A Tropical Escape

The Valley’s tiki scene has flourished over the past few years with immersive establishments like HULA’s Modern Tiki, UnderTow and Surf City Tiki Hut.

“Tiki-themed restaurants and bars provide a much-needed escape from the stresses of day-to-day life,” said Dana Mule, owner of HULA’s Modern Tiki, which opened its doors in 2009 and has three Valley locations. “Where else can you spend a few hours in a tropical island resort without ever leaving Arizona?”

Valley tiki favorite UnderTow, which has locations in Phoenix and Gilbert, celebrates its 10-year anniversary in 2026. “Phoenix has really come into its own when it comes to cocktail culture, and the tiki scene has grown alongside that. It’s been exciting to see Phoenix embrace tiki not just as a style, but as an experience rooted in hospitality, storytelling and escapism,” said Cortnie Cozeck, vice president of operations at Barter & Shake, which operates UnderTow and other Valley bars.

Rum-based classics are a staple at tiki bars, and many also offer island-inspired cocktails featuring other spirits. In addition to its less-sweet and more lime-forward version of the Mai Tai, HULA’s offers options like the Pink Bikini Martini with vodka, pineapple juice and watermelon liqueur, and the Lilikoi Margarita with tequila and passion fruit.

UnderTow offers an evolving menu with a few signature tiki cocktails. “Each new menu is treated like a new chapter, with original cocktails, rare spirits and layered narratives that invite guests to discover something new every time they visit,” Cozeck said. “Guests naturally gravitate toward our rum-forward cocktails, but we also take pride in introducing them to unexpected flavor profiles and lesser-known spirits.”

As an example, UnderTow’s Smoking Cannon features bourbon, rum and sherry with notes of pineapple and orange served in a snifter and finished with cinnamon vapor. The result engages the senses before the first sip.

Surf City Tiki Hut in Gilbert is designed to feel like a 1960s Waikiki beach bar. The restaurant offers classic tiki cocktails like the Hurricane and the Scorpion, as well as modern takes like the Scallywag with bourbon, tropical fruit and spice, and the Reef Runner with coconut rum, pineapple, watermelon and Aperol.

Today’s tiki revival, while rooted in mid-century escapism, increasingly emphasizes craftsmanship and thoughtful reinterpretation. Décor is an integral part of the experience — layered, immersive and deliberately transportive. But the modern approach goes beyond aesthetics, reflecting a broader appreciation for technique behind the bar and in the kitchen. The result is less about imitation and more about interpretation: a stylized escape that, at its best, feels both nostalgic and newly relevant.

HULA’s menu includes coconut shrimp rolls with pineapple horseradish dipping sauce, the Hunkin Samoa Burger with fried spam and a sunny side-up egg, and Surfrider Lettuce Cups with chicken, pineapple and macadamia nuts.

Surf City Tiki Hut’s food menu includes sandwiches like grilled mahi with coconut aioli and Maui Monte Cristo, Polynesian classics like Spam Musubi and Loco Moco, and Big Kahuna Bowls with Huli-Huli chicken, teriyaki steak, fire-grilled shrimp and Kalua pig.

“People enjoy coming to tiki-themed restaurants because they get a feeling that they are escaping to paradise. The drinks, the food and the hospitality are all part of the experience,” said Paul Figliomeni, owner and chef at Surf City Tiki Hut.

“Tiki, when done well, is warm, welcoming and a little theatrical,” Cozeck said. “It invites you to slow down, be present and enjoy the moment. People aren’t just coming in for a drink — they’re coming in for an experience.”

For more information, visit hulasmoderntiki.com, bartershake.com/undertow and surfcitytikihut.com.