Majordōmo

About Majordōmo

David Chang's first West Coast restaurant opened in 2018 in a converted industrial building near Chinatown, and it was immediately clear he understood California cooking without attempting to replicate his New York flavor. Majordōmo's large-format dishes — whole short ribs carved tableside, smoked bo ssäm, rotating bings and dips — are designed for four or six people who want to eat through the menu together. The California produce focus is genuine, the Momofuku DNA shows in every sauce, and the room manages to be a destination without the accompanying self-importance.