Sunday, November 15, 2026, 7:00 PM - 1:00 AM · Baroo, Arts District, Los Angeles
Swap meet pop-up with vintage and handcrafted Korean ceramics, select wine and Korean spirits, and classic Baroo bowls cooked by guest chef Uhkwang. Takeout is the main option, with some seats available for dining.
Cannily reimagined: Baroo feels like someone turned a modern Korean tasting‑menu dream into reality. But kept the soul of a neighborhood spot. Each course is a little philosophy lesson (youth, maturity, rebirth, etc.) delivered through precision‑fermented veggies, crisp seafood, short ribs, unexpected textures. Wine‑pairings or non‑alcoholic options are available, and the chef’s counter is where you want to sit if you’re into seeing art in motion.
Traditional Korean alcohol — makgeolli, cheongju, and soju — paired course by course
7-course Korean fermentation journey — seasonally driven, monastic in philosophy
9-course Korean tasting menu. LA Times 2024 Restaurant of the Year.
Spicy Calabrian spreadable salami.
Hokkaido scallop, seared, with yuzu and daikon.
Slow-cooked pork collar with Korean seasonings.
Black cod with dongchimi, lemongrass, and buttermilk. Buttery texture.
Korean-spiced short rib, braised tender. Rich and bold.