A first look at APL, Adam Perry Lang's new Hollywood restaurant and meat palace
LOS ANGELES - On a recent morning behind the Taft Building in Hollywood, 20 apron-clad men and women were each cradling 40- to 75-pound beef short loins as if the connected Porterhouses and T-bones were small children.
"Be careful with the kidney fat!" yelled Adam Perry Lang. The chef was directing his new kitchen staff as they transported 14,000 pounds of meat from his off-site dry-aging room into the building. This was where, on a recent Thursday, Perry Lang opened APL, his first Los Angeles restaurant, on the ground floor of the restored 1923 high-rise at Hollywood Boulevard and Vine Street.
It's a project Perry Lang has been
