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Archive for David Chang

Hedonistic Majordomo

Sep23

Restaurant: Majordomo [1, 2, 3, 4]

Location: 1725 Naud St, Los Angeles, CA 90012 (323) 545-4880

Date: August 8, 2019

Cuisine: Korean Fusion

Rating: Big dishes amazing

_

It’s with gigantic expectation that NY restaurateur David Chang opened his first LA outpost last year and since then it’s become a regular foodie and wine destination among my friends. Tonight is my fourth visit, but my first time with the Hedonists — not that I don’t see them several times a week elsewhere. We also had along Elisabeth An from Crustacean.

Looking on the map, I was pretty skeptical of the weird between Chinatown and Dodger’s Stadium location — a totally annoying spot for me to get to during traffic! Two brutal hours!

The area is extremely warehousey, much like the “Arts District” but even newer.  This particular time, dropping off at night, we joked about our life expectancy.           

The have a sort of hipster city built down here out of old warehouses.

With lots of bespoke graffiti.

And Majordomo, of course.

Which has a pretty big enclosed and outside space (which we ate in this third time). Have to say, the outside space was actually preferable. Less crowded and quieter.

As you can see.

Inside is one of those cavernous loud warehouse spaces.

High naked ceilings. Don’t come here when it’s raining! They also have the currently hip bathroom setup with the coed shared sinks exposed out in the main room. Not my thing. What if you want to clean up in private?

7U1A5378
The current menu.
7U1A5373
Larry brought: 1995 Krug Champagne Vintage Brut. JG 95. The 1995 Krug in magnum is really starting to drink with style and grace, but it remains a wine that has just reached its plateau of maturity and has years and years of life still ahead of it. The lovely and quite classic nose wafts from the glass in a constellation of apple, peach, caraway seed, a lovely base of minerality, a touch of walnut, rye bread and a gently smoky topnote. On the palate the wine is deep, full-bodied, crisp and complex, with a wide open attack, a fine core, elegant mousse and really lovely length and grip on the focused and classy finish. Fine juice.
7U1A5409
Baja California Uni. Broken tofu, avocado, yuzu. The tofu was what the Koreans (I think) call Soon Tofu, the soft silky tofu — and probably my favorite type. It went very well with the uni, rich avocado and the tangy yuzu.
7U1A5372
From my cellar: 2006 François Raveneau Chablis Grand Cru Blanchot. JG 95. The 2006 Blanchots is also profound. The magical bouquet jumps from the glass in a blend of mineral, apple, lemon, grapefruit,, more mineral, a hint of anise and floral tones. On the palate the wine is full-bodied, deep and very pure, with brilliant transparency, great cut and focus, and a magnificent long finish. Not much to say about this wine except wait for it to apogee before drinking it, as I have to imagine it will shut down for several years after bottling. But it will be humbling at its peak.
7U1A5415
Bing is this Korean bread thing. Pretty much like a thick crepe or pita bread. They have various “toppings” you can get with the bing.
7U1A5418
We got some free shaved chilled poultry liver.
7U1A5422
Pork and Spicy Pineapple. I guess vaguely Hawaiian, but more or less like Char sui — and tasty at that — with pineapple and some spicy sauce.
7U1A5426
Spicy Lamb. The lamb was vaguely Greek/Turkish or something with the yogurt and the stewed meat quality. Yummy though. The eggs were more complex and pretty excellent. You mash it up a bit to get the roe, egg, chips etc on the bing. I put the ham on at the same time for max effect and it was very good.
7U1A5435
Marinated Mushrooms. Pistachio, radish. The pistachio turns out to be a paste underneath.
7U1A5440
Stuffed Peppers. Benton’s sack sausage, buttermilk ranch. Hehe, I said sack. These are like Jalepeno poppers — sort of. Shishito poppers.
7U1A5381
1995 Giorgio Pelissero Barbaresco. VM 88. Good medium red. Warm, smoky aromas of red and blackcurrants and earth. Lush, sweet and palate caressing; an easygoing, forward style of Barbaresco that could use more clarity and grip. The tannins are slightly dry but even, and there is good lingering sweet fruit. Drink over the next three or four years.
7U1A5447
Crispy Butterball Potatoes, salsa seca, chili, peanuts. Sort of like a spicy potato granola mix? Tasty, and very seedy with a lot of crunch.
7U1A5453
Fried Cauliflower. Fish sauce vinaigrette, red onion, cilantro. Cauliflower is the new Brussels Sprout. But I actually love the vegetable and particularly when paired with acid like this.
7U1A5461
Marinated Black Cod. Hozon, bok choy, nectarine. A bit of a polarizing dish. I and several others thought it very moist and well cooked. Some thought it dull.
7U1A5380
Jefferey brought: 2009 Château Beausejour (Duffau Lagarrosse). RP 100. This big wine (nearly 15% natural alcohol) is a blend of 77% Merlot, 19% Cabernet Franc and 4% Cabernet Sauvignon. It boasts an opaque blue/purple color along with a gorgeous bouquet of charcoal, incense, truffles, blackberry jam, black currants, raspberries and flowers. While enormous in the mouth, the limestone soils in which the grapes are grown give the wine good freshness as well as laser-like clarity and precision. Amazing to taste, this massive, super-concentrated powerhouse comes across as ethereal and almost feminine despite its extravagant fruit, density and richness. It is a modern day legend for sure! Anticipated maturity: 2025-2050+

