Reilly’s Taphouse & Restaurant

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Reilly's Taphouse & Restaurant
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  • Rated 4 stars
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  • Reilly's Taphouse & Restaurant
  • Reviewed by:
  • Published on:
  • Last modified: August 14, 2014
  • Ambience
    Editor: 70%
  • Food
    Editor: 85%
  • Service
    Editor: 60%
  • Value
    Editor: 60%

Review Summary:

The Beer Renaissance continues. This taphouse has a large variety of the best beers you can buy in Korea. To help you with your selection, Korea's first full-time cicerone (beer sommelier) is on hand to help. The menu revolves around the beer, using it as an ingredient and pairing dishes with brews. The Scotch Egg has made its Korean debut at this place, and it's memorable. A hard-boiled egg is covered in sage sausage, breaded, and deep fried. It then rests on a rosemary-tinged tomato sauce. Their burger is also really good. The chef likes to incorporate Korean ingredients, so there's a Jeyuk Bokkeum Sandwich as well as mussels steamed in soju and gochujang (very good).

Location: Itaewon
Cuisine: American, European, International, Pub
Reservations: Accepted
Suggested Items: Beer! Scotch Egg, Burger

Other Amenities: English menu, English spoken

Phone: 02-792-6590, 010-5189-2327


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Author: ZenKimchi

Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canadan, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.

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  • https://twitter.com/jolehwan Jolehwan Hillcott

    Gawd that “cicerone” described his certification as a Ph.D in beer. Really!?!? Last time I checked a Ph.D involved years of research, generally a hypothesis, a dissertation and a lot of time hitting the books. All respect given to the time and effort to complete any type of certification. Just be honest about it. It seems like a disservice to all of the homebrewers that have been building the scene in Korea for years. Presuming, because of this “certification”, that he is somehow superior in beer selection than people who have been making beers here for years is just wrong. The idea and decor of Reilly’s is totally a rip off of places like “Ginger Man” in Austin and NYC. Imitation is fine but I’ve heard this blow hard “cicerone” actually state that this “taphouse” style place was his original idea. What a joke. I’m all for expanding the selection of beer in the country. Just find a way to remove this guy from the head of the movement.

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