At Baroo in Los Angeles, the art of fermentation takes center stage, transforming simple ingredients into culinary masterpieces. The restaurant's unassuming facade belies a space where tradition and innovation meld seamlessly. Inside, minimalist decor allows the focus to remain on the food, with communal tables fostering a sense of shared experience among diners. The atmosphere is both inviting and thoughtful, setting the stage for a menu that challenges and delights the palate.

Baroo's approach to cuisine is deeply rooted in the exploration of fermentation techniques, drawing inspiration from various cultures while infusing a modern twist. Each dish is a careful composition of textures and flavors, often incorporating house-made ferments that add depth and complexity. The presentation reflects an artistic sensibility, with vibrant colors and meticulous plating that hint at the layers of taste awaiting discovery.

Signature offerings might include dishes where grains are transformed through long fermentation processes, resulting in unexpected and rich flavors. Ingredients are sourced thoughtfully, emphasizing seasonality and sustainability. The menu evolves regularly, reflecting a commitment to innovation and a desire to engage diners with new culinary experiences.

Baroo's philosophy centers on the belief that food can be both nourishing and intellectually stimulating. By reimagining traditional techniques and embracing experimentation, the restaurant creates a dining experience that is as enlightening as it is satisfying. The emphasis on fermentation not only enhances flavor but also speaks to a deeper understanding of food's potential to connect people and cultures.

In a city brimming with diverse dining options, Baroo stands out for its dedication to pushing culinary boundaries. The restaurant offers more than a meal; it provides an exploration of taste, tradition, and creativity. For those seeking an unforgettable gastronomic journey, Baroo presents an opportunity to experience food in a new light, where every bite tells a story of careful craftsmanship and culinary passion.

The Chef

Baroo first made waves in 2015, opening in a nondescript East Hollywood strip mall. It wasn’t a restaurant designed to turn heads with decor; Uh’s menu did all the talking. The name, borrowed from a humble Korean bowl used in Buddhist rituals, embodied the restaurant’s ethos of simplicity and mindfulness. Dishes like pineapple-laced kimchi fried rice or koji-cured egg noodle bowls packed flavor that left diners breathless. Each plate was a lesson in fermentation—pickled, preserved, transformed—and a bold reminder that magic can come from the most unassuming ingredients.

Uh’s road to Baroo wasn’t a straight shot. Born and raised in Seoul, he traveled the globe chasing culinary inspiration, earning a degree from the Culinary Institute of America and honing his skills at starry institutions like Noma in Copenhagen and Daniel in New York City, Spain’s Quique Dacosta, and Piazza Duomo in Italy. However, Baroo wasn’t about chasing stars but about rewriting the rules. Alongside his business partner and college friend Matthew Kim, Uh crafted a restaurant that wasn’t just a place to eat but a reflection of his values: transparency, sustainability, and accessibility.

Despite its fanbase and critical acclaim, Baroo closed its doors in 2018, followed by a short-lived pop-up; Baroo Canteen kept the experimental spark alive but was another casualty of the pandemic. In 2023, Baroo returned, and it was a full-circle moment not just for Uh but for the city’s Korean food scene. Reimagined as a modern Korean restaurant helmed by Uh and his wife, Mina Park, the new Baroo retains the spirit of its predecessor while leaning into a refined tasting menu format. 'Beginner’s mind' is the mission here—a fresh, open approach to food that’s equal parts art, science, and philosophy.

Throughout his career, Uh has rejected the trappings of traditional fine dining, opting instead to challenge what it means to create food that resonates. His dishes don’t just feed; they provoke, comfort, and connect. At Baroo, fermentation becomes more than a technique—a metaphor for transformation, renewal, and a slower, more thoughtful way of life.

Baroo’s return feels like a homecoming for those following Uh's journey. For newcomers, it’s an opportunity to experience one of the most innovative minds in food. With a quietly rebellious spirit and dishes that speak louder than any press release, Kwang Uh is reshaping the landscape of modern dining while staying true to his philosophy.

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