About Majordomo
David Chang chose a former warehouse on the industrial fringe of Chinatown to introduce his particular vision of California cooking to Los Angeles — a vision that draws on the depth of Korean culinary tradition, the breadth of LA's Asian food cultures, and the extraordinary produce of Southern California. The result, since opening in 2018, has been one of the most consistently exciting large-format dining experiences in the city: a room that pulsates with energy from the open kitchen, menus that hit multiple registers simultaneously, and a table-format dish that constitutes the most theatrical eating experience currently available in Los Angeles.
The bing — soft, fluffy flatbreads served alongside a rotating selection of toppings including spicy lamb, fermented vegetables, and chickpea dip — arrives first and sets the tone. This is cooking that wants you to eat with your hands and share everything, that prizes participation over presentation. The citrus salad with ricotta and shiso is the deceptively complex salad that the kitchen executes with the kind of casual precision that makes it look effortless. The crispy mushroom rice is the dish that regulars order on every visit: perfectly calibrated between crunch and interior tenderness, seasoned with restraint.
The center of the Majordomo experience is the whole plate short ribs for the table. The cut arrives in its entirety on a wooden board, slow-cooked and dramatically presented, to be sliced and shared among the group. It is one of those dishes that organizes an entire evening around itself — the anticipation of its arrival, the communal slicing, the distribution, the negotiation over the best pieces. It demonstrates what large-format cooking means when executed at this level: not just efficiency, but a particular kind of abundance that makes the table a unit.
The smoked bo ssäm — a slow-roasted pork shoulder with accompaniments — continues the Chang tradition of dishes that require planning and produce rewards proportional to that planning. The wine and cocktail programs are extensive and well-chosen for pairing with the kitchen's specific flavor sensibility. Reserve ahead; Majordomo has never lost its status as one of the city's most wanted tables.
Majordomo was built for exactly this use case. The whole short ribs for the table create a shared experience that no individual plate can replicate — the moment of arrival, the collective slicing, the distribution of the best pieces, the conversation that follows. The bing and its accompaniments establish an immediate interactive mode from the first course. The restaurant handles groups with the practiced ease of a kitchen that has been doing this at scale for years. For a team dinner where the event itself should contribute something memorable to the evening, Majordomo is the most reliable choice in the city.
A client dinner at Majordomo tells a specific story: that you know Los Angeles with genuine depth, not just the standard power-dining rotation, and that you understand what serious dining looks like when it operates outside the framework of French formal service. The warehouse space, the theatrical short ribs, the energy of the open kitchen — all of it constitutes an experience rather than simply a meal. For clients visiting from New York, Tokyo, or London, Majordomo represents something they cannot get elsewhere. The World's 50 Best Discovery designation provides all the credentialing required without the conversation having to do any work.
Diner Reviews
Occasion: Team Dinner
Brought the full leadership team here — twelve people — for our annual offsite dinner. The whole short ribs arrived and the table fell silent for about thirty seconds before everyone started laughing. It is genuinely one of the most theatrical dining moments I've experienced. The bing bread at the start set exactly the right interactive, relaxed tone. Everyone ate more than they intended and left genuinely happy rather than simply satisfied. The most successful team dinner we've had in three years of doing this.
Occasion: Impress Clients
Took our Hong Kong investors here for the evening. Neither of them had been to LA in two years and both had eaten at Momofuku in New York. They said Majordomo was better — the space, the breadth of the menu, the short ribs. The mushroom rice was one of the things they mentioned at the next morning's meeting, unprompted. When clients talk about the dinner the next day before business, the restaurant has done something right. Majordomo did something right.
