Walking into the new Tacoma Cabana, you are instantly transported to a tropical island. Decor, music, and the continuous stream of Gilligan's Island on the wall mounted flat screen, lift you from the gloomy Pacific Northwest you left outside. At 4pm on a Friday, the place was just opening for the night. Seating choices abundant, I saddled up to the bar to wait for my company to arrive.
An impressive array of rums lined the back of the bar with bamboo shelving. Four beers on tap, two Hawaiian and two local, was just enough. The cocktail menu covered every tropical drink out there, including my first order, a Mac Nut Chi Chi. Instead of rum in this Colada cousin, vodka and macadamia nut liquor were blended together. This drink was to die for. Not too sweet, not too nutty, just right. The subtleness of the macadamia nut flavor made me yearn for a beach side nap. My partner in crime ordered a Jerk Daiquiri. Spicy, sweet, tangy, and unique, the homemade syrup used was made from jerk seasoning. Served straight up in a martini glass, this concoction was nothing less than intriguing.
Hungry for some snacks, we perused the appetizer list and decided on the Pupu Platter. Out came this impressive display of tropical treats: bacon wrapped pineapple, meatballs, jerk chicken skewers, and pork sliders. Being a bit leery of creepy meat, I hesitantly reached for the bacon wrapped pineapple. Delicious. Next the meatball. Wow. Pork slider on the Hawaiian sweet roll. Amazing. Chicken skewer with homemade peanut sauce. Incredible. Even shared, this Pupu platter was satisfying and filling; a bargain at $8.
Just a few hours after opening, the Cabana was packed. Nonstop orders of hand crafted cocktails were created by Jason, craft mixologist. Tacoma natives will recognize Jason, as he and his wife owned the Villa Caffe and Imbibery just blocks away. Wanting a full kitchen and a new experience, they opened Tacoma Cabana a few months ago. Gauging from the smiles and laughter that filled the island retreat, this is exactly what the city needed.
My advice: Ask Jason to just 'make you something.' Not being a rum girl, I challenged him to make a drink that would change my mind. He served up a Golden Shellback. Citrus, pineapple, cardamon bitters, and rum together over ice was beyond convincing.
No comments:
Post a Comment