Majordomo Commences Lunch This Weekend in Chinatown With Kebab-Style Galbi Skewers

Galbi skewers at Majordomo’s new weekend lunch

A more casual and communal kind of Majordomo experience

Majordomo has been a dinner-only affair ever since it opened last January, but chef and owner David Chang always promised it would open for lunch. Though weekday lunch eludes Chinatown denizens, Majordomo will open for weekend lunch on April 13, with service from 11:30 a.m. to 2 p.m. on Saturday and Sunday. The restaurant is avoiding the term “brunch,” but it could be that the menu is pretty different than what one might expect for this meal time, which normally features American-style sweet-savory dishes.

Nabbing tables at Majordomo can often be difficult during prime evening hours, but weekends are designed more for casual walk-ins and communal dining, with a ssam-oriented menu. Think grilled galbi skewers marinated in the same seasoning that goes onto the big APL-style short ribs, served with lemon rice and kimchi-marinated eggs; whole butterflied striped bass grilled and served with black bean and scallion sauces; chicken wings and drumsticks glazed in spicy chili, or boneless double-fried thighs. Finally there’s a Boiling Crab-style seafood boil filled with shrimp, mussels, corn, and potatoes with a chili garlic or curry seasoning.

Unlike Majordomo’s more a la carte dinner menu, the weekend lunch is designed even more for sharing, with each of the offerings in a smaller 2-3 person portion or a larger 4-6 person size, though that whole grilled striped seabass only comes in the larger 4-6 diner portion.

The chef’s counter turns into a seafood affair with oysters, peel-and-eat shrimp, snow crab legs with yuzu mayo, seafood cocktail, and caviar. Meanwhile head bartender Austin Hennelly and Momofuku’s food & beverage director Richard Hargreave do some fun takes on drinks with a beet bonji Americano and a Milk Bar-style cereal milk punch with lapsang souchong and unfiltered nigori sake.

Majordomo’s weekend lunch will take walk-ins only for tables up to four people, with any group from five to 12 people able to make reservations on Resy. To help launch the weekend lunch, renown Sichuan chef Yu Bo will be doing a special lunch on May 19 with a number of large format dishes available for that day only on a first time, first served basis. Also recall that David Chang is also in the process of opening a branch of Momofuku Noodle Bar in West Hollywood.

Majordomo. 1725 Naud Street, Los Angeles, CA.

Andew Bezek
Crab claws on ice

Andrew Bezek
Seafood boil with bing at Majordomo
Majordomo weekend cocktails
Andrew Bezek
Majordomo weekend cocktails

Source: LA Eater