I had the best fried rice of my life at Majordomo, David Chang’s restaurant in Los Angeles that opened in January 2018. But it’s not on the menu—at least, not by itself. The dish arrived at our table almost as a surprise as we devoured a full rack of smoked beef short ribs. It’s a prized but familiar cut of meat at Texas barbecue joints, and has recently been introduced to Angelenos as the new prestige cut of L.A. fine dining. Scraps from the carving of said beef rib, by then an afterthought to our table, had been carted back to the kitchen and used to fortify the fried rice. The rice dish was provided as a sort of lagniappe—something extra for nothing—near the conclusion of the…View Original Post
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