Thanks to tiki bars, coconuts have a prominent role in summertime fashion instead of being completely useless. Desert yourself in an ocean of social bliss with today's deal. For $25, you get $50 worth of island eats and tropical drinks at Don the Beachcomber. This deal is valid for alcohol, though Groupon grabbers are kindly required to gather in the dining area, instead of the bar, to be subjected to excessively cozy seating and friendly service. For the most part, there is a limit of one Groupon per table, though parties of five or more may double dip during dinner, using two per table.
The dinner menu, unlike most treasure maps, guides you to a trove of tempting treats without first leading you through a skull-shaped island. Mark the spot with an expertly tossed batch of coconut-encrusted tiger shrimp with jalapeño and mango chutney ($18) or hang a loose fang on a tender pulled-Kahlua-pork sandwich on a sweetly baked Hawaiian bun ($12). Steak is the swordfish of the land, so slice into a filet mignon bathed in shitake mushrooms with garlic mashed potatoes and stir-fried veggies ($27).
On the drink side, tilt back a rum barrel ($15) filled tall with 16 elements of fruity island nectars and silver, amber, and demerara rums. Other signature rumcoctions are priced from $8 to $11, and a variety of canned, bottled, and drafted brews are priced around $5. Check the full drink list here and enjoy a rum flight with significantly less turbulence than typical air travel.
Ernest Gannt, the original founder and tiki-torch flame behind the Beachcomber tradition, loved the tropics so much that he legally changed his name to Donn Beach, since Carldwell Q. Beachingsworth was already taken. The man is singlehandedly responsible for more than 80 drink combinations, which he entrusts in the hands of the friendly Beachcomber staff. Backed up by live music on weekend nights, the Beachcomber’s atmosphere will blow an intoxicating tropical breeze through your ears and across your nasal passages until you are blissfully bobbing through the air on a hammock of aromatic notes and twine.
- Rescue came in the form of the Chilean sea bass, which was recommended by our server as a substitute for the whole bone-in fish. (The latter, while still on the printed menu, is no longer offered, an artifact of the old restaurant, our waiter said.) Unlike the unfortunate trio of sea critters that died in vain for our last dish, the sea bass was cooked perfectly and melted like pudding on our tongues. – Edwin Goel, OC Weekly
- I had a great time. The service was good, and so was the food, and the owner came and sat with us asking our opinion of service and food. He also shared some of the history around re-opening. Very friendly atmosphere, also very much liked the entertainment. I will come back. – OpenTable user who dined on 3/5/10
- They had a very wide variety of breakfast and lunch food. The Moco Loco was the best and the carrot cake was to die for. The entertainment was high energy from the start. – cas4, Citysearch
Don The Beachcomber
It all began with a young wanderer named Ernest Gantt. Inspired by the culture of the South Pacific, where he sometimes worked on film sets, he opened a small watering hole just off Hollywood Boulevard in the mid-1930s. He decorated it with old fishing nets and trinkets he’d picked up during his travels to the South Pacific and created a menu of exotic rum drinks, which he etched onto a board hanging behind the thatched tiki bar. Back then, drinks cost a quarter, or five wooden nickels.
Today, Don The Beachcomber still serves some of Ernest’s original rum cocktails—including his signature mai tai—in a tiki lounge inspired by that 1930s watering hole. A few things have changed over the years, however; the joint now serves a full menu of Hawaiian specialties such as ahi-tuna tacos and Kalua pulled pork piled on sweet a hawaiian bun. On Friday nights, live musicians perform Hawaiian tunes next to an indoor waterfall.