MPM Restaurant and Tiki bar — Restaurant in Virginia

"Tiki sports bar" is a concept I wanted to like in theory, but it's quite clumsy in practice. Likewise, I love the other restaurants run in RVA by this family, but both the drinks and food here, in our first visit, left much to be desired.

The Good:

-- The crispy chicken cigars and the roti chicken curry (which is essentially a dip appetizer) were both quite tasty.

-- Staff is quite friendly.

The Bad:

-- The pad thai we had here was rough. The shrimp were easily the most overcooked I have ever been served; dry and tough and stringy, while the noodles were overpowered by fish sauce. Keep in mind, this is an $18 entree, struggling to compete against the quality of average takeout pad thai. If you're charging $18 for this, it needs to be exceptional. Just down the street, YaYa's Cookbook is doing a much better version, for probably $4 less.

-- I was hopeful that with the tiki theme, one would at least be able to expect the dependable tiki standards, but the drinks menu has been created mostly with Short Pump's resident yuppie population in mind, and no respect to rum-based cocktails. Most are structured around flavored rums, spiced rum, coconut rum, etc. The mai tai contains no orgeat, which is literally the defining ingredient of a mai tai. Instead, the cocktails have a fratty, sugar-forward focus to them. My wife ordered an Aloe Ha, which was sadly overwhelmed by melon liqueur to the point where it tasted like little else.

-- A bartender was going from table to table, asking for specific drinker feedback on if he should use more or less of various ingredients in each cocktail. Suffice to say, crowdsourced opinions on this from people who know nothing about mixology is going to result in WORSE drinks, not better ones. You're not going to see bartenders doing this at a great cocktail bar. It just gave the impression of a drinks program that is very unsure of itself, and understandably so.

-- The vibe ... it is what it is. We were sitting in a booth, surrounded by NASCAR merchandise. If that adds to your experience, by all means go ahead and seek it out.

In short, their attention to detail needs a lot of work, and both the menu and the cocktails could really use improvement, especially considering the oddly elevated price range of the menu, which is well outside "sports bar" territory...

On our recent trip up the coast, we almost went elsewhere, but the high ratings caught my eye for this Tiki place. Honestly, it sounds like a hole in the wall, by name, alone. The decor also, at least initially, gives off a similar vibe, but it's actually quite nice inside, as you can see by the online photos. The "private" Tiki booths along the wall could even make for a somewhat intimate evening.

The prices are a bit higher than you might expect, as well, but they are completely warranted. Take a look at what liquor they have, literally, on the top shelf and you'll get the higher-end vibe. We started off with a smoked old fashioned, which is uniquely presented like you've probably never seen before. Yes, pay the slight upcharge for the smoke! It's a whole "thing", so break out the camera.

We ordered the bulgogi beef appetizer and the crab Rangoon. Now, don't get me wrong, the Rangoon was quite good, but when you start off with the beef, it pales in comparison. The beef was practically melt-in-your-mouth tender, juicy, and absolutely packed with flavor.

We also tried the ceviche and it was very good, as well. As it's made fresh daily (like all ceviche), the spice level will vary, so be aware of that if you're sensitive to spicy foods. My tolerance is significantly higher than most people's. I found it just a tad spicy, but my wife had to take a little break between bites, using the old fashioned and the chips to cool her off. She still thought it was excellent, mind you.

I ordered the chicken sandwich to go and it was the only thing I wasn't impressed with, as it was dry and bland, so I did take off one star for that. But, I still rank the entire restaurant a 5. Thankfully, that was the only downside to the evening, so we'll definitely be back the next time we're passing through.

Lastly, the male bartender we dealt with most of the evening was excellent. He was outgoing, funny, and attentive. If a manager or the owner reads this and wants to let him know about our praise and how he made our evening even more enjoyable, he's slender, has a well-groomed beard, and was working the night of August 5th, alongside a female bartender. Sadly, we didn't...

Start with the fried wontons—crispy on the outside, juicy pork filling inside. Dip the crispy, juicy wonton into their special brown sauce—rich, slightly sweet and tart, with that deep fish sauce umami and just a touch of heat. I couldn’t stop dipping! It felt like a street food memory brought to life.

Next the Pad Thai—we picked the pork, and the moment it arrived, that smoky aroma told me it had been kissed by a hot wok, just the way real street food should be. You can taste the fish sauce, slight tanginess, and a perfect balance of flavor in every bite. The noodles were slick, bouncy, and soaked with sauce—absolutely addictive. My tongue didn’t want to stop smacking.

The grilled peach salad was a fresh surprise—sweet grilled peaches, creamy blue cheese, crunchy candied pecans, and tangy balsamic dressing. Light but full of personality. Every bite felt like freshness and balance.

And the drinks? Wow.

The Bourbon Street cocktail was refreshing and herbal—like mint or basil—without any bitterness. Smooth, cool, and so easy to sip. Then the Marinda cocktail—a beautiful blend of sweet and tart, with a warm nutmeg finish that brought me straight back to flavors of Asia. It was unique, comforting, and honestly unforgettable.

And don’t forget the buffalo wings. Let’s just say they come with a warning: prepare for a volcano in your mouth. 🔥

Even more thankful to have Tanya as our server. First, she is so in tune with everything on the menu. Then, She brought life to our food and drinks with her energy and positive attitude. This is what a food and bar experience should be—alive in every bite, every cocktail, and every moment. People like Tanya make dinner experience to another level....