baroo is a modern korean restaurant, known for fermentation and a free spirit.
run by husband and wife, kwang uh and mina park, our mission is to serve food with a beginner’s mind.
we offer a tasting menu for $125 per person along with wine pairings, korean sool pairings and non-alcoholic pairings in a relaxed, warm setting.
we now offer vegetarian and vegan tasting menus with at least 24hr advance notice.
our dishes include gluten, soy, dairy, nuts, sesame, avocado oil, and alliums. due to the small size of our team, we apologize that we are unable to accommodate all modification requests.
we kindly ask that you leave a note in Resy for us and someone will follow up with you to confirm whether we are able to accommodate certain dietary requests.
baroo donates 1% of all sales to Zero Foodprint, a nonprofit organization dedicated to restoring the climate by supporting regenerative farms and healthy soil initiatives.
meet mina and kwang
Kwang Uh isn’t your typical chef. The man behind Baroo, one of Los Angeles’ most unconventional and talked-about culinary projects, has carved a niche that defies the usual rules of restaurant fame. Uh’s cooking is a deep dive into the art of fermentation, a practice as ancient as it is cutting-edge, and his philosophy—fiercely independent, quietly radical—has left an indelible mark on LA’s dining scene.
Kwang was born and raised in Seoul, South Korea, graduated from CIA in Hyde Park and earned his master's degree at the University of Gastronomic Sciences (aka the Slow Food University) in Pollenzo, Italy. Before opening the original Baroo, Kwang worked in the kitchens at Daniel, Piazza Duomo, Nobu, led R&D at Mingles and staged at Noma and Quique d'Acosta.
Mina Park is a Korean-American cook, restaurateur and writer based in Los Angeles, where she owns and operates the Shiku and Baroo restaurants with her husband. Prior to moving to Los Angeles, Park ran a pop-up called Sook and taught Korean cooking classes in Hong Kong.
