Adding my thoughts here (was also in my weekend rundown).
Much has been said already about this strange, experimental place. It seems a bit polarizing to various members here. I held off on going for so long because of it.
Baroo is in a rather nondescript, humble little strip mall along Santa Monica Blvd., with no signage. Walking in, and you’re greeted by a few small tables and you’re face-to-face with a wall of Fermenting Things.
House Fermented Kombucha with Elderflower:
We wanted to try the Rose version since @kevin raved about it, but they were sold out. I’ve had Kombucha before, but not like this: It’s super tart, funky and somewhat refreshing. Not sure I’d order it again.
Celeriac (Handmade Pasta) - Celery Roots, Celery Crudite with Pickled Mustard Seeds, Celery Ash, Crispy Jerusalem Artichoke, and Edible Flowers:
I think this dish summarizes the dichotomy in reaction by most visitors here: You look at the ingredients (written in large letters on the wall), and then eat the dish. Then you look at the ingredients again.
It tastes like an elevated version of Fettucine Alfredo, or maybe a Beef Stroganoff without the Beef, but slightly different. There’s a slight tang, but it’s also savory and rather tasty.
But it’s strange. You see the fancy / exotic ingredients, you see the prep work done in the kitchen, and the taste is somewhat familiar but strange.
Kimchi Fried Rice - Pineapple, Fermented Kimchi, Amira Basmati Rice, 63 degree C Sous Vide Egg, Gremolata, Pineapple Jalapeno Salsa, Surple Potato Chip, Roasted Seaweed, Toasted Buckwheat & Quinoa, and Micro Greens:
This is another strangely disconnected dish. I can see why some people order “Kimchi Fried Rice” and you have expectations and then you taste Baroo’s version.
This tastes nothing like a standard “Kimchi Fried Rice” at all. We were mentally prepared after reading all the differing views on this place, so I was just prepared to eat weird flavors LOL.
It’s spicy, salty (not overly so), almost tastes like there’s Anchovies in this (but there’s not), with a bit of sweet as well. There’s no great wok crisping going on here. So as a “Fried Rice”? I think it’s disappointing. But as a “What did I just eat?” strange, new taste? It wasn’t bad, and rather tasty in an “alternate healthy take on a dish” sort of way.
Baroo’s Ragu Style (Handmade pasta) - Spicy Faux Oxtail Ragu, Tendon Puff, Gremolata with Heirloom Cherry Tomatoes, Krout Powder, Three Years Aged Parmagiano Reggiano:
The ingredients sound like it’s some kind of extravagant, unique pasta dish, but the taste is that of a delicious, but standard “Beef Ragu Pasta.” It’s not bad at all, but for all the “mad scientist” PR and articles written about Baroo and its chef, we felt like we were eating a clean, “chef version” of a Beef Ragu Pasta, but nothing unique.
Noorook (Koji) - Mixed Grains with Job’s Tears, Kamut, & Farro Grains, Roasted Koji Beet Cream, Concentrated Kombu Dashi, Toasted Seeds (Sunflower & Pumpkin) & Macadamia Nuts, Fingerlime, and Rose Onion Pickle:
This was probably the most unique dish at Baroo, and one that finally lent credence to the “What the hell did I just eat?!” reaction some people ask after going to Baroo.
The Noorook is nutty, slightly tart, and definitely unique. We’ve tasted nothing like this before.
But is it good? Is it tasty? I think so. It’s different, but the composition is such that, the combined ingredients come together to make a dish that is pleasing to the palate, although strange.
In the end, I think “Experimental Fermentation” is probably one way to describe Baroo. Is it the most exciting / greatest new restaurant in L.A. (as named by one famous magazine)? Out of our group that went that night, only 1 person thought it was really unique and outstanding. The rest of us felt some dishes were interesting and very unique (Noorook), while other dishes were well-executed, but ultimately “Alternate Vegetarian” versions of familiar dishes. I enjoyed my visit to Baroo, but it wasn’t something I found myself craving the next day.
Baroo
5706 Santa Monica Blvd.
Los Angeles, CA 90038
Tel: (323) 819-4344
http://baroola.strikingly.com/