Best bars in Itaewon

Unit 208, Building 31, Hangang Mansion, Ichon-dong — even if you had the address, you’d probably wander around, looking up and down the run-down building in which it’s located. While walking up the stairs built in the early 1970’s after vaguely locating this new café and bar, you’d only see a few residents of the apartments around it visiting their family doctor or picking up small bags of groceries. Hell Café Spiritus, however, has been attracting coffee and cocktail aficionados as well as industry professionals from all over Seoul, with its all-star squad of baristas (who are behind Bogwang-dong’s Hell Café) and bartenders — namely, Lim Seong-eun, Kwon Yo-seop, Lee Hun teamed up with Vault +82’s Seo Yong-won. Inside, you’ll find a minimalistic setting: the tables, bar counter, bar back and even window blinds are all dark brown woods. The simple flower arrangements placed on a few of the tables add an emphasis to the exceptional simplicity, while the classical music played through the large speakers create a nostalgic feel that goes well with the surrounding area. As for the café menu, it is exactly the same as that of Bogwang-dong’s Hell Café, the first venture of the star barista team; the famous Hell Drip and classic cappuccino are available from 9am until 9pm. From 7pm until 2am, a large selection of cocktails, single malt whiskeys and other liquors are available. The list of cocktails including Rolls-Royce (which, here, is made with the Macallan Rare Cask, orange...

The boys down at Southside Parlor whip up a mean cocktail. Native Texans and friends Phil, Robbie and Johnny opened Southside in 2013 and have become beloved fixtures in Gyeongridan. Behind an unmarked fourth-floor door lies their spacious den full of leather couches, dartboards, hookahs and an 80s arcade game console. This ain’t no swanky Gangnam mixology lounge—Southside is a place where anyone can walk in and learn about cocktails. To keep their drinks accessible despite steep prices for imported liquor, Southside opts for good-quality mid-shelf booze and focuses on the other ingredients: they fresh-press all juices and make their own syrups, sodas and even tonic water. Imbibers will appreciate the broad selection that ranges from classic to creative. We’re huge fans of the Juarez Old Fashioned, a spicy take on a standard, and Phil recommends his favorite, The Last Word, a bright mix of gin, chartreuse, fresh lime juice and maraschino liqueur.

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.

The best reason for coming to Golmok? The music! LP pubs may be commonplace in Seoul, but Golmok Vinyl and Pub is no ordinary bar. The music selection is often headed by DJs or determined by concept parties such as Bob Marley's birthday bash. Weekends tend to be packed, so time your visit wisely. Golmok Vinyl and Pub serves whiskies, vodka cocktails, and beer on tap. Pickings are slim when it comes to food, so come with a full stomach, or else plan to feast your ears on their tunes. You can try your luck with requests, but sitting back to the flow of their selections isn't such a bad idea either.

Baraboom is an "eating bar," a bar that is also a restaurant. The main ingredients change from season to season, and wine, vodka, and beer are available at affordable prices. The long table that can seat lots of people at once is reminiscent of something from Europe or New York. Exhibitions, parties, or other such large-scale gatherings are possible. The food isn't that cheap, but it's reasonable, considering how fresh the ingredients are, or how creative the concoctions tend to be. This isn't so much a casual setting as it is something to save for a more elaborate, fancy night. It's perfect for enjoying wine without too much stilted fanfare. The menu, presented by two directors that have tasted some of the best stuff the world has to offer, is thoughtfully curated.