Only the corners sticking out, and they melted in a minute.
So how was it?
Great, though to my minimalist taste the American single and (excellent) pickles were akin to the industrial swiss and (not excellent) coleslaw on a Langer’s #19 (
). I’m guessing it’s his favorite style of burger.
I had APL BBQ lunch today.
It was not good at all.
Phillips ribs blow APL’s away - ALP’s are way too salty and small. The brisket was so thin and flavorless.
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The tomahawk was great. Based on past experience with extreme aging I was expecting funky / weird, but it was just richer and beefier.
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Oh, I got the Fuck Dat Fries and horseradish cream, too. Both really good though I prefer skinny fries.
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You and A with those darn Phillip’s ribs. They stink up the whole house. But I guess that’s why you guys love them. Smokey!
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Went to APL Steakhouse aka the temple of ‘extended dry aged beef’ again last night. We ordered the Sweet Cream Biscuit with fermented ‘Hot’ honey butter., the iceberg wedge with blue cheese dressing topped with grilled thick cut bacon, slow roasted heirloom tomato, and Fuck Dat Fries. We also had the APL BBQ Beef rib which melted in my mouth with amazing smokyness.
and their 341 day dry aged bone-in New York steak cooked medium rare. The signature fermented cheesy taste is, I believe, unique among restaurant dry aged beef.
My conclusion, get the BBQ beef ribs over all their regular steak offerings. And do indulge in their extended dry aged whenever the occasion calls. There is nothing else coming close to it’s distinctive flavor, at least not in Los Angeles.
Beautifully presented.
It looked like a T-bone but the tiny filet side was presented on the bone and not served. We decided to carved it out and tasted it but found that it was over-charred on the outside while still medium to medium rare near the bone. Nevertheless, there were less than three small edible bites resulting from these endeavors, so a bone-in New York it is.
Also, no longer on the menu was the ‘souvenir’ APL steak knife policy, But the server did discretely presented the signature knives to each of us before entree and, at the end of dinner, neatly lined up all of our knives sans forks and spoons on the table for a good 5-8 minutes, before he comes back to collect them onto a tray. Big brother watching?
Finally, there was also a x% administration fee added to the bill.
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Wouldn’t mind trying his pork chop sando and, at 14 bucks, his rigatoni has the best QPR of anything I have ever had at fucking APL.
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is the rigatoni good?
Looks like the token vegetarian entree.
Well that’s a bummer–I enjoyed a meal there but never made it out multiple times since the location was a bit of a pain. Hopefully they can open somewhere else in the city (especially for their takeaway operation).
His heart just wasn’t in it since his good friend Jeff passed away.
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I wonder if there is any dry aged meat for clearance.
I think they stopped stocking the aging chamber and sold it all off. A few months ago when I was thinking of going there they had only one dry-aged steak left on the menu, and more recently they’ve had only “wet-aged,” which is to say not aged.
During their shut down the restaurant was closed but the meat inside kept aging - they had some really crazy aged stuff but with all that inventory loss (who is gonna buy a 600 day dry aged steak?) they probably just didn’t want to add more into it especially since the theater crowd is basically non existent nowadays
Four juicy tomahawks, well-aged… #BoneIn
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