Our second visit to Majordomo - Majordomo Los Angeles - Buy Reservations
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😍 5/5 - Our second visit to Majordomo
By 👻 @Siddharth, 07/22/2022 3:00 am
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Since our daughter moved back to LA after 13 years away, we can celebrate her birthdays together. We start off with cocktails: - Painkiller – copalli cacao rum, bertoux brandy, coconut cream, calamansi (southeast asian sweet lime), orange, five spice, koji – it came as a slush (waitress told us that Painkillers are actually slushes!); - Gibson – edinburgh seaside gin, oka kura burmotto vermouth (rare vermouth from Japan), kombu (subtle), white soy (could not taste that), and a pickled pearl onion; - Hot Toddy – suntori toki whisky, blackstrap rum, yuja-cheong (what is that?), lemon, ginger, spices. There are 5 sections in the menu – we choose from each to share family style. From the RAW section we choose the scallops (waitress’ recommendation) – cucumber, rhubarb, chilli – the broth is very unusual and delicious, probably has kombu and bonito, thinly sliced cucumbers, and rhubarb sticks, and very tender scallops. One of the best dishes of the night! Our second outstanding dish was from the MARKET AND SNACKS section – Fried oxtail with salsa seca, peanuts, honey butter – the oxtail is hidden under the salsa seca – this was crunchy deliciousness with a slightly sweet butter flavor, and the fried dried chillis provided the perfect spice heat for me. The oxtail was a little dry, but still delicious! David Chang pioneered the BING concept – the flatbread, almost like a Chinese bao, with toppings. Here we chose the Benton’s Country ham – Chang has developed a special relationship with the Benton‘s group in Tennessee. It’s an artisanal producer that takes great care in doing the country ham – the slices were thin like prosciutto, but none of the gaminess, and perfectly salted – superb to put on the bing! From the NOODLES AND RICE section we got the off the menu item of crispy rice with mushroom, 3 types of peas (English, sugar, and snap) and pork belly. A broth was poured tableside and mixed in – the bottom rice had the perfect crunch like the Iranian soccorat. This was another superhit! From the MEAT AND FISH section we got the Grilled Striped Bass Fillet – with domojang (Korean fermented bean sauce), and herbs. The fish was perfectly cooked, skin-on, and the domojang topping was superb. With a squeeze of the grilled lemon, it was good to the last bite. Came with a bowl of rice. From the MEAT AND SNACKS section we also ordered Grille sprouting broccoli with ginger vinaigrette, and crispy shallots. This was meant to be a green to go with our other dishes. Was very tasty. We shared a dessert – Paris Brest – straciatella (Italian gelato – except that here it was soft cream), hazelnut, cocoa.
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