Pictured: Coconut Habanero Ceviche with local snapper, spicy yuzu leche de tigre, avocado, plantain and taro chips accompanied by the Mainland Margarita with blanco tequila, ume plum liqueur, agave, lime and a li hing mui salt rim. Photo by Natalia Levey.

Everyone needs an escape from daily life. While jet-setting across the globe to a private island isn’t an option for most people, Sarasotans can slip into the tropical oasis at Bar Hana and enjoy a little slice of paradise. Bar Hana, owned by Hi Hospitality Group, which operates neighboring Kojo, opened on April 7, combining elements of traditional tiki bars, the welcoming Hawaiian spirit of aloha and a tropical twist.

According to Hart Lowry, culinary director, and David Roth, beverage director for Hi Hospitality, Bar Hana experiments with innovative flavors and breaks the mold of the classic tiki bar. “The goal was to design, create and execute this little room where you feel you could be anywhere and escape,” says Roth. This deliberate planning makes the establishment appealing to all sorts of guests, whether they’re searching for an Instagram-worthy happy hour cocktail or tasty Asian bites. Even though drinks are the star of the show, the food offerings tucked away at the back of the menu represent a creative take on elevated bar food. “The menu is strategically engineered to be salty, spicy and crispy with flavors that wake your palette up and make you want to sip a delicious cocktail,” Lowry adds.

He recommends the Big Island Burger, a smashburger with a Hawaiian flair. The burger comes with grilled pineapple-caramelized onion relish (a standout stand-in for pickles), teriyaki mayo and white American cheese. Guests also love the Roasted Duck Peking Style Bao with a house hoisin glaze, tropical fruit chutney, cilantro and shredded vegetable slaw. “The sweet and sour fruit cuts through the gaminess of the duck,” he says. Other fan favorites include the Ono Fried Chicken Sandwich and Wagyu and Shiitake Dumplings. For dessert, don’t miss the bite-size mochi ice cream, a handheld treat ideal for late-night snacking.

No visit to Bar Hana is complete without sampling a cocktail or mocktail, crafted by Roth and his team of drink alchemists. Because Bar Hana exists in the same universe as Kojo, Roth was able to expand the restaurant’s beverage offerings. “Kojo has a successful cocktail program,” says Roth, “and we wanted to capitalize on that.” He highlights the Frisky Flamingo, a play on the Porn Star Martini made with vanilla vodka, passion fruit and bubbles and served in a pink flamingo tiki mug. Another special drink is the Mainland Margarita, which comes with blanco tequila, ume plum liqueur, agave, lime and a li hing mui salt rim. “Because this Hawaiian salt is unique and visually stunning, it gives us a chance to engage with the guests and start a conversation,” he adds.

From globally-inspired eats and drinks to lush tropical decor with fun “easter eggs” that nod to Hawaii and tiki bar culture (think Lilo and Stitch Funko figurines), Bar Hana allows guests to depart from Sarasota for brunch, lunch and dinner. “It’s all about escapism,” Roth says, “and once we close those blinds, you could be anywhere.”

Bar Hana, 1289 N. Palm Ave., Sarasota, barhana.com.

Pictured: Coconut Habanero Ceviche with local snapper, spicy yuzu leche de tigre, avocado, plantain and taro chips accompanied by the Mainland Margarita with blanco tequila, ume plum liqueur, agave, lime and a li hing mui salt rim. Photo by Natalia Levey.