Smuggler's Cove
Bar · Civic Center ·
Exotic rum cocktails & nautical decor, a tiki paradise
Exotic rum cocktails & nautical decor, a tiki paradise
"While there remains a conversation to be had regarding the cultural tourism that goes on in American tiki bars, a visit to Smuggler’s Cove remains a necessary pilgrimage for cocktail lovers looking to expand their horizons. Since opening in 2009, the bar has won just about every award the bar and cocktail world has to offer including being named one of the best bars in the world by World’s 50 Best, Playboy, and Esquire on top of earning nods from both the James Beard Foundation and Tales of the Cocktail." - Matt Tillquist
"Getting a group in one place can be tough, and if you’re already together for the concert, you might as well finish the night out strong. Head to Smuggler’s Cove. It’s one of our favorite bars in the city, which has a lot to do with the incredible tiki rum drinks they serve." - will kamensky
"Though it’s not the original (for that, you’d need to head across the bridge to Trader Vic’s), the Smuggler’s Cove Mai Tai holds a special place in the hearts and minds of both San Franciscans and cocktail lovers around the world. Credited to rum expert Martin Cate, this version of the drink marries rum, orange curacao, lime, oregat, and sugar." - Lauren Saria
"A legendary tiki bar known for its deep dive into cocktail history, particularly the Prohibition years. Steven Liles worked here for 13 years and was recognized for his excellent service and mixology skills. The bar also served as an international representative in events." - Paolo Bicchieri
"Smuggler’s is a tiki bar that looks like the belly of a pirate ship, narrow but three stories tall, so drinkers can climb up into ropes hung with nautical gear, or descend down to a second bar filled with barrels. And it’s a rum authority, pouring hundreds of varieties, with a thick cocktail list. It’s rum-filled, of course, but there are ample options even if you favor clear spirits or something built on a whiskey base." - Lauren Saria, Eater Staff