7U1A5482
Whole Steamed Rockfish. Sichuan black bean, herbs. Tasted good, but lots of bones.
7U1A5467
White rice.
7U1A5492
Macaroni & Chickpea. Hozon, black truffle.
7U1A5497
And here’s the truffle. This was delicious, like cacio e pepe with black truffles. I ate a ton, despite the carbs and the fact that I can’t really digest chickpeas effectively.
7U1A5374
7U1A5375
Arnie brought: 2011 Sine Qua Non Syrah Patine Eleven Confessions Vineyard. VM 96. The 2011 Syrah Patine is deep, powerful and intense, with huge fruit and texture, especially within the context of the year. Mocha, plums, violets, bittersweet chocolate and dark spice meld into the deep, voluptuous finish. As good as the 2011 is, it could use another few years to fully meld together. The 2011 is 97% Syrah, 2% Roussanne and 1% Viognier, all from Eleven Confessions, done with 22% whole clusters and aged for 39 months in French oak barrels, 63% new. (Drink between 2018-2026)
7U1A5506
7U1A5519
We also pre ordered Boiled Whole Chicken (2-3 people) rice, morels, hand torn noodles.

7U1A5571
The hand torn noodle soup was like some of the best (Chinese) mushroom noodle soup you’ll ever have, and they have amped it up with not only truffle butter.
7U1A5371
Yarom brought: 2014 Schrader Cellars Cabernet Sauvignon CCS Beckstoffer To-Kalon Vineyard. RP 98. Another one of my favorites is the 2014 Cabernet Sauvignon CCS, which is clone 4 from the To Kalon Vineyard in Oakville. This is aged in 100% new Darnajou and is one of the larger cuvées at 510 cases. Wonderfully sweet, velvety tannins, a big sweet nose of white flowers, blackberry and cassis along with cedar wood, charcoal and graphite are all present in this full-bodied opulent wine that also retains wonderful elegance. It finished at 14.6% alcohol and will drink beautifully now as well as over the next 15-20 years.

agavin: And a giant fruit and alchohol bomb like this finally has a food to go with it (see below).7U1A5524
If you go, you must order this even though it’s very expensive! Whole Plate Short Rib (4-6 people). Smoked bone-in APL-style ribs. Served with beef rice, shiso rice paper, ssämjang & condiments. Lettuce wraps — yay, no carbs. Kimchee, pickled daikon, and a spicy Korean paste that is delicious and salty.
7U1A5529
The huge chunk of Texas style cow comes out on the cart with the stuff.
7U1A5534
The carver not only did an awesome job carving, but later called me a “gelato god” so I’m a fan of hers forever :-).
7U1A5539
The “thin sliced” mode, which was amazingly flavorful. The fattier end cap slices which were to die for tender.
7U1A5546
And the knaw on the bone for extra flavor bones.
7U1A5547
And some of it goes back into the kitchen and emerges as beef fried rice — crazy good.
7U1A5557
Mixed up.

7U1A5563
I brought gelato again. The staff remembered me (or more precisely the gelato) and were very excited. I live for the positive feedback.

Hpnotiq Blue Hawaiian Sorbetto — like a frozen cocktail — made by me for @sweetmilkgelato — Thai Coconut Milk, Pineapple, Lime, and Hpnotiq liqueur –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #Hpnotiq #BlueHawaiian #pineapple #coconut #lime

White Chocolate Peanut Gelato — I hadn’t made a White Chocolate base in a while so in light of my rent “experiments” in chocolate took another pass at it — came out awesome, using all Valrhona Ivoire chocolate layered with house-made Peanut Dulcey Ganache — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #peanut #WhiteChocolate #valrhona #ganache
7U1A5386
Tonight’s wine lineup.
7U1A5400
On the right is Catherine An, owner of Crustacean. We (as a group) have become friendly with her and she’s going to do a special meal for a return visit to her place in November.

