In what amounts to a very expensive but insightful research-and-development project, the owners of the Don the Beachcomber brand have decided not to reopen the namesake restaurant and bar in Madeira Beach, which launched with great fanfare in February but was severely damaged by dual hurricanes that slammed Florida’s Gulf Coast in September and October.
Takeaways from this story
• Don the Beachcomber in Madeira Beach will be replaced by the Tiki Docks concept. [MORE]
• Brand owner 23 Restaurant Services is accelerating the rollout of Gantt Reserve Collection bars. [MORE]
• A flagship Don the Beachcomber is still on track for Central Florida. [MORE]
• Author plans more Donn Beach books after biography is released. [MORE]
• New custom mugs available in online store. [MORE]
Bonus cocktail recipe: Tribute to Marie King’s The Seminole Heights
“There’s no reason to be concerned about the health of the brand moving forward, or whether or not we’re going to opening any more restaurants,” creative director Justin Peterson told a crowd of concerned Tikiphiles at the Inuhele weekender in Atlanta on Jan. 25. “Every project we had in the pipeline is still going forward. On top of that, we have stuff we can’t even talk about today, exciting stuff that is going to blow your mind when we get around to it.”
Peterson and beverage director Marie King broke the news on behalf of parent company 23 Restaurant Services, which added the legendary Tiki concept to its portfolio of a half-dozen brands in 2022. After dispensing with the Madeira Beach update – which Peterson admitted was “a total bummer” – the pair spent the remainder of their 45-minute seminar getting us up to speed on the company’s more positive advancements related to Tiki’s founding father, Donn Beach, aka Don the Beachcomber.
This includes an aggressive rollout of more small cocktail-focused bars in the Gantt Reserve Collection, an umbrella grouping of speakeasies that pay homage to Beach’s given name (Ernest Raymond Gantt). The first, Morgan’s Cove, made its debut in downtown Tampa in July. The next location may open in Plantation, west of Fort Lauderdale, in early 2026. All will have unique names and theming related to their location.
Past coverage: Don the Beachcomber launches Morgan’s Cove speakeasy in Tampa
The loss of the Madeira Beach restaurant, which will be replaced by the company’s more streamlined and tropical-themed Tiki Docks, will mean that the company will be without a branded Don the Beachcomber restaurant until what promises to be a spectacular new venue opens in Hamlin, just north of Walt Disney World, in 2026. From all accounts, it will be worth the wait. In the meantime, the pair spoke of keeping the brand in the public eye with pop-up appearances and an impressive array of merchandise.
Author Tim “Swanky” Glazner, whose long-awaited biography (Searching for Don the Beachcomber) is on track for a fall 2025 release, joined his friends to talk about the book and reassure the Inuhele attendees that Beach’s legacy remains in good hands. “I believe they’re going to do a great job,” Glazner said of not only King and Peterson, but the entire 23 Restaurant Services team.
The presentation was perhaps the most information-packed and definitely produced the most breaking news from the entire event. Inuhele celebrated its sixth gathering of the tribe at a new venue (the Omni hotel) in downtown Atlanta with three days of symposiums, a Tiki marketplace, live entertainment, cocktail and rum tastings, room parties, and much more. A highlight was a luau and live music at another historic Tiki venue, the vintage Trader Vic’s that dates back to 1976.
Related coverage: Inuhele, Atlanta grow together into a Tiki powerhouse
Following is a detailed breakdown on what we learned from Peterson, King and Glazner during the symposium. Please note that there are no set dates for any of the upcoming projects, just estimated dates as detailed below. Peterson wanted to make clear that these can change on a daily basis. So temper your expectations, but know that progress is being made.
A prefect storm of pitfalls dooms Don the Beachcomber in Madeira Beach
King and Peterson said that company President Marc Brown recently admitted to them that moving forward with a full Don the Beachcomber restaurant in Madeira Beach so soon after the February 2023 launch of the brand was a mistake. “We had stars in our eyes, we got very excited about getting this off the ground,” Peterson said. If they had thought about it more, he said, it’s possible they would have held off and launched elsewhere. “We learned a lot,” he said.
