At a recent release party at Majordomo Meat & Fish in The Palazzo, restaurateur and TV personality David Chang talked about his new memoir, Eat a Peach, the events of 2020 and new menus for Las Vegas. Guests at that dinner indulged in Chang classics as well as Majordomo specialties like smoked prime rib, a seafood platter, bing bread and tingly lamb dip and a playful take on a Moon Pie.
Chang, who built a restaurant empire starting with his first restaurant, Momofuku in New York, is frank in the book, talking about his battles—with his Korean-American family, with the restaurant establishment, with white America and, ultimately, with himself. The book, first scheduled for a spring release and derailed by COVID-19’s effects, is complicated, with disparate elements woven throughout that add up to a compelling read. It talks about the #MeToo movement and what that awakened in the restaurant community; about his relationship with Anthony Bourdain; and about recipe development, among many other topics. Woven throughout the narrative is his passion about bringing Asian flavors to the American table and about cooking food that was simply delicious.
At Majordomo Meat & Fish, which was imported to Vegas from L.A., that passion resulted in a menu that channels those flavors and changes them at the same time, like the bing bread and chickpea dip. Although you might think it’s a simple hummus, it’s not. It’s made with his own fermented hozon spice, which adds a lovely depth and earthiness to the dish. Tingly lamb dip does just that—it tingles. Do pair those with the Bonji Old Fashioned, made with Bulleit rye, orange and angostura bitters and Bonji syrup, another fermented Chang creation.
The smoked prime rib is just one of the interesting dishes you’ll encounter on the menu, such as pork chop with a gribiche sauce, roasted black cod with hozon, a wagyu filet with béarnaise, and salt and pepper lobster. The macaroni has more of that almost-cheesy hozon, and black truffle just increases the earthiness. The ice cream sandwich pairs coconut sorbet with light pancakes dipped in chocolate. It makes a nice ending to the meal.
For the fall, Majordomo has two intriguing options for you: Sunday Smokehouse, where the Chef’s Choice menu pairs three smoked proteins (everything from short ribs to pork belly) with three sides and dessert for $45. A tableside cocktail cart will bring a classic cocktail to you should you so desire. On Major Mondays, oak-grilled meats join with a 30 percent discount on the extensive wine menu. Both options present a great way to experience Majordomo.
Eating at Majordomo Meat & Fish, like reading the book, is a great way to experience a little of Chang’s passion for cooking. But as you read and eat, you’ll come away with the thought that’s there’s still more to come in the Momofuku universe.
The Palazzo, 702.659.9643
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