Cococabana
American restaurant · Oceanside ·
Caribbean-inspired rooftop bar with small plates and cocktails
Caribbean-inspired rooftop bar with small plates and cocktails
"Cococabana is a rooftop bar with beach resort energy where the snacks and drinks are both great. Tear into the charbroiled beef skewers, sop up all the avocado crema and jerk butter that comes with the wild mushrooms, and slurp down the oysters topped with candied mango. When golden hour starts, watch the sun set behind the Pacific Ocean and drink the O’Side Rider, a mix of tamarind and chile-infused mezcal, watermelon, mint, and fresh lime, before figuring out a full dinner move. " - ligaya malones
"Perched atop Oceanside’s boutique-y Brick Hotel, this open-air cocktail bar offers Caribbean-style bites and cocktails. Try the plantain chips and guacamole and tenderloin skewer tacos with the Havana Good Time (vodka, Pamplemousse, guava mint kombucha)." - Helen I. Hwang
"Cococabana is a rooftop bar with beach resort energy where the snacks and drinks are both great. Tear into the charbroiled beef skewers, sop up all the avocado crema and jerk butter that comes with the wild mushrooms, and slurp down the oysters topped with candied mango. When golden hour starts, watch the sun set behind the Pacific Ocean and drink the O’Side Rider, a mix of tamarind and chile-infused mezcal, watermelon, mint, and fresh lime, before figuring out a full dinner move." - Ligaya Malones
"Perched on the rooftop of the Brick Hotel, I recently visited CocoCabana, a tropical cocktail bar opened by Grind & Prosper Hospitality (the group behind CocoMaya and Miss B’s Coconut Club)." - Candice Woo
"Set to officially debut on Wednesday, July 27, this open-air, 2,100-square-foot cocktail bar sits atop the fourth floor of the newly restored Brick Hotel and offers expansive views of the Pacific and downtown Oceanside. Drawing Caribbean influence, the kitchen centers on a Josper charcoal oven and focuses on bar bites and shareable dishes such as jerk duck confit, grilled sardines, curry clams, and lime-marinated wagyu skewers, with weekend brunch plates like plantain hash and eggs, a breakfast sandwich, and an egg-stuffed baked potato. The tropical drink list from beverage director Rob McShea features cocktails like the Oside Rider, made with tamarind and chile-infused mezcal, watermelon, mint, and lime, and the Crocket & Tubbs with bourbon, apricot, coconut balsamic, banana agave, and bitters." - Candice Woo