Fade in...
It’s been a long day in Downtown.
You approach Broadway dreaming of an exotic getaway to a tropical paradise.
Five minutes later, you’re there.
Cut to the Pacific Seas, a wonderfully transporting tiki bar concealed within Clifton’s, now taking reservations for next Friday’s opening in Downtown.
Get a load of this place. You could spend hours exploring its dusky corners without glimpsing every amassed Polynesian totem, coastal mural, Bahooka/Trader Vic’s relic, blowfish light and thatched roof.
But you’re not just here to look. You’re here to drink drinks set aflame and eat pupu platters while feeling like you’ve ditched the city. So while you’re at it, contemplate...
Sharing a Galleon platter beside a miniature shipwreck.
That means you and a date doing char siu pork ribs, chipotle pulled-pork sliders and pork buns in an alcove resembling the Peter Pan ride at Disneyland. Why not.
Stage-side scorpion bowls.
Provide pyrotechnics for the bands. Or just get closer to Coconut Club, popping up here on Tuesdays.
Rum at the bar.
There’s lots of that. Including rare stuff, like Black Tot at $150 per ounce.
Mai tais, daiquiris and Singapore Slings around the full-size, vintage wooden speedboat.
There just aren’t enough of those in bars anymore.
It’s been a long day in Downtown.
You approach Broadway dreaming of an exotic getaway to a tropical paradise.
Five minutes later, you’re there.
Cut to the Pacific Seas, a wonderfully transporting tiki bar concealed within Clifton’s, now taking reservations for next Friday’s opening in Downtown.
Get a load of this place. You could spend hours exploring its dusky corners without glimpsing every amassed Polynesian totem, coastal mural, Bahooka/Trader Vic’s relic, blowfish light and thatched roof.
But you’re not just here to look. You’re here to drink drinks set aflame and eat pupu platters while feeling like you’ve ditched the city. So while you’re at it, contemplate...
Sharing a Galleon platter beside a miniature shipwreck.
That means you and a date doing char siu pork ribs, chipotle pulled-pork sliders and pork buns in an alcove resembling the Peter Pan ride at Disneyland. Why not.
Stage-side scorpion bowls.
Provide pyrotechnics for the bands. Or just get closer to Coconut Club, popping up here on Tuesdays.
Rum at the bar.
There’s lots of that. Including rare stuff, like Black Tot at $150 per ounce.
Mai tais, daiquiris and Singapore Slings around the full-size, vintage wooden speedboat.
There just aren’t enough of those in bars anymore.