The ground-floor space in the Cambria Hotel was actually originally supposed to be a Tiki Docks, which we reported in our initial story on the announcement of upcoming Don the Beachcomber locations. Just one year later, the multimillion-dollar build-out was celebrated at a grand opening sneak preview on what would have been Donn Beach’s 117th birthday.
Past coverage: Don the Beachcomber grand opening in Florida is a smashing success
“We built this amazing restaurant and bar,” Peterson said. “We were super proud of it.” But he said the handwriting was probably on the wall when the first customer at the bar ordered a margarita and didn’t even want to look at the menu. Early on, King heard that budget-conscious locals were complaining about the bar’s prices, noting that they could get their favorite light beer for half the price at a dive bar down the street. The absurdity of such behavior drew guffaws from the Inuhele audience. This is not mere Tiki snobbery. King’s cocktails are acclaimed on an international level, and Beach’s recipes are legendary.
King said the “value-driven retiree market” on that part of the Gulf Coast also didn’t respond to the historic Tiki cocktails, failing to grasp the significance or understand what fassionola or orgeat or falernum is. “They didn’t understand the concept,” she said. On top of that, it was 45 minutes from the nearest urban center and a more compatible customer base. “People from Tampa didn’t go out there,” King added.
“We were struggling to connect with the local customers,” Peterson said, while also praising the loyal Tikiphiles who traveled great distances to visit. “Tiki bars cannot be kept alive by just us,” he said. “There’s not enough of us to keep the lights on.” Tourists definitely weren’t a problem, with Don the Beachcomber earning a 4.5 rating on Trip Advisor.
They made some accommodations for the locals, such as opening the sliding-glass doors when people complained that it was too dark, but they were reluctant to dilute the brand. “The build that Danny (Tiki Diablo) did, we could not water that down,” Peterson said. “It was beautiful what he created for us inside there.”
There were talks about having cheaper drinks and food, but Peterson said they felt they had an obligation to both the brand and Donn Beach himself “to make sure we’re doing it right.” He said they didn’t want to start taking shortcuts just to get locals into the bar. “Those people aren’t interested the experience, they were interested in value,” he said.
But that was just the beginning of the troubles. A poor location and incompatible locals were two of the four reasons Peterson cited for the eventual closing. The tipping point was likely the 2024 hurricane season, which hurled multiple storms at the Florida Gulf Coast, most notably Hurricane Helene (Sept. 26) and Hurricane Milton (Oct. 9).
Past coverage: Florida Tiki weathers an unwelcome 2024 hurricane season, poised for promising 2025
The restaurant closed in advance of Helene, which inundated the Tampa Bay area with 18-foot waves. Water and sand intrusion caused widespread damage throughout the area. Don the Beachcomber, just blocks from the beach, was at ground zero. “We’re sandwiched between two bodies of water,” said Peterson of the Gulf of Mexico on the west and waterways to the east.
“It was inevitable that at some point it was going to happen,” Peterson said of the flooding. When Hurricane Milton arrived just two weeks later, the street in front of the hotel was under more than 6 feet of water. “It was apocalyptic,” he said, displaying a photo taken from an upper floor of the hotel.
As happens with storms of this stature, the effects are long-lasting. King took a photo from the roof of the hotel at sunset Dec. 17, more than two months after Milton, that shows the nearby ghost town. “The street should be packed with people, packed with cars,” Peterson said. “Every single one of these businesses is still boarded up.”
After the water receded, the DTB team tried to mitigate the damage as best they could. “We started taking stuff off the walls,” Peterson said. But adding insult to injury, the city wouldn’t let them make repairs, placing a “stop work” notice on the front door Nov. 26.
“We’ve been stopped from doing anything inside for the better part of two months now, which has just compounded the issues,” Peterson said. “We’re paying the rent, we’re paying employees who are out of jobs or keeping them employed elsewhere.” The fourth reason cited for the closure was the final nail in the coffin: The restaurant’s $450,000 insurance claim – which would have been just enough to replace the kitchen equipment and repair the damaged walls and floors – was denied.
