Baroo Los Angeles

03/10/2026

A closer look at our vegetarian menu’s bansang — a traditional set meal of rice, soup and banchan. Served in our restaurant’s namesake, the nesting wooden bowls used by Korean buddhist monks.

This version of our bansang features:

💚 Suncoast farms artichoke with doenjang sauce infused with omija
💚 Morels in a strawberry soy
💚 perilla burdock jeon
💚 Romanesco with Kwang’s green goddess dressing
💚 Shepherd’s purse rice
💚 Dried radish leaf soup with seasonal vegetables
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바루의 채식 메뉴의 메인은 밥, 국, 반찬들로 구성되어, 한국 불교 승려들이 사용하는 나무 그릇인 발우(저희 식당 이름과 같은 모양)에 담아 제공됩니다.

이번 반찬 구성은 다음과 같습니다:
💚 선코스트 농장 아티초크 오미자 된장소스
💚 딸기 간장 소스에 버무린 곰보버섯
💚 걸앤덕 깻잎 우엉전
💚 광스 그린 가디스 드레싱을 곁들인 로마네스코 브로콜리
💚 냉이밥
💚 와이저 패밀리 팜스 제철 채소를 넣은 국

📷:

03/04/2026

발효 | Balhyo | Fermentation

How we make our raspberry gochujang.
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발효: 라즈베리 고추장을 만드는 방법.

🎥: .object
#발효

02/27/2026

since we opened, we have been gradually evolving and refining the baroo experience. and our general manager, Tiange Xiao, has been a crucial part in our evolution since she joined us last fall. 

when we first met tiange, long before she actually joined, we clicked immediately and knew we had to work with her at some point. how lucky are we that we now have her as a colleague 🙏🏼

originally from a small town near beijing, tiange is a graduate of CIA (like !) when she thought she wanted to be a chef. realising her true calling was providing hospitality from the front of house, she earned a master’s degree in hospitality management from cornell’s hotel school. her vast experience across the country and in China includes serving as front of house captain at blue hill at stone barns and as general manager of one of our LA favourites, republique. her analytic and organizational skills are unparalleled, and she’s so efficiently and meticulously provided structure and systems that has helped baroo grow up.

more importantly, tiange has integrity, an innate sense of fairness and objectivity, grit, grace, optimism and maturity beyond her years. she takes meticulous care of our team and our guests. plus she loves cats as much as mina does. tiange has transformed baroo’s front of house and service experience, inside and out, in countless ways. she has transformed our days with her often hilarious insights, her laugh and her takes on how wild the world is. 

in short (not that short), tiange is a gem and we’re excited to walk this path with her 💎🙏🏼🫶🏽💎

02/25/2026

our current SAENG course

hay-smoked amberjack minced and tossed with a charred scallion and gim (seaweed) sauce, served with both korean pear and gooseberry emulsions and a salad of greens with guaca aehobak dressing and dried anchovy seeded seaweed crisp

calls this dish ‘a light in the dark’. SAENG represents the time right before birth 🍳
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현재 선보이는 생(SAENG) 코스 요리

훈연한 방어를 구운 파와 김을 가지고 만든 소스를 곁들인 요리입니다. 한국 배와 약간의 유자즙을 섞어만든 쿨리와 구스베리와 약간의 모과청으로 만든 에멀젼, 그리고 신선한 채소를 애호박구아카몰드레싱을 발라, 멸치&씨앗 쌀크레커를 곁들여 제공합니다

셰프는 이 요리를 ‘어둠 속의 한 줄기 빛’이라고 표현했습니다. 생(SAENG)은 탄생 직전의 시간을 의미합니다

02/18/2026

new year, new look ✨ we’re grateful to .studio in paris for so thoughtfully refreshing baroo’s visual language as we continue growing and fine tuning what we want to share through baroo 🙏🏼

02/17/2026

새해 복 많이 받으세요 🙇🏻‍♀️🙇🏻 恭喜發財 kung hei fat choy 🧧 新年快乐 xīnnián kuàilè 🏮 chúc mừng năm mới ❤️

the year of the fire horse is a double fire year, which brings intensity, movement and action. we are celebrating the lunar new year as we would in korea with a holiday break for the team. we’ll be back, with intensity and action, on the 24th!

01/30/2026

01/22/2026

thank you so much for naming as a semifinalist for best chef: california 😭🙏🏼 congratulations to all of the other semifinalists, it’s an honour to have our name next to yours. and credit goes to our baroo team 🎉 fighting!

#이렇게먼진셰프님들과오르게되그냥무한감사모든분들께두손모아인사안녕인사

📷:

01/13/2026

we are transitioning our reservations to . from today, reservations for february begin opening up on OpenTable. we continue to open our reservation books three weeks in advance. all january reservations can still be booked and managed on Resy.

we appreciate your understanding during this transition. thank you, everyone 🙏🏼 📷:

01/04/2026

happy happy birthday to , who hates celebrating his birthday but loves taking care of us, who will carry us on his back at his own expense, who speaks his love through cooking, who loves to explore the world through food, whose family and friends come first, who every day strives to be a better person and cook, whose love and integrity are unconditional. 생일 축하해 우리 사맇하는 먼큰 🐒🎉🙏🏼🫶🏽🎂♻️☯️🍾

01/02/2026

here’s to a new year filled with joy and laughter, peace and calm, justice for all, delicious times spent with those you love, abundance and prosperity, community and connection, fulfilling your/our destiny and potential, exploring the world outside your own, excellence with compassion, respect for nature, good health, understanding yourself/ourselves deeply and finding true happiness 🙏🏼✨♻️🌟 as a restaurant, with this team, we have all that we need to make our dreams for 2026 come true. thank you to our team, our beautiful guests, our farmers, winemakers, sool brewers, artisans and purveyors, our families and our cheerleaders around the world for making 2025 so meaningful for us 😭🙏🏼🫶🏽 무탈하고 건강한 2026년 병오년 되시고, 모든 분들 평온하고, 충만한 마음으로 소원하는 일들 이루시길 두손모아 기원드립니다 🤓🙏🏼❤️🫶🏽

12/11/2025

we don’t know what we’ve done to deserve all this continued love from 😭🙏🏼 we do know that we have the number one team making us proud each night. and we are lucky enough to work with so many partners, farmers, purveyors and artists and serve guests who are always number one in our hearts ❤️

it’s our deep honour to be part of the LA restaurant community, and we thank the team for the kindness and unbelievable generosity we have received. we will do our best to push forward every day and someday feel worthy of this recognition 🙏🏼♻️❤️congratulations to all of the honorees on this list, and we’re especially elated for #1 who inspire us with your service to the community along with the world-class food. we couldn’t think of a better choice for #1! #스스로뿌뜻하며자랑스럽고즐겁게요리하며주변을이롭게할때까지그리고 모든사람들에게자신있게음식들을추천할때까지열심히정진하겠습니다