Good Food

Jonathan Gold Reviews Baroo

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he visits Baroo , an ode-to-fermentation restaurant in Hollywood. He recommends the noorook, kimchi fried rice and celeriac pasta.

By Evan Kleiman • Dec 4, 2015 • 1 min read

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he visits Baroo, an ode-to-fermentation restaurant in Hollywood. He recommends the noorook, kimchi fried rice and celeriac pasta.

Read Jonathan's LA Times review and find all of his restaurant recommendations on the Good Food blog.

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Jonathan Gold Reviews Baroo

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he visits Baroo , an ode-to-fermentation restaurant in Hollywood. He recommends the noorook, kimchi fried rice and celeriac pasta.

Share

Good Food

Jonathan Gold Reviews Baroo

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he visits Baroo , an ode-to-fermentation restaurant in Hollywood. He recommends the noorook, kimchi fried rice and celeriac pasta.

Share