Stampede Cocktail Club

"According to owner and seasoned bartender Paul Shanrock, Stampede’s goal is “to be the most fun, delicious bar.” This ambition shows in this cocktail den’s menu, which changes every six months to explore new flavors and guest reactions. Here are unexpected pairs like aperol and mezcal or tequila and sherry, merged beautifully together with a plethora of house-made ingredients (smoked salted whipped cream, anyone?)." - Mark DeJoy

"Stampede makes some of the most inventive drinks in the city, and the bar excels equally at no-alcohol options as it does cocktails. The approach is as playful as it is crafty: tiki-adjacent with a wide palette. Colorful lanterns give the bar area a deep glow, while cool neon in the adjoining room give vaporwave and Patrick Nagel vibes. It’s like a party at an edgy art gallery only the guests will actually talk to you." - Meg van Huygen, Mark DeJoy, Eater Staff

"Stampede Cocktail Club has a lot going on. At first glance, it looks slightly old-fashioned, but then you turn a corner and a T-Rex head mounted on floral wallpaper stares you in the face. (Quick, someone get Jeff Goldblum in here). It’s wacky, fun, and they serve excellent cocktails alongside steamed dumplings from Little Ting’s. Come here with someone you like while sipping things like a fresh blueberry mule or a riff on a passionfruit-pineapple margarita. Just make sure beforehand that Jurassic Park didn’t give your date nightmares. " - aimee rizzo

"An Otter Pop is basically a slushie in package form—and this lavish Fremont bar makes the best outside of any rogue 7-11. Flavors vary, but you’ll want to ask about the midori and pineapple version with a touch of ancho chili. Drink it right from the plastic or ask for a glass to slowly pour the frozen contents out if you’re feeling fancy—it goes well with Stampede’s surprisingly tasty steamed shrimp dumplings, too." - gabe guarente, aimee rizzo, kayla sager riley

"When to-go cocktails became ubiquitous in the summer of 2020, boozy otter/freeze pops were all the rage. This well-conceived cocktail den got in on the action then and has a seasonal one on offer now called the Shallow End, made with sherry-rested vodka, hazelnut, bourbon cream, cold brew, and vanilla." - Gabe Guarente