Tag Archives: Adam Perry Lange

Knives Out

In our youth-obsessed society, it’s nice to be reminded that many things get better with age. Wine, whiskey, leather boots and cast iron pans all improve as they mature, as do certain cuts of beef if they are “dry-aged.”

At APL in Hollywood, Chef Adam Perry Lang, whose monogram is the moniker of his marvelous steakhouse, knows a thing or two about dry-aging meat. Lang expertly ages his beef in a specially built basement refrigerator for months, producing steaks and chops which are extremely tender, smell like foie gras and have an incredible other-worldly flavor. This is a luxury item like truffles and caviar, with a price-tag to match.

APL also serves tasty chicken, fish and pasta, but unless you don’t eat red meat, you’re making a mistake by not getting the dry-aged beef. The other must-order dinner item is the Iceberg Salad with crumbled Danish blue cheese and a big, thick slice of grilled smoked bacon. It’s the best wedge salad I’ve ever consumed and the perfect intro to a magnificent meat fest. For lunch, APL serves some of the best BBQ in town.

APL is located at 1680 Vine Street, Los Angeles (in Hollywood).

Little Gems Salad with Avocado “Goddess”, Puffed Grains & Seeds
Iceberg Salad with Grilled Thick Cut Smoked Bacon and Danish Blue Cheese
Spaghetti with Bianco Dinapoli Tomatoes
Brick Half Chicken with Sage, Cranberry Relish and Lemon Herb Dressing
Broccolini with Parmesan Cheese
This is what the dining room looks like.
This is what the knives look like.
This is what the dry aging meat in APL’s cooler looks like.
This is what the BBQ served at lunchtime looks like.

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