Post #540407 by TikiHardBop on Fri, Jul 2, 2010 9:47 AM

I think that things have changed a bit since that article was written, at least with the higher-end restaurants. As far as the lower-end restaurants and chains go, that is, unfortunately, still dead on. Being married to a restaurant reviewer, I've been to more than my fair share of restaurants of all categories and it's really weird to have deja vu moments at brand new restaurants. On the other hand, higher end restaurants have been putting a greater emphasis on "local" and "authentic" to a point where you sometimes feel that they are going to give you the provenance of each ingredient and recipe on the menu.

As much as it sends shivers down my spine I can only recommend considering a "fusion" menu. And I know this term has been so over-used as to become almost meaningless (Hint: adding soy or teriyaki or wasabi to a dish does make it "fusion"), but perhaps consider taking "authentic" Polynesian dishes and making them more "American" or vice-versa might work.

Or heck, I'm with the previous poster who said that most people come to tiki bars for the cocktails, so serve what sells as far as food goes and stay authentic with everything else. Lord knows, as someone surrounded by "tiki" bars that get absolutely NOTHING right, I'd be happy with a place that gets ANYTHING right!