Restaurant: Majordomo [1, 2, 3, 4, 5]

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

Date: August 4, 2022

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 fifth visit, and my second time with the Hedonists.

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?

But we setup outside on the patio at a large table.

The current menu.

From my cellar: 2007 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. 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. (Drink between 2018-2047)

Kanpachi – kombu, wasabi, lemon. This had a very nice, very zesty whallop of flavor.


Somewhat annoyingly, the wine “theme” at this dinner turned into SQN. I just don’t get this stuff as all the reds taste the same (overwhelmingly big). The whites and pinot are ok.

2006 Sine Qua Non The Hoodoo Man. VM 94. Sine Qua Non’s 2006 White Wine The Hoodoo Man is insanely beautiful. Remarkably fresh for a nine year old white, the 2006 The Hoodoo Man will change readers’ perceptions about what California white wines are and can be. A rich mélange of apricot, peach, honey and exotic white flowers graces the palate as this voluptuous, intense, yet remarkably vibrant wine shows off its utterly compelling personality. Slightly reductive, the 2006 needs a good bit of air. Today, the 2006 shows no signs whatsoever of fading. It should continue to drink well for another 5-10 years. The Hoodoo Man can only be called an absolute triumph in viticulture and winemaking. Time and again, I thought I had mixed up my glasses and that this was 2013 White Wine Résisté. The Hoodoo Man is 39% Roussanne, 31% Viognier and 30% Chardonnay; 75% from John Alban’s vineyard and 25% from Eleven Confessions. The wine was aged in 58% new oak, the rest 1-2 year-old barrels and a dollop of stainless steel. (Drink between 2015-2020)

Tuna special with lettuce wrap, tuna tartare, habanero, and rice crisps. Quite delicious and slightly different take on the tuna tartare. Good texture and quite a bit of heat actually.

Wrap in progress.


2008 Sine Qua Non Kolibri. VM 93. Deep yellow-gold. Ripe pit and exotic fruits on the nose, with complicating notes of honey, sweet butter and green almond. Becomes more floral with air, picking up suggestions of jasmine and chamomile. Lush but focused, with a spine of acidity adding structure and carrying through a very long, sappy and gently sweet finish. Krankl said that he’d serve this with a rich shellfish dish.

Benton’s Country Ham.

Cave Aged Butter & Caviar.

Bing bread. This pita-like bread is spread as desired with the ordered condiments (in our case the hame, butter, and caviar).

Combined the lot of them Jose Andres style.

Stuffed Peppers – benton’s sack sausage, buttermilk ranch. Very crispy, but delicious with the ranch sauce.

Little Gem Salad – anchovy, miso, smoked trout roe. Not your typical salad. Far saltier than most, but delicious.

From my cellar: 2008 Domaine Denis Bachelet Charmes-Chambertin Vieilles Vignes. BH 91-94. A very ripe plum and floral nose also reflects notes of warm earth and minerality that slides into very fresh, rich, round and forward medium plus weight flavors that are quite generous, even fleshy yet there is good delineation on the serious, delicious, powerful and persistent finish that is supported by fine tannins. This is a lovely wine of distinction balance and harmony that is built to age over the next decade or so as the underlying material is superb. (Drink starting 2018)

WOTN, of course.


2003 Sine Qua Non Pinot Noir Omega. VM 91. Dark red.Deep, very ripe aromas of blackberry and chocolatey torrefaction. Large-scaled and deep, with the blackberry, black cherry and black raspberry flavors carrying a strong load of chocolate, not to mention 15.5% alcohol. Finishes impressively broad and uncompromisingly dry, with very good length and decent grip. A big fellow.

Macaroni & Chickpea – miso, black pepper. The texture isn’t typically Italian (a bit softer with a bit more sauce) but this did have a lovely cacio e pepe flavor.

Spicy Fusilli – pork jowl, kimchi, garlic. This was a bit polarizing. Very saucy and with a good amount of heat. Some people didn’t like it but I enjoyed the quite piggy tone, the crunchy pork jowl, and the moderate spice. Wine killer for sure though.

Shrimp Crispy Rice – Thai chili, corn, sun gold tomatoes. Disc of crispy rice that is then mixed up with all that stuff.

All mixed up it was delicious.

Grilled Gai Lan – xo sauce, mint. A jazzed up take on a classic veggie.


