The Coral Fang
History & Introduction
The Coral Fang is a beloved seafront tavern nestled in the heart of TonTon, built by former spearfisher Jekkari Thorne after a falling out with his brother over how to run their inherited tavern on a neighboring island. Leaving behind family tension, Jekkari founded The Coral Fang to start anew—bringing his sharp tongue, keen sense for hospitality, and deep knowledge of island life to the quieter TonTon coast. Over the years, the tavern has grown from a single-lean-to rum shack into the cultural heartbeat of the village, frequented by sailors, adventurers, and locals alike.
Physical Description
External
The Coral Fang sits low to the ground, built from driftwood, coral-blasted stone, and salvaged sails. Its walls are patchworks of tideworn timber, and its roof is thatched with woven palm fronds. A faded sign depicting a snarling piece of fang-shaped coral sways lazily from a rusted chain above the entrance. Lanterns filled with glowing jellyfish oil hang from rigging hooks, casting a welcoming glow each evening.Internal
Inside, the tavern is warm, humid, and always alive. Wooden beams are wrapped in netting and adorned with fish bones, dried herbs, and trinkets from sea voyages. The bar is a repurposed canoe split lengthwise, lacquered and lined with mismatched stools. Behind it stands a tall chalkboard menu scrawled in ever-changing script. The main room holds a scattering of tables made from sea crates and scavenged deck planks. A spiral staircase in the back leads up to Jekkari’s loft and the guest room, while a trapdoor behind the bar leads to the rum cellar.Auditory cues
The Coral Fang hums with life: the sound of waves slapping nearby docks, the creak of wood and rope, and Jekkari’s near-constant humming of old sailing songs. The tavern often echoes with laughter, sea shanties, and the clink of mugs. On rowdier nights, the soft thump of a hand drum or the crooning of a traveling bard adds rhythm to the din.
Scents
Salted air mingles with the smoky aroma of roasted fish and grilled mango. There's always a hint of rum and citrus from the sticky-sweet cocktails, and earthy undertones of drying seaweed and old wood. Occasionally, a sharper tang of spiced crab stew or fermented shark jerky lingers from Jekkari’s daily specials.
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