We were in line at Costco, and I was scrolling through Instagram when photos popped up of friends at Craft & Vine’s Tiki Room event. “We should go,” I thought lazily. Then I realized that night was the last night.
After a few hurried texts to arrange for a babysitter, rushing home to unload our groceries, a quick polish in front of the mirror and one floral maxi dress later, we were on our way downtown for a very impromptu Saturday night.
The Tiki Room was just the latest themed event presented by cocktail bar and eatery Craft & Vine, complete with themed cocktails and a special menu. This past summer, it also held the monthlong Camp Craft & Vine, featuring vittles such as low country campfire shrimp packs, a campfire breakfast skillet and s’mores dip, for example, and earlier this year was a week of Mardi Gras, among others. The restaurant’s full menu is also available during theme nights. It features bar snacks, including their nightly deviled farm eggs; charcuterie and cheese; wood-fired pizzas; and dishes highlighting the garden, the farm and the sea.
Craft & Vine doesn’t take reservations, so when we arrived about 6:15 p.m., there was almost an hour wait. So, we strolled along Broad Street for a while, and when a table opened up in the lobby, the hostess encouraged us to enjoy a drink and a snack while waiting for our actual table.
The DJ was spinning danceable tunes; the restaurant was decked out in palm fronds, bamboo and tiki statues; and my gorgeous toasted coconut martini—which was creamy and oh so drinkable—came topped with a tropical flower. We were definitely a long way from Costco.
Our fried spam deviled eggs came next, tender with a lovely hit of salt from the creamy yolk and the curl of spam nestled on top.
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Then, our high-top table for two was ready. The restaurant was dark and intimate, and from our perch, we could see people throwing their heads back in laughter and bowls of punch held aloft by servers in tiki garb, then lit afire tableside. It felt glamorous and just a little decadent.
We wanted to try everything but ordered what friends and others online suggested: the kalua pork and luau ribs.
The smoky pork was presented beautifully, in its own little package of banana leaves, which, when opened, revealed super tender pork, without any other flavor other than its own goodness. It was served alongside a mound of creamy, peppery Carolina Gold coconut rice, with a tangy tangle of carrot slaw that helped cut through all the richness—it was a fantastic accompaniment. The one distraction were the black sesame seeds, which I thought added a bitter note, but were easily pushed aside.
Likewise, the luau ribs were fall-off-the-bone tender, with a lovely caramelization redolent of my favorite pseudo-Asian flavors but which the menu described as mango BBQ sauce.
We liked both so plates much, in fact, that we ordered a second round, then, on the advice of our waiter, finished with the hurricane rum cake. It was moist with a nice lift from the rum, and I especially enjoyed the fresh coconut whipped cream that was served with it.
We left about 9, reluctant for the evening to end. From its launch, I’ve always felt that Craft & Vine sets the bar. Its theme nights set that bar even higher.
Danielle Wong Moores is a local freelance writer who’ll never turn down a shrimp cocktail, sushi or cheese dip. Her greatest food influences are her mom and writers MFK Fisher and Amanda Hesser. Her Dine and Dish column runs the second and fourth Friday of each month.