Peterson said they “don’t want to rebuild a Don the Beachcomber that’s going to be a shadow of itself.” With such a huge financial hurdle ahead, and a concept that never did great business, the investor group that funds the 23 Restaurant Services projects agreed that Tiki Docks would make more sense in the space, offering locals the cheap beer and food they prefer (and probably require under the storm-ravaged circumstances).
“We are going to salvage and keep safe all the carvings and everything that made it a special Don the Beachcomber,” Peterson assured the audience, adding that it will be put in storage and used in other locations. “None of that stuff is going to waste,” he said. “We’re going to make sure the experience you have in Madeira is a Tiki Docks and not a Don the Beachcomber hybrid, as best we can.”
This will be the fourth Tiki Docks, following the November opening in Port Orange, near Daytona Beach. The first two locations opened in 2020 in St. Petersburg and Riverview, just west of Tampa. The St. Pete restaurant also sustained serious hurricane damage, reopening Dec. 11. The next Tiki Docks is planned for Viera on Florida’s east coast between Cocoa and Melbourne, possibly opening in late 2025.
UPDATE: Since Inuhele, Peterson has informed us that the permitting issues have been taken care of, and construction on Tiki Docks has resumed in Madeira Beach. He said they’re not too far from opening, but he can’t offer a timeframe since even after the work is done, it will take time to rehire and retrain staff and do all the usual opening protocols. “But progress is FINALLY being made,” he said via email.
King explained the budget-friendly brand to the traditional Tiki audience in Atlanta, noting that Florida has a different mindset than California and other markets when it comes to tropical escapism. Tiki Docks is all about mid-century modern, peppered with flamingos and alligators, she said. The palapa-on-the-waterside theming is the perfect setting for boaters and tourists who crave Lava Flows and Pina Coladas. The website touts early-bird specials, happy hour, and “something for everyone.”
Not that the drinks are sub-par. The Tiki Docks menu is overseen by King, but she admits it’s not up to the Don the Beachcomber quality level. There are plans to change that somewhat, which brings us to all the positive announcements to come out of the Jan. 25 presentation.
Gantt Reserve Collection charts clear course forward for cocktail-centric bars
The closing of the initial Don the Beachcomber restaurant in Madeira Beach may have 23 Restaurant Services and its investors pausing to reflect on decisions made to launch that location. But the breakaway success of the Morgan’s Cove speakeasy in Tampa seems to have energized the Gantt Reserve Collection concept, which is poised to move full-steam ahead with more “bar within a bar” locations.
Because of their small size (50 to 80 seats) and location inside (or nearby) existing 23 Restaurant Services venues, these cocktail-centric bars will be much easier to roll out. Morgan’s Cove was announced in April and opened in July. “Danny and his guys built us something absolutely spectacular” in just four months, Peterson said.
Veteran California-based artist Daniel “Tiki Diablo” Gallardo designed Morgan’s Cove as a pirate ship that wrecked in Tampa Bay. The pirates used the boat to build their own 55-seat seaside tavern, which features a semi secret entrance and plenty of immersive decor. It also features about 20 elevated Don the Beachcomber classics on the 34-drink menu.
As King explained, the former pizza shop came with its own prep kitchen, which allows the bartenders to “have ownership in the entire process” as they prepare and make all the drinks fresh, “from juicing the limes daily to serving them to the guests.” Many include modern twists, such as the Serpent’s Fang, which is Donn Beach’s Cobra’s Fang with acid-adjusted orange juice.
Located on the ground floor of the building that houses the 23 Restaurant Services offices, Morgan’s Cove also shares space (and a kitchen) with the Yeoman’s British pub. It’s a symbiotic relationship, King said, as guests often pop over to Yeoman’s while awaiting an opening in the popular walk-up-only speakeasy.
“It’s doing gang busters,” Peterson said of Morgan’s Cove. “We have to beat people away with a stick. It’s pretty wild.”
