Todo Bien

Todo Bien is a tiki tequileria in the UnCommons development in southwest Las Vegas — a mash-up of Polynesian tiki convention and Mexican agave culture that in less careful hands would be a gimmick and here is mostly a coherent bar. The room runs about 1,300 square feet and is dressed accordingly: lush hanging greenery, patterned textiles, and a patio lit with altar candles. The spirits list goes deep on tequila, mezcal and sotol with a well-chosen cerveza list beside it, general manager Curt Knickerbocker runs the floor, and Rylen Komeiji leads the bar. The name is the thesis — todo bien, all is good — and the bar has built programming around Mexican cultural events rather than treating the theme as decor.

Komeiji's non-alcoholic drinks are the reason the bar is worth a specific trip for someone not drinking. They are designed around a dominant fresh flavour rather than around sugar, which is the single most common failure of a mocktail, and they are named and listed like everything else: the Crotch Kick, the Melon Pepino, the Sandia Frambuesa, the N/Alote and the Sundown Sipper. Local press has repeatedly singled the program out, including a Las Vegas Weekly feature on the city's best mocktail-makers and a 2025 Las Vegas Magazine round-up of the valley's best drinks without alcohol. Komeiji has framed the intent plainly, telling Las Vegas Weekly that people are drinking a little healthier and that what the bar wants to do is make everyone feel included. For a guest who wants a genuine craft zero-proof drink in a stylish bar rather than a juice served apologetically, this is one of the strongest options outside the Strip. The bar is closed Mondays and opens at 4:30pm the rest of the week, running to midnight and to 1am on Friday and Saturday.