Best bars in Itaewon

 

Is there any expression more sensual or fierce than “eat me?” In keeping with the name, the owner is no modest killjoy. Located across from the sweatbox that is Queen, Eat Me is the perfect place for break from the popular gay club, to sit down for a cool drink and meet people. Doors open from evening through 6am. Gay, straight, and every variety in between—all are welcome here.

Magpie is one of Seoul’s most popular craft beer houses, started by five friends with a home-brewing hobby that grew by leaps and bounds. As the craft beer scene in Seoul has boomed, Magpie expanded to locations in Hongdae and Jeju Island. They’re constantly experimenting with recipes with a variety of unique imported hops. In addition to their porter and their pale ale (now a classic that is served at bars around Seoul), they offer varieties such as The American Muscle (an American wheat) and The Ghost (a German gose). Whether you’re looking for a simple dinner or a snack to go with your beer, their pizza is one of the best in the area—it’s a simple handmade dough topped with fresh ingredients and baked to order.Magpie is as much a community center as it is a bar, hosting concerts, classes and workshops on food and drink.

The name of this little bar comes from the original title of director Wong Kar-wei’s 1997 film, Happy Together. From the images projected on a wall and a pair of gold fish inside a bowl placed on the counter, to a little pink room hidden inside the bar, its space itself, too, gives off the luscious and sentimental vibes that are apparent in the film. Chungwangsaseol’s colorful melancholy suits a mellow night out, alone or with a friend or a stranger who’d lend you a good ear. A few seats at the bar counter, which are the only available seatings here, offer a quite intimate space for a group of two or three. Taiwanese mango and pineapple flavored beers are often paired with little dishes including the tomato ramen and fried rice, while in terms of liquors, gin is the only available type. Tanqueray 10, Beefeater, Hendrick's and Boodles are the selections that go into the gin and tonics. Boodles Gin which has a subtle note of juniper berries and cilantro is, interestingly, garnished with fresh cilantro. Quite unusual, perhaps, but it certainly makes for a refreshing combination. The Tanqueray 10 gin and tonic with thyme leaves and blueberries is simple yet flavorful. All of the gin and tonics are quite small in size, but have the perfect balance (and also reasonably priced). Situated in the quiet residential area above the “108 stairs” in Human-dong, Chungwangsaseol is not the easiest place to spot. Yet, its uniquely Hong Kongese vibe seems to continually attract equally...

Brewed for centuries in Belgium and trending in the past few years in North America, sours are relatively new in the Korean market. And there’s no better place to start experimenting with your taste buds than at Sour Pongdang, the first bar in Asia to specialize in sours. Recommended by none other than Lee Inho, owner of Pyrus Taproom & Bistro, Sour Pongdang exudes a distinct personality in Seoul’s craft beer scene. Headed by BJCP- certified manager Jo Ye-lim, Sour Pongdang guides you through the infinite world of sour beer.  Serving as ‘comfort food’ of a sort for some and a new experience for others, the sour beer is not only diverse but also has a longer shelf life. While IPA’s with fragrant hops either lose their characters or change in a negative sense over a period of time, the sour beer can, in fact, develop a richer flavor and aroma over time. Sour Pongdang currently offers 10 different kinds of drafts and over 80 bottles of imports. While the taps change quite regularly, the usual line-ups showcase both domestic and imported selections (such as Boon and Brooklyn Brewery). And while some beers are sold out within a week, the bar tries to order enough supply to last at least one to two months—so you’ll be guaranteed a broader range of choices the more frequently you visit. One sour beer to check out is the ‘Jeju Island Tangerine Gose,’ which is created by exporting dried tangerines from Jeju to Oregon’s Upright Brewing, brewing such transnational, tangy batches...