Majordomo - Chinatown

i’ve watched episodes 1 & 2 so far. i’m a david chang fan, so i’ll watch all eight episodes.i’ve found the show to be provocative, which i perceive to be one of the goals. i don’t agree with some of chang’s world view but i admit to reconsidering my views on street food after the taco episode.

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I’ve watched the first two so far, I like it, but I could watch that kind of stuff all day. I wonder if every episode will include an encounter with a major fast-food brand’s crap?

The original Kogi truck hit the road in 2008. Chang was certainly right that it seems longer.

I’ve been to Mitla Cafe, the place across the street from the original Taco Bell. Good, though if you have time for only one meal in that area, go to Sushi Miguel’s Style.

What I don’t like about the Doritos Locos Taco, it needs more Doritos flavor.
And what kills it is the quote-unquote “beef” that they use in it.
That throws off everything.
You know what would be better? If it was a bag of Doritos.
Yes! I feel like, by bringing, uh, Taco Bell in here, it’s like having three Lester Bangs talk about Led Zeppelin.

I agree that the episodes feel too long. Definitely could have used some more cuts in the editing room. The BBQ episode has Chang working with Adam Perry Lang to test out APL short ribs that he has at Majordomo.

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I tried getting reservations online and there doesn’t seem to be any openings. Is there a possibility of getting a walk in table for two on a Saturday around 9 or should I just keep waiting to see if a reservation spot opens up?

The dumpling episode, discussing Yelp at Din Tai Fung.

I’ve been thinking this for years.

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Enjoyed my dinner here the other night. Tried the fried butterball potatoes for the first time and damn they were outstanding, they must use crack or msg or something because i couldn’t stop eating them. The bing was hot and fresh, snap peas were delicious and the steak was funky and beefy. The only miss was the crab rice which was pretty bland.

santa barbara rock crab
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chickpea hozon, uni, bing
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raw sugar snaps, horseradish, lemon, shallot
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fried butterball potatoes, salsa seca, peanuts
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onion rings
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45 day dry-aged holstein steak, tallow fries, bearnaise, Thai shallot
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Is the steak worth trying?

I enjoyed it as much as the $200 bistecca fiorentina at chi spacca. and the fries it comes with are outstanding, like a thicker, crunchier belcampo fry.

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what’s the price tag on that steak? Ever since I started dry aging my own beef at home, I can’t get myself to order steaks at restaurants.

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45 Days is quite a long time to dry age. After having a very, very (overly, IMHO) dried blue-cheesy steak from eataly I wonder what the benefit of going beyond a month may be?

Their steaks didn’t appeal to me.

For me, 45 days should be the minimum amount of time to dry-age. I don’t feel like the usual 28-30 days is as good.

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I have had 28 day dry aged and only got funk towards the outer edge where the steak is exposed to the air the most. Did you notice if you got either edge piece of the primal at Eataly? That can make a difference, I always ask for the chuck end side of the ribeye for dry aged as I like that cut better than the sirloin end of the rib primal.

But I really enjoy a nice 60 day dry aged steak. For me, it has the perfect amount of funky, nutty beef flavor.

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The Beef Plate short ribs, carved tableside. They use some of the meat between the ribs to make a beef rice. The give you the bone if you want to eat the meat and fat next to the ribs. Comes with butter lettuce, shiso, rice paper, ssamjang, kim chee, salt & sesame oil, pickled radish and jalapeño.
sorry, the pics are in the wrong order.

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how was it?

i personally liked it, my wife and our friends seemed to enjoy it too. They told me that the texture was supposed to be more like steak and is cooked to 185 degrees internal temp, instead of a regular smoked beef rib which is cooked to an internal temp of 200 degrees. I guess that’s what makes it APL style
it feeds 4-6 people, i thought it was worth it with the presentation, the condiments and sides and especially the beef rice. i would go and order it again.

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So if you split a single order between 6 people, how many wraps or slices of meat does each person get?

Interesting note re: the style cuz yeah 185 is really low for BBQ. Basically $1 per degree :smiley:

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the slices are pretty long, they cut all the way across all 3 of the bone. there was 4 of us and we ate about 4 slices each and i took home about 6-8 more slices, plus leftover beef rice and all the bones with meat on them.

The meat was cooked to an internal temp of 185 degrees, they said the smoker temperature was cooking at 250 degrees, usually done in about 5 hours. They use a J&R smoker, i believe it’s the same style as Rays BBQ and Gjusta’s smoker.

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Was wondering about that, with the high sugar content of the marinade I think it would taste burnt if smoked too long. Hence the wrap in plastic method to cook further as seen on Ugly Delicious, probably employing the same method at Majordomo.