Some of Albuquerque’s most interesting nights out are happening below street level on Central Avenue. Tucked beneath Little Bear Coffee in Nob Hill, Daydream Rum Bar transports guests into a richly imagined world, where velvet seating, low lighting, and subtle maritime details set the scene for rum-forward cocktails and tropical escapism. Since opening last July, Daydream has earned two major national nods: a 2026 James Beard Award semifinalist spot for Best New Bar and the SevenRooms Best Bar Design Award from North America’s 50 Best Bars.
SETTING SAIL
Little Bear co-owner Isaac Fox saw potential in the building’s underused basement. Working with local architecture firm Formative and his own design-build studio, Fox MFG, he turned the space into something far more immersive: part midcentury rum lounge, part nautical fantasy, without going full Trader Vic’s. He wanted Daydream to feel timeless, “as if it had always been there,” taking cues from vintage hospitality design and filmmaker Wes Anderson’s cult favorite The Life Aquatic with Steve Zissou, whose meticulously styled world became a key influence. Described as a “Mediterranean cruise liner lost to time,” the room pairs mahogany walls with emerald and topaz velvet booths, while oyster-shaped lights glow overhead. Backlit plaster reliefs by local artist Josh Vaive depict stylized bird motifs, while a coastal scene painted by Fox’s mother forms the focal point behind the bar. For Fox, recognition from James Beard and 50 Best validate the work that went into creating an interior, cocktail program, and hospitality experience designed to hold its own on an international stage.
BEYOND THE MAI TAI
Rum might anchor the menu, but Daydream doesn’t stick rigidly to the tiki playbook. A classic Mai Tai sits alongside the Southwestern Sour, layered with rum, mezcal, tamarind and piñon orgeat. The Elevated Daiquiri brings La Cumbre’s Elevated IPA into the rum-and-lime equation. Kino’s Cannonball turns the cocktail into theater, drawing eyes from neighboring tables as cinnamon is set alight over a mix of rum, fruit, citrus and coconut. Its unusual profile and theatrical presentation haven’t deterred drinkers: it’s now one of Daydream’s three bestsellers, alongside the Mai Tai and Tropical Fashioned. “It’s exciting that our city has been so open to new flavors and fun experiences,” Fox says.
Those skipping alcohol aren’t an afterthought either: Flightless Bird mixes nonalcoholic aperitivo with pineapple, lime, honey and baking spice, while the low-ABV Subtropical offers a lighter option. Behind the bar, Fox and his team also favor small, independently owned distilleries and consider producers’ farming and labor practices when choosing what to pour. Upstairs, the intimate Calypso Club doubles as Daydream’s rum library and a private-event space, with tastings and walk-ins offering another way to explore the bar’s deep rum selection. Daydream arrives amid a broader evolution of Nob Hill nightlife, where tucked-away cocktail rooms like Teddy Roe’s and Fat Frank’s have made discovery part of the experience. Fox sees Albuquerque drinkers becoming more knowledgeable and increasingly eager to try something new, opening the door for fresher ideas in both drinks and design. After spotlighting Guyana in spring and Jamaica this summer, Daydream’s seasonal “Greetings From:” series heads somewhere new in October, exploring the spirits and flavors of another rum-producing country. The destination may change with each postcard, but Daydream makes a compelling case for traveling by way of Central Avenue—no passport required.
THREE MORE JAMES BEARD-RECOGNIZED NAMES TO KNOW
Albuquerque accounted for four of New Mexico’s six 2026 James Beard Award semifinalists, with three more local names joining Daydream on the list. Mesa Provisions — Best Chef: Southwest. Chef-owner Steve Riley’s Southwest-inspired cooking earned him a spot among five finalists nationally. His smoked half chicken with pinto beans and pillowy duck-fat flour tortillas is a year-round menu mainstay. The Burque Bakehouse — Outstanding Bakery. The South Broadway walk-up is known for handcrafted pastries, sourdough and its green chile croissant, filled with roasted local chile and Tucumcari Jack cheese. Bow & Arrow Brewing Co. — Outstanding Bar. The Wells Park favorite advanced to the final five nationally, with its crisp lagers and experimental wild ales featuring New Mexico blue corn, regional grains and other Southwestern ingredients.
A Mediterranean cruise liner lost to time.