Jeanie and I were excited at the opportunity to visit this recently opened Tiki bar in Vancouver, Washington, and called ahead to make sure we would be able to get a seat…
This turned out to be a particularly good idea in this case; as the Coral Club has only eight tables in addition to the seats at the bar, and fills up quickly. The space is intimate and decorated to the hilt – one corner is an island mural, the opposing wall is overgrown with tropical vines, moving closer to the bar the next wall section sports tall, primitive sculptural designs, and over the bar itself hang a number of lamps with their shades woven to look like fish.
Heck, there is even a wall of faux Leeteg paintings, a Tiki statue visible through the swinging door into the kitchen, and a vending machine that dispenses leis. A solid soundtrack of classic Exotica, redolent with Martin Denny and Les Baxter, washes through this relaxing, dimly lit tropical hideaway.
There is also a gentle Star Wars subtheme going, reflected on the menu by such original drink offerings as “Jabba’s Palace (a group drink served in Geeki Tiki’s Jabba the Hutt mug), Death Star, and Team Tatooine. Kessel Rumrunners take note! I think we’ve discovered the ideal location for your next chapter meeting.
We found the food and drink offerings to be creative, thoughtful, and interesting. The two food items we tried were the housemade kim chee and an enticing-sounding carrot-coconut soup. The kim chee was fresh and crunchy, with slices of garlic scattered through it – and predictably, spicy stuff.
Less predictably, the carrot-coconut soup was even hotter, with a deep, abiding afterburn. For those sensitive to spice it would be a challenge – Jeanie passed it over to me after quickly getting smoked out – but for those who like spice this menu item is a real treat, with very aromatic fried cod “croutons” on top, a touch of ginger, and what is probably a red curry base boosting the bright color and heat. The Coral Club kitchen is definitely not afraid of wielding bold flavors; if you want to avoid spicy stuff, ask one of the super-helpful staff before committing, if you are unsure.
The drinks we tried at Coral Club were sublime. My first was the Bitter, Better, Bastard, a delicious, balanced treat that evolved in the mouth, starting with a tart tang, mellowing out into sweet fruit, and finishing with a hint of amaro.
Jeanie sampled the Coral Cutter, one of the Coral Club’s many non-rum-based tropical drinks, and was equally pleased, describing her drink as being creamy yet balanced and smooth, with just a touch of mint at the end of a sip.
Finally, we ordered the Coco Inn, a wonderful blend of cachaça, sherry, lemon-lime, and coconut. This exotic and satisfying drink had a touch of smoke added by a burnt cinnamon stick, and both the flavor and aroma were redolent with a hint of cacao and aromatic palo santo, a South American wood more normally sought after for its properties as an incense. The drink was sophisticated, unexpected, and delightful. While we were talking with the Coral Club’s head bartender, she confided that the Coco Inn was a place she had stayed at while travelling in Peru, and that the drink was a reconstruction, in taste and smell, of her experience there.
The Coral Club is popular enough that there is a limit for how long a group may occupy a table, so we did not have time to sample more, much as we might have wanted to. However, as far as Tiki bar experiences go, the proprietors of the Coral Club – whether you are talking atmosphere or the menu offerings – had our desired tropical escape experience nailed, and we will be back.
Remember – Reservations are your friend!
Here is the Coral Club Website
And Facebook Page