Came here twice now, once last year right after they opened, and again in June. OMG from the old school Korean soundtrack that I grew up with to the magical dishes that kept having my tastebuds guessing. A truly unique yet comforting experience. I think the pre fixed menu is priced right for such a grand experience. I've always loved baroo's food in all of their iterations and I am so glad I get to experience it in this form. I'm still thinking about my last dinner and trying to find my way back again. The menu was also different from the last two times I visited so I'm sure many things rotate, giving diners a unique experience each time.

For a tasting menu, $110 is quite affordable. Their inventive cuisine incorporates a variety of Korean ingredients, making each dish a delightful surprise with distinct flavors and layers. It's a great experience that showcases the chef's creativity and passion. The service is also five-star. As a new restaurant in the art district, it's definitely worth trying.

Amazing food, vibes, and customer service!! One of the best restaurant experiences I have had in a while! I went for my birthday/anniversary. The staff are so kind and it was a truly lovely experience. The food was also very unique and delicious! I highly recommend it!

Came by for dinner the other night and it was a world class experience. Baroo is a contemporary Korean restaurant located in the trendy Arts district and featured in the Michelin guide. Parking is available on the street, or in nearby garages. Dining is available indoors exclusively in the dining room, at the bar, or at a seat facing the slightly messy open kitchen. Service throughout the evening was extremely hospitable and cordial. Staff were wearing the uniform apron and some opted to wear a mask. Menu is a tasting menu with a pork collar as the standard main course or an option for the short rib with a $12 add-on. During our visit, there was an option for a $39 Prime ribeye cooked to a perfect medium rare. Meal started off with the first course featuring the dan hobak, ssanghwacha cappuccino, seed puff. The soup was a perfect tiny portion. The flavors and textures had a phenomenal contrast. The bite sized black sesame sool bang, nduja, gouda, pichuberry was also excellent being bite sized. The hokkaido scallop, minari, gim, wild rice puff course was also a delight although an even larger scallop would be phenomenal. The parae battered sole, gim gochunaengi, gooseberry, ssam was excellent. I loved the contrast between the lean, perfectly lightly fried sole, wrapped in vegetables. The soy-braised wild black cod, dongchimi, lemongrass, buttermilk, green papaya was excellent. The black cod was very fatty and melted in my mouth. The cod was cooked to perfection. The 8 oz rib eye was cooked to a perfect medium rare. 8 oz was more than sufficient. In fact, a 4 oz portion would be even better! I loved the marbling from the ribeye! The wild mountain greens rice, lotus sunchoke gaennip jangajji, xo sauce, gamtae bugak was gigantic. The contrast from the xo sauce and the seaweed crisps were fantastic. As I was getting full, I was only barely able to make a dent in the rice course. Meal ended off with the guava panna cotta, sweet potato & doenjang ice cream, sujeongwa bingsu, omija, rose, candied walnuts which was gigantic. I wasn't a big fan of the bingsu although I found the panna cotta and ice cream to be the highlights of the dessert. ~$185/head after tax and gratuity for dinner.

Baroo is awesome. The meat tastes delicious with the sauce. The staff is nice and kind. The place is fancy and I feel happy there. (My sons review, they have a kids meal for $50) My husband and I got the tasting menu and every course was unique and had exotic ingredients but tasted delicious! The dessert was okay but the main courses were amazing. Also the first 3 cocktails on the drink menu were amazing!

I've now been to enough Korean tasting menus (baroo, joseon, hibi) to say that baroo is indeed the best one so if you're unsure... come to this one. I'd 100% come back to baroo but I can't say the same about the other two Still easy to make a reservation. I found street parking but.. I can imagine it being difficult usually in that area. Every dish was "wow that's so good!" And was a creative use of Korean flavors. Also, drinks were A++. Menu was from November 2023.

