Jonathan Gold Reviews Baroo

Written by
Baroo - Noorook
Baroo’s signature dish, Noorook, is made from mixed grains (Job’s tears, kamut and farro), roasted koji beet cream, kombu dashi, toasted seeds (sunflower and pumpkin), macadamia nuts, finger lime and rose-pickled onions.

Matthew Kang & Kwang Uh of Baroo

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times.

Baroo is the brainchild of chef/owner Kwang Uh and his partner, Matthew Kim. By combining traditional Korean ingredients and practices with those of French, Italian, Spanish and modernist techniques learned while training in kitchens throughout Europe that included a stage at Noma, Chef Kwang crafts an experimental menu completely his own. Drawing inspiration from a variety of unusual ingredients prepared in every which way, there’s a lot to discover here.

What to order: Try the Noorook, the Kimchi Fried Rice and the Baroo Faux Ragu (yes, it does have meat in it).

Location: 5706 Santa Monica Boulevard, Los Angeles, CA 90038 | (323) 819-4344

Tip: There’s no sign overhead, but Baroo is located in a strip mall on the southwest corner of Santa Monica Boulevard and Wilton Avenue, just to the right of the 7-11.

You can find more of Jonathan’s reviews here.

Baroo - Ragu
Baroo’s Spicy Faux Oxtail Ragu with tendon puffs, gremolata, heirloom cherry tomatoes, krout powder and aged parmaggiano reggiano.
Baroo - Menu
The menu at Baroo.
Baroo - Kimchi Fried Rice
Amira basmati rice with pineapple fermented kimchi, 63ºC sous vide egg, gremolata, pineapple-jalapeño salsa, Peruvian purple potato chips, toasted buckwheat and quinoa, roasted seaweed and micro greens.