Unlike Madeira Beach, this is a resounding proof of concept. “We’re going to be able to put them in more urban spaces,” he said, where there are more people who will want this type of experiential bar with Don the Beachcomber drinks.
“It’s a cocktail experience,” Peterson said. “It’s essentially just a bar, but we’re able to connect these to our existing brands.” The company’s portfolio includes 29 restaurants among a half-dozen different brands.
“We’re going to be able to build these and connect them to existing liquor licenses, existing kitchens, existing prep spaces, so the overall cost of building these bars is much lower,” Peterson said. “We don’t have to worry about building something from scratch.”
King stressed that though many of these won’t be full-blown Polynesian-style Tiki bars, they’re following the same blueprint as Donn Beach in keeping them as immersive as possible and featuring Don the Beachcomber-style tropical cocktails. “We’re elevating to the level that Donn would have taken it,” she said.
“We’re always evolving,” King said. “He would have made agave drinks, he would make mescal drinks, if he was still around. He would have done this immersive type of bar because it was all about escapism.” That’s the fundamental glue that bonds everything, she added. “I think we’re taking what Donn created in the 1930s and continually evolving and pushing it. And pushing the envelope. It’s exciting and it’s fun.”
As for the design, they will all be different. “Every one of these Gantt Reserve bars will be unique to the community in which they service,” Peterson said. “We have a lot of cool opportunities to really do some interesting things in places like, perhaps, Chicago or New York or definitely Los Angeles.”
Added King: “I will go anywhere and open one.” But they both laughed and added that only Brown, the company president, knows for sure where the next ones are headed. But we know where at least one Gantt Reserve bar is going, maybe more.
A nautical-themed bar with a tentative name of Compass Club is in the works for Plantation, “a stone’s throw away from the Mai-Kai,” Peterson said. As we reported in April, the space is across the street from the Ford’s Garage (owned by 23 Restaurant Services) in the in the Plantation Walk development along University Drive. It’s 12 miles and roughly 30 minutes from the Mai-Kai, the recently reopened historic Polynesian restaurant.
Past coverage: Upcoming South Florida location uncovered
“There might be something else that pops up before this,” Peterson said, adding that the Compass Club name is not fully approved, but 90 percent sure. Tiki Diablo has completed concept drawings of the bar, which differentiates itself from Morgan’s Cove by leaning into southeast Florida’s clipper ship history.
“That area of Florida had a lot of commerce in the 18th, 19th centuries with these clipper ships,” King said, adding that Tiki Diablo “really studied what the interiors and the bodies of those ships were like.” She also wanted to stress that not all of the Gantt Reserve bars are going to be nautical.
Peterson said they hope to start construction by the end of the year, which would mean an opening in early 2026. “But it could be pushed forward,” he added. He also talked about plans to possibly add a Gantt Reserve bar to the new Tiki Docks in the Daytona Beach area.
A large space was carved out inside the restaurant that could be “broken off” into its own bar, Peterson said. They’re looking at perhaps creating an immersive space geared toward the Daytona Beach community. “There’s a lot of options,” he said.
The plan is to set aside areas for possible Gantt Reserve speakeasies as new venues are built, Peterson said. The company is looking at other locations in Florida and elsewhere, with plans to start building outside the Sunshine State “in the next 36 months,” he said.
Flagship restaurant to include Donn’s Dagger Bar, views of Magic Kingdom fireworks
The company is so bullish on the Gantt Reserve Collection concept that a special hidden speakeasy will be tucked inside the full-size Don the Beachcomber restaurant and bar that is just now taking shape in Hamlin, a small community just north of Walt Disney Word’s Magic Kingdom.
The site is “literally a 10-minute drive from the back of the Polynesian resort,” Peterson said, suggesting that Disney World guests suffering through a long wait to get into Trader Sam’s Grog Grotto simply pop over to Hamlin. The audience chuckled, but this scenario is not really that far-fetched.
Peterson showed many of the same site and floor plans that were revealed when the project was announced in April during Tiki-a-Go-Go in Orlando. This includes the Gantt Reserve Collection’s 50-seat Dagger Bar, named for the venue inside Donn Beach’s famous International Market Place in Hawaii in the 1950s.
