Yes, but his partner is still running it right? Or are they closed? I thought I read they were still open hah Shit…
No, Baroo is still open.
But Kim is not the cook/food engineer that Uh is.
Ah… It’s declined that much in quality huh?
Very sad I guess. It seemed like they were pretty close when I was there last. Figured it wouldn’t be that big of a deal.
they don’t have knives.
I make lettuce wraps, then take home the leftover chicken (there is a lot of chicken in that dish) to make the boy a sandwich.
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I love how much you get this place. You take the leftovers home and make them into an ordinary sandwich for a kid. That’s deconstruction in reverse.
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You’re funny! I never thought of that, but yes, I suppose it is. 
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Doesn’t seem like it would make a very good sandwich…
It the fact that that is necessary speaks to a weakness of the component to me.
A subtle complaint, admittedly, as you can just trash the unsatisfactory bites of the dish, but I have a personal preference for eating things that are portioned properly or good enough to take home leftover and eat on their own.
It’s always been nicely and consistently cooked when I had it.
Also, I’m not a big meat eater, so there is usually meat to take home if I order a meat dish. And I’m pretty sure my son doesn’t care if I ate all the yoghurt and herbs and peppercorns, so no worries there.
Well if they had a note on the dish that said it was cooked for parents who don’t eat meat to take meat home to their kid I would give it high points although I wouldn’t have ordered it, as I don’t have kids, and I eat meat.
Seems to speak to consistency issues if they messed it up today then. Most unfortunate.
But it’s only a $14 dish so frankly it’s so low-priced it’s various faults are kind of easy to overlook I suppose.
This made me laugh.
The best part is, there are so many different ways you could be laughing at it. 
I will say that Destroyer feels somehow incredibly LA. It’s the kind of place I don’t feel like I see in other cities really. It would get top billing on my tour of contemporary LA culture.
I wonder if a dinner place will ever surface. Seems like jr would be completely impossible in the same location though. I hung out at Bar Nine after, rather remarkable Ethiopian estate coffees one rotation bt, and everyone was cleared out by 5 and they had to kick me out; they gave me a free croissant though. Was discussing the neighborhood with people there. Seems everyone leaves at 3:30… exactly when Destroyer closes. And by 5 it’s a kind of ghost town.
I figured these people lived nearby but apparently everyone commutes in…
Fascinating dynamic in that little enclave.
I don’t know that you can assume they [meaning the restaurant’s owners] don’t care about this.
Who says they know anything about that - perhaps she’s the manager?
Who says YOU know anything about that, for that matter - maybe it was just an allergy?
That said, you bring up an interesting point. Just what kind of rules, and enforcement of those rules, exist in restaurants regarding infected employees and their being on the job and their compensation if they are not (especially in small joints)? I am sure Micky D’s and other large chains have solid rules and pay for sick leave, but does fucking Destroyer?
Whatever office those city inspectors that dole out the A, B, C’s are from must have rules on this [that I am unaware of, and far too lazy to look up].
Well if she is the manager that seems even worse… shouldn’t a manager be able to know when they should take a day off?
Yeah couldv been allgeries I guess; I’m not sure. As someone with allergies it goes both ways… I feel like someone shouldn’t be forced to to work with such a miserable condition, but from a customer perspective it feels somewhat discomfiting.
Idk maybe I am the only one perturbed by having to hand my debit card to someone with an actively runny nose and no tissues handy. That’s possible. I am somewhat of a germaphobe 
(as if I didn’t have enough problems).
Idk, not exactly bad enough to warrant a boycott, but just something that affected my personal experience of the restaurant.
I would also be curious about the rules. I guess in my mind if you are going to have an ethos about serving a community it seems like you should care for your own staff, sort of like how you secure your own oxygen mask before helping others with theirs in a crashing plane? I guess the point was more in reference to the earlier discussion of their whole ethos and such that people were having. Regardless of rules, I guess you’d hope they could care for the employees as much as for their nasturtium. But maybe that’s the cost of such low prices
Who knows I suppose.
Seems like Destroyer ought to have Apple Pay
It would be cool if they had that Amazon tech and you just went inside and your phone auto synced to their app and charged you for whatever you ordered. It would fit the vibe perfectly.
I wonder when restaurants will be able to integrate that.
This was my experience with much of Jordan Kahn’s food at Red Medicine. The proportions were off due to odd plating, making it hard to actually get the right mouthful of food. It seems like they insisted on a certain kind of visual presentation that actually ended up being a disservice to the food.
I’m reminded of the wagyu and (very long) charred ramps at Hashiri. No knife of silverware, just chopsticks, which would be totally fine if they cut the ramps. But uncut, it’s either awkward to take a bunch and tear them with your teeth (they were stringy due to the charring) or you end up taking too much or too little, which throws off the balance they were ostensibly aiming for. This is when presentation gets in the way of the dish. Food may look pretty, and ingredients may be great, but too many places don’t consider how it’s going to taste and feel in the mouth vis-a-vis proportions.
On the opposite end of the spectrum, the perfectly proportioned cold lobster roll at Connie & Ted’ stands out from most other lobster rolls because it eats well of the ingredients’ ratios. Proportions are especially important in good sushi, where great ingredients are but one of the factors.
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That already exists in SF and NY. Allset is like Uber / Lyft for restaurants. You reserve, order, and pay on your phone. Show up at the restaurant, sit down, your food comes out, eat, leave.
Ah, the future is now. Do most SF restaurants accept it?
Indeed. Glad someone else has a penchant for proportionality!