Overall, we had a great time at Majordomo. You do need a decent sized party for the awesome large dishes and you need to preorder. One time, even when we got there at 6:45pm there were only 1 each of the beef and pork left! Tonight we had 8, which is perfect as the big dishes easily go around 8 ways and the smaller ones you can order two of.

The service and wine service were both spectacular. I was really surprised as these loud hipster places often don’t have good wine service but we were really taken care of and this added a lot to the evening. We had a great (large) table in the back corner of the patio and a huge unused table next to it for our gear, wines, etc. They were super attentive. Really unusually good service for this level.

The larger pre-order dishes like the rib and chicken are amazing and insane. Tonight the food seemed even better than the first time, even if we did have a lot of (delicious) carbs. Pastas and the fried rice were amazing too. Really liking everything about Majordomo other than the distance to get there.

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.

Related posts:

  1. Thirds at Majordomo
  2. Is Majordomo a Major Deal?
  3. Double Eagle is Pretty Standard
  4. Thai Tour – Night+Market Song
  5. Day of the Dumplings
By: agavin
Comments (0)
Posted in: Food
Tagged as: bbq, BYOG, David Chang, DTLA, Gelato, hedonists, Korean Fusion, Majordomo, meet

Thirds at Majordomo

Mar22

Restaurant: Majordomo [1, 2, 3]

Location: 1725 Naud St, Los Angeles, CA 90012 (323) 545-4880

Date: February 28, 2019

Cuisine: Korean Fusion

Rating: Big dishes amazing

_

It’s with gigantic expectation that NY restaurateur David Chang opened his first LA outpost last year and since then it’s become a regular foodie and wine destination among my friends. Tonight 6 of us core Foodie Club guys head on out for another great evening.

Looking on the map, I was pretty skeptical of the weird between Chinatown and Dodger’s Stadium location — a totally annoying spot for me to get to during traffic! Two brutal hours!

The area is extremely warehousey, much like the “Arts District” but even newer.  This particular time, dropping off at night, we joked about our life expectancy.           

The have a sort of hipster city built down here out of old warehouses.

With lots of bespoke graffiti.

And Majordomo, of course.

Which has a pretty big enclosed and outside space (which we ate in this third time). Have to say, the outside space was actually preferable. Less crowded and quieter.

As you can see.

Inside is one of those cavernous loud warehouse spaces.

High naked ceilings. Don’t come here when it’s raining! They also have the currently hip bathroom setup with the coed shared sinks exposed out in the main room. Not my thing. What if you want to clean up in private?

7U1A5835
Tonight’s menu.
7U1A5869
From my cellar: 2007 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne. VM 96.  Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far.
7U1A5856
Bing is this Korean bread thing. Pretty much like a thick crepe or pita bread. They have various “toppings” you can get with the bing.
7U1A5861
We got some free shaved chilled poultry liver.
7U1A5862
Spicy Lamb. The lamb was vaguely Greek/Turkish or something with the yogurt and the stewed meat quality. Yummy though. The eggs were more complex and pretty excellent. You mash it up a bit to get the roe, egg, chips etc on the bing. I put the ham on at the same time for max effect and it was very good.
7U1A5864
Eggs & Smoked Roe bing. This was pretty excellent. You mash it up a bit to get the roe, egg, chips etc on the bing. I actually skipped the bing itself this time in a vain effort to avoid some carbs.
7U1A5844
Jacob brought: 1996 Louis Latour Corton-Charlemagne. BH 93. A stunning nose that offer simply wonderful complexity leads to racy, pure, intense and mineral-laden flavors of real length. This is an elegant wine that will require many years to come together completely even from a regular 750 ml bottle. An extremely pretty wine and one of Latour’s best recent efforts with this wine. Mostly consistent notes though I should point out that another recent magnum seemed a bit thin on the mid-palate and while the essential character remained the same, it didn’t have the same buffering material that the wine described above did.
7U1A5871
Fried Cauliflower. Fish sauce vinaigrette, red onion, cilantro. Cauliflower is the new Brussels Sprout. But I actually love the vegetable and particularly when paired with acid like this.
7U1A5880
Stuffed Peppers. Benton’s sack sausage, buttermilk ranch. Hehe, I said sack. These are like Jalepeno poppers — sort of. Shishito poppers.
7U1A5888
Fried Oxtail. Salsa seca, chili, peanuts. Very interesting and different dish. You gnaw the bone for the meat. Then it was covered with the breakfast granola-textured but vaguely Chinese flavored pile of goodness. Great texture too. Like spicy trail-mix.
7U1A5840
Kirk brought: 2011 Sine Qua Non The Moment. VM 93. Bright yellow-gold. Ripe pear, creme brulee and candied ginger on the powerfully scented nose, with notes of anise and smoky lees adding complexity. Pliant but focused candied citrus and orchard fruit flavors gain weight with air, picking up a dried fig nuance. The pear and smoke notes carry through a smooth, palate-staining and strikingly long finish that shows surprising vivacity. This wine was raised in a combination of concrete eggs, new French oak, used barrels and stainless steel tanks.

