What’s new at Tommy Bahama, besides your well-deserved vacation at home? New dining delights!

Story and photos by MAGGI HENRIKSON

Tommy Bahama, where vacation is a way of life, is a-buzzin’ as if it were still summertime here in Laguna-ville. Well, it is touching on 70 degrees in early January, so it may as well be the land of vacation. 

Click on photo for a larger image

The Bahia Sangria, made with brandy, red wine, pomegranate, oranges, 

green apples, and lemons

The bar is lively with a good crowd in the afternoon as I stroll in, and straight on to the dining area. The window-side booths are great for discreet sidewalk people watching but my husband, Richard, and I have arrived with a good post-workout appetite to boot. 

The super friendly staff is quick with a welcome, and happy to show off the newest menu. Let’s try some of their most popular menu options and new additions…

Click on photo for a larger image

The “World Famous” Coconut Shrimp

Who doesn’t love coconut shrimp? No one! In my perfect world, coconut shrimp is as presented at Tommy Bahama – super-sized shrimp with an extra-crispy coating of sizzling sweet coconut paired with zingy papaya-mango chutney.

A different twist on Poke

I am a die-hard poke fan. I seriously think the one sorely missing restaurant in Laguna Beach is a poke bar. So I am, admittedly, hard to please on this subject. And I’m happy to report that the Tommy Bahama Ahi Poke Bowl is now my Laguna favorite. 

What sets this poke apart is the mix of ingredients tucked into sections of the bowl. First, there’s the fresh ahi, diced into nice, little bites – better for melding with the other flavors than most standard big-size chunks found in poke bowls. 

Click on photo for a larger image

Ahi Poke Bowl

Sprinkled amidst is a dose of quinoa, sesame seeds, and faro for a healthy and tasty spin added to the classic. Underneath are baby greens, and around the sides: pickled ginger, crispy wontons, edamame, seaweed, avocado slices, and the Tommy Bahama classic “Island Slaw” – all drizzled with a wasabi aioli. This is what I would call a big salad, but with ahi poke as the main event. It’s a big salad I’d be happy to have any day of the week.

Debuting Barbacoa Tacos

Another top hit from the new menu – beef Barbacoa Tacos. Richard is the Mexican food fan in the family, so this lit his fire. The tacos are described as “Cajun-Seasoned.” I was there to weigh in on the quality component – and, again, happy to report thumbs up. 

Click on photo for a larger image

Barbacoa Tacos

I like that the flavorful beef is so tender it’s fall-off-the-bone, and melt-in-your-mouth rich in the seasoning. The barbacoa is nestled in two crispy flour tortillas with a tomato relish, Island Slaw, and lime sour cream. On the side are house-made tortilla chips and fire-roasted salsa.

The finishing touch

 Just when we thought we could not possibly eat another thing, along comes a tempting teaser. The ever-popular Key Lime Pie has been tweaked in the new menu – transformed, in that vacation-casual way, into a popsicle.

Click on photo for a larger image

Key Lime Pie Pop

Key Lime Pie (only made with authentic Key limes), that sweet and tart little tramp! Now she’s been dressed up in dark chocolate, turned into a pop, and looks all the better for it. Our server tells us that lots of people pick the whole thing up by the stick and enjoy it bite by bite that way, but since we were splitting, we opted for cutting up bite-sized bits of the luscious chocolate and tangy sweet.

Chef Stephen has plans

Tommy Bahama’s Chef Stephen Nguyen trained in Newport and is now happy to call the Laguna locale home. The Tommy Bahama formula has standard menu basics anchored in their 15 locations around the country, but Chef Stephen has created regional spin-offs for the Laguna Beach home, often featured in their daily specials.

One big event on Chef Stephen’s agenda this week is New Year’s. There’s going to be a “New Celebration” menu created just for New Year’s Eve as well as New Year’s Day. The New Year’s Eve last seating is at 10 p.m. Details not available at press time, but phone for reservations at (949) 376-6886.

This was quite the holiday treat of a lunch. Delicious, and no holds barred! But I’ll return after New Year’s diet resolutions just for that poke bowl. 

Check out the new menu at Tommy Bahama; it’s a treat for their chef’s selections plus you get the added benefit of enjoying this corner of Laguna that hosts a relaxed, vacation vibe.

400 S Coast Hwy   376-6886

Shaena Stabler is the Owner, Publisher & Editor.

Lynette Brasfield is our Features Editor.

Dianne Russell is our Associate Editor.

Maggi Henrikson is our Contributing Editor.

Michael Sterling is our Webmaster.

Katie Ford is our Ad Designer.

Alexis Amaradio, Barbara Diamond, Cameron Gillespie, Dennis McTighe, Diane Armitage, Laura Buckle, Marrie Stone, Samantha Washer and Suzie Harrison are staff writers and/or columnists.

Mary Hurlbut and Scott Brashier are the staff photographers.

Stacia Stabler is our Account & Instagram Manager.

We all love Laguna and we love what we do.

Email: Shaena@StuNewsLaguna.com for questions about advertising

949.315.0259

Email: Lynette@StuNewsLaguna.com with news releases, letters, etc.

949.715.1736