Bamboo Club—fresh into its new ownership under Kevin Larsen—has updated its varying menus across the board, from food and snacks to classic and new cocktails.
With newly minted chef Joe Herrera—a mentoree of the late, great Chef Arthur Gonzalez—and bar manager Devyn Langenheim taking over the reins from Dustin Rodriguez, the Bamboo Club’s revamped menus feel less like alteration and more like upgrades that embody the tiki spirit of the space.
“It’s about offering food that not only fits our brand more—more fish, some lighter options beyond the burgers—but also just keeping up with the times,” Kevin said. “We should treat our food just as we do our cocktails: with love and care. And a little revamping is necessary for that on both the kitchen and bar side.”
The food at Bamboo Club has gone more seafood-centric, with lighter options across the board…
Chef Joe is a mentoree of Chef Art, having first met the legendary, late chef at Spaghetinni in Seal Beach, when Chef Joe’s own mother was there over 30 years ago. Following that, Chef Art took Joe under his wing, working catering events and eventually at Roe’s market (long before the formal Roe as we know it opened).
“There is really no part of my cooking that isn’t tied to him in some capacity,” Chef Joe said. “So with this menu, it was a bit of a return to Roe. Lighter. Focusing on seafood. Fresh fish thanks to my friend, Chef Rogelio Gutierrez, who started WildFish Seafood Co. out of Los Angeles.”
The result? Fish tacos two ways—grilled cod and fried cod. A wondrous fried fish sandwich that uses his father-in-law’s tartar sauce. And ahi galore: a newly rendered play on poke, where a shishito crema creates Bamboo’s most creamy version yet, and an ahi steak plate and bowl round out the other dishes featuring the much-loved fish.
The drinks: distinctly unique options mixed with classics and plenty of collaboration
Devyn is keen on one thing with his bar staff: including their input and talent, playing more with spirits beyond rum, and bringing that onto the menu. And the result is a decidedly bright, summer-centric cocktail that largely eschews coconut on nearly every level.
“Take the ‘Don’s Magic Wand,’ for example,” Devyn said amid an array of newly minted drinks birthed at The Bamboo Club. “This is from Chloe, who focuses on agave spirits and essentially wanted to create a tiki play on a Last Word. Or this one[, “Gojira’s Grog”], created by Stev, a fermented goji berry-infused rum that has a bit of funk.”
Whether it’s the whiskey-forward play on an “Iron Ranger” via the “Chai-Noon Thai-Noon” or the feature of Devyn’s personal tiki classic fave, a “Cobra Fang,” the newly minted menu melds the classic classics with the new classics.
A deeper look into the new drinks of The Bamboo Club…
An entirely new set of classics born at The Bamboo Club paired with a trio of classics that tiki lovers have long loved and likely wished to have on the menu…
Newly minted cocktails born at The Bamboo Club…
Cockatiel ($16): Saint Rhum Rum | Apricot Liqueur | Suze | Simple Syrup | Lemon Juice | Pineapple Juice
Gojira’s Grog ($16): Diplomatico Reserva Rum | Goji Berry-Infused Mt. Gay White Rum | Bénédictine | Prickly Pear | Don’s Mix | Lime Juice
Don’s Magic Wand ($16): Charanda Rum | Wray & Nephew Rum | Amaro Montenegro | Don’s Mix | Lime Juice
Chai-Noon Thai-Foon ($16): Chai Tea-Infused Four Roses Bourbon | Kin-a-Peel Banana Liqueur | Lemon Juice | Pineapple Juice | Cinnamon Syrup | Falernum | Angostura Bitters
Rum the Jewels ($40): Zaya Rum | Planteray OFTD Rum | Giffard Blackberry Liqueur | Mango Syrup | Lime Juice
The Bamboo Scorpion Bowl: Ron Zacapa Rum | Apple Brandy | Ford’s Gin | Lemon Hart 151 Rum | Lemon Juice | Orange Juice | Orgeat | Ginger Syrup (Minimum 2 people required to purchase)
Classic tiki cocktails just added…
Pearl Diver ($16): Flor de Caña 4-Year Rum | Hamilton Demerara 151 | Gardenia Mix | Orange Juice | Lime Juice | contains dairy
151 Swizzle ($18): Lemon Hart 151 Rum | Lime Juice | Simple Syrup | Absinthe | Angostura Bitters
Cobra Fang ($18): Ron Zacapa Rum | Fassionola | Falernum | Orange Juice | Lime Juice | Absinthe
A look into the food of The Bamboo Club…
Upgraded but not downsized. And one-thousand-percent Bamboo Club in vibe and execution.