Past coverage: Renderings, plans for Orlando restaurant revealed
To be built from the ground up on the shore of Lake Hancock, the restaurant will include an outdoor patio with direct, unobstructed views of nightly Magic Kingdom fireworks to the south. “The outdoor patio is completely under cover, so you’ll be able to enjoy and experience it even when it’s raining outside,” Peterson said, hinting at another reason for Disney guests to visit.
Peterson and King also touted the outdoor space as a possible venue for live music, Tiki marketplaces, and other events. The restaurant itself will be massive, estimated at 10,000 square feet.
No concrete has been poured yet since the site is still under construction by the land developer, which is currently installing all the underground plumbing and piping, Peterson said. The project has an estimated 18-month buildout, he said, “so if we can start in April, we’re looking at mid- to late 2026” as an opening window.
While nothing else could be revealed, “there are plenty of other Gantt Reserve and Don the Beachcomber locations being discussed and planned behind the scenes,” Peterson said. Brown is “dead set on getting a monolith Don the Beachcomber built in California as a way to bring it back home,” he added.
While we await the new locations, King teased possible Don the Beachcomber pop-ups across the country as a way to “keep the brand alive.”
Biography could lead to release of branded syrups, more books on Donn Beach
Glazner, the author and historian who kick-started the Don the Beachcomber revival, joined Peterson and King for several events during the Inuhele weekend. The Tennessee native, who co-founded The Hukilau event in 2002 and wrote the 2016 book Mai-Kai: History and Mystery of the Iconic Tiki Restaurant, is the connective tissue in all the current and future projects that have sprung up in the past five years.
He began working on Searching for Don the Beachcomber in earnest in 2022, when he was given a treasure trove of materials from Donn Beach’s estate by his window, Phoebe Beach. Glazner then connected with filmmakers Alex Lamb and Max Well of Surf Monkey Films, serving as associate producer of The Donn of Tiki. The Kickstarter-backed indie film was released to the festival circuit in April, earning accolades throughout the year.
Past coverage: Fans flock to premieres, boost film’s profile
• The Donn of Tiki makes a splash at Florida Film Festival
When 23 Restaurant Services purchased the Don the Beachcomber brand, Glazner and the company created the advisory board that helped guide the creative decisions as the new concepts were developed. He also connected the brand owners with Tiki artists – including Tiki Diablo and Dave “Basement Kahuna” Wolfe – who were essential in creating the look and feel of the Madeira Beach location as well as Morgan’s Cove. He also brought King into the fold.
During the presentation, Glazner compared the Gantt Reserve Collection to what Donn Beach was trying to do late in his career in expanding to different markets around the world. He did so by respecting the local culture, not trying to force the Don the Beachcomber brand onto everyone.
Those signature restaurants are still part of the plan, King assured the audience, they just take time to develop. And they need to make better decisions than they did in Madeira Beach, she said. In the meantime, the speakeasies are a way to “keep it alive, keep it interesting, and push it forward.”
Among the other projects on the drawing board are signature rums and syrups, the latter in conjunction with Glazer. These will be authentic versions of Beach’s secret mixes (#2, #4, #7, et al.) that he used in his original iconic cocktails in the 1930s and ’40s.
The book, which Glazner said he hopes will be released late in the year, will include 56 recipes he calls the Donn Beach canon, circa 1940-41. That’s when the most longstanding cocktails solidified on the menu and never left. “I tried to take it back to as close to the beginning as possible,” he said of the drinks that evolved from Beach’s original 1932 speakeasy in Hollywood.
He said there could be more books on the way after the biography. These would include a coffee table book featuring some of the “thousands of images from Donn’s archives that are fantastic” and “a real cocktail book, just of Donn’s recipes.” He’s also talking to Peterson about a possible graphic novel of Beach’s life
“It turns out that Donn’s life is a really, really great story,” Glazner said. “It’s a great American story of coming from nothing and making something of yourself.”
