Add Yahoo as a preferred source to see more of our stories on Google. A selection of dishes from Baroo: Tae, a course of dan hobak, ssanghwacha cappuccino, seed puff, red yeast makgeolli with ndnja, ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

Kwang Uh’s eyes register a small degree of consternation when I suggest that his restaurant, Baroo, might be getting a rush of customers due to a positive LA Times review. Considering he usually ...

When Kwang Uh and Mina Park closed their pop-up counter Baroo Canteen in December, they assured followers on social media that they had “another project or two” slated for 2020. At least one of those ...

Kwang Uh and Mina Park filled nearly 200 half-pint containers with their luxurious banchan for opening weekend. By Sunday evening, only one remained. Starting this weekend, expect even more to try.

Add Yahoo as a preferred source to see more of our stories on Google. The third of six courses at Baroo — the dish where the momentum behind Kwang Uh's modern Korean cooking, light and assured, ...

Kwang Uh is quietly focused, placing a few pickle slices in an earthenware bowl. The chef and co-owner of Baroo — a restaurant named for the bowls Buddhist monks use to eat their meals — is composing ...

Say it ain't so! Since opening last September, Baroo has swifty gained national acclaim—an incredible feat, considering the tiny East Hollywood eatery is owned and operated by just two people: Kwang ...

A lot of tasting menus are like TED Talks—a little self-important, prone to dramatic pauses, and marked by a couple of overrehearsed movements. But at Baroo, a Korean tasting menu spot in an ...