Gochu Libre Kantina is the only place in Toronto where you can find tacos, cocktails and kimchi under one roof.

With a name that evokes gochujang as well as lucha libre, Gochu Libre offers a taste of both Korean and Mexican cuisine, not to mention a selection of unique cocktails.

The bar is housed in a sleek, sparsely decorated space across from Christie Pits Park. Round tables line the rough-hewn walls, while a marble bar extends from one end of the restaurant to the other.

If any of this seems familiar to you, odds are good that you knew this place by a different name: Overpressure Club.

Owner Alfred Siu is no stranger to high-concept cocktail bars: he's managed more than a dozen different pubs and taverns in Toronto, Vancouver and London.

While Project Gigglewater is by far the most famous, Overpressure Club wasn’t far behind. In just a few months, the Japanese-inspired night spot became a neighbourhood favourite and even earned a spot on Canada’s top 100 bars.

It, therefore, came as a shock when Alfred announced that Overpressure Club would be shutting down in January of 2025.

"It just wasn't the right fit for the neighbourhood," Alfred explains.

Less than two weeks later, Gochu Libre opened its doors. Created to appeal to a younger crowd, the restaurant features snacks, shareables and drinks galore.

Alfred hopes to one day renovate the dining room so that the space reflects the restaurant's central concept, but for now, he's content to let the menu speak for itself.

Ramyeon Birria ($13.95) is an elevated take on instant noodles. Served in a disposable cup, this cheeky dish is marinated in rich, savoury birria broth, then garnished with green onions, lime and a perilla leaf.Ssireum Smash Fries ($13.95) are topped with red bean curry, cheddar sauce, kewpie mayo, morita chili and serrano salsa, as well as tofu bulgogi, kimchi daikon slaw and pickled onions.Los Rudos Wings ($17.95) are brined overnight, fried to a golden brown, then tossed in Seoul-style hot sauce. Cotija cheese is sprinkled on top, balancing out the spicy sauce with its salty flavour.The Bulgogi Asada ($8.95) is one of four Korean-inspired "takos." Thin slices of beef are marinated in soy sauce, garlic and onion powder, then served with perilla jalapeno salsa, mu radish slaw and sesame dressing on a flour tortilla.The Dak Al-Pastor ($8.95) consists of grilled chicken, rice cakes and sliced pineapple, topped with gochu mayo, serrano salsa, perilla slaw and lime juice.The Seoul-nitas ($8.95) combines slow-cooked pork carnitas with spicy itaewon hoisin, pickled carrot slaw, cucumbers and crema. The Gochu Baja ($8.95) is Alfred's take on a fish taco. Though tempura cod is the star of the show, its flavour is enhanced with nappa slaw, kimchi, guacamole, kewpie mayo, and morita-gochu salsa.

Bonito flakes give each bite a slight crunch, while lime juice helps to tie the competing flavours together.It's not a Mexican restaurant without margaritas. Thankfully, Gochu Libre offers three different varieties.

The Classic Margarita ($16) consists of Jose Cuervo tequila, dry curacao, citrus and lime agave, with a kosher salt rim.

The Spicy Margarita ($16) is punched up with habanero, jalapeno, and gochu salt.

The Mezcal Margarita ($18) trades the tequila for Mezcal Agua Santa and the kosher salt for black lava salt.

The Korean Zombie ($19) is a sweet-and-sour cocktail that makes use of grape soju, Grey Goose vodka, cachaca, Pernod and passionfruit juice. The final touch is a splash of hibiscus syrup, which turns the bright yellow drink a beautiful sunset orange.Mr. Kim ($18) is a gin-based cocktail, garnished with a cherry tomato. Its distinctive salty flavour comes from a mixture of kimchi brine, gochujang, aromatized wine, bianco vermouth and sesame oil. The Sunchang ($18) is made with spiced rum, Aperol, Strega and gochujang. Though chili chocolate is the dominant flavour in this mixture, a combination of honey, raspberries and lemon juice prevents it from overwhelming the other ingredients.
Gochu Libre Kantina is located at 815 Bloor Street West.