Otto’s High Dive

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"Otto’s is a restaurant, but we strongly encourage you to come and sit at the bar even if you have no interest in eating. There are over 30 excellent cocktails, including six different daquiris, frozen drinks, and stunningly creative cocktails that play with Cuban and Caribbean ingredients like guava and guanábana. Since it’s a terrible idea to try and drink them all in one sitting, you should come back here over and over again. They’ve also got a mobile bar set up on the outdoor patio if it’s crowded inside. Study the menu online in advance if you’re bad at decisions, or just start with the maduro island, a cachaça-based drink infused with roasted maduro. If you do start to get hungry, the Cuban food is great." - ryan pfeffer, cheryl rodewig

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"Otto’s High Dive in Orlando reels you in with the drinks. The list of cocktails has more than 30 options, including a frozen banana coffee concoction and a rum-based riff on a guava pastelito. But the food here is what makes us want to stay and linger in the often-bumping dining room. They do a great ropa vieja that’s particularly cinnamon- and ancho pepper-forward, and a perfectly moist guava and cheese pastelito. You might even see them roast a pig on the patio, which they use in the medianoche, a sandwich that’s essentially the same as the Cubano, except the pork is flanked by some sweeter bread. It’s our favorite place in town to have a fun dinner out with friends, or sit at the bar solo and watch the bartenders shaking up orders like they’re Energizer bunnies." - anne cruz

"This tiny but oh-so-sweet space recalls the charm of Old Florida with its whitewashed brick walls and white tile floors. Billed as a neighborhood rum bar, Otto's High Dive is on point at every turn, from the genuine service to the unfussy but well-executed food. The kitchen delivers a concise edit of Floridian/Cuban fare with oodles of tropical elements. Begin with oysters before moving on to an array of cold and hot plates ranging from a shrimp cocktail that's all grown up with its thick "Bloody Mary" sauce to chicken mojo and ropa vieja with sides like rice and beans. Cinnamon bread pudding topped with a delightfully tangy cream cheese whip is a memorable sign-off.Rum is all around, from the Cuba Libre on tap to the daiquiris available by the pitcher." - Michelin Inspector

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"The swank neighborhood rum bar oozes all the midcentury Cuban charm and lively conviviality without the deafening clamor and clang. Experienced bartenders shake, stir, and pour refined Cuban-inspired rum-based cocktails like the “guava pastelito” and espresso-roasted “Bustelo Biafra,” but there’s a focused selection of Cuban fare here worthy enough to have earned a Michelin Bib Gourmand in 2024." - Faiyaz Kara

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"You’ll be reeled into Otto’s for the drinks. They have over 30 cocktails like the Chancleta made with mezcal and hibiscus, and we love the Happy Hour highballs. But you should also order some of their Cuban food and linger in the often-bumping dining room. They do a great ropa vieja that’s particularly cinnamon- and ancho pepper-forward, and a perfectly moist guava and cheese pastelito. You might even see them roast a pig on the patio, which they use in the medianoche, a sandwich that’s essentially the same as the Cubano, except the pork is flanked by some sweeter bread. It’s our favorite place to have a fun dinner out with friends, or sit at the bar solo and watch the bartenders shaking up orders like they’re Energizer bunnies." - cheryl rodewig, gabe bergado, ryan pfeffer, macy johnson