agavin: Rhone style. Kirk likes to bring these.
7U1A5898
Uni pasta special. Always amazing and a good pairing with the Rhone style wine.
7U1A5846
Walker brought: 1998 Prunotto Barolo. VM 89. Moderately saturated medium red. Flinty aromas of marzipan, underbrush and violet. Fat, sweet and smooth; this is quite accessible already. Solidly structured wine with nicely buffered tannins. Still a bit youthfully aggressive but tasty right now.

agavin: sadly our bottle was gone.
7U1A5847
Walker brought: 1971 Fratelli Revello Barolo. Nice and still in good shape.
7U1A5905
Mafaldine. Dungeness crab, bread crumbs, lemon. Mafaldine twice in a week or two! This one had a less tripe-like texture. Blew my “no carbs” thing for the night (along with the uni and several other dishes).
7U1A5911
Warm Raclette cheese. This was for some other dish but they just gave us some on the house!
7U1A5843
Erick brought: 1996 Sylvain Cathiard Vosne-Romanée 1er Cru Aux Malconsorts. BH 88. There is still enough wood to notice on the attractively spicy dark berry fruit nose that reflects moderate secondary development. There is good detail and vibrancy to the middle weight flavors that suffer from a slightly hole on the mid-palate before culminating in a mildly edgy if persistent finish. The edge to which I am referring is not astringent or excessively acidic yet there is clearly an element that is not as well-integrated as it might be. In sum, this is pretty enough but it lacks the concentration it needs to avoid its shortcomings.

agavin: sometimes Allen Meadows is insane. This wine was much better than 88, maybe like 93 (Burg 93).
7U1A5838
From my cellar: 2003 Gros Frère et Sœur Grands-Echezeaux. BH 89-92. This too is very toasty but the spicy black fruit nose manages to transcend the wood and complements powerful, dense, borderline massive flavors of superb depth, all wrapped in dusty, firm and ripe tannins. This is a big wine and while it’s no model of elegance, one has to admire the muscle and sheer concentration. This will take its time coming around.
7U1A5914
Roasted Duck Crispy Rice. Citrus, dates, turnips.
7U1A5921
There was a kind of “jus” that was poured in.
7U1A5924
Then it was all mixed up — amazing fried rice. Loved the egg in it too.
7U1A5930
Smoked Cabbage. Brown butter, macadamia. We would have sworn that this excellent cabbage dish had bacon in it — but no, it was just the smoked factor — awesome!
7U1A5839
Kirk brought: 1999 Cavallotto Barolo Riserva Bricco Boschis Vigna San Giuseppe. VM 95. A powerful, imposing brute, the 1999 Barolo Riserva Bricco Boschis Vigna San Giuseppe blasts across the palate with serious intensity. Next to the Vignolo, the San Giuseppe comes across as lacking finesse, but it is still super-impressive. Melted road tar, smoke, licorice, plums and black cherries race across the palate in a pulsating, tense Barolo that is all about structure. Readers who like virile, imposing Barolos will flip out over the 1999. Today, the only real competition comes from the Vignolo, Cavallotto’s other Riserva.
7U1A5934
If you go, you must order this even though it’s very expensive! Whole Plate Short Rib (4-6 people). Smoked bone-in APL-style ribs. Served with beef rice, shiso rice paper, ssämjang & condiments.
7U1A5936
The huge chunk of Texas style cow comes out on the cart with the stuff.
7U1A5937
Lettuce wraps — yay, no carbs.

7U1A5939
Rice paper for those who don’t mind.
7U1A5938
Kimchee, pickled daikon, and a spicy Korean paste that is delicious and salty.

