Majordōmo - chinatown


#183

That’s what I figured. That was 10-15 minutes before opening and except maybe for the photographer they were all staff. He was in the kitchen during service.


#184

What’s Steve Sampson doing there?


#185

Samson, not Sampson.

DC is collaborating with all the big names (and, since he’s the new kid in town, making sure there’s no East Coast/West Coast animosity) right now to launch MD right.


#186

where?


#187


#188

Don’t think that’s Steve, Bob.


#189

But wait… look closer…

ILLUMINATI CONFIRMED!


#190

:+1:t2:


#191

I’m so glad they cut the damn noodles on the black cod dish. Was some uncut naengmyeon-level choking going on. Also, you haven’t really felt like an asshole until you’re eating with your editor and you take all the damn noodles on the plate in one forkful.


#192

Who is APL? Or is it a secret?


#193

adam perry lang

famous on the west coast for his BBQ shindigs with jimmy kimmel

famous on the east coast for some restaurant and a bunch of books.


#194

The menu lists them as “Smoked bone-in APL-style ribs.” I’d never heard of him before.

http://www.adamperrylang.com

God damn it, now I’m hungry.


#195

He’s done some pop ups here in LA serving up his famous smoked beef ribs and as well a smoked prime rib.


#196


#197

Here is a photo of APL at the (insanely delicious) Hotel Bel Air pop-up 2 years ago, with Wolfgang Puck & Francis Mallmann…


#199

woah Francis Mallmann was in LA?? What did he serve? I vaguely remember this event.


#200

2016 Celebrity Chef summer open-air cookoff event at Hotel Bel Air.
Mallmann served his famous Argentinian salt-baked salmon and his slow-cooked (forage-fired) rack of lamb. Chad Colby (ex-Chi Spacca) was his sous that night.

Bacoman even made an appearance!


#201

This:

And this:


#203

No that was another one last year I believe.


#204

The one where one of the chefs stayed up all night roasting a side of beef , then got yelled at because 1/3 was raw and 1/3 was overcooked when it came time to carve.