Custom mugs pay tribute to Tiki’s founding father
Don the Beachcomber was one of the sponsors of Inuhele, which means that in addition to the news update and another presentation (Don the Beachcomber: Hollywood to the Mob to the Big Screen), the team hosted Friday’s opening celebration in the scenic 15th floor Centennial Lounge in the Omni.
Peterson and Glazner manned the merchandise booth while King served one of her original cocktails, The Seminole Heights, named for the Tampa neighborhood where she lives. [See tribute recipe below] It ended up being our favorite cocktail of the entire event, a perfectly crafted blend of Mount Gay Eclipse rum, fino sherry, Aperol, lime juice, fassionola, and orgeat. The latter two were King’s special house syrups. The only other drink rated as highly the entire weekend was a special off-menu classic we sampled at Trader Vic’s.
The selection of mugs included multiple new and recent releases:
• Donn’s Treehouse, created by John Mulder of Eeekum Bookum, is a tribute to the legendary getaway Beach had built in a banyan tree at the International Market Place in Hawaii. King pointed out that if you look closely, you’ll see “Donn in his hammock hanging out in the treehouse.”
• The Double Hurricane was also designed, sculpted and produced by Mulder in his St. Petersburg studio. According to the online store, it serves “as a tribute to togetherness and in the spirit of building back our communities” in the wake of the 2024 hurricane season.
• Wooden Donn, a caricature mug designed by Peterson, was produced by Tiki Farm.
• The Rum Barrel, an updated version of Beach’s classic mug from the 1940s, is also the work of Peterson and Tiki Farm.
All of the above, plus lots more merchandise, can be found at Shop.DonBeachcomber.com.
Don the Beachcomber restaurants
Official website | Online store | Facebook | Instagram
Morgan’s Cove
Official website | Instagram
Bonus cocktail recipe: The Seminole Heights tribute
Served at the Jan. 24 welcome party during the Inuhele weekender in Atlanta, this original recipe by the beverage director for the Don the Beachcomber brand brings an array of sweet and dry flavors to the forefront. It’s most definitely a tropical drink, but the flavor profile leans into the craft cocktail realm.
THE SEMINOLE HEIGHTS
(By Marie King, Don the Beachcomber / Tribute by Hurricane Hayward, The Atomic Grog)
• 1 3/4 ounces Mount Gay Eclipse rum
• 1/4 ounce fino sherry
• 1 barspoon Aperol
• 3/4 ounce fresh-squeezed lime juice
• 1/4 ounce fassionola
• 1/2 ounce orgeat
Flash blend in a spindle mixer for 5 seconds with 1 cup of crushed ice. Pour unstrained into a double old-fashioned glass containing 1 cup of crushed ice. Garnish liberally with mint and a Don the Beachcomber swizzle.
An elevated tropical cocktail that would not be out of place on the menu at Morgan’s Cove, the first Gantt Reserve Collection speakeasy that opened in Tampa in July.
Ingredient notes
Mount Gay Eclipse is a lightly aged Barbadian rum known for its versatility in cocktails. Feel free to use any other quality 80-proof rum from Barbados with a little bit of age. Fino sherry is the lightest and driest of sherries. It carries a delicate, fresh, yeasty flavor with hints of apple. If unavailable, sub another pale and dry sherry.
Keep the Aperol, an Italian bitter aperitif, to around a teaspoon since it can overwhelm a cocktail. King employed her house-made fassionola and orgeat, so we’ll have to make due with what we have on hand. Homemade is great if you have them in your arsenal. Otherwise, we recommend a rich orgeat that can punch through the other flavors, such as Beachbum Berry’s Latitude 29 Formula. Fassionola is not widely available, but the version by BG Reynolds seems to be most balanced and flavorful of the red cocktail syrups currently on the market.
• Related: Book reveals long-lost secrets and stories of P/Fassionola
A-Z Cocktail Guide
• Try dozens of Don the Beachcomber recipes
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MORE ON DON THE BEACHCOMBER
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The Donn of Tiki film
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