For almost a year, we’ve been trying to get a table at Majordomo. It’s fusion fine dining at its finest. Unpretentious yet premium. Approachable but still experimental. So last weekend, we headed over at 4:30 with our friends Ezequiel and Pastora to try our luck at the walk-in line.
When you drive up to Majordomo, you feel like Google Maps lied to you. There’s no possible way that this random corner of Chinatown is home to a restaurant owned and operated by David Chang. But then you remember it’s David Chang. And once you see the bright, colorful, eclectic murals that are so undeniably David Choe, you know that you’ve arrived.
Since it was 4:30 and the restaurant opens at 5:30, we sat outside and eavesdropped on the chef’s pre-service standup as they prepped for the night ahead. We watched everyone inside hustling in the final hour before the doors opened and watched the area light up with a buzzing energy. Some people showed up in fancy long dresses and heels, others with their cute Asian parents dressed up for a big night on the town.
After all the reservations were called, we were quickly welcomed inside and escorted to a table (it was reserved for 8:30). The interior is modern industrial: high ceilings with black exposed pipes and rich wooden walls and panels. We were seated inside toward the wine cellar and more murals. LOOK HOW HAPPY WE WERE.
As you’re looking at the menu, they serve you “water kimchi” — thin slices of Asian pear, apple, and daikon in a vinegar-y brine which they encourage you to drink. It’s refreshing and cleanses the palette for the goodies to come.
I asked the waiter to tell us his favorite dishes from the menu which helped guide a lot of our choices. We started with the Bing: Honey + Foie Gras, Ricotta, & Jam. It’s basically like a freshly made pita that you dip into different spreads. The combination of honey and butter was one of the most memorable flavor combos of the evening, and one that we’ll carry with us long after we left the restaurant.
Then our Bounty Bowl arrived: fresh, raw veggies served with a koji mascarpone sauce and spicy domojang sauce. It was so simple and memorable and another dish that really stuck with us. We were even inspired to pick up fresh veggies and dips from Trader Joe’s the next day.
The heartier entrees arrived next. The Crispy Rice was a showstopper — a medium-sized casserole filled with shrimp, corn, and bacon on top of a layer of crispy rice. Then they pour broth/gravy/meat juice over it tableside. We waited a couple minutes for the rice to soak up the juices, and then we stirred the glorious bowl together.
We also ordered the Boiled Whole Chicken which arrives two different ways. First, the breast meat is served over rice, nodding to Hainan chicken. Clean and simple. Then, another medium-sized casserole dish arrives filled with a rich chicken soup, hand torn noodles, and matsutake mushrooms. Definitely not your grandma’s chicken soup.
And for the grand finale, the 45-day dry-aged ribeye served with creamed spinach and seaweed. Ohmahgawd. A+. Pure meat butter.
Heres what we ordered, listed from our most favorite to least:
45 Day Dry-Aged Holstein Ribeye
Bing: Honey + Foie Gras, Ricotta, & Jam
The Zombie (look at the cute kitty cup!)
Boiled Whole Chicken
We left extremely satisfied, both with the price and our bellies. Well, the 45-day aged ribeye gave us a serious case of the meat sweats, but in the best possible way.