Tucked away in a strip mall in Hollywood, Baroo is one of the most bizarre culinary experiences we’ve tried to date. The fermentation bar, barely recognizable from the outside, is owned and operated by duo Matthew Kim and Kwang Uh. Baroo’s selection is minimal, serving up seven dishes from a Kimchi fried rice with pineapple to a Bibim salad with quinoa and passion fruit. The menu combines both Uh’s Korean background with fermented flavors like red onion with rose and watermelon rind, each bottled in colorful jars that line the all white room. Although unsightly from the outside, we promise the inside is worth the risk (and the drive). See what we taste tested below.
Assorted grains with oat, quinoa, & bulgur, vegetable crudite with fennel, celery, asparagus, baby radish, and heirloom, toasted pumpkin seeds & sunflower seeds, gochujang + san marzano dressing, herbs coulis, passion fruit powder, baby kale, and Asian pear.
Mixed grains with Jobs tears, Kamut, & farro grains, roasted koji beet cream, concentrated kombu dashi, toasted seeds (sunflower & pumpkin) & macadamia nuts, fingerlime, and rose onion pickle.
Celeriac $12 (Handmade pasta)
Celery roots, celery crudite with pickled mustard seeds, celery ash, crispy Jerusalem artichoke, and edible flowers.