My wife and I hit up Kinn for the first time last night. Surprisingly easy to get a 7:15 reservation on a Saturday night with only a few days notice. We sat at the end of the bar where the chef does the final plating before sending the dishes to the table. We loved watching him work. Service was very attentive. Pacing was good. Only 90 minutes from the time we were seated until we paid our check - while that seemed fast for seven courses we did not feel rushed. I really enjoyed the food. While I am a big fan of octopus my wife generally is not - yet last night she claimed the octopus was her dish of the night - the octopus is that good. Very small wine list, if I recall 2 sparkling options and the 4-5 each of white, red and skin contact. We brought a bottle of 2015 Pierre Peters Blanc de Blancs Les Chetillons which worked well with all of the courses. They have decent stemware. We look forward to returning when they unveil the next menu.
if youâre referring to Shiku, itâs a completely different sort of concept than the original Baroo. Matthew Kim who was the partner at Baroo is doing korean bbq rice bowls now (literally called BBQ + Rice, a few locations in the LA area), so also different from the original.
My feeling is that the original Baroo was mostly Kwang Uhâs conception with Matthew Kim helping out with logistics/execution, but that afterward there have been different challenges, the pandemic not least among them. Kwang and his wife Mina have a clearly more ambitious plan for this Baroo 2.0 than they did for Shiku, but given all the changes since then both within themselves (family/kidâŚ) and within the greater food scene in LA and elsewhere, perhaps itâs better to expect an evolutionary version of Baroo rather than a straight-line continuation of the original. Both Kwang and Mina are clearly thoughtful people, and Kwang has the culinary chops and creativity⌠itâs just a matter of whether they can find the right footing, and right support IMO
I certainly hope so. I was a huge fan of Baroo. I went at least 20x and sent them hundreds of guests. For a brief moment it was one of the most exciting restaurants in the U.S.
Glad to hear it! Weâre going tomorrow.
Whatâs the corkage fee? I couldnât find it on their menu/website.
Ran into Ki of Kinn today at dinner, told him of all the adoration on our forum. He was very happy to hear it!
Brian G said it was $30
Just got back from Kinn. Meal was great although I wish everything was about 20% larger, even though we walked out completely satisfied. Everything was just that delicious. Service was very nice but too fast - felt rushed.
We brought a bottle of NV Remy Massin Tradition BdN and apparently somebody had just left having had a 2012 Remy Massin. I assume it was one of yâall! 
That would be me! Also had a 2011 Bonneau du Martray CC. Great pairings for all the courses. I thought the food was excellent. Yeah, I could have eaten a bit more, but it was very satisfying. Sat at the counter. Really enjoyed talking to the sous chef and the women who handled our wine was great.
I love that 2012 Massin, assuming it was the regular Millesime. How was it showing?
Super happy to see the great review for Yess. Just like Kinn you all heard it here first
Nice! Would have been great to meet you. You might have noticed my wife walk in, who currently has pink and blue hair
No website?
i still need to try myself, iâve had a lot of friends with tastes i trust and to the person have all given fairly middling reviews of the experience.
But since weâve been talking a bit about price at restaurants and delivering value in the last few comments - one of the key complaints Iâve been told is that the food just doesnât match the price. It doesnât reach the levels of the price being charged.
$54 yellow tail.
$42 cod
$65 chicken
Is that the PT Barnum tasting menu?
I have heard that from a few people, early on. I can tell you I have had three outstanding meals there. In all cases I told Chef to just cook for us. If anything it was too much food. I will be honest I really donât remember what the bill was. The fish head below was massive and insanely great, four people could not finish it.
Went early on too and had similar sentiments as your friends.
@Robert_Dentice have they fixed/improved the ventilation? I remember smelling like bbq after dinner.
I do remember some smoke so not sure if they have fixed it.
Love me some [fish] head 
