We are closed only on Thanksgiving day(11/24).
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 & V
Red onion with rose,
onion + lime + jalapeno, pineapple + napa cabbage kimchi
watermelon rind, passonfruit krout
Bibim Salad $9 V
Kimchi Fried Rice $9 (+Bacon & Spanish chorizo $11) - GF & V
Asian Fever $9 (+63 Degree Sous Vide Egg $10) - GF
Noorook (Koji) $12 - V
Celeriac $12 (Handmade pasta) - V
Gim (Seaweed) $12 - V
Baroo's Ragu Style $15 (Handmade pasta)
* GF - Gluten Free
* V -Vegetarian
House fermented Kombucha $3
Elderflower / Lemon Verbena / Rose &Passion fruit / Raspberry
House fermented Tepache $3
Cold brew $3
Passion Fruit Tart $7
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.