Danielle Atkins
Chopper calls itself a robot-friendly tiki bar, complete with an exotic origin story (detailing the discovery of ancient robot technology on the mysterious Island X), tripped-out décor (walls that pulse with brilliant colors, patterns, and robot masks), and heady, tropically-inspired quaffs (served in specialty robo-tiki mugs). It’s no exaggeration to call it the most creative watering hole in Nashville.
No surprise when you consider the immensely creative team behind it. Andy Mumma (Barista Parlor), Bryce McCloud (Isle of Printing), and Mike Wolf (former Husk bar manager extraordinaire) combined efforts in bringing this extraordinary place into being.
Chopper took over the one-time Bar Luca spot in East Nashville, leaving no trace of the former tenant. Step inside this techno-oasis and prepare to be dazzled in details. The receptionist will guide you to your seat—in the swoop of the elevated bright red banquettes, or colorful custom-built booths, or at the gilt bamboo-faced bar, where yes, there’s a gold-painted robot hovering overhead. This might be the most fun spot: You get to watch the bartenders in Hawaiian shirts shake, stir, layer, and festoon high-spirited drinks.
Ready to tiki? The doors open at 4 p.m. for happy hour. Over the course of the evening, the lighting shifts to black light for a luminous neon glow. One night, the whimsical playlist might veer from Roxy Music to Lou Reed to Hawaiian ukelele. Another night, and it’s surf tunes all the way.
Danielle Atkins
Selecting your cocktail can be hard; there are many compelling choices. You’ll find Chopper riffs on classics like the Mai Tai and Singapore Sling. There are coolers and punches and icy daiquiris. There’s a massive Scorpion bowl to share with three of your friends. You can escape the summer heat with Pain Killer, a frozen rum-based delight churned with pineapple, coconut and orange juices, and a hint of nutmeg. Or, simply escape, with the uber-popular Robo-Zombie—so strong that only one per customer is permitted.
That tiki mug brims with dark Jamaican rums and Chopper’s Fassionala (a complex syrup made of strawberry, mango, pineapple, passionfruit, hibiscus, and lime) and is crowned with a hollowed lime half which cups more booze. With a flick of the lighter, your server sets it ablaze, then sprinkles some cinnamon, sending up sparks.
Potent drinks warrant tasty fare. The concise menu of sandos, snacks, and rice bowls will do the trick. You can’t go wrong with the Nori Grilled Cheese. The dried seaweed gives surprising depth to the thick melt of havarti and a dusting of togarashi spices offers a nice bite. Rice bowls are generously filled. Chicken poached in coconut milk comes folded throughout jasmine rice and veggies; stir in the toppings of green onions and herbs and savor the aromatics of ginger and lemongrass.
You cannot be unhappy at Chopper. It captures the fun, escapist spirit of a tiki bar, with a curiously delightful robot twist.
Chopper Tiki, 1100B Stratton Ave.; choppertiki.com