Tiki Kai Brings Handcrafted Cocktails, Island Flavors and Immersive Design to the South Bay

Trader Vic’s, credited with creating the mai tai, helped ignite a global trend, inspiring tiki bars across the country from the 1940s through the ’60s. Today, mid-century nostalgia keeps those oversized ceramic vessels filled—and potent.

Now Hermosa Beach joins the party with the opening of Tiki Kai on the pier. Yet tiki culture is not new to the South Bay. In fact, the new establishment nods to Lawndale’s Tiki Kai Restaurant of the 1960s. “Kai” translates to “sea” or “ocean” in Hawaiian.

“We feel this is a full-circle moment for Hermosa Beach,” shares co-owner Brian Eldridge. “The Lighthouse originally opened its doors as a tiki bar, so it has taken nearly 100 years for another tiki restaurant to join the Hermosa community. We feel incredibly lucky to stand alongside the legendary bars and restaurants that have defined the pier for decades.”

Alongside Tiki Kai partners Patrick Mescall and Dennis Doody, Brian first debuted a tropical escape in Torrance: The Hula Hula Room.

“A dedicated tiki cocktail lounge, it served as our proof of concept and gave us the inspiration to dream bigger,” he says. “The success of that intimate space gave us the courage to expand our vision and create a full-service tiki restaurant and bar experience in Hermosa Beach.”

For the immersive Tiki Kai, the trio partnered with Davis Ink, an award-winning design firm based in Costa Mesa. Their portfolio spans the globe, from Southern California to international destinations.

According to Brian, three things drew them to the team: “First, their incredible work on a premier tiki restaurant in San Diego. Second, their bold ‘WTF’ design philosophy. And finally, the fact that they are a husband-and-wife duo who truly live the lifestyle—right down to the ‘Tiki Oasis’ in their own backyard.”

Patrons enter through a massive 14-foot tiki mouth, complete with glowing red eyes, custom-crafted by Asmar Studio of Gardena.

“From the exterior to the deepest corners of the interior, every piece of wood was hand-carved by legendary artist Tiki Tony,” Brian shares. “We are incredibly proud to showcase his largest project to date, featuring more of his signature carvings than any other location.”

Inside, the space delivers all the hallmarks of tiki culture: skulls mounted on bamboo, thatched roofs and colorful floating glass lamps. Guests can gather at the lively bar, settle into intimate tables or spacious booths, or on a perfect evening, sip a Dole Whip on the pier-facing patio.

Kyle Rioux is the visionary behind the restaurant’s tropical cocktail program.

“His passion for tiki culture isn’t just a hobby; it’s a craft,” says Brian, who first partnered with Kyle at The Hula Hula Room. “Seeing his talent firsthand, we knew he was the only choice to bring our latest vision to life. He’s a true genius in mixology and tiki history.”

Evoking the flavors of the Pacific, the menu is a journey in itself, with favorites like Firecracker Shrimp and Macadamia Mahi Mahi. Of course, no tiki bar would be complete without a pupu platter, and the customizable selection—offering three to five items—remains a crowd favorite.

The cocktail menu pays homage to both Don the Beachcomber and Trader Vic’s, featuring classic drinks alongside original creations. Each is crafted with respect for traditional recipes and small-batch producers.

Tiki Kai recently introduced a brunch menu, packing the patio just in time for summer. The kitchen offers classic breakfast staples with a playful island twist, including Short Rib Hash, Island Pancakes (with mascarpone whipped cream, macadamia nuts and sliced bananas) and Steak & Eggs. Brunch cocktails include the Bloody Mariko–a tiki take on the Bloody Mary—and Celtiki Coffee.

Brian recalls the buzz leading up to opening day. “It was amazing to hear all the rumors on the pier about our interior design, the menu and our opening date,” he says. “Now that our doors are open, I’m happy to say we’ve surpassed all expectations.”

And his go-to libation? “A mai tai is the soul of any great tiki bar. We stay true to the legend by using the original 1944 recipe created by Trader Vic himself.”