Los Angeles, Arts District. May 2024. Baroo is dead. Long live Baroo! If you missed Baroo 1.0, in an unmarked spot on Santa Monica and Wilton, w just a chalkboard menu, then rejoice in Baroo 2.0 on a residential part of E 2nd St. Their new place, in their own words, is "known for its experimental spirit and focus on fermentation". As part of the new Los Angeles Korean wave of high quailty restaurants, owners Chef Kwang Uh and his wife and partner, Mina Park, emphasize being accessible and affordable, recognizing that their customers work hard for the money they spend at Baroo. In addition to value, Baroo is inclusive in it's community of employees and patrons. In a city with more than enough self-promoting restauranters who seek stardom, this couple treats you like a guest in their home. Kwang Uh and Mina Park met at a South Korean buddhist temple, Baegyangsu. There, chef and nun, Jeong Kwan, gathers, ferments, and cooks exceptional vegan meals that keep to tradition but are willing to breaks the rules. The prix fixe menu at Baroo reflects an ethos thoughtfully introducing courses with simple words that mean one thing but are used to evoke a different feeling. The current menu opens with a pair. A rice cake or bread made using makgeolli, sool bang, topped with a mildly spicy nduja paste and wispy slivers of gouda. The partner is a sweet kabocha porridge, dan hobak, topped with a cappucino foam of dark brown, bitter, medicinal ssangwha tea, and accompanied by a seed cracker. Hiding in the depths of the juk are delightful cubes of nutrional powerhouse pichuberry. There is a piece of sole battered with parae (aka Japanese aonori powder), topped with an aioli of gochu and naengi ( a Korean spring green). This is served on a piece of butter lettuce and eaten by hand as ssam. Another fish, Eun daegu (aka black cod or butterfish), is soy braised. Instead of being a sweet red jorim it maintains a light color. It sits in a lemongrass and buttermilk butter sauce accompanied by crunchy deep fried green papaya sticks, a water kimchi dongchimi, and micro shiso. The single dessert is a bingsu. This starts with a guava panna cotta base, an ice cream of goguma (sweet potato) and doenjang (Korean miso) in the middle, with a final sprinkle of bingsu made from sujeongwa (a sweet cinnamon and ginger dessert drink) and rose omija. The garnishes are candied walnuts and petals of blood sorrel. One cocktail to try is the Negroni Shilsu. With a purple grey color from makgeolli made with black forbidden rice, bitterness from Apertivo Cappelletti, and a thin consistency, this doesn't look or taste like a Negroni. Shilsu! It's a mistake. Shilsu! Most people will not understand the playful name. A colorful and flavorful blend of traditional Korean and the bounty of California. Wildly playful and experimental. Try not to let your head spin listening to the dish descriptions using English and Korean - just look, appreciate, and eat. Baroo just shoves.

My boyfriend took me here for my birthday, and it was the best dining experience I've ever had. Unique dishes are so risky but everything was really delicious, especially considering I'm not the biggest fan of seafood. The cocktails were also unique and unforgettable, and as expected, service was impeccable. For my birthday, they also got my birth information and were able to give me a Korean horoscope. I definitely recommend coming here for a special occasion (or just cause)

Decided to try Baroo out as my friend raved about how good it was! Baroo offers a decent-sized tasting menu that is a modern twist on Korean food. I appreciated the creativity a lot! Really enjoyed the Hokkaido scallop and the Soy-Braised Wild Black Cod. And you must take the upgrade to the Brandt Beef Short Rib, it is absolutely delectable! I will note that if you're expecting to be super full after this meal, this isn't the place for you. Service is pretty good here. They took their time to explain every dish to you, as I would expect from a place with a tasting menu. They also cleaned off every dish promptly and made sure you had the right utensils for each course. Good attention to detail. Ambience is alright. It's in the Arts District in one of those brick buildings, so it had a rustic feel to it. Only thing I would quibble about is that the tables were spaced pretty closely together, but they have a pretty small space so it is what it is. Overall, I really liked Baroo. And not just myself, as they already got Michelin recognition even though they have been open for less than a year. Perhaps a prelude to them getting a star in the next Michelin Guide?