The first glimpse of the dive bar is dominated by a sign that looks like the title card to a B movie hanging above the door inscribed with the name of the bar. A string of picnic tables out front make it clear that there’s food and drink to be found within, the entrance just off of the corner orientation of the building. One could be forgiven for being a little bit shocked upon stepping foot into the bar, as there is no indication outside that this is a pretty intense tiki bar, a fact immediately apparent at first glance inside. Rope fishing nets hang from the ceiling, giving way to exactly the type of multi-color string lanterns and that come to mind when the word ‘tiki’ starts getting thrown around.
Wood paneling covers every inch of the bar’s main room, a dual-level division between the main bar above and a small dining area below. Port of Call is a dive bar, to be sure, but calling card 1a is certainly the food menu that deals almost exclusively in beef. The hamburger is the star, by the decree of Port of Call and the personal opinion of this reviewer. The loaded baked potato that comes with it is no slouch either, easily one of the best I’ve ever had and a crucial part of the Port of Call experience.
A tiki bar would not be complete without tiki drinks, comprising the rest of the menu at Port of Call, running the gamut of rum-infused, brightly colored hangover factories you would associate with a little tiki drinking. It is best not to dig too deeply into the ingredient list (read: number of rums involved) as everything is delicious and everything potent. The presentation matches, branded glasses used atop branded napkins to really drive home the Port of Call aesthetic.