Southside Parlor
Southern-style barbecue and mint juleps might be the last thing one would expect to encounter in Korea's capital city, but they can easily be found thanks to a group of Texas natives with a penchant for mixology and an eagerness to bring a bit of the Wild West to the East. After establishing a loyal following with their cocktail catering service, this Texan trio opened Southside Parlor in June of 2013, just a stone's throw from multicultural Itaewon. Easily recognized by the Longhorn flag that hangs proudly on the building's façade, the bar exudes Southern charm without overdoing it on cheesy iconography. Grab a seat at the copper-topped bar and be prepared to be wowed by Southside's exceptional service and artisanal cocktails that incorporate local, seasonal ingredients with Southern staples to create entirely new flavor combinations. The Legend blends cinnamon-infused rum, maesil (a type of Korean apricot), lemon, apple, and ginger to elicit an ideal combination of spicy and sweet, perfect for sipping on a chilly winter day. For something tangier, opt for the Starburst. The unique mix of citrus-infused vodka, lavender syrup, lemon, mango, and elderflower liqueur (which the bartenders swear is the "bacon of cocktails") create flavors that mimic the candy it was named after. While Southside's cocktails put it on the map, folks find it hard to leave without ordering from the bar's food menu. The pulled pork sandwich served with sweet potato chips is smoky and savory, and the chicken tacos are arguably the best in the country. Musical performances are occasionally held on weekends and are as original as the bar's cocktails (think piano-meets-beatboxing). Additionally, Wordsmiths, an artistic showcase for musicians, spoken-word artists, and comedians, is held on the second Sunday of every month. In a city that is in a constant state of hurry, Southside Parlor, with its Southern-like slow pace, is a fantastic hangout for those desiring a change of scenery, some excellent pub grub, and one-of-a-kind beverages.
Southern-style barbecue and mint juleps might be the last thing one would expect to encounter in Korea's capital city, but they can easily be found thanks to a group of Texas natives with a penchant for mixology and an eagerness to bring a bit of the Wild West to the East. After establishing a loyal following with their cocktail catering service, this Texan trio opened Southside Parlor in June of 2013, just a stone's throw from multicultural Itaewon. Easily recognized by the Longhorn flag that hangs proudly on the building's façade, the bar exudes Southern charm without overdoing it on cheesy iconography. Grab a seat at the copper-topped bar and be prepared to be wowed by Southside's exceptional service and artisanal cocktails that incorporate local, seasonal ingredients with Southern staples to create entirely new flavor combinations. The Legend blends cinnamon-infused rum, maesil (a type of Korean apricot), lemon, apple, and ginger to elicit an ideal combination of spicy and sweet, perfect for sipping on a chilly winter day. For something tangier, opt for the Starburst. The unique mix of citrus-infused vodka, lavender syrup, lemon, mango, and elderflower liqueur (which the bartenders swear is the "bacon of cocktails") create flavors that mimic the candy it was named after. While Southside's cocktails put it on the map, folks find it hard to leave without ordering from the bar's food menu. The pulled pork sandwich served with sweet potato chips is smoky and savory, and the chicken tacos are arguably the best in the country. Musical performances are occasionally held on weekends and are as original as the bar's cocktails (think piano-meets-beatboxing). Additionally, Wordsmiths, an artistic showcase for musicians, spoken-word artists, and comedians, is held on the second Sunday of every month. In a city that is in a constant state of hurry, Southside Parlor, with its Southern-like slow pace, is a fantastic hangout for those desiring a change of scenery, some excellent pub grub, and one-of-a-kind beverages.
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