This has become my favorite spot in LA. The food did not disappoint. I cannot even describe how good it all was. We ordered the bing bread with eggplant and pine nuts (lightly smoky and savory), oysters (bright and fresh), crispy potatoes (spicy, crunchy and creamy), mushroom crispy rice (umami and nice buttery crunch), boiled chicken (tender, savory, and healing), and a Peach drink.Plus our server, Hana, was fabulous!
Since our daughter moved back to LA after 13 years away, we can celebrate her birthdays together. We start off with cocktails: - Painkiller – copalli cacao rum, bertoux brandy, coconut cream, calamansi (southeast asian sweet lime), orange, five spice, koji – it came as a slush (waitress told us that Painkillers are actually slushes!); - Gibson – edinburgh seaside gin, oka kura burmotto vermouth (rare vermouth from Japan), kombu (subtle), white soy (could not taste that), and a pickled pearl onion; - Hot Toddy – suntori toki whisky, blackstrap rum, yuja-cheong (what is that?), lemon, ginger, spices. There are 5 sections in the menu – we choose from each to share family style. From the RAW section we choose the scallops (waitress’ recommendation) – cucumber, rhubarb, chilli – the broth is very unusual and delicious, probably has kombu and bonito, thinly sliced cucumbers, and rhubarb sticks, and very tender scallops. One of the best dishes of the night! Our second outstanding dish was from the MARKET AND SNACKS section – Fried oxtail with salsa seca, peanuts, honey butter – the oxtail is hidden under the salsa seca – this was crunchy deliciousness with a slightly sweet butter flavor, and the fried dried chillis provided the perfect spice heat for me. The oxtail was a little dry, but still delicious! David Chang pioneered the BING concept – the flatbread, almost like a Chinese bao, with toppings. Here we chose the Benton’s Country ham – Chang has developed a special relationship with the Benton‘s group in Tennessee. It’s an artisanal producer that takes great care in doing the country ham – the slices were thin like prosciutto, but none of the gaminess, and perfectly salted – superb to put on the bing! From the NOODLES AND RICE section we got the off the menu item of crispy rice with mushroom, 3 types of peas (English, sugar, and snap) and pork belly. A broth was poured tableside and mixed in – the bottom rice had the perfect crunch like the Iranian soccorat. This was another superhit! From the MEAT AND FISH section we got the Grilled Striped Bass Fillet – with domojang (Korean fermented bean sauce), and herbs. The fish was perfectly cooked, skin-on, and the domojang topping was superb. With a squeeze of the grilled lemon, it was good to the last bite. Came with a bowl of rice. From the MEAT AND SNACKS section we also ordered Grille sprouting broccoli with ginger vinaigrette, and crispy shallots. This was meant to be a green to go with our other dishes. Was very tasty. We shared a dessert – Paris Brest – straciatella (Italian gelato – except that here it was soft cream), hazelnut, cocoa.
Our only regret was not having enough people with us to try the bo ssam!! David Chang’s LA outpost exceeded our expectations and we loved every dish we tried. Not only were the portions generous (we definitely over-ordered), but every dish was filled with flavor. We loved how every dish was a little bit of a surprise (ie not what we expected) in the best way possible. The bing (bread) and fixings in particular was very unique, and unlike any bread course we’ve tried before! Major props to Majordomo for making our first meal in LA so memorable.
Hidden in a shady part of downtown La… this is an absolute gem of a restaurant.Don’t be put off by the location, or the fact the Uber driver won’t know where they’re going.Japanese modern fusion style food.Great selection of original cocktails.Definitely book ahead as it gets very busy and is on the rise.
The food is phenomenal. We stopped here on our cross-country trip. I'm just loving it, I would love to come again. more than the food, is the best part of this experience. Friendly, knowledgeable, and passionate about food. When you visit, you want to ask for Anthony. All his wine recommendations were spot on. He takes better care of us than mom
Wow! You will eat well here. We did bread (3 pieces), 2 vegetables, crispy rice, and short rib. The gem salad may have been my favorite thing. The crispy rice (pictured) was very good. For our table of 5 the short rib was perfect, any less people would’ve ended up with a lot of leftovers. I think we could’ve done with either the bread or the crispy rice as we still had leftovers and were extremely full. Everyone loved their cocktails. One of our party members is a big fan of Aviation drinks and they said this was the best they’ve ever had. Overall this is a great place for an event style meal.Great indoor outdoor space and the vibes were exquisite. They had nice big 5 person round tables which was greatly appreciated.
Incredible food and hospitality. Obsessed with every dish we had, hardly took pictures. Stop looking at reviews and just go!
Delicious food, great service and atmosphere
Met and exceeded my expectations! I made a reservation 3-4 weeks out, and made sure to reserve the short rib in advance. I am a big fan of David Chang, and was so happy to eat at his LA restaurant.We followed the waiters recommendations and ordered items from every section of the menu. The cocktails were also very fun.The ambiance was awesome, music wasn't was quiet enough that we could talk to each other, but loud enough that we couldn't hear the clanging of forks and spoons as we savored every bite.I would recommend anyone to visit Majordomo when they come to LA!
Forget the whole, this location looks like a place where kidnappers take their victims vibe. Perhaps it’s just the typical LA restaurant vibe. Whatever it is, it’s worth it; even if you do get kidnapped after your meal, what a last meal indeed. The tuna tartare was the best I’ve ever had. I suggest you order 1 per person, your friendship is not worth sharing this dish. The Bings, warm and pillowy; a stand-alone star but a drizzle of honey on the beef shanks and you’re walking through the garden of Eden. Grilled broccoli…how many ways can this be made?Not many, and few as good as this. King crab fusilli had a dreamy, soupy sauce. The fusilli had an interesting texture and I’d happily eat more. So close to perfection was the grilled striped bass. Fleshy filet, crispy skin, and an amazing yet not too spicy sauce: more of this would have led to perfection. David Chang’s genius is now a major part of my trip-planning. Come to Chicago Mr. Chang!!!