David Chang is an explorer. As much as he has accomplished—chef, author, television personality and much more—he’s always looking ahead, never satisfied, always curious. Lucky for us, that sense of adventure is on full display here in Las Vegas at his amazing restaurant, Majordomo Meat & Fish.
The sense that you are entering rarefied air becomes apparent the minute you set foot in the restaurant. It’s absolutely gorgeous, with perfectly appointed tables and an attentive waitstaff making sure your experience is impeccable. If you decide to start with a cocktail, make sure to try one of Chang’s smoked versions of either an Old-Fashioned or Negroni (a recent addition). Both are prepared tableside, and you’ll want to get your phone out to shoot the process.
Chang’s desire to think differently is apparent all over the menu. Start off with bing bread and chickpea dip to see what we mean. It’s tempting to think of it as hummus, but it is not. It’s decidedly unique, flavored with Chang’s fermented hozon spice. You can also enjoy bing bread with shaved foie gras or tingly lamb, which is just what it sounds like.
The smoke motif continues with the main courses, including an 8-ounce Creekstone Farms smoked prime rib dinner cooked over white oak and mesquite coals and served with au jus and, of course, horseradish. Or opt for the smoked whole plate bone-in short rib, served with beef rice and lettuce wraps. Sides are equally imaginative, including marinated mushrooms and pickled onion rings. Seafood lovers have got to try the miso-marinated Chilean sea bass, served with bok choy, daikon and blood orange, or the lobster lo mein, so delicious with boy choy, chili oil and crispy garlic.
For dessert, some highlights include the Major Doughnut, a pan-fried Krispy Kreme doughnut, vanilla ice cream, banana flambé and caramel whip, and the Major Mess with vanilla meringue, peach whip and macerated peaches.
The Palazzo, 866.659.9643
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