Appetizers
Ahi Poke ($12): Ahi | Pineapple Pico de Gallo | Shishito Crema | Avocado | Furikake (contains sesame seeds) | Crispy Tortilla Chips | Unagi | Green Onions | White Rice
Coconut Shrimp ($10): Fried Coconut-Breaded Shrimp | Sweet Chili Sauce
Bamboo Wings ($13): Six Wings | House-Made Bamboo Wing Sauce (Mildly Smoky | Savory | Sticky) | Optional Level 2: Liquid Fuego (Habanero | Honey | Tamarind) | Optional Level 3: Goat Mylk (Habanero | Pineapple | Lemon)
Spam on a Stick ($10): Tempura-Fried Spam | Spicy Mayo | Umami Sauce | Green Onions
Crispy Broccolini ($16): Lemon | Roasted Shishito Crema | Unagi | Mint | Sesame Seeds (V)
Roll-Subi ($6): Spam Tossed in Sweet Chili Glaze | Rice | Nori | Cilantro | Spicy Mayo
Katsubi Roll ($7): Tempura-Battered and Deep-Fried Roll-Subi | Cilantro | Spicy Mayo
Mac Salad ($6): House-Made Unagi Mac | Seasoned Wontons | Green Onions (V)
Salads and Bowls
Thai Crunch Salad ($11): Cabbage | Carrots | Bean Sprouts | Seasoned Wontons | House-Made Peanut Dressing | Sesame Seeds | Cilantro (VG)
Bamboo House Salad ($11): Green Leaf Lettuce | Bean Sprouts | Shredded Carrots | House Carrot Ginger Dressing | Cucumbers | Seasoned Wontons | Cilantro (VG)
Pork Belly Bowl ($17): Beer-Braised Pork Belly | Shoyu BBQ Sauce | Pickled Vegetables | Steamed Rice | Cilantro | Sesame Seeds | Green Onions | Seasoned Wontons / Vegan Option: Jackfruit
Burgers, Sandwiches, and Tacos
Fried Fish Sandwich ($16): Wild-Caught Fried Fillet | House-made dill tartar | Lettuce
Bamboo Classic Burger ($18): 6 oz. Beef Patty | Grilled Onions | 1000 Island | House Pickles | Lettuce | Choice of Cheese
Thai Tea Brined Fried Chicken Sandwich ($18): Thai Tea Buttermilk-Brined Fried Chicken | House Pickles | Spicy Mayo | Coconut Chili Slaw
Huli Chicken Sandwich ($18): Ponzu-Marinated Chicken | Grilled Pineapple | House Pickles | Unagi Mayo | Coconut Chili Slaw | House-Made Pineapple Teriyaki
Grilled Fish Tacos ($17): Grilled Cod | Slaw | Pineapple Pico | Chili Crema | Fresh Tortilla Chips | Salsa Verde
Baja Style Fish Tacos ($17): Fried Cod | Coconut Chili Slaw | Pickled Serranos | Fresh Tortilla Chips | Salsa Verde
Mains
Loco Moco ($16): 6 oz. Beef Patty | House-Made Beef Gravy | Fried Egg | White Rice | Cilantro | Green Onions | Seasoned Wontons / Vegan Option: Impossible Patty | Mushroom Gravy
Ahi Steak Plate ($20): Blackened Ahi Steak | Bold Spice Crust | White Rice | Charred Broccolini
