads:
We are excited to welcome you back to MAI-KAI! Please continue to check here for updates as we prepare to announce reservation information and open our doors very soon.
The statement appeared on both the official Facebook and Instagram pages. It was immediately met with a huge response. Within an hour, the Facebook post received 750 responses, 70 comments, and 75 shares. The Instagram image garnered 1,300 likes and 70 comments.
Interest has been high following media reports last week that mentioned a November reopening date. While the new statement made no reference to a particular date, it likely sets the stage for such an announcement. All indications point to a target date some time in November. In addition to monitoring social media for further announcements, guests can sign up for the email list at MaiKai.com to be alerted when reservations are available.
As with all restaurant openings, guests cannot be allowed to enter and purchase food and beverages until all appropriate permits and licenses have been approved by the state, county and city. But this is no ordinary restaurant opening. After a sale to a new ownership team in September 2021, the Mai-Kai embarked on a massive restoration and reimagination of the 2.7 acre property.
Recent media reports have estimated the cost of the restoration project at $17.5 to $20 million. This includes replacing all of the 68-year-old landmark’s infrastructure, from the kitchen and bar to the air-conditioning, plumbing, and electrical systems.
Amid this work, great care was taken to retain and restore as much of the restaurant’s design and decor as possible. The property is officially designated as historic by both the city of Oakland Park and the National Register of Historic Places. As such, approval of the over-arching project hinged on many conditions that stipulate many iconic elements remain.
The historic nature of the property, along with the massive size and scope of the project, contributed to a timeline that has extended past many previous estimates. But with work clearly in the homestretch, it appears that the light at the end of the tunnel for the Mai-Kai’s many fans is fast approaching.
Mai-Kai welcomes Cory Starr as new chief mixologist in advance of grand reopening
Updated Nov. 4
The revered cocktail program at the Mai-Kai is in experienced and enthusiastic hands as the historic restaurant prepares for its grand reopening in November. The new beverage manager and head bartender is Cory Starr, most recently general manager and beverage director at the acclaimed Tiki Tatsu-Ya in Austin, and before that a key member of the team at Three Dots and a Dash in Chicago.
While Starr is used to creating unique offerings at his previous gigs, he’s equally excited about the challenge that lies ahead. “I feel a great responsibility for maintaining the standards of the past,” he said in an interview with The Atomic Grog just after his arrival.
Starr worked at Tiki Tatsu-Ya from 2019 until September 2023, creating the cocktail program from the ground-up before the spectacularly immersive restaurant opened in September 2021. Prior to that, he bartended at the Spirited Award-winning Three Dots and a Dash from 2015 to 2019, often joining beverage director Kevin Beary at events across the country.
The Arizona native cut his teeth as a tropical bartender at the Four Seasons Resort Hualalai on Hawaii’s Kona Coast from 2011 to 2015. Starr was also invited to compete twice (2018 and 2019) in the prestigious Don the Beachcomber Mai Tai Festival at the Royal Kona Resort (finishing second and third). His time in Hawaii cemented is love for Tiki culture and launched him on a trajectory that has taken him to one of the most legendary Polynesian restaurants of the mid-20th century.
FULL STORY: MEET THE MAI-KAI’S NEW HEAD BARTENDER
• Take 5: Q&A with Cory Starr
• Bonus cocktail recipe: One Way Ticket
Excitement builds on Friends of the Mai-Kai group on Facebook
Posted Oct. 30
The most popular of several Facebook groups dedicated to the Mai-Kai has recently topped more than 12,000 members as the restaurant’s grand reopening nears. Dozens of new members have been joining Friends of the Mai-Kai daily in search of news and information, plus the camaraderie of other longtime fans of the Polynesian palace.
“I recently joined because we have great memories,” one new member posted. Another wrote: “I love this place and can’t wait for it to reopen! It’s iconic!” Many shared photos and video from recent times as well as decades ago.
The group’s members include many experts as well as former and current Mai-Kai staff who can answer almost any questions newcomers may have. Moderators include Mai-Kai managers was well as Jim “Hurricane” Hayward of The Atomic Grog, and Tim “Swanky” Glazner, author of Mai-Kai: History and Mystery of the Iconic Tiki Restaurant.
Established eight years ago on Oct. 26, 2016, the group has always been a civil, no-spam zone for Mai-Kai virgins and veterans alike. A mention in a recent Miami New Times story also likely helped spur new membership. The group is also one of the top results when you search for “Mai-Kai reopening” on Google.
After the reopening, this group will be the best place to share and see images and experiences from inside and outside the painstakingly restored property. If you haven’t joined already, we hope to see you among the many new Friends of the Mai-Kai!
Press reports on Mai-Kai reopening
Posted Oct. 30
Local daily and weekly papers tout prospective November date
The South Florida Sun Sentinel was the first media outlet to report the prospective opening date for the Mai-Kai with a breaking news story posted online Oct. 22. The initial report was sketchy, but the story was later updated with a more detailed announcement attributed to owner Bill Fuller. Here’s the MSN.com version of the story, which does not require a subscription:
• Mai-Kai restaurant announces opening date after four-year closure
“We want to make the Mai-Kai one of the best and biggest Polynesian venues in the world,” Fuller told the Sun Sentinel. “This is a cultural place we took extreme care to restore, while also honoring the Thornton family and showing great respect to history.” The cost of the project was said to be $17.5 million.