2016 Sine Qua Non Grenache Dirt Vernacular. VM 98. Sine Qua Non’s 2016 Grenache The Vernacular is a classic Sine Qua Non wine. Rich, powerful and aromatically deep, the 2016 has so much to offer. A rush of sweet dark cherry, plum, mocha, licorice, lavender and spice builds in an opulent, flamboyant wine that hits all the right notes. Mourvèdre, Touriga Nacional and Petite Sirah add striking sepia tones throughout. This is a stunning showing. (Drink between 2022-2031)


2013 Sine Qua Non Grenache ♀. VM 96+. Huge tannins wrap around a core of voluptuous fruit in the 2013 Grenache Female. Dark-fleshed fruit, graphite, spices, savory herbs and lavender are some of the signatures. Today, the 2013 is quite imposing and shut down, so readers will have to be patient. The blend is 78% Grenache, 19% Syrah and 3% Mourvèdre, done with 88% whole clusters, which is high for Sine Qua Non. (Drink between 2017-2028)


2010 Sine Qua Non Syrah Stockholm Syndrome Eleven Confessions Vineyard. VM 97.5. Lavender, violets, smoke, menthol and new leather are some of the many notes that inform the 2010 Syrah Stockholm Syndrome. A huge, seamless wine, the 2010 boasts magnificent richness and a totally voluptuous personality. The powerful finish dazzles with its combination of fruit, acidity and minerality. (Drink between 2016-2025)


2007 Sine Qua Non Syrah Labels. VM 94. Opaque purple. Sexy, expansive aromas of blackberry, kirsch, potpourri, sandalwood and black pepper. Sweet and rich, but juicy, with superb floral lift to the flavors of bitter cherry, dark berries and fruity pepper. A real essence of syrah: this is all dark berries, flowers and spice, but no game, with plenty of fruit to support the oak (64% new) element. Harmonious, ripe acidity and velvety tannins give shape to a long, sweet finish.


2004 Sine Qua Non Syrah Poker Face. VM 96. The 2004 Syrah Poker Face remains deep, inky and powerful, even at eleven years of age. A host of black cherry, chocolate, licorice and smoke meld together in this dark, voluptuous Syrah. As good as the 2004 is, it’s also quite clear just how far Sine Qua Non has come since the Poker Face was made. The blend is 96% Syrah, with drops of Mourvèdre and Viognier. Vineyard sources are 33% Eleven Confessions, 27% White Hawk, 22% Alban, 16% Bien Nacido and 3% Alta Mesa. (Drink between 2015-2022)

Grilled Wagyu Zabuton – maitake, koji, egg yolk.

The sauce and yolk were to be mixed, then one was supposed to dip the meat in the sauce. Not a bad dish, but not the best of the night by any means. Certainly our weakest main.

Crispy Potatoes – garlic, chili, lemon mayo. These were awesome. The potatoes were incredibly crispy and coated in a very “Buffalo Wing” style sauce. The sea of lemon mayo was extremely ranch-like and so the overall vibe was like a much better, much crispier, “Buffalo Wing” kind of thing.

Smoked Half Bo Ssam – ssam, condiments, rice.

Comes with white rice.

Greens and lettuce.

Hoisin and pickles. You make a lettuce wrap (I didn’t use the rice). Some argued that the pork was a little dry, but I didn’t think so if you loaded enough moist pickles etc in there. Very rich and satisfying.

Whole Plate Short Rib with Beef Rice – ssam, condiments, beef rice.


Various condiments for the beef. Pickles, spicy Korean chili paste etc

The huge short rib.

Our server sets to work carving the rib.

Most of it is arrayed in a flower pattern.

Then the ribs themselves are added on. Overall this is scrumptious meat, particularly when wrapped in lettuce with all the condiments. Like a great BBQ Brisket.

This is the special beef rice that comes a bit later. It’s delicious but we were crazy full.

2013 Bouchard Père et Fils Chevalier-Montrachet Domaine. BH 93. Here the wood treatment is well-integrated though not invisible as it combines with elegant, pure and cool aromas of white orchard fruit, acacia blossom and plenty of citrus character. There is good size, weight and punch to the delicious, tangy and energetic middle weight plus flavors that offer a lovely sense of precision and excellent length. While this classy and stylish effort should reward at least a decade of bottle age it should also be approachable after only 6 to 8. (Drink starting 2023)

Almond Chocolate Cloud Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Toasted Sicilian Almond Cream and chopped Classic Toblerone! — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #creamcheese #ganache #icing #almond #Toblerone

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. 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 pork and chicken are amazing and insane. We planned on also getting the chicken, but we were so stuffed we had to cancel it. Tonight the food seemed the best yet, 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 — well and maybe how I felt trying to sleep later after all that fat, salt, and massive red wine.

I’ll make an interesting observation about the SQNs in this kind of dinner format. Despite the massive wines and massive ratings, we had about 40% of each of the big reds left at the end of the night. My Champagne, my Red Burg, the SQN pinot, and the Chevalier (opened at the end too!) were the only bottles that were empty — and quickly at that. The massive reds are just so punishingly rich — not to mention completely interchangeable — that I just poured a couple at random and sipped lightly.

For more LA dining reviews click here.

Or for epic Foodie Club meals, here.