Saxony South Seas, Milwaukee, WI (restaurant) - Locating Tiki

M Mo-Eye Member Taboo Island, USA Joined: May 17, 2006 Posts: 646	M Mo-Eye Posted posted on Sun, Jul 26, 2009 4:11 AM Just found a great Oct. 25 1961 article about this place. They re-opened in early September after the January fire. The Saxony South Seas boasted authentic South Seas decoration, including 48 carvings of various sizes from exotic places such as Samoa, Tahiti and Hawaii. Behind the bar stood a massive 1300 pound Tiki idol, while the back bar was inlaid with mother of pearl - 3000 pieces - all hand inlaid, weighing 65 pounds. The manager Richard Tierney said the restaurant incorporates what the management considered the best elements of famous Polynesian restaurants throughout the country. "We used native materials, imported trough a San Francisco agent, then refined the atmosphere to what we thought would be attractive to our Milwaukee patrons." The restaurant sat 170. Leon Garces was the Filipino chef who came from the Beachcomber's in Chicago. "The forte of the bar, of course, is rum drinks. Most come in exotic containers, such as the Tonga, called a sorcerer's blend and served in a ceramic miniature Easter Island figure. The Volcano is served in a real coconut and consists of gin, brandy, rum and pineapple juice, garnished with an orchid. Here's a great ad for the place from the same newspaper :down:

Just found a great Oct. 25 1961 article about this place. They re-opened in early September after the January fire.

The Saxony South Seas boasted authentic South Seas decoration, including 48 carvings of various sizes from exotic places such as Samoa, Tahiti and Hawaii. Behind the bar stood a massive 1300 pound Tiki idol, while the back bar was inlaid with mother of pearl - 3000 pieces - all hand inlaid, weighing 65 pounds. The manager Richard Tierney said the restaurant incorporates what the management considered the best elements of famous Polynesian restaurants throughout the country. "We used native materials, imported trough a San Francisco agent, then refined the atmosphere to what we thought would be attractive to our Milwaukee patrons." The restaurant sat 170.

Leon Garces was the Filipino chef who came from the Beachcomber's in Chicago. "The forte of the bar, of course, is rum drinks. Most come in exotic containers, such as the Tonga, called a sorcerer's blend and served in a ceramic miniature Easter Island figure. The Volcano is served in a real coconut and consists of gin, brandy, rum and pineapple juice, garnished with an orchid.

Here's a great ad for the place from the same newspaper :down:

Post #471753 by Mo-Eye on Sun, Jul 26, 2009 4:11 AM