“People say this is inspired by Buddhist temple cuisine. I try to reflect and put that spirit into what we are doing.” Today, Bon Appétit spends a day on the line with Chef Kwang Uh, co-owner of Baroo in Los Angeles. After gaining a loyal following during their first iteration in a mini mall, Baroo has returned after a few years away with a sophisticated tasting menu and a much bigger venue, earning the title of LA Times’ best restaurant of the year during their first year back.
00:00 Intro
01:15 Arrival
02:53 AM Team Prep
04:45 Fish Delivery
05:37 Fermentation Check
07:52 Preserving Fruit
08:57 PM Team Arrival
09:52 Research and Development
12:29 Pre-shift Meeting
13:18 Restaurant Opens
Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo
Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
47 Comments
Wow, I been to this place 6 years ago, and I thought this place was amazing.
Never been, but am now intrigued ❤
This guy is so happy i love it <3
Korean food is delicious 🤗 When it stays to its roots, it is phenomenal 😎
this sounds like bobby lee's fake korean accent lmfaoo
Are these subtitles auto generated or are they written by someone, cuz theyre so freaking bad.
This is my first time hearing about Baroo, and I am absolutely enthralled in Che Kwang Uh's energy and attention to detail. His energy as he moves throughout the day and works with his staff is quite refreshing and I'm stoked to visit now when I get the chance.
😋
非常的好也非常的不好 就是把東西弄得好看一點 然後價格提高 很多餐廳現在都這樣無聊 也吃不飽
loving the R&D time and seeing the grp brainstorm style and head chef being open to all the input.
This is awesome! Love learning about new restaurants through this series. Best of luck to the Baroo team!
Definitely worth the hype. The flavors are familiar, but incredible. Also, wife is the person that really got the chef to open their fine dining restaurant.
that walk-in organization is insane!
Absolutely my favorite restaurant in LA
I live near LA. best believe me and the shawty finna pull up.
Looks nothing like Korean food.
My fave thing about Kwang is that the entire time he's talking about his restaurant or food he's smiling.
I am Korean, grow up Minnesota. I think it’s winter people make the fermented foods – there is homemade sauerkrauts to be found in Minnesota, and I find it very delicious!
love how Asians don’t use articles when they speak. has been interesting to me .
question for Koreans, I know you guys love fermented foods, so what do you think of American milk chocolate which uses fermented milk?
that red 다라이 is legit 🔥🔥🔥
His kid has a desk in the restaurant 😮
I go to Quarters often, the kbbq spot next to this restaurant. Will check this place out!
Spotted the Pilot G2 in the pre-shift, can't do without it 😉
I’ve been to baroo twice, and can attest that the food is excellent and the staff are sooo friendly. It’s a must go-to if you’re ever in LA!
ngl looks like over priced doo doo. who tf look at 0:05 and thought WOW that looks delicious. Its like the rabbit food they serve to scam the hippies and vegans
Hope you guys can improve your closed captions. Lots of mistakes and misrepresentation in the subtitles, especially at 7:03 and 8:05. I don't know if you guys are relying on AI for this but even so, the least you could have done was give the subtitles a once-over and fact-check the terms to make sure the output wouldn't be as egregiously wrong as it is.
Boiling down his words of "When I staged in Noma" to simply "When I start"; mislabeling Korean terminology (writing "cheonggukjang" when he said "doenjang", for instance); straight up making up words he didn't say — he was saying "golden nectar plum, mirabelle, and greengage plum" at 8:05, which is very obviously not "golden egg for prawn, birabel, and Korean gaji-namul"… Overall just a really poor subtitling job.
That fish and the lobster look exquisite. They’re running a very tight ship. ✌️
Lovely korean guy , happy to see him running baroo, so wholesome 🥰
Apprenticeship at NOMA, how bad can it be?
Who’s here after culinary class wars haha
I love the brainstorming tasting team session! Such an interesting glimpse into a collaborative, dedicated, skilled and positive atmosphere ❤
madlad is making his own soysauce? next level commitment
Worth it was here first
there's just something about food that looks like that and people who seem happy to make it ❤
🎉🎉🎉
Totally planning to come for vegan food 🥘
Great, guess I better get my reservation in before it gets difficult.
What an adorable family and restaurant ❤
Lol the chef was smiling so hard when the manager said "so tonight we have 69 covers"
Simply amazing! I smiled all the way through the video. Great team assembled around the husband and wife. I am definitely going.
I appreciated the discovery of new ideas related to Buddhist temple cuisine recipes it is a new invention that has been prepared and brought to cook in order to share with chefs and customer and thank for you for your new idea and I support your video❤❤
Sooooo cute
what an amazing person and chef! best wishes
Take a shot every time he says fermentation. 😢
What a happy place ❤
ay mang i think team made a mistranslation at 9:40 where guy is sayin ban-sang (반상; 飯床) instead of ban-chan/pan-chan (반찬; 飯饌) namseng?