Happy 4th Anniversary Kon-Tiki

It was no sure bet four years ago when Matt Reagan and Christ Aivaliotis opened The Kon-Tiki. Since then, they’ve carved out an important role in the download Oakland restaurant community, and the venue also serves as a hub for many in the East Bay and Oakland tiki community. The “Oakhana” have weekly meetups usually on Wednesdays. Come over and join the fun.

Over the years, the Kon-Tiki has hosted many events with rum producers and developed their rum club, the Kon-Tiki Expedition. When members complete the expedition they bang the gong and it is always a party. Kon-Tiki has hosted a few music events and who can forget the frequent appearances of Cosmic Lady Six for Tarot Tuesdays. And Kon-Tiki has hosted and participated in a number of events in the Oakland community.

These days, Kon-Tiki is the flagship location for everything tiki including a vast selection of rums, a large cocktail menu, and a modest but varied set of food offerings. Including their world famous Cheeseburger, of course. And there is now an “outpost” location a half mile away, the Kon-Tiki Room at Palmetto. And, who knows, maybe more outposts to come.

So many memorable visits over the past four years, ten photos doesn’t really do justice. Thank you to so many great staff members who’ve provided excellent hospitality: @christaivaliotis@tolkien_black_dude @tomatigre @doctorbyday @not_carlos@terrysixofficial @manuelenriquebonilla @jeanie.with.a.bottle@le_toine_official @stirmaxalot @splifford_robinson and more.

Exotica Moderne 13

The latest issue of Exotica Moderne is here, including my article about local favorites The Kon-Tiki and The Kon-Tiki Room at Palmetto. Such a pleasure to interview Matt Reagan, Christ Aivaliotis, and Jeanie Grant about the two bars, the history, and plans for the future. With quotes from “friends of Kon-Tiki” including Woody Miller, Doc Parks, and Michael Thanos. Check it out!

And a big shout out to The Kon-Tiki who will be celebrating their 4th Anniversary on Thursday.

Additionally, I have two recipes in the issue. Look for the Turkey Grog and the Blue Caribbean.

Contributing to Exotica Moderne continues to be a personal highlight for me.

How to Make a Mai Tai with the Stars of Magnum P.I. and NCIS: Hawai’i

Stephen Hill and Jason Antoon appeared on Entertainment Tonight to promote their CBS shows set in Hawai’i and to make some Mai Tais at the Royal Hawaiian Hotel. As these segments go, this one ain’t bad. They credit “Mr. Bergeron” with the origin of the Mai Tai and the ingredients in this version are actually a little better than recipe the Royal Hawaiian has on their website.

We always talk about the need to measure ingredients for cocktails, but I’m more than willing to give a pass to the “free pour” for the Jamaican rum float here. If people go a little heavy that would only improve the cocktail. They didn’t name check local favorite KoHana rum but as a light rum that one is quite flavorful, so a great option for an Island Mai Tai. The Mai Tai Bar at the Royal Hawaiian is a great place to relax in Waikiki.

I have been enjoying Magnum P.I. since its debut in 2018, and they even incorporated Hawaii’s oldest tiki bar La Mariana into the program a couple years ago (they filmed at La Mariana to introduce the venue, but since then all scenes are filmed on a set). NCIS: Hawai’i debuted earlier this year.

Royal Hawaiian Mai Tai (ET version)
1 oz Orange Juice
2 oz Pineapple Juice
½ oz Orgeat
½ oz Orange Curacao
1 oz Light Rum (KoHana)
Shake with ice and “free pour” float of Jamaican rum (Appleton Reserve)

Watch the Video

Wilfred’s Lounge

The soft open for tiki ohana was tonight and it is time to add Napa to your Northern California tiki tours because Wilfred’s Lounge is fan-tastic!

Uma Ube and 1944 Mai Tai

Decor? Amazing. A few special effects but mostly some classic Polynesian decor and nautical elements. Lots of details.

Music? Lovely retro music including a variety of styles. Totally on point.

Food? Ranged from good to amazing. Fairly priced considering the quality and quantity. The Salmon Rangoon was the highlight.

Cocktails? Doc Parks’ cocktails were amazing. The Mai Tai was very good and several others were even better. Great mugs and cocktail glasses.

Service? Even during a soft open the staff were totally on point, super friendly and very attentive. Table service was very pleasant and easy. The bar was a little tight with packed attendance but the bar staff were very responsive.

Soft Open Cocktail Menu


More about Wilfred’s in upcoming posts, but suffice to say that this new tiki bar in downtown Napa is a hit. Wilfred’s officially opens on Friday, November 12.

Perfect Disco Banana at Home

Finally cracked it. After numerous attempts at making the beloved Disco Banana at home, I finally made one that compares at least a tiny bit to the cocktail made fresh at Zombie Village or The Kon-Tiki Room.

The secret?

I got a tip from the drink’s creator Jeanie Grant to freeze the crushed ice, and use more than you’d typically use due to the higher proof rum. And sure enough, the crushed ice that was left in the freezer was certainly dryer than ice directly from the ice crusher.

Disco Banana by Jeanie Grant
⅓ Banana
¾ oz Lime Juice
¾ oz Cinnamon Syrup
¼ oz Demerara Syrup
¼ oz Creme de Banana
¾ oz Unaged Agricole Rhum
¾ oz Unaged Jamaican Overproof Rum
Blend with ice
Garnish with grated cinnamon and a banana chip