the concept of a free-style experimental kitchen
Baroo means a bowl that Buddhist monks are allowed to possess
and use for their meals until their last breath.
To serve food with respect & love to nature and people,
we try to use local, sustainable, and organic ingredients
with wit, open mind, free spirit and fermentation as much as possible.
Our menu changes often based on what we are playing
seasonal, local, and inspired.
Pickle $2 / each item - GF & VG
Red onion with rose
Onion, lime, & jalapeno
Pineapple & napa cabbage kimchi
Passionfruit red cabbage kraut
Bibim Salad $9 VG
Kimchi Fried Rice $9 (+Bacon & Spanish chorizo $11) - GF & V (VG upon request)
Noorook (Koji) $12 - V
Celeriac $12 (Handmade pasta) - V - temporarily off the menu July 2018
Gim (Seaweed) $12 - VG
Baroo's Ragu Style $15 (Handmade pasta)
* GF - Gluten Free
* V -Vegetarian
* VG - Vegan
House fermented Kombucha $3
Elderflower / Lemon Verbena + yuzu / Rose + passionfruit / Raspberry
House fermented Tepache $3
Classic shortbread $2
Caramel pearl chocolate & oat cookie $2
A sentence or two describing this item.
Writing about Baroo and chef Kwang Uh by Eater LA.