Tiki Beach was founded with the idea of re-interpretate the 60’s Californian tiki culture on a more luxurious and relaxed version.
As you enter the Tiki Beach you walk into a Polynesian paradise that serves the best cocktails and sushi, in an original, exciting format.
In Polynesian mythology, TIKI are the carved figurines and small artifacts that represent spirits or deities. When America wakes up from the slumber and dullness of the Prohibition era, the golden bar culture is just a faded memory.
Ernest Raymond Beaumont Gantt is a master shaker who spent America’s dark ages working in the Caribbean and in Hawaii. He has a refined palate, he knows rum but considers the Cuban mixing boring that he learned at the court of the cellar master Costantino Ribalaigua, defined as the father of Daiquiri.
At the end of the thirties he bets on Hollywood and its exclusive clientele and opens his “Don the Beachcomber”: a bar-restaurant where you can live the exotic dream of your trips to the tropics. The cuisine, which ranges from Cantonese to Polynesian, is also incredibly close to modern fusion. Donn’s proposal is explosive and responds perfectly to the desire for light-heartedness and escape from customers. Even the cuisine, an ante litteram cross over between Cantonese and Polynesian cuisine, is incredibly close to modern fusion.
A timeless mix that characterized a large number of hotels and restaurants in the United States for many years, experiencing its peak between the 1940s and the 1960s. The culture that derives from it and which concerns lifestyle, cuisine, architecture and furnishings is defined as “tiki pop”.