Majordomo

Grab a to go package from Momofuku for the Big Game this Sunday. RESERVE NOW: bit.ly/big-game-2019

chickpea hozon, uni when we were building our bing section, one of the first dishes we settled on was the chickpea hozon dip. it’s a combination of pureed chickpeas and fermented chickpea hozon from the momofuku culinary lab. when we can get it, we serve a whole tray of uni alongside our chickpea hozon as a nod to one of our favorite dishes from our friends at @ko_ep. swipe to see how it’s served. photo by @theyearofelan. @ Majordomo

kombu cured diver scallop - pink lady apple, dashi the original inspiration for this dish happened before momofuku, when bossman @davidchang was working at cafe boulud. one day, when he was out of ideas for a new amuse, chef andrew carmellini handed him a bag of bay scallops and put him to work. he knew he wanted to use maldon sea salt, dashi, and chive oil, but it wasn’t enough. he needed sweetness to echo the sweetness of the raw scallop. carmellini circled back, tasted it, and told him to try pineappleand the dish was born. he put a version of that original idea on the menu later at ssäm bar, and we’re serving it here with pink lady apples. photo by @foodninaken.

the folks at Majordomo are joining a lunar new year block party this sunday february 18 from 1 - 5 pm with Apotheke, Brothecary, golden dragon restaurant, Hop W...oo BBQ & Seafood Restaurant, Kogi BBQ, Lao Tao, LASA, and Plum Tree Inn. loads of food and a lion dance by East Wind Foundation for Youth and Lion Dance - . thanks to la chinatown for organizing. here’s to the #yearofthedog.

Photo by Molly Matalon

we're open tonight. grab a reservation at 323.545.4880 or by visiting majordomo.la.

David Chang has a truly unique take on Los Angeles cuisine

everything about Philippe the Original *Official Page is. classics are classics for a reason.

r&d with a pair of holstein ribeyes.

you've seen this sizzle before.