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 Scorpion Bowls... Scallops... and S’mores... but more on that in a minute.
The Tiki Room on Landsdowne Street is firing up Boston's nightlife with a tropical twist.
Daren Smith- General Manager, Tiki Room: “The Tiki Room was created because everyone knows Boston has ten months of winter. So we wanted to give everyone an escape. Somewhere where they can find out the true meaning of "irie" where everything is cool.”
Maybe it's the umbrellas in the tropical drinks. Or the fun and festive leis. Or "Return to Gilligan's Island" on the TV. Whatever it is... a trip to the Tiki Room can purify the soul like an island escape.
Daren Smith- General Manager, Tiki Room: “It's all the stuff that brings you back to that time you spent a couple weeks in the Caribbean or that trip to Jamaica. We're just trying to bring everybody back even if it's just for an hour, just to escape the humdrum winter.”
But there's nothing humdrum about the food. This is group dining for the new millennium, with a retro twist.
Daren Smith- General Manager, Tiki Room: “At the Tiki Room we specialize in Pupu Platters. That is our signature food. Pupu Platters are basically a combination of foods. You can either choose one we developed ourselves. Whether it's the classic or the wing thing or the green mango or the chicken and the sea.”
The Chicken and the Sea platter includes: popcorn shrimp, flash fried calamari, cashew chicken spring rolls, scallops wrapped in bacon, and tropical chicken fingers.
Daren Smith- General Manager, Tiki Room: The "Wing Thing" is a poultry-lover's paradise, serving up a pupu potpourri of honey barbecued, buffalo, szechuan, molasses-jack glazed, pineapple soaked, and chipotle-glazed... all along side of a beautiful blue cheese dip.
But at this destination for a faux-vacation, no matter what you eat, you shouldn't "pu-pu" the coolest cocktails around.
Santiago Saenz- Bartender, Tiki Room: “This is our Mango Mai Tai made with Bacardi light rum, mango puree, mango rum, pineapple juice, and dark rum. And this is our Tiki Breeze made with coconut rum, spiced rum, we have a mango puree and orange juice. This is our Blue Hawaiian Scorpion Bowl made with coconut rum, raspberry, Bacardi, pineapple juice, Blue Curacao, and a little orange juice.
These bartenders obviously aren't kidding around with the drinks... but there's one item on the dessert menu, that can bring the kid out in anyone: THE INTERACTIVE S’MORES SMORGASBORD.
Daren Smith- General Manager, Tiki Room: “It is quickly becoming our signature dessert. Once one S’mores comes out it's like wildfire. Almost every table has one after that.”
And it's just like you remember: roasting the marshmallows over an open flame, slightly burnt on the outsides. Then, sandwich it on a graham cracker with a few squares from a chocolate bar, and you've got an awesomely ooey-gooey treat that will make you feel like a queen... or a king (thank you very much).
At the Tiki Room, Elvis NEVER leaves the building, and the atmosphere is ALWAYS part Graceland, part paradise.
Daren Smith- General Manager, Tiki Room: “And when everybody around the room as you look around is wearing a lei, having a good time, bopping their head to the reggae music, enjoying the pupu platter, or the s’mores, you know you hit the nail on the head and you're doing a good job.”
And once you get a taste of the tropics, you’ll want to come back for "s’more". At the Tiki Room, a Phantom Gourmet... Hidden jewel.
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Review Date:
12/27/2003 |
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