I’ve gone to many restaurants (maybe none in LA) that mark up higher-cost, less well-known wines by a smaller percentage. Often they’re not much more than the current retail price, once in a while less.
Sometimes restaurants cut the markup to sell older vintages before they go downhill.
Agreed Robert, just not in LA generally. By older vintages, do you mean those that are several decades old? Even among whites or natural wines, new releases should keep for many years assuming proper storage.
Most wines are at their peak on release or within a year or two of release and then start to decline. Some are at their peak in 5-8 years, those are the ones where I most often find good values.
Only a small percentage are good for decades. Those are often undrinkable or uninteresting until they’ve been cellared for 8-10 years. I occasionally find good values in those but not that many restaurants have lists that go that deep.
Not my point. Someone said to try it off the list before buying the only bottle on wine-searcher which was a magnum.
But since they were basically the same price. Just go buy the magnum.
I have no opposition to buying off the list. At Domo we usually will always buy a bottle from 200-300 off the list as well as bring our own wine for our wine dinners
avocado, tofu, yuzu
this reminded me of a savory douhua, light, creamy, nutty and refreshing.
Fuck
and just duckduck… bing it.
duck liver mousse, almonds, cacao nibs, mint, strawberry jam
(off-menu) foie gras, ricotta, strawberry jam
bing bing
(new) crispy rice, smoked lamb, asparagus, ramps
this replaced the outstanding roasted duck crispy rice dish and even though it didn’t top the duck it’s still really good and perfect for spring. the rice is still perfection and the lamb was really well cooked, moist and tender, and i didn’t find it too smoky or gamy. There were also peas, a pea puree, herbs, shiitake and maitake mushrooms and a chicken dashi in the mix. i’m pretty sure they used fresh shiitakes, i think i would have preferred dried ones for more of an umami punch.
bs fries, raclette cheese sauce
dropped @TheCookie, @Bookwich, @attran99 and alan’s name to get these #worthit
horchata kakigori - rice pudding, coffee, dulce de leche cream
i love how you can control the sweetness by using the dulce de leche cream on top.
Whose name did you have to drop to get the foie gras bing? 
It’s the same prep as before (frozen shaved foie)?
Awesome photos @PorkyBelly! 
Nice how you were able to capture the rice pudding center in the Kakigori before the avalanche. Now I’m really kicking myself for not trying to get those B.S. Fries again!
I dont know where else to ask this so i’m going to do it here.
is anyone else reeeeeally enjoying Chang’s podcast? it has changed my opinion of the dude.
Listened to almost every episode. He curses like a drunken sailor. I did not know he has all of these anxieties and struggled with mental health so much. My favorite podcast. He seems like a down to earth kind of guy who would be a great dinner guest.
He’s a righteous dude.
His tagline “i’ll shut the fuck up now…”
And then rarely does.
I tried, and was enjoying it for an episode or two.
But (for me) it just went on-and-on, covering the same few topics, and he just whined so much about how difficult things are for him.
I liked Ugly Delicious, Majordomo, and him as a person a lot, but not what calls “the pod.”
lol! I do really like it. BUT I do completely see how it could bore a lot of people. His choice of guests is quirky as well
I enjoy the ask dave segment
I don’t listen to podcasts but it was worth the time to listen to the Joe Beef ones.
i liked his Jerry Saltz and Rikrit Tiravanija ones.
Majordomo, which opened in Los Angeles last year, is at least half Korean, but the menu is loaded up with other stuff, a lot of which is big and showy and seemingly designed to dazzle the high rollers.
I love Pete Wells, but is he talking about? I consider Majordomo a fun place, expensive, but not show-offy nor meant for expense account meals for “high-rollers”. It’s very East Coast to be that ostentatious; in L.A. people are casually rich.
Edit: btw, right after the quoted comment, is a photo of rice cakes covered with shaved truffles.
David Chang has said explicitly that Momofuku is catering to baller customers with things like caviar and truffles. Though the menu also has enough affordable dishes to get a Bib Gourmand.
I’m not sure Wells has been to Majordomo enough to know what it’s really like. I’m not sure he’s been there at all.
I am not sure that’s 100% true (what is?) - but I get the point/little joke you are making.
