As we left San Diego for the airport we swung by Shelter Island to have an early dinner at Bali Hai. The place was quite full at opening on the Sunday, perhaps due to an earlier private event that kept some revelers in the bar.
Our dinner was pretty great, including the Ali’i Tasting platter that included coconut shrimp, tuna poke, spinach lumpia, beef skewers, and firecracker ribs. Everything on here was really good, including the ribs which aren’t always my thing. We also shared the Honey Cashew Shrimp that was expertly prepared and was totally savory.
We’ve discussed the Bali Hai’s infamous “no juice added” Mai Tai in the past, a rum-forward cocktail with 5 oz of rum! I had asked for a Mai Tai with Appleton 12, but was told they don’t make spirits substitutions on the Mai Tai. Instead, I tried the new to us Cutwater Spirits Mai Tai, the same recipe but using local favorites Cutwater Bali Hai Dark Rum and Cutwater Three Sheets White Rum. I haven’t tasted a lot of Cutwater rums neat, but I would say the final product is worth the up-charge as I found this Mai Tai to taste much more balanced than the standard issue. Still very booze-forward, though; warning, limit two per person.
Bali Hai sold their 3 millionth Mai Tai a couple months ago and they seem to still be going strong. We love the views of the harbor and the Polynesian decor inside.
