Here’s how you know you’ve arrived at a fun place: First off, the parking lot holds a BMW, some Harleys, a well-worn pickup truck — a full variety of vehicles. (Hint: All sorts of folks are drawn to this “finest island” in the Berks boonies near Earlville.)
You walk into the restaurant and, on your way to being seated outdoors, you pass a deli case neatly loaded with fresh salmon and tilapia, filet mignon, Black Diamond steak, chicken, vegetables, clams and long skewers of kabobs waiting to be grilled. You look closer. You can pick out the shrimp and scallops, the steak chunks and the chicken, but that one on the end…looks unfamiliar. Ah, it’s alligator. From Louisiana. Oh, and there are frog legs, too. Grill-ready.
If you’re there early enough, your host can seat you just feet away from the bubbling, wooded Manatawny Creek where — upstream — two people are fishing; downstream there’s a couple taking a walk on the bank as their Doberman frolics alongside in the water.
The waitress brings you The Hurricane, a bright pink drink, when you ask for their signature cocktail.
You ask innocently, “What’s in it?”
And she smiles: “Light rum and dark rum, pineapple juice, and Tiki love topped with 151!” That’s Bacardi 151 — a Bermudan specialty — and 151 is the proof level. “Basically,” she says, “It’s rum, rum, and more rum!”
It’s delicious. But so is the bright green signature drink called Newt’s Nightmare, a refreshingly fruity concoction made with melon, banana, coconut rum and pineapple juice.
Of course, proprietor Jim Finegan — who’s been the heart and soul of this business since 1989 — keeps a wide variety of beers, wine, cocktails (full bar), iced tea and other drinks, both hard and soft, on hand.
You’re the Cook
By this point, it begins to dawn on you that The Tiki Bar not only has this crazy tropical theme and atmosphere, complete with a bonfire when the temperatures start dropping, but also you, the diner, will play chef for a night. It’s “grill your own dinner” with large, professional grills set up, charcoal burning. These are constantly attended to by grill helpers, who are mostly there to keep the fire perfect, guide you through the kabob and entree placement, and offer some occasional food-turning. “Try moving it over there” is all the cooking advice you’ll need, though.
Steve, the man behind the deli case who’s been working at The Tiki Bar for 11 years, has prepped the food so well that all you need to do is watch for your favorite degree of doneness.
There’s plenty of space to stand and chat with your date, family and friends; keep up with your Hurricane or beer; and — since it’s a shared cooking area — even meet new people. Close by are butcher block islands with all sorts of condiments, spices, sauces and barbecuing goodies standing ready to serve your creative culinary imagination.
“Golden Tips” Kabobs Rule the Grill
Marinades can make the meat, no doubt. And Steve’s spicy brown mustard sauce is absolutely magical on the Golden Tips Kabob, with steak that’s super-tender and plump, infused with savory flavors. This kabob needs no extra spices or sauces whatsoever. You can char the veggies on the skewer just to your liking to enhance the natural crunch and juice of fresh green peppers, zucchini chunks, onions, red pepper and cherry tomatoes.
Another lovely marinade of lemon and herbs creates a luscious chicken breast served, as most dinners are, with an enormous already-baked potato in foil and a variegated, deep-green tossed salad. Servers enjoin you to throw your potato onto the grill and allow the butter, shredded cheddar, scallions, sour cream, salsa or whatever else you dump on to melt into the spud’s crevices, so by the time your kabobs or filets are done, so is a perfect accompaniment.
Other enticing entrees include a sweetly marinated Bourbon Brown Sugar Steak; the colorfully named Big Ass — a 16-ounce New York Strip; and pre-cooked saucy, smoked Baby Back Ribs by the half- or full-rack (just heat them up). The filet mignon is a very good cut and melts in your mouth.
Vegetarians can enjoy a very affordable Veggie Steamer creation, with lots of choices and varieties.
Party Hearty
Finegan’s brainchild, to open a “cook your own” restaurant, took root almost three decades ago. Yet it has survived and thrived despite the ups and downs of the economy, storms and floods. In summer it’s open every day.
By the time you’re done cooking, talking, drinking and sampling, it feels completely decadent to even think about dessert. But — why not? Again — the menu is fun. How about Oreos washed down with a glass of milk? Yes. For real. And, on some days, there are frozen Snickers bars. For a swoon-worthy finale, though, dip into The Tiki Bar’s Oreo Mousse.
By Marian Frances Wolbers | Photos by Heidi Reuter
