12 OctOber 31 - NOvember 6, 2024 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | ▼ FORT LAUDERDALE WHAT TO EXPECT AT MAI- KAI WHEN DOORS REOPEN New Times readers have been ecstatic ever since we broke the news that the famed Mai- Kai Restaurant & Polynesian Show will re- open on Friday, November 1. As November approaches, fans can look forward to returning to the Mai-Kai’s sprawl- ing 26,000-square-foot space that’s been completely restored and renovated while much of the original charm remains intact. The team has ensured it remains a cultural treasure in South Florida and a rare glimpse into the grandeur of mid-century Polynesian supper clubs. The $20 million improvement of the prop- erty designed by Kravitz Design protects the original old charm of Mai-Kai while moderniz- ing the experience. Those concerned about the changes need not fret. “Each guest that walks through the door will feel the energy that Bob and Jack Thornton originally created,” says Bill Fuller, managing partner of Mai-Kai. Although reservations are currently un- available, the Mai-Kai team is currently en- couraging longtime fans and patrons to sign up for updates on its website (where reserva- tion slots will be opening soon). In the meantime, as fans patiently wait to burst through the newly renovated doors, New Times has your exclusive sneak peek into exactly what you can expect at the up- dated attraction. New cocktails? Molokai out- fits? Dishes? Performances? Below, keep on reading to find out what’s new and what’s coming to Mai-Kai 2.0. Mahalo! 1. A Nautical-Themed Bar in a Nautical- Themed Room: One of the eight themed rooms will be nautical-themed and have a nautical-themed bar. This bar and lounge will have a 150-person capacity. The restaurant’s interior design was brought to life with the expertise of Tom “Typhoon Tommy” Allsmiller and a talented team of artisans, all of whom have extensive backgrounds in the- matic park design at Disney and Universal properties. 2. New Themed Dining Areas Named After South Seas Islands: A few of the eight themed rooms will be dining areas named after South Seas islands. Each dining area is named after a different part of Polynesia — Samoa, Lanai, Tahiti, Tonga, Hawaii, New Guinea, and Moorea. Each room is designed to reflect the culture of each island group and features in- dividual artifacts from each location. The Sa- moa and Tahiti rooms overlook the waterfalls for a leisurely non-show experience, and on starry nights, guests are invited to dine in the tropical gardens. The new 26,000-square- foot space will have seating for 489 patrons both inside and in the tropical gardens. 3. New Floor Show Directed and Choreographed by Mai-Kai Partner and Matriarch Tahitian: A new floor show, directed and choreographed by Mai-Kai partner and matriarch Tahitian Mireille Thornton, will debut every January. The revue reflects the music and culture of each island by interpreting ancient stories through song and dance. “This restaurant has been my life’s passion and a reflection of the vibrant Polynesian culture that was brought to life here over 50 years ago,” says Thornton. “To see the restaurant reopen and look exactly how it did when I was a dancer myself is such a beautiful feeling. The new shows blend artistry and heritage in the most entertaining fashion, and I’m now able to see my grandson take the same stage I once did. This truly is a full-circle moment. I’m grateful to see this legacy continue.” 4. New Chief Mixologist at the Molokai Bar: Chief mixologist Cory Starr (formerly of Three Dots and a Dash in Chicago) will lead the bar program centered around the experience at the legendary Molokai Bar. Designed as a turn-of-the-century seaport saloon, the Molokai bar features 57 specialty drinks, a full-service bar, and a wine list. The menu, which mixes classic tiki drinks from the original menu with modern interpretations, will feature more than 50 cocktails in custom-designed vessels, which will be for sale. The bar’s rum collection boasts rare selections, including a number of bottles no longer in production. 5. New Technology During the Two Nightly Polynesian Shows: The twice-nightly, 45-min- ute performances will incorporate state-of- the-art technology with DMX-controlled lighting, allowing customized spotlights for each table. The show will use authentic mu- sic, dance, original costumes, and artifacts so guests can get a glimpse into traditional Poly- nesian heritage. 6. New Dancers During the Twice Nightly Performances: The Mai-Kai team traveled worldwide to draw in exceptional talent, ac- cording to the team, some of whom hold deep familial ties to the restaurant. Members of the troupe represent many islands in the South Pacific, including Hawaii, Tahiti, Samoa, New Zealand, and the Philippines. 7. Newly Renovated Meeting/Banquet Facili- ties: So many longtime patrons have fond memories of getting married at the Mai-Kai. Now, get ready to host your next big event once again! The attraction is ready to host big events once more. 8. Renovated and Updated Tropical Garden: The waterfalls in the garden have been re- stored to their glorious wonder, perfect for dining in the “chilly” South Florida months. 9. New Sandy Beach and Rock Slab at the En- trance: In the updated Mai-Kai, as guests exit their cars, “they will feel as if they are step- ping onto an island shore, a sandy beach, and then a lava-rock slab,” thanks to the stamped and etched concrete design elements used by Perry-Becker Design. The Mai-Kai Restaurant and Polynesian Show. 3599 N. Federal Hwy., Fort Lauderdale; 954-563-3272; maikai.com. NICOLE LOPEZ-ALVAR ▼ SOUTH BEACH NOW YOU DON’T SEE IT, NOW YOU DO! Over the past few years, South Beach resi- dents, especially those in the South of Fifth neighborhood, have loved a little brunch spot known for its all-day breakfast. Lilikoi Organic Living, the all-day break- fast nook beloved by South of Fifth residents suddenly closed in the spring of 2023, leaving its regulars heartbroken. This was when Garry Kanfer, owner of Kissaki, which was being constructed at the time of its closing, knew he had to do some- thing about it. He cherished that sense of community surrounding the brunch spot and the legacy Lilioki had built in the South of Fifth neighborhood. Kanfer saw himself in a position to help, and so he did. “When they closed, I knew we had to step in. That’s what good neighbors do,” he says. “They played a vital role in the local commu- nity, and we’re excited to reintroduce their fan-favorite items and some exciting new dishes with a Kissaki flair.” Thanks to Kanfer, Lilikoi reopened on Oc- tober 23. Founded in 2016, the tiny family-owned restaurant opened with a mission centered on sustainability and organic dishes. Its signa- ture dishes and vegetarian-friendly fare played a big part in the restaurant, quickly building a loyal customer base that turned into its own community. Now, Lilikoi will continue its long legacy in the South of Fifth neighborhood with its new partnership. While its beloved signature dishes will remain the same, the new menu includes exciting additions to be executed with Japanese elegance. Lilikoi cofounder Silvana Raballo shares, “This partnership brings a fresh energy to the brand, and we can’t wait to welcome back our loyal patrons, as well as new guests.” Cur- rently, the duo is revamping the interior space, adding some modern touches and new branding. In the meantime, seating is avail- able on their pre-existing patio for covered outdoor dining (seats up to 40 guests) in ad- dition to takeout and delivery. The indoor dining room will open in mid- November. Chef Anderson Daboin is in charge of executing the new menu at the restaurant and guaranteeing Lilikoi remains true to its essence. He started as a cook at Lilikoi and | TASTE TEST | ▼ Café Photo by Kristin Bjornsen The newly renovated interior of the restaurant and venue has been painstakingly dismantled, repaired, and restored before being meticulously put back to its original state.
