Da Big Kahuna was open from @2006 - 2015.

Not to be confused with Big Kahuna's Pizza (since 1994 and still running).

Da Big Kahuna was known for its fish bowl cocktail and for its large handled Tiki Farm mug.

The owners decided to expand and opened two locations in Florida (Fort Lauderdale in 2010-2016 and Jacksonville in 2012-2014) but eventually all three businesses closed.

Then this Waikiki location was renamed as Lava Tube, and opened @2018 under new ownership with less emphasis on being a nightclub and with a revamped food menu.

Around May of 2025, the name changed to Tikis Meeting Spot, although the decor and drink menu appear to be the same, so it appears to be yet another light re-branding or ownership change but not a complete overhaul.

This bar & restaurant used to be named Da Big Kahuna (@2006-2015) and had the same tikis out front as today and the same decor (both inside and out) but skewed a bit more to the dive bar and nightclub side.

Not to be confused with Big Kahuna's Pizza (since 1994 and still running).

Da Big Kahuna was known for its fish bowl cocktail and for its large handled Tiki Farm mug.

The owners decided to expand and opened two locations in Florida (Fort Lauderdale in 2010-2016 and Jacksonville in 2012-2014) but eventually all three businesses closed.

Then the Waikiki location was renamed as Lava Tube, and opened @2018 under new ownership with less emphasis on being a nightclub and with a revamped food menu.

Around May of 2025, the name changed to Tikis Meeting Spot, although the decor and drink menu appear to be the same, so it appears to be yet another light re-branding or ownership change but not a complete overhaul.

Pat's restaurant was opened in November of 1960. It was a Hawaiian/tropical restaurant with an Irish twist. The owners were Pat and Iris Hallaran.

Hallaran described it as "a combination of driftwood and dreams".

The building seated 400-500 diners.

It's interior included aged redwood, driftwood, and beachcomber decor, especially glass fish floats hanging from the ceiling.

Furniture was rattan and wicker.

Large glass windows opened out on scenic views.

Although it did not have tikis and tiki art and would not be thought a terribly tiki location by most tikiphile standards, they did serve tropical and tiki drinks in tiki vessels, including some made especially for this location by Polynesian Pottery and Daga.

In addition to the restaurant, there was a hotel, shop, offices, and bungalows on the property.

They were also known for their mynah birds, which were kept in a series of large cages on premises.

Years later after the closing of the restaurant, the entire interior was white-washed, changing the look from the expanse of redwood timber seen in early photographs. The property and hotel are still under the Pat's name but appear to be functioning as vacation rentals.

Built in 1979.

Hawai Waipahu Paradise is a small bar on the outskirts of Madrid. The front facade features beautiful, intricate tile work in the shape of Papua New Guinea masks. There is an outdoor patio in the back. Drinks are served in the gorgeous tiki mugs that are common to all tiki bars in Spain. The decor in the space is simple, but the bar back has some nice, elaborate carved details.

Opened in 1998 by Gail Stringer.

A medium-sized store in Seattle's Wallingford neighborhood, which seems to be targeting the homesick among Seattle's Hawaiian community. It's not unusual to hear the lilting tones of pidgin english spoken here. There is a food section, and leis can be ordered straight from Hawai'i. Tiki Farm mugs and other tiki and party supplies can be found here.

They also run a travel agency out of the store as well.

This circular 9-story Quality Inn Hawaiki was Destin's first high-rise building when it debuted in 1972.

The most impressive feature the tower once boasted was the revolving floor in the restaurant, Hawaiki. While the restaurant itself didn’t rotate, a large ring of tables on a track gave diners a 360 degree view of an area that had more beach than condos. It took about an hour to come full circle, and the concept, which was hailed as “ahead of its time” took some time getting used to.

The restaurant closed in 1987 due to high operating costs.

The tower was demolitioned in 2013.

This is the location that started it all. (Well, actually it started across the street at 1722 McCadden on December 5th, 1933, and moved to this spot on May 26th, 1937.) Ernest Raymond Beaumont Gantt, later and more widely known as Donn Beach, created what we think of today as a "tiki" or "Polynesian" restaurant. Bamboo-lined tropical themed night clubs had been fashionable for some time, but this was where it became more immersive. Donn's greatest innovation was surely the drinks. His travels throughout the world (and especially the Caribbean) gave him deep knowledge about rum, which in this post-prohibition era had become inexpensive. His blends of rums with fruit juice and spice flavors created exotic drinks that appealed to the masses. Backed up with Cantonese cuisine and a richly decorated environment complete with tikis, it was a hit.

Many of the most beloved tiki drinks were born here, including the Zombie, Navy Grog, Demerara Dry Float, 151 Swizzle, Shark's Tooth, Cobra's Fang, Dr. Funk. The original bartenders knew the recipes (Including Ray Buhen, who served them at his own Tiki-Ti. The recipes have been passed down to Buhen's son and grandsons and you can taste history there yourself.). Soon Donn learned to keep the recipes secret, even from his own staff, by using a system of codes and pre-mixed syrups. It didn't stop the competition from attempting to poach his staff or attempt his drinks, with mixed success.

Beyond the drinks, the entire themed-restaurant concept that Don the Beachcomber created was copied widely; perhaps first and most notably, it inspired Victor Bergeron to transform his Hinky Dinks into the first Trader Vic's.

Donn was the creative genius, but the business brains of the operation belonged to his wife, Cora Irene "Sunny" Sund. When they divorced in 1940, she retained the rights to the Don the Beachcomber name and concept in the mainland United States. She grew Don the Beachcomber into a successful chain of restaurants that flourished for decades.

Donn took his work to Waikiki (beyond the range of the deal with Sund, as Hawai'i was not yet a state) where he opened his own Don the Beachcomber restaurant, and became a major fixture in the booming Hawai'i tourist scene. He owned the Waikiki Don the Beachcomber until his death in 1987.

Thanks to many years of hard work (harder work than he would lead you to believe), drinks historian and author Jeff "Beachbum" Berry has been able to successfully decode and document many of the original Don the Beachcomber liquid masterpieces. His work has ensured that quality tropical drinks are back and here to stay, and are now being served all around the world.