Set in a scruffy strip mall, this tiny Korean-American restaurant from chef and owner Kwang Uh has become one of the most talked-about restaurants in Los Angeles.

Named number five in Bon Appetit’s list of the best new restaurants in America this year, Baroo offers a daily-changing menu. A free-style experimental kitchen, chef Uh has made fermentation an art form using seasonal, often organic, grain and vegetable bowls. After all, Baroo means a bowl that Buddhist monks are allowed to possess and use for their meals until their last breath.

Baroo has only 19 seats and seven menu items. But less is definitely more at this restaurant, where inventive cuisine is executed with wit, an open mind and free spirit as well as fermentation as much as possible.

Ideal For

Adventurous foodies

Signature Dishes

Bibim Salad: Assorted grains with oat, quinoa, & bulgur, vegetable crudite with fennel, celery, asparagus, baby radish, and heirloom, toasted pumpkin seeds & sunflower seeds, gochujang + san marzano dressing, herbs coulis, passion fruit powder, baby kale, and Asian pear Kimchi Fried Rice: Pineapple fermented kimchi, amira basmati rice, 63 degree C sous vide egg, gremolata, pineapple jalapeno salsa, surple potato chip, roasted seaweed, toasted buckwheat & quinoa, and micro greens. Asian Fever: Amira basmati rice, southeast Asian inspired housemade mix, lemongrass & coconut foam w/ sake lees, crispy shrimp chip, heirloom cherry tomatoes, and lime supreme.

Signature Drinks

House fermented Kombucha: Elderflower / Lemon Verbena / Rose &Passion fruit / Raspberry