baroo

One of the most rewarding surprises in my life lately has been the spontaneous joy of meeting new people – forming connections that grow into genuinely interesting relationships. I met Thom at a wine club event at SoHo House’s Warehouse location, and since then, it’s been a pleasure discovering our shared appreciation for well appointed, indulgent food and experiences.

When we realized our mutual love for thoughtful dining, Thom suggested we meet for dinner at baroo, tucked in the Arts District of Downtown Los Angeles.

The menu immediately caught my attention – both intriguing and unfamiliar. While I’d enjoyed Korean barbecue many times before, I’d never ventured deeper into the breadth of South Korean cuisine. Seated at the chef’s bar, surrounded by the energy of the kitchen, I felt a rush of curiosity and anticipation for what was to come.

a bridge over field & paddy

태 — 胎 — TAE
summer corn naengguk, jokpyeon, black sesame sool bbang – with steak tartartelette & caviar

a lotus flower in the mud

양 — 養 — YANG
jaetbangeo, aehobak, jaepi oil, sangchu, gim bugak

life begins

생 — 生 — SAENG
lobster, mixed beans, job’s tears

sometimes nomadic

대 — 帶 — DAE
soy-braised black cod, papaya, dongchimi – with halibut supplement –  jjapaguri fish

remain in between

왕 — 旺 — WANG
brandt beef short rib ssam, beef & burdock jus

finally realize?

병 — 病 — BYUNG
san namul bab, kkaetnip jangajji, gamtae bugak

wait for another with doubt

절 — 絶 — JEOL
strawberry, pistachio, rocher, makgeolli

Overall, my dinner at baroo was an experience of relaxed refinement in South Korean cuisine. Conversation flowed deliciously – just as brilliant as the flavorful bites of food.

What was even more brilliant is that after dinner, we walked down the street to Death & Company cocktail bar for a finishing cocktail. There, the TOO OLD TO DIE YOUNG (Elijah Craig Small Batch Bourbon, Appleton Selection Jamaican Rum, Vermouth di Torino, Yellow Chartreuse, Peanut Butter, Cacao) was perfect.

Truly my night out was a brilliant expression in the magic of Los Angeles and what one hello – over wine – can do.

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