man that sucks! All the steaks we had were cooked perfectly.
Re: 200+ days, we came with a stakeholder in the restaurant, so he was able to request certain meats. But we paid in full.
The restaurant basically draws the theater crowd.
The non-extended-aging NY strip is $57.
https://aplrestaurant.com/menus/dinner/
Seriously? Medium?
The rare 150-day-plus tomahawk I had a few months ago was great. The restaurant seemed perfectly nice to me, though I was there around 5pm and there was lots of daylight.
1 Like
I get what you mean by cafeteria décor but to me it wasn’t disqualifying. Food quality trumps ambiance every time and during my visits the food was generally
excellent, especially the dry-aged steaks. I would never order a steak cooked beyond medium rare anyway (I prefer rare plus, if the restaurant is able to be that precise), so perhaps that was a contributing factor to your bone dry experience.
I agree but a steak cooked to medium temperature should not be dry. We’re not talking about a well done steak here.
1 Like
Yes, I concede that. Bone dry is a flaw, even for well done.
APL won’t go past medium-rare for the extended-aged ones, which are the only reason I’d pass through that Hollywood & Vine circle of hell.
Good points @robert @tiberiusnero about the keeping it at rare / medium rare with these lower moisture longer aged meats. Wished my waiter had mentioned that and fail on my part for not factoring that in. But there was definitely a failure of execution my night there - meat color was fine, just devoid of any moisture. See pic, there’s absolutely no liquid of any sort on the plate.
@tailbacku it was a 106 (+/- a few days) day aged bone-in strip steak, I think maybe around 12 - 14ozs. Indeed an excellent price for the product.
My typical dining out is in hole-in-the-wall joints / street stands so ambience is generally not a consideration. But man… when you’re paying $100+ / person for a meal, it should be an okay place. This was truly one of the most depressing dining rooms I’ve been in. Thought it’s worth mentioning if you plan to bring guests there.
@Clayfu 
okay no fair, you went with an insider… minor detail worth mentioning 
3 Likes
It’s an excessively longer dry aged steak, so of course there will be virtually no moisture.
1 Like
Wow that is a good hunk of steak for $57!
I’m still baffled at how the steak was bone dry if it was cooked to medium. I dry age my own steaks at home and granted the longest age I’ve done is 45 days, but at medium, the steak should still be moist and tender as can be.
A picture of the pre cooked steak would tell a lot. Dry aged steaks do not need to be rested before carving as most of the moisture content is from intermuscular fat content and juices don’t really run bleed out. Really, if the steak was cooked medium, the steak must not have had a good amount of intermuscular fat, thus causing it to be dry.
1 Like
How do you dry age at home? please share!
1 Like
That’s normal for properly dry-aged beef, even if it’s cooked rare.
I think these heavily aged steaks may not be my cup of tea. I do want some degree juiciness. Think I’ll stick to a 40 - 80 day aging range.
See my diy grass fed aged steak from last year - so nice and juicy
1 Like
It’s pretty simple as long as you have patience and fridge space. I do recommend you get a separate fridge if you intend to dry age on a regular basis. The seriouseats article is an excellent starting guide.
One thing I’ll point out is that dry aging results in A LOT less edible meat than what you started with.
1 Like
We recently had the wedge salad with thick cut bacon (not shown), fuck dat fries (not shown), sweet cream biscuit, that our waiter said was made with some ‘gee wiz’ technique.
,
their ‘melt in my mouth’ signature short rib
and their super tasty dry aged 341 days bone in New York cooked medium rare. It looked like a T-bone with the filet side not served.
The felony knife was not the menu.
Those little “dorm fridges” work well for that. Although we didn’t care for the results. Whatever.
Delete