See Baroo's 9-Course Tasting Menu

BY TAMARA PALMER

A few weeks ago, I tried the delightful nine-course tasting menu ($110) at Kwang Uh and Mina Park’s Baroo, which was recently named the LA Times Restaurant of the Year. It’s a thoughtful and gentle presentation that’s accompanied by.a poetic narrative. Most of the tasting menus I have are comped, but this was worth the out of pocket splurge. Here’s what the current courses look like:

태 — 胎 — TAE

a bridge over field & paddy

celeriac, granny smith apple, cucumber, pecan, seed puff
black sesame sool bang, nduja, gouda, pichuberry

양 — 養 — YANG

a lotus flower in the mud

hokkaido scallop, minari, gim, wild rice puff

생 — 生 — SAENG

life begins

lobster tuigim (deep-fried in parae seaweed batter), doenjang, job's tears, corn & beans, lovage

대 — 帶 — DAE

sometimes nomadic

soy-braised wild black cod, dongchimi, lemongrass, buttermilk, green papaya

왕 — 旺 — WANG

remain in between

peads & barnett pork collar, goulash jjigae, baek kimchi, ssam

OR brandt beef short rib, burdock jus, baek kimchi, ssam

병 — 病 — BYUNG

finally realize?

wild mountain greens rice, lotus sunchoke gaennip jangajji, xo sauce, gamtae bugak

절 — 絶 — JEOL

wait for another with doubt

kiwi sorbet, hazelnut & banana cream, banana & yakult snow, hazelnut crumble

Love when restaurants share the names of the whole team

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