Baroo

Under the chalkboard menu at Baroo, a wooden communal table and a few desserts.

A dish called Gim includes kamut, farro, seaweed, berries, nasturtiums, wasabi daikon and a nori chip.

There are a few desserts at Baroo: cacao nib shortbread, chocolate-oat cookies, and sometimes profiteroles.

You can ring the bell for service, though the restaurant is small enough that you won’t need to.

Bibim Salad, with quinoa, bulgur, vegetables, gochujang, toasted seeds.

A sign in Korean tells about the Buddhist monk’s bowl that gave the restaurant its name. There’s also dessert: cookies and shortbread.

The Noorook includes kamut and farro, roasted koji ink creme, kombu dashi, rose onion pickles and fingerlime.

Among the pickles, all house-made, that you can order to pair with your meal: watermelon rind pickles, beet pickles, kimchi.

Kimchi fried rice at Baroo includes a 63-degree egg, basmati rice, purple potato chips, roasted seaweed and pineapple-fermented kimchi.