Nestled on the Sunset Boulevard edge of Los Feliz and Silver Lake, Tiki‑Ti is a tropical relic—tiny yet mighty, boasting just a dozen barstools and a legacy that feels carved in wood and rum. Founded on April 28, 1961 by Ray Buhen, a former bartender at Don the Beachcomber and other Polynesian venues, Tiki‑Ti inhabits what was once a violin repair shop belonging to his father‑in‑law. Step inside, and you're swallowed by nostalgia: glowing pufferfish lamps, signed placards from loyal regulars covering every angle, fishing floats, tchotchkes, tiki masks, and even a robotic bull that parades along the bar—cheered on by delighted patrons. Run today by Buhen’s descendants—Mike Sr., Mike Jr., and Mark—the bar still pours classic tiki drinks using original secret recipes, with more than 80–90 cocktails on the menu, none of which come with ingredient lists. It's a place of rituals: order a Blood and Sand and the room shouts “Toro, Toro, Toro!” as tequila flows; ask for an Uga Booga, and patrons chant “ooga booga” while it's made. Tiki‑Ti doesn’t serve martinis, cosmopolitans, or beer (except “the last beer,” a tongue‑in‑cheek one‑off relic). Wednesdays hold special charm: “Ray’s Mistake” is discounted, and Mike Sr. leads a toast to his father, Ray Buhen. Despite its size, lines frequently snake outside—both for the strong pours and the atmosphere that feels like stepping into tiki’s golden age. A kitsch‑meets‑ritual institution, Tiki‑Ti feels simultaneously dive‑bar cozy, historically rich, and forever festive.
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