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Takja BBQ x Pearl Morissette: A One-Night Korean
BBQ + Wine Collaboration
Takja BBQ House is partnering with Pearl Morissette Winery for a special one-night takeover on June 3, pairing Takja’s modern Korean BBQ with a curated lineup of Pearl Morissette wines available by the glass, bottle, and flight.
The collaboration brings together two brands known for precision, seasonality, and a thoughtful approach to hospitality. Pearl Morrissette sommelier, Ludovic Garnier, has curated a selection of wines to complement Takja’s bold, grill-driven flavours—from the bright, fruit-driven Va et Vient Chardonnay and the bright, fresh Roselana rosé to the juicy Cabernet Franc Furie and candy-like Primesautier.
It’s a compelling crossover between Ontario wine culture and one of Toronto’s most exciting Korean dining destinations.
Takja BBQ
This College Street steak house from chefs Jeff Kang and Edward Bang carefully refreshes the Korean barbecue holy trinity of meats, heats and sides. An international selection of farm-raised proteins — hanger steak from Kansas, rib-eye from Guelph, 45-day-aged Tajima wagyu from Australia — is dry-aged in-house. Grilling at the table is undertaken by servers who monitor char and flame with a deft hand. Banchan is treated with equal care and often influenced by the seasons. A punchy, nutty ssämjang is fermented in-house, as are many different types of kimchi. Appetizers, like the seafood pancake packed with seasonal shellfish and topped with uni “tongues,” are equally attention-worthy. Cocktails are Korean-influenced and the wine list rallies behind small organic producers.
Pearl Morissette Winery
Located in Jordan, Ontario, Pearl Morissette is an acclaimed estate winery and culinary destination. Founded in 2007 by Mel Pearl and vigneron François Morissette, it is celebrated for producing premium, low-intervention wines and operating a highly sought-after, two-Michelin-starred restaurant.