I was interested in visiting chef David Chang's new restaurant, majordōmo, the first week it opened, but unfortunately, I had to cancel my reservation because I had to work that afternoon. I wasn't in a rush to eat there dining at his restaurant in Toronto, it was more of a challenge to score a seat at this highly anticipated restaurant opening. I was down the street having craft beer and a sausage at the new Lincoln Kitchen & Bar when I discovered that I was so close to majordōmo. I figured walking in without a reservation would be easy for a solo diner. I got there just before 5:30 pm and there was already a line. In line, I spotted chef Shawn Pham and Kong Thao. While we were waiting outside, they kindly passed around soup for everyone. The host asked if I wanted to sit at the bar or the chef's table, and I immediately request the chef's table. I wasn't too hungry since I've been in Boyle Heights eating and drinking all afternoon. I told them that I wanted something not too heavy, but still uniquely flavored and satisfying. The first dish they recommended is the housemade broken tofu. Next, they recommended something from the "bing" menu. Which is pretty much naan (flatbread) and something chefy and spreadable. They recommended the chickpea hozon because it like hummus, but with a kick because of the fermentation process. I told my server that I'm more of a mezcal or whiskey person, they told me to get the Thriller served in the cutest ceramic cat mug. To be honest, I visited the restaurant to try their kakigōri. The previous night someone posted the horchata kakigōri and said that it was one of the most favorite items they ate at majordōmo.
All in all, majordōmo exceeded my expectations from when I fell in line without a reservations to every staff member I encountered at the restaurant. I love housemade tofu so this light dish was satisfying and delicious. Next came the bing with the chickpea hozon. The bread was made fresh and reminded me of the pita bread I've tasted at Greek restaurants and the spread was outstanding. When I asked what I should order for dessert, they told me that they have an off menu dessert made with Harry's Berries from the farmers market. Once it arrived I thought it was huge. How was I going to eat this when I am already so full. It was pretty much like a shaved ice strawberry shortcake. The cream below the strawberry was my favorite part of this dessert. The scene is buzzing and reminded me of Bestia. I loved sitting at the chef's table watching the kitchen scene. I felt like someone was serving me from all different angles. I was not neglected the entire evening. If chef David Chang's goal is to provide value for his guests as he mentioned in his new Netflix series, Ugly Delicious, he certainly impressed me even while dining on light bites at majordōmo.
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1 night, 1 hotel, 3 venues. Expensive. But, is it worth it? Yes, you have a memorable evening because of the impressive hospitality and the NoMad is a stunning hotel. I imagine even more impressive during the day. Go to the NoMad for a special evening out. Why get excited about this restaurant opening? Chef Daniel Humm and Will Guidara are behind Eleven Madison Park (EMP) in NYC which currently ranks as the #1 World's Best Restaurant for 2017 (https://www.theworlds50best.com/The-List-2017/1-10/Eleven-Madison-Park.html). The head of their bar program at the NoMad is Leo Robitschek. Nomad NYC currently ranks as the #3 World's Best Bar for 2017 (and the #1 bar in North America). The executive chef is chef Chris Flint who was Humm's right hand man in NYC and made the move from New York City to open NoMad DTLA. We took an Uber to the NoMad since we were planning on doing some heavy cocktail tasting. The Uber dropped us off across the street, and we entered the hotel through the Coffee Bar. We both felt that the hotel was smaller than expected. We found it interesting that we did not see the hotel registration counter from the main entrance, but rather the Lobby check-in area. That check-in area is hidden behind all the action of the lively lobby and bar. We walked in at around 5:15 pm with the goal of snagging a table in the Lobby for dinner and cocktails.
The first thing you will most likely notice is the well-trained staff. If you'll ask for the restroom, they will walk you to the steps leading to the bank vault turned restroom. This was the former headquarters of the Bank of Italy. To start, I wanted to taste a NoMad NYC classic cocktail as they are the best bar in North America. To accompany our cocktails, we ordered the black truffle flatbread, fava bean hummus, the recommended fried chicken, and French fries. I struggled trying to find something I wanted to order off the Lobby menu. We loved the flavors fava bean hummus and and the black truffle flatbread. The fried chicken was good, but not the best I've have tasted. I recently had a fried chicken in the Philippines that was much more satisfying to eat. The fries were good, but it cannot compare to the fries at the Bellwether, which is the best I've tried in LA. The hummus is not only Instagram worthy, but a delightful start to awaken the palate. The highlights of our evening in the Lobby were the cocktails and the milk and honey ice cream sandwich. My dinner companion said that she could have eaten 10 more of them. The four cocktails were also the highlight. I had a strong start, however with the last two cocktails, I felt the portion size was not worth money at $16 to $17 per cocktail. Perhaps they need to use a different glassware. For my last 2 cocktails, I felt like I had only a couple sips and they tasted like "virgin" softer cocktails. The Pandan Express and Manhattan Milk Punch both were the softer cocktails. They told me they were both potent, but I didn't feel any the effect I usually feel after 4 cocktails. I prefer stronger cocktails. I recently had 4 cocktails a couple weeks ago in Manila from 4 of the best bartenders in Asia (1 including a cocktail made for me by Cedric Mendoza, the bar director from the Manhattan in Singapore, which is the top bar in Asia). My dining companion never had foie gras, so I encouraged her to try it upstairs in the Mezzanine. Keep in mind the Lobby and Mezzanine are two different restaurants with different kitchens and different menus. I asked for two spots at the bar upstairs and they were able to accommodate us. When we were ready to move on to the Mezzanine, one of the hosts walked us all the way up to the Mezzanine to get seated. What great service I thought. At the Mezzanine bar, we ordered 2 glasses of white wine to pair with the foie. My recommended cocktails at the NoMad: Sippy Cup, a Nomad classic En Maison was the evening fave Coffee-infused Spritz in the Coffee Bar Recommended dishes: The Lobby black truffle flatbread, Instagrammable fava bean hummus, and foie gras in the Mezzanine. All very delicious, but none of the dishes "knocked our socks off." The recommended "absolutely do no miss" dessert: The Lobby "milk and honey" ice cream sandwich. So good! The hospitality is what stood out during our evening restaurant and bar hopping the NoMad. Everyone we encountered when we walked in to the Coffee Bar to everyone at the Lobby and Mezzanine were outstanding. The warm hospitality made our evening memorable. I expected a bit more out of the menu and from this "best restaurant in the world" team. Maybe the goal isn't to be too creative for adventurous eaters like me, but rather to serve luxurious foods like their $98 chicken stuffed with black truffles and foie gras to please that kind of clientele who expects nothing less. With Vespertine, Dialogue, the Rogue Experience, and Somni opening soon, the NoMad team might eventually want to evolve into a more inventive or creative menu to stay relevant in Los Angeles. |
Hello, my name is Anne. I'm an LA native exploring Los Angeles and love exploring LA like a tourist. From time to time, I'll also post some of my adventures outside of Los Angeles for travel inspiration. Thanks for stopping by and happy exploring!
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