Cuisine:

• Others
• Polynesian
• Asian
• Sea food

Drift Description:
All hail the chef. Because despite the tiki bar décor (complete with rock grotto walls, tiki poles, blowfish lamps and Easter Island statues under a low bamboo ceiling), it's the cooking that stands out in this fun, hip club. The bartender sends out wacky island drinks like the Evil Bastard, but the kitchen is entirely serious with its sophisticated cuisine, crafting pan-seared ahi with furikake-seasoned sticky rice and PEI mussels in a coconut-ginger broth; or first-rate marinated flatiron steak with grilled scallions, caramelized Maui onions and crimini mushroom risotto in ginger demi. Yes, there is very nice pupu, but pass it up for the classier bites like buttery shrimp piled atop a crunchy-edged goat cheese wonton dusted with chopped yellow pepper and red onion in subtly sweet chile sauce. Service is bar-casual, and the place can get loud, particularly at happy hour, but with food and drinks this good, who cares?


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