The story
Baroo calls itself a modern Korean restaurant, known for fermentation and a free spirit. Run by husband and wife Kwang Uh and Mina Park, the restaurant’s mission is to serve food with a beginner’s mind. That philosophy runs through every part of the experience, from the seasonal tasting menu to the warm, relaxed dining room. The Michelin guide has named Baroo a Recommended restaurant, recognizing its thoughtful, inventive approach to Korean Contemporary cuisine.
The name Baroo comes from the Korean word for the bowls used by Buddhist monks. The menu is conceived as a cycle inspired by Buddhism and Taoism, flowing with nature. Courses are named after stages: Tae (birth), Yang (growth), Saeng (rebirth), Dae (decline), Wang (renewal), Byung (illness), and Jeol (cessation). Each course reflects a moment in the cycle, with dishes that change with the seasons. The tasting menu is priced at $125 per person, with optional wine pairings, Korean sool pairings, and non-alcoholic pairings. Vegetarian and vegan versions are available with advance notice.
Kwang Uh was born and raised in Seoul, graduated from the Culinary Institute of America, and earned a master’s degree at the University of Gastronomic Sciences in Italy. He worked at Daniel, Piazza Duomo, and Nobu, led R&D at Mingles, and staged at Noma and Quique Dacosta before opening the original Baroo. Mina Park is a Korean-American cook and writer who owns and operates Shiku and Baroo with Kwang. She started her career in Hong Kong with a culinary pop-up called Sook and taught Korean cooking classes. Together, they bring a deep knowledge of fermentation and a free-spirited creativity to every dish.
The restaurant donates 1% of all sales to Zero Foodprint, supporting regenerative farms and healthy soil. The dining room is indoor seating only, with air conditioning and a focus on the food and drink. The Korean Contemporary cuisine here is personal, precise, and alive with the flavors of fermentation.
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