The story ran in print on Oct. 24, a new photo splashed across the front page. It shows a worker renovating the water features in front the Mai-Kai along Federal Highway.
Even moreso than for revealing the date, which had yet to be posted officially by the Mai-Kai, the story is significant for its news on the Polynesian Islander Revue and the introduction of new entertainment director Teuruhei Kalaniu’i Buchin. She “is of Hawaiian and Tahitian descent and has performed in Polynesian dance troupes since turning professional at age 11,” the story says.
Working with Mireille Thornton, widow of Mai-Kai cofounder Bob Thornton, they have “assembled a lineup of 24 performers connected to Polynesian culture, including the great-grandchildren of Merehau Tekurio, who designed the Mai-Kai’s original tropical gardens; and Buchin’s two daughters, who dance, sing and perform ukulele, guitar, bass and drums.”
Buchin told the Sun Sentinel that she was attracted to the job by the “exquisite attention to detail” in the restoration of the Mai-Kai’s decor. The story quotes her as saying: “What people see as decorations on the wall, I perceive as my ancestors. If they went the fancy, commercial route with LED lights on everything, I would have declined the job. But I met a lot of the artists working on these relics, and it was tactfully done with respect. Yes, we are a business, but we’re also keeping our families and our mana – our spirituality – intact.”
The story also quotes creative director “Typhoon Tommy” Allsmiller, who came to the Mai-Kai after a 20-year career in theme park design, including Universal and Disney parks. “When I first started, it was falling apart and in disrepair, so I’m really proud to bring the old girl back to her original glory,” Allsmiller says. “We just gave her another 68 years of life.”
The story continues: “One of Allsmiller’s favorite new additions is a service bar, visible through a porthole in the gift shop, where customers can watch five bartenders mixing cocktails. Mounted in this bar is a black-and-white photograph of Mariano Licudine, who created the Mai-Kai’s cocktail recipes in 1956, receiving a diamond-encrusted money clip from founders Bob and Jack Thornton. It’s one of many new decorations most customers may not notice, he says.”
“Only 1% of the public will even see that,” Allsmiller says. “It’s truly for the people who work there to see, so they can be transported back in time just like the fans.”
Also for longtime fans is a second story posted on the Sun Sentinel website titled “From Tiki to Eternity: The Mai-Kai shook up South Florida supperclub scene when it opened nearly 70 years ago. It’s doing it again”.
Longtime South Florida writer John Dolen sums up the current state of the Mai-Kai nicely:
In 2020, after a devastating roof collapse in a pounding rainstorm, Fort Lauderdale’s landmark supperclub seemed finished. For those who had enjoyed its pleasures over the years, the exotic Polynesian dance revues, the gardens and waterfalls, the South Pacific masks and artifacts, the tropical Asian dishes, the world-renowned Tiki Bar – the question was, would the Mai-Kai ever reopen?
The answer, years in the making, is yes. The return is scheduled for Nov. 1, and by all signs, this special place will be as spectacular as ever. Three years of planning and construction have endowed the tropical retreat with a new and rethatched A-frame roof; a rebuilt Molokai bar; a new entrance way to reduce congestion (running over a wooden bridge to a roundabout); a new outdoor patio bar in a nautical setting; and an interior replicating all of the original bewitching Mai-Kai features. Patrons are likely to find the “new” Mai-Kai both fresh and familiar.
He then takes readers on a rollicking journey back in time, when the Mai-Kai “opened famously on what was previously a cow pasture alongside U.S. 1, on Dec. 28, 1956.” As Dolen succinctly says: “Stepping out locally would never be the same.”
Mai-Kai history has been told and retold in books and articles, but I’m always looking for new insights and stories. Dolen delivers here, telling the tale of founders Bob and Jack Thornton in colorful detail, with a new spin here and there. This story is highly recommended for history buffs. There’s also an audio link if you’d rather listen to the story.
Meanwhile, the weekly Miami New Times also shared the news on Oct. 22 with an updated story on the latest reopening timeframe. Headlined “Here’s When the Mai-Kai in Fort Lauderdale is Officially Reopening,” the article also became the cover story of the print edition that hit the streets on Oct. 24.
“The restaurant made it unscathed after the two hurricanes,” the story says. “According to a source, the reopening announcement is ‘imminent.'” (Not coincidentally, The Atomic Grog was the first to post a story saying that exact same thing.)
In a second story posted online Oct. 23, New Times spotlighted “9 Things You Can Expect at Mai-Kai Once Doors Reopen.” These include many of the renovated classic elements (Molokai Bar, themed dining rooms, tropical gardens) but also some new features.
“The $20 million improvement of the property designed by Kravitz Design protects the original old charm of Mai-Kai while modernizing the experience,” New Times said.
The story mentions the updated Polynesian Islander Revue, revealing new details: “The twice-nightly, 45-minute performances will incorporate state-of-the-art technology with DMX-controlled lighting, allowing customized spotlights for each table.” It also touts the enhanced entry experience: “As guests exit their cars, ‘they will feel as if they are stepping onto an island shore, a sandy beach, and then a lava-rock slab,’ thanks to the stamped and etched concrete design elements used by Perry-Becker Design.”
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