[embed-1] South Seas Oasis is gone. The Getaway is gone. Cane Rhum Bar is miles away on East Bay. What’s a gal to do when craving a tropical getaway in the heart of the peninsula?

Maybe it takes two West Coasters inured to L.A. traffic to make the rum-infused dream a reality —  parking issues, rent prices, and concept flops be damned.

Taking over the Crooked Crown spot on Spring, Dalila’s is the latest Caribbean-inspired bar/restaurant to open close to King Street. Housed in the same building as Poke Tea House and Wine & Company, Dalila’s is, as the owners noted earlier this year, a “gateway to the great scene on Upper King.”

[image-3]Cozy and tropical, Dalila’s features a few candlelit tables and 10 or so stools at the bar. The cocktails are split into two categories: “Refreshing & Bright” and “Boozy & Spirit Forward.” There are four beer and six wine options as well.

On a rainy day in late February, there’s really no reason not to stick to the spirit forward section of the cocktail list. We tried the Calabash Bay ($12), a Jamaican-influenced bourbon old-fashioned; the Pointe du Bout ($13), an “herbaceous, funky, and bold tour of the Caribbean;” and the Wahoo Bay ($11), a White Russian’s Panamanian cousin.

Each cocktail was indeed spirit forward — the perfect complement to the tropics-inspired wallpaper, dark walls, and friendly conversation with owners and bartenders Michael Whiteley and Timur Dmitriyev.
[content-1] The food at Dalila’s is intentionally limited. The three items, created by the couple behind Spanglish, Tomas and Lynda Prado, will pair well with the cocktail selections. As Whiteley said earlier this year, “We want to keep the menu balanced and intriguing.”

You can bite into the El Cubano ($6), Elvis in Miami ($6), and the L.A. fruit cart special ($4) while washing it all down with a creative cocktail, or a happy hour selection. From 4-7 p.m., Tuesday-Saturday, Dalila’s offers three $7 cocktails and one $8 pairing — a lager with a shot of Stiggin’s fancy pineapple rum.

Dalila’s is open Tuesday-Saturday, 2 p.m.-12 a.m. Follow along on the ‘gram.