Majordōmo : Restaurant Asian à Los Angeles, ristorante unique
Majordōmo, ouvert en janvier 2018 par le chef David Chang, est le premier restaurant de l'empire Momofuku en Californie. Situé dans le quartier Chinatown de Los Angeles, à l'adresse 1725 Naud St, cet établissement s'est rapidement imposé comme une référence pour les amateurs de cuisine asiatique et fusion. Son ambiance loft, mêlant style industriel et touches modernes, crée un cadre à la fois élégant et décontracté, idéal pour une expérience culinaire mémorable.
Ce restaurant asian à Los Angeles se distingue par ses spécialités innovantes, mêlant influences coréennes, chinoises, vietnamiennes et américaines. Le menu propose des plats emblématiques comme le short rib, le poulet poché ou encore les shishito peppers farcis. La carte est également riche en cocktails originaux, tels que le Vesper au saké, et en desserts spectaculaires comme le MajorDonut flambé. La qualité des ingrédients et l'attention portée aux détails font de chaque repas une expérience sensorielle unique.
L'atmosphère de Majordōmo reflète son ambiance loft, avec un décor industriel, des espaces ouverts et une ambiance chaleureuse. La décoration moderne, combinée à une ambiance conviviale, invite à la découverte et à la dégustation dans un cadre sophistiqué mais accessible. Ce lieu est idéal pour ceux qui recherchent un resto où l'on peut savourer une cuisine asiatique inventive dans un environnement stylé et accueillant.
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"#21 When David Chang’s first restaurant in California opened in early 2018, it was an event: The globally known chef who’d once famously dismissed the Golden State’s culinary ethos as nothing more than a plate of figs finally joined the conversation. Rhapsodic Changian dishes arrived with him: peppers filled with Tennessee-style sock sausage, blobs of odiferous raclette shaved onto short-rib stew straight from the wheel, enormous smoked ribs rolled out on carts. With executive chef Jude Parra-Sickels at the daily helm, Majordomo has settled comfortably into the firmament of Los Angeles dining. Arguably, the most pleasurable time to eat at the restaurant is during weekend lunch. Daytime light flatters the concrete beauty of the renovated warehouse space; the staff seems more relaxed; the made-to-share entrees are a little more manageable in size and ambition. A dish of skewered ground short-rib meat captures the kitchen’s intuitive synthesis of cuisines at its smartest: The preparation links Korean dduk galbi with Persian kebab traditions. It comes over a bed of lemon rice with kimchi, lettuce wraps and herbs, spiced yogurt, and a riff on the spicy Yemeni green sauce zhoug. Everything meshes sublimely. Full bar. Valet parking. Credit cards accepted."
 
                  In the Loup - a foodie's world map
@victoire_loup
 
                   
        
