Tropicale

"This summery Glisan cocktail bar is best known for its piña coladas, served in hollowed-out pineapples on its outdoor patio; however, the bar always offers a handful of distinct margaritas ideal for those intimidated by a giant, booze-filled fruit. The spicy mango margarita pairs reposado with the sweet heat of habanero-mango syrup, finished with a Tajín rim. When available, the seasonal Oregon strawberry margarita is an essential order." - Alex Frane, Eater Staff

"It’s easy to pretend you’re somewhere farther south while sitting on the patio of Kerns’s Tropicale, drinking a piña colada served in a hollowed-out pineapple. The bar is small, relying heavily on the spacious patio outside; here, neighborhood locals bite into hearty tacos filled with cochinita pibil, nursing Oaxacan Old Fashioneds and hibiscus margaritas." - Nathan Williams, Eater Staff

"It’s easy to pretend you’re somewhere balmier while sitting on the patio of Kerns’s Tropicale, drinking a piña colada served in a hollowed-out pineapple. The bar is small, relying heavily on the spacious, heated-and-covered patio outside; here, neighborhood locals bite into hearty tacos filled with cochinita pibil, nursing Oaxacan Old Fashioneds and hibiscus margaritas." - Nathan Williams

"For the folks looking specifically for frozen piña coladas, look no further than Tropicale. Founded by the late Alfredo Climaco, known as the “Piña Colada King” of Portland, Tropicale’s flagship cocktail is his famous piña colada, which can be ordered and served inside a hollowed-out pineapple. The piña coladas are also available without alcohol or in smaller sizes, for those unprepared to drink a pineapple’s worth of booze. The bar is serving customers on a lively shared patio." - Michelle Lopez, Brooke Jackson-Glidden

"This Northeast destination for tropical cocktails and delicious Latin American foods is already distinguished for its picturesque piña coladas. The true summer move here is to order this piña colada with no booze and its pineapple shell to-go. The drink comes separate from the shell for ease of transportation, so you can take it to your destination and pour it in when you’re ready to consume your liquid tropical vibes." - Seiji Nanbu