There’s a restaurant on Santa Monica Boulevard, in Los Angeles, CA, that has a single table and no signs out front to signal it’s not an abandoned property. Unknown to most of the people passing by it, this location is actually a James Beard Award semifinalist for the Best New Restaurant In America.
According to Uproxx, Baroo experiments in fermentation cuisine influenced by Korean, Italian, and vegan cooking.
In total, the restaurant only has TWO employees: head chef Kwang Uh and his business parter/college friend/sous chef Matthew Kim.
Baroo offers dishes like the Noorook, seemingly out of a space opera, as this creation is made with fermented purple grains and topped with pickled onions and a cheese dusting. Ben Esch of Uproxx compares the texture of it to that of risotto.
Shockingly, the prices are said to cost less than a dining experience at the Cheesecake Factory. The Noorook itself, though high-end in aesthetics, only costs $12.
If you’re ever in the area, and feel just a bit adventurous, keep an eye out for Baroo. The restaurant’s aesthetically stunning menu and bold flavors shine through its unembellished doors, hiding in plain sight.
Photos: DOYLE ESCH | UPROXX