During World War II, American soldiers stationed in the Pacific encountered Polynesian culture for the first time, returning home with stories of idyllic island life. That fascination exploded in the 1950s with Tiki-themed bars and restaurants, giving rise to what’s now known as the “golden age of Tiki culture.”
Today, a new generation of chefs and restaurateurs are reimagining island flavors—not just as escapist fantasies, but as vessels for storytelling, memory, and cultural connection. Across the country, restaurants are putting their own spin on what it means to serve “island-inspired” food, whether that means reviving mid-century showmanship, crafting crowd-pleasing summer specials, or reclaiming culinary heritage.
In 1956, MAI-KAI opened in Fort Lauderdale, Florida, transporting guests to the South Pacific with indigenous Oceanic artifacts and décor, authentic Polynesian dance performances, and island fusion cuisine.
The menu has evolved significantly over the decades. Now, with chef Justin Sherrer at the helm, nostalgic recipes are being reimagined with fresh, high-quality ingredients. After discovering a handwritten recipe for Cheese Tangs tucked inside an old Rolodex, Sherrer gave the appetizer a modern facelift with fresh mushrooms, fried ham, Swiss cheese, and yum yum sauce.
Sherrer’s approach emphasizes vibrant ingredients, simple techniques, and consistent, scalable recipes. He’s sourcing island flavors that go beyond the expected passion fruit and mango—think coconut tuna ceviche, dragon fruit, and mai onions. He’s also spearheading a from-scratch sauce program, with dishes like Panang Chicken Curry made with steamed chicken, baby vegetables, fresh herbs, and scallions.
“I’m ordering daily, I’m cross-utilizing fresh ingredients like papaya and green mango salad, and we’re making sauces daily to use across the menu,” Sherrer says. “I’ve been studying ways to incorporate authentic island ingredients into a menu that can be delivered fresh and consistently.”
Some dishes are designed to complement the theatricality of MAI-KAI’s signature dinner shows. The fresh-made Lava Volcano dessert serves four: a towering cake shaped like a volcano, filled with Tahitian ice cream, covered in dark meringue, and topped with a shot glass of coconut-infused liquid nitrogen. A two-foot flame erupts from the volcano at the table.
Then there’s the MAI-KAI Suckling Pig, sourced from a local farm, salted and roasted several days in advance. Served atop a large platter of fried rice and vegetables, the pig is ceremoniously carried to the table on poles by dancers, creating a shareable, immersive experience. A seafood version featuring fresh-caught lobsters and prawns is also available.
As MAI-KAI approaches its 70th anniversary next year, the focus is on continuing to create immersive dining experiences, streamline the menu, and elevate ingredient quality.
Like MAI-KAI, Polly’s Pies—a 13-unit bakery and restaurant concept based in Southern California—is rooted in tradition and comfort food. Since the early ’90s, the brand has launched a Hawaiian-themed limited-time summer menu. According to Director of Brand Marketing Jacklyn Mitosinka, the inspiration stems from her grandfather’s time living in Kona, Hawaii.
Running from May through July, this past summer’s Aloha Menu featured more offerings than ever, including the Huli Huli Chicken Bowl, Malihini Pie and Pancakes, and the Big Kahuna BLT. Flavors leaned into tropical favorites like grilled pineapple, roasted Hawaiian macadamia nuts, sweet Hawaiian bread, and drizzles of teriyaki sauce. The Loco Moco—Polly’s take on the Hawaiian soul food staple—featured layers of herbed rice, a burger patty, and a sunny-side-up egg, all smothered in brown gravy and green onions, and served with a fresh-made banana muffin.
“It’s important to give people a sense of escape through food, and we gave our team permission to have fun and embrace the idea of being in Hawaii, whether through wearing Hawaiian shirts or serving real ingredients from the islands,” Mitosinka says. “Global inspiration needs to be on our menu year-round, and we’re always gathering guest feedback to see what they want. During this promotion, we pulled in flavors that fit our guest model while speaking to authentic Hawaiian ingredients.”
While the Aloha Menu was exclusive to summer, Polly’s Pies serves island-inspired vibes year-round with top-selling favorites like banana cream, coconut cream, and strawberry-banana (banberry) pancakes and pies.
In Providence, Rhode Island, Milena Pagán celebrates the tropical comfort foods of a childhood spent in Puerto Rico and blends them with the natural bounty of New England at Little Sister. Her menu focuses not only on flavor, but also paints a picture of Puerto Rico’s history through food. Guests are instantly reminded of the streets of Old San Juan upon entering her restaurant.
“We do very well in the winter, when it’s typically the slowest for restaurants. My customers are transported to the tropics for the price of brunch because we deliver the escapism, and that’s a pretty good deal, right?” Pagán says.
One ingredient Pagán doesn’t shy away from is offal, which plays a significant role in Puerto Rican food traditions. She transforms a dish that’s often misunderstood into something beautiful: a celebration of heritage. Her standout Mollejitas Guisadas include braised chicken gizzards, sauce espagnole, garlic okra, and creamy yautía root purée.
Her menu blends local New England ingredients with childhood memories, like Rhode Island squid salad paired with passion fruit vinaigrette and garlic-fried plantains. One dish she finds herself constantly reimagining is rice and beans—the foundation of Puerto Rican cuisine. “I’m always exploring different ways to make rice and beans, and you could go in a million directions,” Pagán says.
She continues, “We’re always rebellious, and as often as we surprise our American guests, we surprise our Puerto Rican guests, as well. We’ve created this fusion-fueled menu that surprises everyone equally, but I mix flavors that make sense. People can tell when something is an intrinsic element of a dish versus a trendy add-on. It’s not a costume. Getting people exposed to Puerto Rican food through the lens of my authentic experiences—and opening up the conversation about what it means in terms of history—tickles my brain.”
