Majordomo

Walking into Majordomo, you half-expect a wine list that's an afterthought to the smoked short rib — but it's not. The list lands somewhere between serious and playful, which is exactly right for a room that serves pa jeon next to large-format beef ribs. It earns your attention fast.

The list runs 150-250 labels deep with a genuine point of view: classic Old World anchors like Raveneau Chablis and Domaine Tempier Bandol sit alongside natural-leaning picks like Hiyu Wine Farm out of Oregon and Beaujolais cru producers that actually know what they're doing. There's even a David Chang collaboration red blend — Command + Conquer — that feels at home here rather than gimmicky. Gaps exist on the affordable end; the list skews toward the $100+ tier with fewer entry-level wins. But for a Korean-inflected American restaurant in an industrial DTLA warehouse, the depth and ambition are genuinely surprising.

The BTG program runs roughly 10-18 options, which is respectable range for a list this size. We didn't find verified glass prices, which is a transparency miss, but the selection appears to rotate with some intention rather than just defaulting to bulk Chardonnay and Cabernet. If the sommelier team is steering the glass list the way they've curated the bottles, it's worth asking what's pouring that night.