22 Best Cocktail Bars near Wilton Manors

“Best steak salad EVER. Went back two days in a row. Not pretentious. Not over the top anything. Just a VERY comfortable place. Everyone is “Honey” and it’s a good thing. Almost as I imagine visiting your nurturing older sister’s house while in her town. Allie and Mark (I could have this wrong-drinks were good) were amazing. My wife and I sat at the bar and people-watched. Raspberry
Spritzer and a Toasted Almond were served and the show began. Allie and Mark-I really think those are their names- were conductors in an orchestra of orders and customers. Thursday night rush or a popular place anytime….. but they were constantly and deliberately moving. Freddie was working to run food and bus tables and make sure EVERYONE had a great experience. Our steak salad and Bbq flatbread were plated beautifully. I had the steak salad and it has a champagne vignagrette over candied pecans, sliced pear, and other goodness. We also had the goat cheese skillet…. The bread it was served with was VERY GOOD. The goat cheese was too spicy for me…. But my wife liked it.

The MVP of the night might have been the chef’s assistant… or the cook’s right hand. Sitting at the bar we had a full view into the open kitchen. Picture a two foot square area surrounded by tools and appliances and filled with TALENT. The chef is good…. But she was having a come-a-part and it showed to us as spectators. As diners…. The food didn’t show it. The assistant… talented, female, tan, brown hair …. Never heard her name….. but she put out fire after fire in the fire in the mind of the chef……. Talked her off the ledge multiple times……

Like I said the food was great…. The assistant was an MVP and Mark and Ellie? Allie? Hallie? Tattood right arm…. Shakes a mean martini….. ellie I think…. She and mark were great!!!!

Might have one more salad tomorrow!“

“I just have to say this..... BRANDON I HAAAAATEEEEE YOOOOOooouuu...
BECAUSE..... now I'm stuck with you and you stuck with me for eeeever...
You are the only, only one who make the PERFECT. Key lime Martini.
love yaaa...

Go visit him and try it.“

“Nice group of people. Amazing bartenders like Frank and Juan. They make you feel like family. The drinks are on point. When you’re not sure what you feel like having, just ask Frank and he will come up with the perfect drynk. Love this place and go to gender I’m in WilMa.“

“Bartender physically attacked me threw me backwards came all the way from behind the bar because I was complaining to another bartender about this person grab my neck and threw me as hard as possible outside I landed on my wrist I have not only a broken wrist at this point but broken bones in my hands throughout this is very serious no one bothered to get back to me and I'm in the hospital for a broken wrist suing the s*** out of this club kept my keys and tried to charge some produce for over $1,000 on my credi“

“Great lobster taco! Enjoyed with a margarita!“

“What a great addition to WM. They have been here almost a year and they are amazing. Food and cocktails are the best in the neighborhood. Thank you for wonderful service and atmosphere.“

“For the Standard Crowd
Stop ordering Tito’s Sodas and Espresso Martinis. These are not Fort Lauderdale Airport bartenders. They are on another level. Explore new drinks and discover a world previously unbeknownst to you.

For the Cocktail-Savvy Crowd
Expect well-executed classics and a menu full of smash hits and acquired tastes — crafted by a legend and brought to life by up-and-coming cocktail superstars. Their Bounty Daiquiri and Probitas Daiquiri are both delicious. While the fast-paced environment does limit the level of detail and technique I personally enjoy, it’s understandable — they’ve got quotas to hit. It’s the standard big-city bar rhythm: efficient, energetic, and volume-driven.

For the Cocktail-Autistic (Like Me)
Their classics are phenomenal.
If I had feedback, it would be temperature control. Some drinks felt slightly too warm, likely due to missed chilling steps. I recommend chilling everything before building: spirits, mixers, glassware — even carbonated ingredients. There might be some technique improvements that could be made.

Also, consider investing in spear ice. Yes, it’s pricey, but it meaningfully improves the experience by reducing surface area and slowing dilution.

