Having never had the ribs at Majordomo, I can’t speak to the obvious comparisons between the two.
But, the APL ribs from tonight didn’t seem to be dry and tasteless to me. Very beefy and fatty. It was also decently tender to the point of only needing a fork to cut off bite-size pieces.
Also got a ribeye. It was the first dry-aged steak I’ve ever had where the aging was obvious…when it was brought to the table, the air was perfumed with the scent of aging meat. Perfectly medium rare and intensely beefy with the familiar funk of the mold growing on natural salami casings.
And we didn’t really have any issues with the service as was detailed in that yelp review that @robert linked to. Everything came out in a timely manner (actually since we didn’t order any appetizers, all of our food came out within 15 minutes of us ordering.
Don’t want to come off as a shill, but I think that declaring APL to be a failure and that all FTCers should avoid it is a bit of an overreaction to one bad night. I’m sure we’ve all had disappointing meals at restaurants that are well-regarded on this board. Then again, without having the Majordomo ribs as a reference point, maybe these really are “dry [and] insipid” by comparison. My only question is that since these are just straight up Texas-style BBQ, isn’t it kind of unfair to compare flavor with David Chang’s marinated version?
QPR is a valid topic as this is served with only a small bowl of pickles whereas Majordomo comes with fried rice, and an assortment of condiments for only $15 more.