Cococabana

"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

"Scheduled to officially debut on Wednesday, July 27, the open-air 2,100-square-foot cocktail bar boasts expansive views of the Pacific and downtown Oceanside from its fourth floor perch. CocoCabana’s kitchen offers a distinct menu, geared towards bar bites and shareable dishes like jerk duck confit, grilled sardines, curry clams, and lime-marinated wagyu skeweres. Brunch plates will be available on weekends. The bar's tropical drink list includes the Oside Rider and the Crocket & Tubbs." - Candice Woo

"A spinoff of this new spot is opening later this month in Oceanside. CocoCabana will bring Carribean-style drinks and small bites to the rooftop of the Brick hotel, where Grind & Prosper is also opening an oyster bar and New Orleans-inspired restaurant." - Candice Woo