Another detail: avoid garnishing sour drinks with lime wheels directly on the surface of the cocktail. As they sit, they leach bitterness into the drink. Skip the lime wheel and save a bit on your happy hour daiquiris — lime prices are only going up. You’re welcome; I just improved your margins.

Lastly (and this may sound counterintuitive): your drink volumes might be too high. Many feel like they’re built with 3 oz of base spirit. The Negroni in particular feels like 5 oz total. I’d suggest slightly lowering the overall volume. It would:
-Allow guests to enjoy more drinks in one sitting
-Improve guest pacing and per-head spend
-Make pricing more approachable (e.g. from $17–20 to $15–18)

I know this means changing every glass and possibly reworking your build strategy, but the long-term payoff in margins and guest experience could be well worth it.

Train your staff (especially on slow days) on unreasonable hospitality.“

“Wonderful food and such excellent service! Definitely will be back! Loved the fritters and the poutine, sooo yummy!“

“Great spot for events and live music! The staff is awesome and the vibe is always right. They also host some great stand up comedy nights.“

“So I've never been here till today but the people are great and the food is fantastic. The chef brings you your food, and of course ask how it was. Which in most places you don't get. If you have any left that you want to take home he even boxes it up for you. Honestly if you want a good lunch that's done right, here's the bed spot. A must try“

“I always go to Rocco's but this time their service was not that good. They brought my main courses before my appetizers , I cancelled one of the appetizers as it didn't make any sense anymore , drinks were late. Food is always good though“

“Great people... good prices. Fun place.“

“Wasn’t expecting to need a reservation on a rainy Sunday evening, but alas, even with multiple empty tables, we had to sit at the bar. The food was just OK honestly for the amount we spent it could’ve been a lot better. A bottle of champagne is three times a normal price. The oysters smelled fishy, but thankfully, they let me send them back and the other items that we tried were tasty.. our bartender Julia was fabulous. The presentation was a lot of fun. The atmosphere is hip and trendy, and the view is spectacular. Make a reservation. It requires a credit card, which is a bit much, it reminds me of a fine dining establishment in the middle of New York City but I guess they want people to show for their reservations and that’s one way to do it. I lost my credit card there…“

“one of my favorite places in Miami😍 Davie“

“I ride over 60 miles from Miami just to drink here 🤘“

“sushi best of Broward , consistent fresh ingredients.“

“An awesome place where everybody knows your name. The prices are very affordable and the Drinks are ice cold. Not to forget some good old-school Bartenders like AM Dave on the weekends at 7am. Sherbear and Kelly in the afternoon. Trace and Tim at night will ensure your favorite sports are on one of the 8 TV's.“

“Adorable bartender worth going to to see him.“

“Absolute Gem, AMAZING SERVICE, food was Outstanding. Great Entertainment Shawn the staff, well done!! We will definitely be back.“

“Came here for dinner with a large group for a very late dinner. They were about to close the kitchen and still accommodated us. It was very nice of them to allow us to dine and enjoy our time together after a long day of activities. There was a mix up with splitting the bill, but Muhammad, the manager, did an outstanding job of making everything right.

There was a few times I ordered to go from the bar, and Barbara, the bartender, was very genuine and kind. She was alone and was so good at multitasking, from taking phone orders to making conversation with me, to handling other patrons. She's such a hard worker.

During breakfast dine ins, the staff is attentive and kind. Pray, the manager, also did a wonderful job of checking in and asking how my dining experience was going. Overall, a good place to eat. Food is actually good for hotel food! I was pleasantly surprised.“

“Brenda is the best great service and place is always clean great clientele“

“The waitstaff were excellent and the views were very nice. I had the shrimp tacos that were actually quite good. I had a little difficult time finding the restaurant. It is on the 6th floor of the hotel requiring a room key that is easily obtained by the front desk staff. Overall I was very happy with my experience.“