CLOSED District: Vintage Cafeteria in Jongno 3-ga

District: Vintage Cafeteria in Jongno 3-ga
I'm always suspicious of the new big, shiny restaurants in the busy areas of Seoul. The trainwrecks are often they are the punchline of the pun: "What do you get when you combine a cafe, wine bar, Italian restaurant, beer, desserts, and waffles?" It was cold out and District was open, so I went in with my friends for a quick lunch. I was pleasantly surprised at their menu: shrimp pizza with truffle oil, chicken and broccoli cream spaghetti, and salad with fresh pineapple. Their citron ice tea has flavorful globes of frozen yuja orange- very refreshing and creative. Also, bottles of wine and alcohol aren't too expensive either (both start at 30,000). On top of that, the atmosphere is open and well decorated. Maybe restaurants are finally starting to get it: good food in a nice atmosphere at a decent price = business. Oh, just one little thing: they need to work a bit on service. Cute doesn't mean efficient. District: On the main road of Jongno 2-ga, across from YBM. 070-512-6001.
Pineapple Salad at District: Vintage Cafeteria in Jongno 3-ga
Fantasia Pizza at District: Vintage Cafeteria in Jongno 3-ga
Tomato Mozzerella Spaghetti at District: Vintage Cafeteria in Jongno 3-ga



Linguine and Clam Pasta at District: Vintage Cafeteria in Jongno 3-ga
Truffle Oil and Shrimp Pizza at District: Vintage Cafeteria in Jongno 3-ga
Coffee and Cake at District: Vintage Cafeteria in Jongno 3-ga
Yuja Iced Tea at District: Vintage Cafeteria in Jongno 3-ga
Menu at District: Vintage Cafeteria in Jongno 3-ga

Popular posts from this blog

5 of the Best Jajangmyeon 짜장면 in the City of Seoul, Korea

Image
The Best Jajamyeon in Seoul by Daniel Gray Jajangmyeon 짜장면: Korea's favorite hand pulled noodles in an black sauce is also a favorite dish of mine. It's so famous they even have a holiday for it. It's filling and hearty like a bowl of spaghetti but with Asian flair. It's one of those dishes that you can get whenever you need a quick meal and it doesn't break the wallet. It's a pretty ubiquitous dish and every Chinese restaurant must have it. If it does it well, the place becomes famous. If it is just alright, it is just a meal and gets classed in with all of the other places in the city. I can't say I have had any seriously terrible jajangmyeons except maybe some delivery places (where the noodles are overcooked and terribly clumped together so it takes like 10 minutes to get the sauce mixed into it) but even then it is still edible. With the noodles, I love to get fried dumplings and a place is good fried dumplings or some other sides like tangsuyok
Read More, See More >>

5 of the Best Gamjatang Restaurants in Seoul: Korean Potato and Pork Stew

Image
Seobu Gamja-guk One of the dishes that came out of necessity is gamja-tang or pork-bone potato stew. This dish has its origins from the Incheon dock area where laborers that were working in the construction wanted to have a cheap and hearty food after a long day of work. The soup consists of pork spine that is slowly cooked with potatoes and topped with sesame leaves. The result is a satisfying dish that goes great with a bowl of hot rice. This was often cooked throughout the day and then eaten at the end of the work day. This dish goes perfectly with a chilled shot of Korean soju. After the first train line was built that would connect the Incheon area with Seoul, one entrepreneur decided that he wanted to make a restaurant focused on this dish. The first restaurant of this type was built near Noryangjin station, which was near the end of the han river railway construction. The dish became a big hit and soon many copycat restaurants started popping up all over Korea. The name gam
Read More, See More >>

Calories in Soju and other things I Know about Korea's Famous Swill

Image
Just in case you were wondering, one bottle of Soju contains 540 calories. That's like 4 beers. So to put it in perspective, you would need to walk about two hours to exercise it off. (Walking two hours with a soju hangover is not an easy task.) Soju originally was made from rice but whenever there were rice shortages, people were forbidden to make Soju. Alcohol producers the started to use sweet potatoes and tapioca to make an ethanol based alcohol. Overtime they doctored up the taste so it has a smooth, crisp taste that goes great with raw seafood and grilled meats. The world drinks a lot of Soju. 61.38 Million cases of soju were produced in 2012 with Korea consuming about 2.75 billion bottles of Soju a year. You would think that everyone would be falling over drunk in Korea, but this is not the case. The alcohol is only about 17-19% so a bottle won't wreck you (but two or more might.) Koreans judge how good of a drinker you are by the number of bottles o
Read More, See More >>