Hidden Harbor

Behold: the Future Islands, blending bonded bourbon, our 10-rum Luau Blend, POG, pineapple, coconut three ways, white cacao, macadamia, and much more. Silky smooth and sneakily strong, it comes served in our 10th anniversary mermaid mug with an “offering” of sweet and salty li hing mui-dusted macadamia nuts. Come be among the first to try this tribute to ten years of tropical drink-making here at the Harbor … and a look toward many more yet to come.

It’s finger lickin’ good: our new KFC (Korean Fried Chicken) sandwich, with gochujang BBQ, slaw, pickle, and chili crunch mayo. Just one of several new dishes on our new spring/summer menu, available both indoors and on our covered back patio, which is now open for the season. Oh, and tofu sub available.

Only eight Tuesdays remain for our Tiki Time Machine 17 “Deep Dives” menu. That’s only eight more chances to punch off the pineapple and passion fruit-forward Penang Afrididi #1 (Donn Beach, ca. 1937, left) and the peachy Polynesian Spell (Sandro Conti, Kahiki, Columbus, OH, ca. 1961, right) and collect your coveted completion reward. We’ll see ya out there.

With spring in swing - and another busy patio season just around the corner - we’re looking to add to our talented team at all positions, including bartender, server, and daytime prep. Full and part-time opportunities are available, and pay and benefits are competitive, with a UPMC Gold health, dental, and vision plan available and fully covered for full-time employees.

What are we looking for? Above all: top-notch hospitality instincts and a passion for learning about tropical cocktails, with high-level cocktail bar experience strongly preferred for bar positions. We’ll supply the rest, including the 700+ bottlings of rums and all the glassware, mugs, and garnish you could ever dream of.

A note on bar prep: this is a daytime, Tues-Sat position, responsible for batching frozen drinks, spirit blends, and syrups, creating fancy ice molds, and stocking the bar. It is hands-on, detail-oriented work, ideal for a veteran bartender looking to find the unicorn “industry day job” (but open to any and all comers).

To apply, send your resume and a quick note to [email protected] or apply through the Join Our Team page of our website.

It’s mermaids all the way down with our new Tiki Time Machine 17 “Deep Dives” menu. Come take the plunge with us tonight, and begin - or continue - your journey to tiki glory.

A peek at the making the oddball Cou-Cou-Comber (Joe Scialom, ca. 1959) from our Tiki Time Machine 17 menu. Our take features frozen cucumber juice, freshly shaved to-order, with a pour-over of Guyanese rum, tequila, simple, and anise.

On our new Deep Dives-themed Tiki Time Machine menu, few dives are deeper than the Jaguar, created by Art Sampson of The Colony in Seattle, ca. 1955. As recorded by Jeff Berry, the original recipe called for Cognac, port, sweet vermouth, sloe gin, and cacao, plus more typical tropical ingredients like rum, lime, and orgeat, then came topped with Champagne. As always, we aimed to honor the spirit of the original, but we leaned into the vinous side of things and drew some lessons from both the classic French 75 and the more obscure Japanese Cocktail by Jerry Thomas. The result is a spec that we think exceeds the sum of its parts - or at least makes some sense of them! Come try one tonight and let us know what you think.

Tonight: we’re back at it with the second edition of Tiki Time Machine 17. Come grab a menu and start your deep dive into Tiki’s tasty history.

❌ marks the spot. Hidden Harbor 10th anniversary party tonight. Doors at 5 p.m. Let’s blow the roof off, Pittsburgh!

Tonight: we’re stoked to welcome this handsome son-of-a-gun back to Hidden Harbor for a one-night-only encore of his much-missed “Jumpstart” DJ gig from back in the day. Join us 5-8+ p.m. for hot jams by DJ MB to jumpstart your weekend. Oh, and come be among the first to take home one of these rad new aloha shirts by McBiff that Matt is so capably modeling. Cool-guy shades not required … but encouraged.