Easter Island statues with fires burning on their heads stood guard at the entrance. Among thatch huts and palm trees, luau music rang out, as thunder from the rain forest echoed over the fog.
This wasn’t a scene from a big-budget Hollywood movie; it was a typical night inside Columbus’ tiki restaurant, Kahiki Supper Club.
Named one of the World’s Coolest Bars by Food and Wine magazine and one of the Top 100 Restaurants of the 20th century by International Restaurant and Hospitality Rating Bureau, Kahiki’s awards were outweighed only by its lavish decorations. Even its unique boat-shaped building was added to the National Register of Historic Places. However, Kahiki closed its doors in 2000, was bulldozed and replaced by a Walgreens.
Even though Kahiki is gone it hasn’t completely disappeared. The Tropical Bistro restaurant started in 2006 by two former Kahiki employees, Theang Ngo and Soeng Thong, features the same menu, chef and numerous artifacts that once dotted Kahiki’s walls. More importantly, it continues Kahiki’s tiki legacy in central Ohio.
“The city of Hilliard passed the law the last year before we moved in here that there were no illuminated signs allowed in this area,” Ngo said. Located at Mill Run, the bistro’s red sign must remain unlit, which drives away business.
An employee of 15 years at Kahiki, Ngo begin busing tables and worked his way up to general manager. Working at Kahiki until its final day, Ngo said it closed for a number of reasons.
“Basically they got a good offer from Walgreens (for the location) and the building was getting old,” he said.
After the restaurant closed, the elaborate decorations of Kahiki were moved to a warehouse downtown, but that was not supposed to be the end of the restaurant.
With the restaurant plan stalled, Kahiki focused on its growing frozen food business. Ngo and Thong said they turned to opening a restaurant that would recapture Kahiki’s tiki feel.
“Our mission is to bring the ‘aloha spirit’ to people. That is why we greet people with ‘aloha.’ That is why we greet people with leis,” Ngo said.
Although Tropical Bistro doesn’t feature the giant aquarium or the simulated indoor rain forest of Kahiki, it retains many of its smaller fixtures. Table tops, a bamboo bar and even palm trees made the trip from the former restaurant. The decoration is not where the similarities end.
“Most of the food items we get are from Kahiki,” Thong said.
Just like Kahiki, the food and drink presentation remain elaborate. The Island Flaming Chicken is served on a sword and set on fire at the table, simulating a luau. The Smoking Eruption drink fogs up any room and the massive flaming Mystery Drink serves a group of four.
“My favorite thing about the bistro is the drink selection,” said Nic Jados, a senior in Spanish. Jados said he had been to Kahiki as well as Tropical Bistro and enjoys the bistro’s theme.
“The atmosphere is one of a kind. It is very reminiscent of Kahiki yet still different. It’s got that whole Polynesian feel,” he said.
For now the Tropical Bistro remains kind of a mini-Kahiki, but Ngo said he has hopes for future expansion.
“We would love to have a freestanding building; we could do more artifact and decoration from outside exterior to interior. But at this point we have to stay here and try to survive,” he said.
The Tropical Bistro’s outdoor sign remains unlit, but inside the tiki spirit of one of the great Columbus restaurants shines on – regardless of who sees it.
Jim Baird can be reached for comment at [email protected].