7U1A5945
The “thin sliced” mode, which was amazingly flavorful. The fattier end cap slices which were to die for tender.
7U1A5953
And the knaw on the bone for extra flavor bones.
7U1A5955
And some of it goes back into the kitchen and emerges as beef fried rice — crazy good.
7U1A5977
Jacob brought: NV Gosset Champagne Grand Rosé Brut.

7U1A5966
They always have a shave ice (modernized Korean). This one had various exotic fruits and was light and delicious. Very refreshing.
7U1A5973
A banana chocolate pudding. Not bad, even though I hate banana.

7U1A5964
This time, no cake cutting fee for my BYOG. The staff loved it too!

Apricot Aperol Sorbetto – This is an old RnR favorite but I haven’t made it a while. Apricots from Avignon — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #sorbetto #apricot #aperol

Noce e Heath Gelato – trying out my new Northern Italian Walnut I decided it needed something else, and something sweet, so Heath bar seemed to fit the bill — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #walnut #noce #HeathBar #heath #toffee

Danish Lakrids Licorice Gelato – I haven’t made this in 2 years and wanted to update the recipe. Polarizing, but surprisingly addictive — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #lakrids licorice #LoveItOrHateIt

and a tiny bit of:

Strawberry Basil Hendrick’s Sorbetto – Strawberry and Hendrick’s Gin Sorbetto laced with Fresh Basil. Strawberries from Avignon — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #sorbetto #strawberry #basil #Hendricks #Gin #cocktail
7U1A5978
The wine lineup.

Overall, we had a great time at Majordomo. You do need a decent sized party for the awesome large dishes and you need to preorder. One time, even when we got there at 6:45pm there were only 1 each of the beef and pork left!

The service and wine service were both spectacular. I was really surprised as these loud hipster places often don’t have good wine service but we were really taken care of and this added a lot to the evening. We had a great (large) table in the back corner of the patio and a huge unused table next to it for our gear, wines, etc. They were super attentive. Really unusually good service for this level.

The larger pre-order dishes like the rib and chicken are amazing and insane. Tonight the food seemed even better than the first time, even if we did have a lot of (delicious) carbs. Pastas and the fried rice were amazing too. Really liking everything about Majordomo other than the distance to get there.

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.

Related posts:

  1. Is Majordomo a Major Deal?
  2. Thirds at Smoke Oil Salt
  3. Major Coche to the Dome-O
  4. Bad Boys at Michael’s
  5. Burg at Kagura
By: agavin
Comments (1)
Posted in: Food
Tagged as: bbq, BYOG, David Chang, DTLA, Foodie Club, Gelato, Majordomo, ribs, Wine

Is Majordomo a Major Deal?

Jun20

Restaurant: Majordomo

Location: 1725 Naud St, Los Angeles, CA 90012 (323) 545-4880

Date: May 16, 2018

Cuisine: Korean Fusion

Rating: Big dishes amazing

_

It’s with gigantic expectation that NY restaurateur David Chang opens his first LA outpost.

Looking on the map, I was pretty skeptical of the weird between Chinatown and Dodger’s Stadium location — a totally annoying spot for me to get to during traffic!

The area is extremely warehousey, much like the “Arts District” but even newer.

The have a sort of hipster city built down here out of old warehouses.

With lots of bespoke graffiti.

And Majordomo, of course.

Which has a pretty big enclosed and outside space.

As you can see.

Inside is one of those cavernous loud warehouse spaces.

High naked ceilings. Don’t come here when it’s raining! They also have the currently hip bathroom setup with the coed shared sinks exposed out in the main room. Not my thing. What if you want to clean up in private?

The menu.

As always, Fred wanted to go all out so this is our modest wine lineup for 4.

Fred brought: 2010 Coche-Dury Puligny-Montrachet Les Enseignères. VM 92+. Reticent, pure aromas of white peach, hazelnut and minerals. Densely packed and urgent but youthfully tight, showing outstanding intensity and energy for village wine. The resounding, palate-staining finish displays outstanding structure and life. From a tiny crop, this almost painfully young wine should benefit from seven or eight years in the cellar.

agavin: I never understand how the pro reviewers will give a wine like this, which just sings, a lower score than some random Chablis.

There is a Korean fusion amuse cart.

Serving pickles.

Kombu Cured Diver Scallop, Pink Lady apple dashi. Very sweet.
 Bing is this Korean bread thing. Pretty much like a thick crepe or pita bread. They have various “toppings” you can get with the bing.

Benton’s reserve ham bing. Put the ham on the pita.

