Majordomo - Chinatown

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

As much I enjoyed the ribs, that chicken knocked my socks off…especially the second preparation of the soup. It’s not being sold as Hainan Chicken Rice, but the first preparation of the breast is not all that dissimilar either. We make Hainan Chicken Rice at home all the time. Majordomo’s is damn impressive.

It was plenty as our only main course for four with a couple of bing and three other non-entree dishes.

1 Like

Agreed. Try the butter and honey bing too, super simple but fucking delicious.

1 Like

kanpachi, citrus, bonji
This was okay, could have used some heat.
majordomo_20180504_221415

raw sugar snap, horseradish, lemon, shallot
majordomo_20180504_183612

bing sampler
All toppings were delicious with the finger scorching hot bing.
majordomo_20180504_185700

spicy lamb
majordomo_20180504_222721

benton’s ham
So silky and smooth it made michael buble jealous.
majordomo_20180504_190101

majordomo_20180504_190109

chickpea hozon
majordomo_20180504_190203

cultured butter and honey
The butter was so cultured that it studied abroad
majordomo_20180504_190935

(new) fried smelt, shrimp salt, almond, lemon
If you smelt it majordomo delt it.
Delicious little fish fries. If gorton’s fisherman and ronald mcdonald had an illegitimate love child. Too bad they were headless.
majordomo_20180504_223234

tapioca lo mein, rapini, garlic, chili oil
These had a great texture with a funky seafood flavor from the krill. Reminded me of spaghetti alla bottarga.
majordomo_20180505_091403

crispy pork belly, kohlrabi, bibb lettuce, domojang
This was much better than when I first ordered this. Perfectly, shatteringly crisp skin and tender pork, really good.
majordomo_20180505_100607

majordomo_20180505_100745

glazed carrots and peas, beef dashi
I would imagine this is what David Chang would bring to thanksgiving for a side. Deliciously beefy and slightly sweety.
majordomo_20180505_100914

grilled prime skirt steak, pickled onion rings, thao’s greens and chili jam
Steak was perfectly cooked and tender, loved how the pickled onions gave the onion rings another level of flavor, greens were okay. Came with a light bearnaise sauce.
majordomo_20180505_101246

kakigori, blueberries, mochis, mint, basil
This was okay, not as good as the citrus kakigori with meringue.
majordomo_20180505_101740

11 Likes

I’m thinking it’s cause the one cut with grain was by front of house staff. My pic against the grain was by one of chefs.

At those prices, you’d think you’d get the trained staff cutting.

Matt kang posted an ig story at APL and they were also cutting with the grain!! It’s mind boggling!!

shrug maybe the experts know something us peons don’t.

Maybe (over) confident that the meat is so tender that…

Where? I don’t see that?