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.
Hello, I'm Anne.
I was born and raised in Los Angeles, and I love exploring Los Angeles like a tourist. I have as much fun in my hometown as I do traveling in another country. I live to eat (good food) and travel!