Eggs & Smoked Roe bing. This was pretty excellent. You mash it up a bit to get the roe, egg, chips etc on the bing. I put the ham on at the same time for max effect and it was very good.

Marinated Mushroom, pistachio, radish, pea tendrils. Awesome mushroom dish. Nice flavors and textures. Good fiber too.

Special Foodie Club guest Andrew enjoys his wine.

Erick brought: 1999 Château Latour Grand Vin. Parker 93-95. A terrific effort, this sexy, open-knit, opulent effort possesses plenty of tannin, but it is largely concealed by the wine’s wealth of fruit, high extraction level, and noticeable glycerin as well as unctuosity. Dense ruby/purple-colored, with a sweet, evolved nose of black fruits (cassis, leather, and blackberries), cedar, spice box, and liquid minerals, this powerful yet seamless Latour will be surprisingly accessible at an unusually young age. Long and full-bodied, with the acidity, tannin, alcohol, and wood all beautifully integrated, it will be at its finest between 2007-2030. A classic!

Andrew brought: 2003 Haut-Brion. Parker 95. Clearly the best wine made in the Haut-Brion stable in 2003 (the last vintage of the great Jean-Bernard Delmas as administrator), the 2003 Haut-Brion is a blend of 58% Merlot, 31% Cabernet Sauvignon and 11% Cabernet Franc that hit 13% natural alcohol, which seemed high at the time, but given more recent vintages is modest. Dark ruby/plum in color, with no amber or orange at the edge, the wine exhibits an abundance of roasted herbs, hot rocks, black currants, plum, and balsamic notes. Quite rich, medium to full-bodied and more complete, with sweeter tannins than La Mission Haut-Brion, this full-bodied Haut-Brion has hit full maturity, where it should stay for at least a decade. Bravo!


If you go, you must order this even though it’s $190! Whole Plate Short Rib (4-6 people). Smoked bone-in APL-style ribs. Served with beef rice, shiso rice paper, ssämjang & condiments.

The huge chunk of Texas style cow comes out on the cart with the stuff.
 They carve it up into various modalities.

The “thin sliced” mode, which was amazingly flavorful.

The fattier end cap slices which were to die for tender.

And the knaw on the bone for extra flavor bones.

And some of it goes back into the kitchen and emerges as beef fried rice — crazy good.

From my cellar: 1999 Gros Frère et Sœur Richebourg. 95 points. Bright, deep ruby-red. Complex nose melds violet, bitter chocolate, earth, meat and a hint of medicinal austerity. Dense, rich and thick; a wine of compelling richness and sweetness, but also solidly structured despite its accessibility today. Finishes with lush but firm tannins and exhilarating notes of cassis and violet. Lovely pinot noir.

We also pre ordered Boiled Whole Chicken (2-3 people) rice, morels, hand torn noodles. This amazing dish has apparently changed and no longer has the fabulous noodles.

This was some absolutely first rate chicken. Pretty much Hainan chicken with the spice already rubbed on, much more Chinese than anything else.

The hand torn noodle soup was like some of the best (Chinese) mushroom noodle soup you’ll ever (not) have (as they discontinued it :-().

The dessert menu. I didn’t have the guts to BYOG (Bring Your Own Gelato) on our first trip to Majordomo.
 Strawberry Trifle. Buttermilk panna cotta, chiffon cake.
 Horchata Kakigori. Coffee, riche, dulce de leche. This was basically a good shaved ice.

Overall, we had a great time at Majordomo. They have some annoyances, like the custom website reservations a month or so ahead of time that book up instantly. We ignored those and scored a late (9pm ish) reservation 2 days out. I don’t do that long advance planning thing.

The service and wine service were both spectacular. I was really surprised as these loud hipster places often don’t have good wine service but we were really taken care of and this added a lot to the evening.

The larger pre-order dishes like the rib and chicken were amazing and insane. The other dishes were good but not as memorable. But I’d totally go back for either ribs or chicken, and I hope they keep mixing up the menu too.

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.

Related posts:

  1. Totoraku – Hedonists Beef Up
  2. Melisse – How much would a Woodcock…
  3. Simon Says Melisse
  4. Hedonists climb the Peak
  5. Pig Ear is Here – Taberna Arros y Vi
By: agavin
Comments (4)
Posted in: Food
Tagged as: 1st growth, bbq, Burgundy, Chicken, Chinatown, coche, David Chang, Dessert, DTLA, Foodie Club, haut brion, latour, Majordomo, ribs, Richebourg, warehouse, Wine
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