He’s gone and opened a restaurant in Los Angeles that will feed you entire pork bellies and a whole smoked bone-in short rib.
The nerve.
It’s called Majordōmo, it’s open now in Chinatown from the Momofuku empire and here comes a brief pause so you can make your reservation now.
…
It’s a big industrial warehouse stamped with a neon peach and kitted out with walnut surfaces, big bay windows, jars full of fermented stuff and the occasional graphic bird panel or David Choe piece. Sit a spell with friends at a four-top and note the menu’s complete lack of pork belly buns and ramen.
Because, yes, you’re here for some different things. Like Chinese bing bread with a bevy of available spreads like chickpea-and-uni and spicy lamb. And fried butterball spuds under a mess of puffed rice, peanuts, chilies and salsa seca. Don’t worry, someone will help you pair that to a nice Riesling. Probably someone who works there.
