Thursday Happy Hour at Regatta Grove

Enjoy Regatta's Happy Hour feat. half-off specialty cocktails from 4 PM - 7 PM!

Happy Hour with Unforgettable Waterfront Views!

Every Thursday, join us as we sail into your favorite Happy Hour in Coconut Grove featuring half off specialty cocktails from 4 PM - 7 PM. Plus, enjoy tropical drinks, curated food, groovy music & stunning waterfront views!

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For Table Reservations, visit us at RegattaGrove.com or select one of the packages we have available.

Additionally, for docking information or any other questions, you can call us at (305) 707-4667, or email hello@regattagrove.com.

DOORS OPEN: 4:00 PM

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DRESS CODE: Coastal Chic. Proper Dress Attire Required. Venue reserves the right to deny entry at doorman's discretion.

Children, & leashed dogs welcome with a parent or guardian before Sundown. After Sundown, the venue is strictly 21+

Walk-Ups Always Welcome!

About Regatta Grove:

Situated along Biscayne Bay in Coconut Grove at the new Regatta Harbour development, the community gathering spot will come to life with exceptional activations, groovy music, and lofty waterfront views that together offer a relaxed, yet elevated experience. A star-studded lineup of culinary outposts by Michelin-starred and James Beard Award-nominated chefs will line the perimeter of the city’s next hotspot, set to become the place to be for the quintessential Coconut Grove experience.

Three large bars will feature a wide selection of premium spirits, wine, and beer, ensuring that guests can find the perfect beverage to suit their taste. In addition to the extensive offering of premium beverage brands, Regatta Grove will primarily focus its beverage program on an extensive list of refreshing, tropical cocktails and large-format drinks made to share, all crafted with fresh fruit to complement the open-air setting.

Culinary lineup includes: JJ's Guilty Pleasures by Chef Jeremy Ford, House of Birds & Biscuits by Chef Kenny Gilbert, The Piefather by Chef José Mendin, The Tackle Box by Chef Jeff Mcinnis, & PhucYea by Chef Cesar Zapata.