I blame the tragic facial hair on our slicer that night. Lol…
Still worth the price of admission, though.
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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?
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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.
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Agreed. Try the butter and honey bing too, super simple but fucking delicious.
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kanpachi, citrus, bonji
This was okay, could have used some heat.
raw sugar snap, horseradish, lemon, shallot
bing sampler
All toppings were delicious with the finger scorching hot bing.
spicy lamb
benton’s ham
So silky and smooth it made michael buble jealous.
chickpea hozon
cultured butter and honey
The butter was so cultured that it studied abroad
(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.
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.
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.
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.
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.
kakigori, blueberries, mochis, mint, basil
This was okay, not as good as the citrus kakigori with meringue.
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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?
I’ve always seen APL and the majordomo staff cut at about a 45 degree angle to the bone.
initially they are cutting against the grain as usually the short rib grain runs perpendicular to the bone (so you cut parallel) but as you can see in the Major Domo one, they start to slice almost perpendicular to the bone in the middle and at that point you’re just cutting with the grain.
And if their rib’s grain is running parallel to the bone, then when they first start cutting they are cutting along the grain then finally against it. Either way, not the best way to slice it. But short rib is extremely forgiving since it’s so fatty.
Party of 2.5 (GF doesn’t eat much)
Not pictured:
Stuffed Peppers were good, had a very mild kick
Oysters on the other hand were not good, but wasn’t my idea to order them
There were enough leftovers for lunch and dinner the next day
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Is it possible to get a seat walking-in on a weekend night?
If you get in line long enough before they open.
Thanks! Rough estimates - an hour? Half an hour?
Stuffed peppers were great, really enjoyed the Lamb bing as well
Honestly on the weekend I’d say 3 hours or more. I went on a Monday and one party waited for over two hours and still weren’t seated. They were there when I got there and still there when I left.