Tiki Kai

Right on the Hermosa Beach Pier, a patio of wicker chairs, palapas, and fire pits leads into a room strung with hanging vines, lava-colored neon set into the floor, and rows of carved skulls along the walls. The kitchen turns out a pupu platter with crab rangoon and chicken karaage, a ceviche built on blood orange and pineapple, and huli huli chicken thighs glazed in sweet shoyu. The rum list runs from stirred classics to a Dole Whip slushie for sunset.