THIS RESTAURANT IS CLOSED Trader Vic’s

THIS RESTAURANT IS CLOSED Trader Vic’s Restaurant Review:

If you haven’t been to Trader Vic’s in well, forever, go now to this Dallas outpost that was shuttered in the late 1980s. Though it looks as if you’ve stepped into a tiki hut, this is a contemporary Trader Vic’s. Gone are the pu pu platters of yore, replaced by modern takes on Polynesian and Chinese-goes-Napa cuisines that work out well in the end. Begin with one of the classic tiki cocktails like the scorpion bowl, a mind-numbing concoction of rum, juices and brandy that lubricates a party of four. If you’re drinking alone, try the Dr. Funk of Tahiti, a savory blend of rums and herbsaint. When it comes to noshes, start with beef cho-cho, skewers of beef served on your own personal mini-hibachi. The hits of the dinner menu are the entrées from the Chinese wood-fired oven. Crowd favorites are the cowboy rib-eye sided with a heap of onion rings and the barbecue duck breast with a soy and orange reduction. Both are gently infused with the smoke of the hickory, oak and mesquite woods used in the ovens. The pork chop Hawaiian pays homage to a luau with grilled pineapple, whipped potatoes and Maui onion marmalade. Go for the tiki bowl, stay for the food.