Drink This: the soju sangria from Barrio Coreano


Published:

Image: Karolyne Ellacott

Playa Cabana came first, followed by younger siblings Playa Cabana Cantina, Playa Cabana Hacienda and now, Barrio Coreano has opened its doors on Bloor St., while, thankfully, dropping the PC prefix. Inside, the casual eatery looks much like the other outposts, however this menu has been peppered with Korean influences. K-Pop hits blare loudly overhead as diners tuck into tacos overflowing with galbi (a.k.a. Korean beef), grilled octopus or chipotle kampungki chicken.

The drinks list continues in the same vein, with picks including the Kimchi Sour (JD with kimchi juice) and the Cho-jito (a mojito jazzed up with sesame bitters). We liked the Soju Sangria ($8) which pairs red wine with Korean’s favourite tipple: soju, of the Jinro Chamisul variety. 

The rice liquor, most easily compared to vodka, is synonymous with the ROK, costing around a dollar in the motherland. Here it is matched with lime juice and so-called K-town fruits—persimmon and Korean pear—giving the classic summer drink a wintry lean.  

Barrio Coreano, 642 Bloor St. W., 416-901-5188

Edit Module

Join the conversation and have your say by commenting below. Our comment system uses a Facebook plugin. Please note that you'll have to turn off some ad-blockers in order to see the comments.

Edit Module

Follow us on Twitter @PostCity for more on what to eat, where to shop and what to do in Toronto.

Edit ModuleShow Tags

You may also like...

First Look: Skippa is the new sushi spot on Harbord run by a Kaji alumnus

First Look: Skippa is the new sushi spot on Harbord run by a Kaji alumnus

Skippa, which is Bajan for “skipper” a colloquial for “captain” is an appropriate name for Harbord Street’s new sushi spot. It occupies the space that was formerly the Roxton.
Posted 3 days ago
Eat This Minute: One hundred layers of delicious at La Palma

Eat This Minute: One hundred layers of delicious at La Palma

“They made lasagna a lot in the style of southern Italy,” Harding says, noting that the south uses a red sauce while the north uses white sauce. With his nonna’s classic dish as a foundation, chef transformed it into a deep-dish, indulgent 100-layer lasagna. “What I’ve done is tried to combine the best of both worlds,” he says.
Posted 4 days ago
Too Close to Call: CNE bugs & DuWest worms

Too Close to Call: CNE bugs & DuWest worms

Jiminy Cricket! Bug Bistro dishes out bug tacos and beetle smoothies at the Ex, while Cookie Martinez serves cricket empanadas and silkworm spoons. We find out who’s the real bugaboo.
Posted 7 days ago
First Look: King Taps lands in First Canadian Place with 72 beers on tap

First Look: King Taps lands in First Canadian Place with 72 beers on tap

King Taps, the massive beer-focussed restaurant and bar in the financial district is finally open.
Posted 1 week ago
Edit ModuleShow Tags
Edit ModuleEdit Module