Men’s lifestyle magazine Esquire named The Cork Tucson to its annual “Best Bars in America” list for 2026, released on Tuesday. The 14-bar lineup spans the country, and The Cork lands as Arizona’s sole representative.
Tucson-based writer John Birdsall, author of “The Man Who Ate Too Much” and “What Is Queer Food?,” penned the Cork’s entry. He called the bar a sanctuary from Tucson’s punishing summer heat, singling out bartender James Hernandez as its beating heart.
“The kindest, most courteous barman you’ll ever face behind the stick,” Birdsall wrote of Hernandez, praising his habit of slipping out from behind the bar to take orders from standing guests. The cocktails, Birdsall noted, are straightforward, well-made, and cold.
The Cork has occupied its adobe slump-block walls at 6320 E. Tanque Verde Road since 1966, originally as part of a Southwest-themed steakhouse chain called the Cork ‘n Cleaver. The bar runs narrow, with just 14 stools and three high-top tables, meaning a seat requires some patience or some luck.
Birdsall described the crowd as a mix of locals and passers-through, and introduced readers to Coach, an octogenarian regular with a taste for Frangelico on the rocks and a Super Bowl ring from around 1980 that he’ll drop in your palm if you pass muster.
The bar opens daily at 3 p.m., with happy hour running 3-6:30 p.m. in the bar area. Dinner service begins at 4 p.m.
Esquire editor Jeff Gordinier framed the 2026 list around the historic role bars have played in American life, noting that the country itself was partly born in taverns. “Another round for our friends?” he wrote. “That’s just common sense.”
Read our 2023 article What’s Old Is New at The Cork Tucson.
The Cork is located at 6350 E. Tanque Verde Rd. For reservations call (520) 296-1631 and visit corktucson.com
Love Tucson food? So do we. That’s why our stories are free to read — and focused on the chefs, farmers, and restaurants that make Tucson so delicious.
👉 Get exclusive perks & support local with the Foodie Insiders Club and learn how to eat local year-round.