"Plus d'infos dans le Cartoville LosAngeles 2025 (Quartier A) !"
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"David Chang. Go with a group, servings are large"
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"fancy, Michelin star restaurant in Vegas Momofuku bri and I went for date night 2/16/24 and LOVED it! smaller meals but incredibly flavorful and so much attention to detail! great staff, bartenders, drinks, and had the MajorDonut dessert that comes as an experience where they cook it by your table and flambé donuts that are some of the best we've had!"
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"Endroit très stylé (ambiance loft) ! Compter 48-100$/plat. Assiette à partager."
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"Chinatown American $$$ Take out Reservation Five years feels like a long time ago and also a blink. David Chang christened Majordomo in January 2018; it was the first California restaurant in the Momofuku empire, and it landed raucously amid a maze of Chinatown warehouses. Everyone wanted to be there, to add their own shouts to the booming decibels in its hangar-like space. Executive chef Jude Parra-Sickels and his team continue to keep pace with a repertoire of dishes that has taken root nicely in Los Angeles. Summer isn’t summer without the tomato and stone fruit salad splashed with nutty sherry vinaigrette. I come anytime for the fried peppers stuffed with Allan Benton’s Tennessee-style sock sausage and the boiled chicken served in two courses — poached breast made in the image of Hainan chicken rice followed by soup teeming with hand-cut noodles. The service staff is full of caring pros, and cocktails like a Vesper laced with sake vermouth kick off dinner grandly. Do I miss some of the kitchen’s outrageousness from the early days — the globs of raclette shaved over short rib braised with Asian pear and daikon, the thrill of rock crab claws presented three ways? Yes. The menu is ready for a renewed infusion of energy."
@ashigu
"As I alluded to earlier, majordōmo is Chef David Chang‘s LA outpost that is not far from Apothéke. This is not an easy reservation to snag so book early through Resy – I reserved mine almost a month in advance. You’ll be happy you did, as you enjoy his unique approach to Asian-American cuisine with influences from Korea, China, Vietnam, and the American South. The above Benton’s reserve ham, sold only to his restaurants, pairs beautifully with their strong cocktails."
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"****Tuna tartare ****Stuffed Shishito peppers *****Mussel rice Crisp - insane!"
@vincentmslade
"X3. With Demery. With Anh. With Jared and Nicki "
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"Recommandé : Bing bread façon naan à l’agneau épicé + bœuf ou poisson relevés de saveurs coréennes "
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"Order: Whole Plate Short Rib with Beef Rice"
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"Try the crispy pork belly, macaroni with hozon (david chang twist), roasted duck and crispy rice, horchata kakigori "
@mariedelbarrysomm
"Momofuku restaurant- spare ribs"
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"Ajouté par 57 utilisateurs"
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"Majordomo’s expansive menu is broken down into sections. Whether choosing the house bing flatbread with toppings, the raw bar and appetizers, noodles and rice, fish, or meats, it’s impossible to go wrong. Helpful staff can offer guidance, but try the boneless chuck short rib braised with Asian pear and daikon to share. The menu at David Chang’s northern Chinatown restaurant changes with the seasons, but one thing that’s stayed on the bill of fare is the stuffed peppers. The dish comes with half a dozen shishito peppers, stuffed with Benton’s sack sausage, and fried tempura-style for a highly advanced version of what every Korean mother makes for an after school snack. The crisp tempura batter does a fine job of soaking up the buttermilk ranch served on the side. Are Majordomo’s stuffed peppers the best sports snack ever? If they could figure out how to sell frozen versions to Trader Joe’s they might sell by the millions. Or maybe they could just sell them by the bucket at Dodger Stadium. 1725 Naud St., Los Angeles. —Matthew Kang"
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"#21 When David Chang’s first restaurant in California opened in early 2018, it was an event: The globally known chef who’d once famously dismissed the Golden State’s culinary ethos as nothing more than a plate of figs finally joined the conversation. Rhapsodic Changian dishes arrived with him: peppers filled with Tennessee-style sock sausage, blobs of odiferous raclette shaved onto short-rib stew straight from the wheel, enormous smoked ribs rolled out on carts. With executive chef Jude Parra-Sickels at the daily helm, Majordomo has settled comfortably into the firmament of Los Angeles dining. Arguably, the most pleasurable time to eat at the restaurant is during weekend lunch. Daytime light flatters the concrete beauty of the renovated warehouse space; the staff seems more relaxed; the made-to-share entrees are a little more manageable in size and ambition. A dish of skewered ground short-rib meat captures the kitchen’s intuitive synthesis of cuisines at its smartest: The preparation links Korean dduk galbi with Persian kebab traditions. It comes over a bed of lemon rice with kimchi, lettuce wraps and herbs, spiced yogurt, and a riff on the spicy Yemeni green sauce zhoug. Everything meshes sublimely. Full bar. Valet parking. Credit cards accepted."
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"Add this place to your own map if you want to try it or if your already love it ! 😉"
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"The fried oxtail and the daiquiri were phenomenal. "
@grant
"https://la.eater.com/2020/1/3/21004884/what-to-order-best-dishes-majordomo-los-angeles-david-chang-restaurant-menu "
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"Fonde par david chang, conseille par ben rousseau (duclot)"
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"Super resto japonais. Un peu loin ! "
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"nouveau resto de David Chang "
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"Went with Suzy JP, their two friends and Jenny. Was really good got a lot of plates to split"
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"Ristorante fusion asiatico di David Chang. Location in spazio in stile industriale con cucina a vista. "
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"They have a whole grilled fish "
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"this is David Chang's love letter to LA, and no one fuses the East and the West better than the Momofuku king himself."
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"Chef David Chang’s LA restaurant "
@astridlm
"Eater best new restaurants "
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"David Chang’s Restaurant in LA"
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"David Chang of momfuku first LA place. Bings!!"
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"make reservations. first la spot from david chang. korean inspired. "
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"David Chang’s new joint opened 1/23"
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