1725 Naud St
Los Angeles, CA 90012
Dining date: 3/29/18
David Chang’s Majordomo opened at the end of January, easily one of the biggest restaurant openings this year. Chang’s popularity has never been higher given the success of his Netflix documentary Ugly Delicious, and it’s reflected in the reservations – it’s one of the toughest tables in town. I lucked out in getting a four-top reservation just two days prior.
The cuisine at Majordomo is pan-Asian with a bunch of other influences. The menu is categorized into sections for bing flatbread (with accompaniments), raw, market/vegetables, noodles, fish and meat. In addition, there are a handful of large-format dishes meant to be shared with larger groups. We ordered a sprinkling of items throughout each of the categories.
Bing with Chickpea Hozon
Stuffed Peppers Benton’s sack sausage, buttermilk
Glazed Carrots & Peas beef dashi
Rice Cakes spinach, seaweed, anchovy
Fried Skate Rice shiso, scallion, chili sauce
Crispy Pork Belly kohlrabi, Bibb lettuce, domojang
Boneless Chuck Short Rib braised with Asian pear & daikon served with rice cake, potato & melted raclette
Majordomo met high expectations. The stuffed peppers were a highlight, delightfully crunchy and filled with a savory sausage stuffing. The warm bing flatbread with chickpea, as well as glazed carrots & peas were also satisfying. The fried skate wing rice was a hearty dish where pieces of fried skate wing were served a la carte, as well as mixed into the fried rice with poached egg and chili sauce. The pork belly was excellent too, eaten with crackling skin and served with fresh accompaniments. The short rib stew, finished tableside, was a deep, hearty stew with bright Asian pear and daikon. However, I didn’t think it was worth the $85 price tag. I would return to Majordomo – I’m curious to try more, especially some of their large format dishes (like the smoked whole plate beef ribs).