Majordomo - Chinatown

He wasn’t as harsh on it as the other 3 noodles.

I like both.

If you’re there early enough, go with the hashbrown sticks intead of the fries and stuff the green or red bean n cheese burrito.

1 Like

I’ve had Domino’s occasionally in airports where there was nothing better. It’s not bad, just not trying hard enough enough to rise above mediocrity.

I don’t think I could bring myself to eat Taco Bell. For me it’s like McDonald’s, there’s a highly unappetizing smell.

Chang: “What do you eat here? KFC or Taco Bell?”
woman at drive-through window: “Neither. I don’t like them.”

Domino’s “beef” ingredients: Beef, Water, 2% or less of the following: Canola Oil, Grill Flavor (From Sunflower Oil), Gum Arabic, Maltodextrin (from Potato), Natural Flavor, Salt, Natural Smoke Flavor, Sodium Phosphates, Spice, Tricalcium Phosphate – Allergens: None

Taco Bell’s “seasoned beef” (or as Arellano called it, “quote-unquote ‘beef’”) ingredients: Beef, water, seasoning [cellulose, chili pepper, maltodextrin, salt, oats (contains wheat), soy lecithin, spices, tomato powder, sugar, onion powder, citric acid, natural flavors (including smoke flavor), torula yeast, cocoa, disodium inosinate & guanylate, dextrose, lactic acid, modified corn starch], salt, sodium phosphates. Contains: Soy, Wheat

New David Chang podcast chronicles the opening of majordomo

1 Like

i had to come back for the damn ribs and they were fucking bloody delicious. they also confirmed my decision to remain not-a-vegan.

kombu cured diver scallops, pink lady apple dashi
20180425_184303

bing, chickpea hozon, cultured butter & honey
the butter and honey with the hot bing was tremendous.
20180425_231229

20180425_184714

20180425_184717

raw sugar snaps, horseradish, lemon, shallot
20180425_185603

fried butterball potatoes, salsa seca, peanuts, chili
20180425_231529

charred sprouting cauliflower, brown butter, macadamia, chervil
20180425_191049

vermicelli, shrimp, clams, jalapeno dashi
this was okay, the broth tasted like a liquid pesto.
20180425_191826

whole plate short rib, smoked bone-in APL-style ribs, shiso, rice paper, ssamjang
the move here for me, is to make a wrap out of the shiso and rice paper and dip a little bit into the ssamjang. this was a revelation, the smoky, fatty, meatiness of the rib is perfectly balanced with the strong, herb-y shiso and the ssamjang provided a little bit of heat. best bite of the year.
20180425_231914

20180425_232331

20180425_232553

bones deep fried in tallow
bone appetit
20180425_232717

beef rice, horseradish, sesame seeds
the rice was made with all the extra fat and pieces of meat between the bone. so damn delicious and fatty you can use it for lip gloss.
20180425_232812

17 Likes

Looking good. The tab?

you know what’s weird, depending on who cuts the short rib for you, the presentation of the beef is completely different. The first time I had it, it was cut in the same way yours was in the spiral/floral pattern and I thought it was a bit dry.

I just had it again on Tuesday and they cut it akin to a brisket, similar to flat/point and it was CRAZY tender and delicious. It was a younger asian guy that cut it this time for us. (pic below)

5 Likes

food (including stuffed peppers which i forgot to photograph) was about 98pp, for 3 people, before tax and tip.

2 Likes

Is that new? I don’t recall anyone mentioning that before. Seems like gilding the lily.

We got sort of a spiral presentation of the short rib with @paranoidgarliclover @CiaoBob @PorkyBelly @J_L etc. It was not dry.

7 Likes

Concur. 'Twas moist and succulent.

6 Likes

wow that spiral one looks amazing. I guess that’s why I never got any leftovers.

1 Like

No

Seems like a good deal.

1 Like

The lamb bing is so good. Wonderful depth of flavor with serrano chilis, onions, and juicy meat. The bread is really freaking tasty with it too. Perfect thing to eat after a few cocktails at Apotheke. :slight_smile:

Had to hit the treadmill after dinner.

1 Like

Interesting to see how different servers will carve the short ribs differently. In this pic, you can see that it was sliced with the grain. While I’m sure it was still delicious and tender from the slow cook, it’s actually not the best way to cut it.

https://foodtalkcentral.b-cdn.net//uploads/default/optimized/3X/7/6/76a5d6072fb027d9c002c8c724d3a344aa2872b8_1_690x477.JPG

If this was sliced against the grain like in this pic, it may have been even better.

https://foodtalkcentral.b-cdn.net//uploads/default/optimized/3X/6/f/6f2716dec1ea642a5b6f57894ecff436f9446842_1_438x500.jpg

4 Likes

I blame the tragic facial hair on our slicer that night. Lol…

Still worth the price of admission, though.

2 Likes

lol!

Is this actually a thing with trained staff? Isn’t it a standard procedure to cut against the grain when dealing with big cuts of meat, especially ones that start out tough?

2 Likes