Roast duck with crispy rice, roasted turnips, and citrus is an excellent combination at @majordomola, 📸 Eater LA editor @mattatouille. Add #eater to your best food photos and we'll share our favorites.
eggs & smoked roe – – – you can’t see it in this photo, but underneath the roe, the egg, the chives, and the chips is a puddle of onion soubise. it’s a simple sauce―just onions, butter, and salt, and we serve it warm. when we drop this on your table, take your spoon and drive it all the way down to the very bottom of the bowl. mix everything together. try to get every ingredient in every bite of bing bread.
Finally made it over to @davidchang’s @majordomola and it was: 1) soooooo good that I forgot to take any proper food pics, 2) the black cod was soooo juicy and meaty that it made me want to give up red meat forever and 3) @skrillex snagged what we didn’t finish to go 🤤 - Thank you chefs for spoiling us and great to also see a tight and focused sake list which even included @entersake 🙌 My fave new spot in LA. #sake#majordomo#davidchang
@majordomola is the best possible kind of showstopper restaurant we could ask for in LA, and that’s only one of the reasons it’s one of our Best New Restaurants Of 2018. This @pasta may or may not be another reason. See the full list, up in bio. #eeeeeats
I always say don’t fill up on the bread. But if you’re *going* to, you could do worse than @davidchang’s bing board at @majordomola. Crispy, chewy flat bread circled by a constellation of Benton’s ham, cultured butter and honey, chickpea hozon, shaved foie gras torchon with ricotta and plum jam, and a bing stuffed with spicy lamb because why not?
We ended up the evening savoring this gift from @soilpimp and going around the table reminiscing about what we were doing in 1990. We got to Muggs and he simply said ‘working on the first Cypress Hill album.’
you may remember there was a big debate back in the early days of @majordomola: whether to cook the ribeye in the pan or on the grill. a lot of people weighed in and the results were clear: you wanted pan. the team did a lot of thinking, and here’s the thing—grill has made a come-from-behind victory. now on the menu at @majordomola: this 45 day dry-aged holstein ribeye, grilled with b.s. fries and cheese sauce on the side. visit our story to see more.
📍#LosÁngeles #california#comunidadmb Majordomo: lo nuevo en LA de David Chang. Moderno y sobrio lugar de comida coreana con fuerte influencia americana. Ambiente y coctelería son una de sus cualidades. De la carta, los noodles con erizo, el foie gras y el arroz con pato son lo que destacan.
bing with eggs & trout roe; cultured butter & honey; Benton’s reserve ham via @davidchang & crew at @majordomola — this is the only picture I got before several hands started tearing at the bread #losangeles#davidchang#breadandbutter @esquire
We’re BACK IN LOS ANGELES!! Last time we were here was with @Davidchang for the opening of @majordomola, and that is still is one of our favorite meals in LA. Just look at that boneless chuck short rib! Don’t even get us started on the rice there.... just Incredible. 📸 @coolflatseltzer #noleftoversla
😍 This Whole Plate Short Rib from @majordomola is a must order when in #chinatown. Planning what to do this weekend?☝🏽Go to our IG story to see #majordomo and other spots to check out in our eating guide to Chinatown! #dinelaneighborhoodtrek
I’m so so glad that kakigori is starting to become more popular here in America. I first became familiar with the ENDLESS variations by following @little_meg_siu_meg here on Instagram (a great follow!) and have since ordered it whenever I see it on a menu. It’s really just shaved ice with syrups and oftentimes condensed milk, but its made to be really fluffy and light, like a cloud. This passionfruit one from Majordömo with meringue was absolutely perfect. Sound off below with favorite spots to get kakigori
Ontem foi uma orgia gastronômica, porque visitamos um dos melhores restaurantes de LA do nomeado chef @davidchang 😋😋😋 Todos os pratos eram tão diferentes. Por exemplo, o Macarrão com queijo não tinha queijo. O molho era de grão de bico e trufado 😱 A sobremesa era uma montanha de gelo de maracujá e creme por cima. - Amo demais experiências gastronômicas e vocês? Quanto mais diferente, melhor fica! Estou programando uma viagem para NYC, só para conhecer restaurantes. Alguma sugestão? #foodie
#repost from @hospitalitydesign • • • • • @thedesignagency takes @momolongplay chef @davidchang into the Los Angeles food scene. . . @majordomola features concrete details, oversized factory lamps, and walnut tables that mix for a distinct industrial vibe. For more on the design, go to hospitalitydesign.com. Thanks for the post and tags @hospitalitydesign 👍😊
more than ever, I’m really focused on food and @thefoodofelan because it just makes me happy. give me a tray of uni, some cultured butter, and some soft warm bread (and some of that chickpea hozon™️) and let me get some sleep and I’ll be a friendly guy for at least a few hours. God bless food
Happiest of birthdays to you, @lisalingstagram! You are such an inspiration. . . #repost @lisalingstagram ・・・ Thank you to these crazy Asians for the “surprise” for @ann__song and me last night at @majordomola. I love you all but you are crazy—some more so than others—you know who you are.