David Chang gave future diners a preview of his new restaurant, Majordomo Meat & Fish, opening at the Palazzo on December 30. Chang highlighted some of the possible dishes at the restaurant while giving VIPs a look at the raw bar at the entrance, meat cases decorating the front, a private dining room, and even Moon Palace, his ode to the slider opening across the hall in January.
Stations dotting the restaurant showcased smoked whole plate short ribs, a staple from his LA menu, his previously teased prime rib, seafood at a raw bar; and a trio of Bing bread, a Majordōmo staple, topped with spicy lamb, chickpea Hozon (a culinary lab discovery), and honey butter. The Hozon, a fermented and stone-ground seasoning similar to miso paste, uses “nuts, seeds, and legumes undergo fermentation with a koji cultivated with basmati rice.”
Chang also dished out macaroni and chickpea with black truffles, another diner favorite from Los Angeles. Chang also developed the ode to macaroni and cheese in his culinary lab without using cheese. “Believe it or not, there is no cheese in it. But when you taste it, it tastes so familiar, like the best version of mac and cheese you’ve ever had.”
Across the hall, Chang previewed Moon Palace, his ode to the slider opening in January. Dubbed Tasty Patties, the beef patty burgers feature American cheese and caramelized onions on a Hawaiian King roll.
Majordōmo Meat & Fish starts taking reservations on December 23 on OpenTable.
Disclosure: David Chang is producing shows for Hulu in partnership with Vox Media Studios, part of Eater’s parent company, Vox Media. No Eater staff member is involved in the production of those shows, and this does not impact coverage on Eater.