Majordomo

Tucked into an industrial stretch north of Chinatown, Majordomo brought David Chang’s Momofuku empire to the West Coast in 2018 and quickly became one of LA’s most buzzed-about dining destinations. The cavernous warehouse space opens onto a generous string-lit patio that practically begs you to round up your crew for a long evening of shared plates and good conversation.

The menu leans Korean but refuses to stay in any one lane, pulling from various cuisines to create something playfully inventive. Start with the bing—puffy, cloud-like flatbread that arrives hot and ready to scoop up whipped ricotta swirled with fruit jam and chili crunch. The stuffed peppers are an absolute must, essentially the ultimate game-day snack elevated to restaurant-worthy status. And don’t skip the mushroom crispy rice, which arrives in a cast-iron pot with an intoxicating aroma of butter, soy, and fungi.

This is a restaurant built for feasting. The real showstoppers are the large-format meats: the smoked short rib gets carved tableside and comes with a bonus course of beef fat rice, while the bo ssam delivers fall-apart pork shoulder with all the banchan you could want. Yes, the prices can climb, but these dishes genuinely feed a crowd. Cap things off with the chocolate pot de creme, a sophisticated take on the classic that balances bitter chocolate with crispy textural contrast.

Majordomo shines brightest when you arrive with an appetite and a group willing to share. It’s the kind of place where expense accounts find their purpose and date nights turn into memorable evenings. Come hungry, stay late, and let the kitchen do what it does best.