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saul_cooperstein

A5 wagyu, 176 days dry age
Delicious. Age really nice with big porcini mushroom profile. No off flavors.

saul_cooperstein

Yes broke down then froze the clean steaks in cryo

saul_cooperstein

Broke down the smaller of the two I had aging. Cryvac’d steaks and put in freezer. 176 days

saul_cooperstein

Never had long aged A5 so thought why not give it a try. Have access to a good room with no off flavors - even after extended aging - and A5 at much less than $100/#. Can’t really say good or bad decision until after we open it up and see what it tastes like. Will report back with pics and notes on ...

saul_cooperstein

From a complete guess standpoint my suspicion would be that the split has much more to do with the non-EMP components of the business. If there was a strong pipeline on the fast causal side (particularly in new markets) and hotel deals outside NYC were growing quickly / performing my guess would be ...

saul_cooperstein

A5 wagyu @158 days

saul_cooperstein

Mac and cheese. Made with large elbow noodles, cheddar cheese and a can of Campbell’s condensed cream of onion soup. Sometimes with a can of tuna added in... Family would write a weekly menu, everyone would sign off...then if during the week you didn’t want what was made you got breakfast cereal and...

saul_cooperstein

18 x *

So Fu hit the 30* total exact. Wow

saul_cooperstein

Looks like 6 x ** for LA

Vespertine
Somni
Urasawa
Providence
N/naka
Ginza onodera

saul_cooperstein

Fu. What do you think over/under for total stars for LA? 40? 45? 50? Also, do you think anyone gets ***?

saul_cooperstein

I have worked with both Impossible and Beyond at restaurant level and big part of their focus is on significantly lower environmental impact vs traditional beef.

saul_cooperstein

Similar thoughts. I hope he enjoys his retirement, his endless appearance opportunities, his fine wine collection, and his family and friends. Love him or hate him, he revolutionized the fine wine market, led many of us to many incredible wines (and Monkey 47 gin), and is certainly worthy of the Wi...

saul_cooperstein

Bazaar Meat
Bardot

saul_cooperstein

I think with party of 6+ you may be able to book through private dining instead of general reservations. As I remember this is more expensive option but gives much greater control on reservations and menu size. I did this many many years ago and was able to book 6 months out instead of 2 and also ge...

saul_cooperstein

Trim is as minimal as possible and really just to remove dried exterior, not to influence or restrain flavor profile. Aging rooms (or environmental chambers as APL calls it) are unique in the same way that cheese caves are unique. Chef took great pains to make sure the cultures and flavor profiles i...

saul_cooperstein

Thank you all. Wines and company were amazing. Notes are pretty spot on...for me the WOTN was probably the Lagrange. On the beef side I thought that the 223 day dry aged porthouse was truly transcendent with a mouth coating finish that lasted 10+ minutes. Just about as good as beef can get for me. T...

saul_cooperstein

Details:

Theme: aged beef plus badass aged red wine

APL Restaurant
1680 Vine Street
Los Angeles
730p
Reservation under Saul Cooperstein
Credit card ok (I’ll be bringing cash just to make it easier but shouldn’t be an issue)

saul_cooperstein

Awesome Todd see you tonight

saul_cooperstein

Hope you feel better!

Opening up one spot (from Kaplan) if someone wants to grab it!?!?

saul_cooperstein

Should not be a problem.

saul_cooperstein

I think stemware is fine. Not crazy but good.

saul_cooperstein

Was thinking we course the meal by meat age: 1) short age rib eyes (30+ day) 2) long age rib eyes (150+ day) 3) porterhouse / t-bones (220+ day) 4) birthday NY (400+ day) + short rib (this will be a very small amount for each at table really more of a wind-down than a full course) Perhaps add a side...

saul_cooperstein

Kaplan. That was an epic dinner. None of the wines really crushed it though except for the Madeira. I think my WOTN was the Harlan but didn’t come across as special at all.

saul_cooperstein

2 x 2 1/4” porterhouse / t-bones (220+ days)
2 x 2 1/4” rib eyes (150+ days)
3 x 1 1/4” rib eyes (around 35 days)
1 x 1” ny strip (400+ days)

Not shown
Small piece of Short rib (150 days)

saul_cooperstein

Ready for tomorrow

saul_cooperstein

I’ll try and post some pics of the meat later today.

saul_cooperstein

Will be going to the restaurant this Friday to make sure custom cuts are done, as needed. Was thinking 3” each of the 1+ year NY strip, 200+ day New York strip and 150+ day ribeye. May adjust thickness based on what looks best. The short aged stuff (hanger) can just be day-of. Thoughts greatly appre...

saul_cooperstein

Thoughts on bottles?

I’ve got the 77 weinert and 88 veuve...also have an 85 ZH Goldert (from 375) that despite being white wine may be fun to open as haven’t had any from that far back.

saul_cooperstein

Something bad ass, aged and red

saul_cooperstein

Meat thoughts

2.25” 103 ribeye (150+ days dry aged)
1.50” 2x3 strip (380+ days dry aged)
2.25” 174 strip (150+ days dry aged)
Hanger (3-7 days dry aged)
Short rib from end of bone on chuck side of 103 (150+ days dry aged)

saul_cooperstein

Awesome. You good for 730?

If ok with everyone I’ll sort out the meat side and then figure we can just order apps / sides as needed when we are there.

saul_cooperstein

730 unless objections. Chris?? Wanna make sure works for you

saul_cooperstein

Fu. Propose a time.

saul_cooperstein

No time yet. Defer to the group.

saul_cooperstein

John - absolutely.

saul_cooperstein

Marshall - Edited above

saul_cooperstein

Date: February 21 Theme: Killer aged red wine meets dry aged beef Attendees: Cooperstein - 77 weinert and 88 veuve Kaplan Fu Whetstone Bohr Gelb capped at 6 for now but will work on seeing if I can get my discount (50) extended to a slightly larger party size - perhaps at a slightly lower amount...i...

saul_cooperstein

Hey Chris. Can move to 21st as without Julian balance of preference moves away from 26th (Julian was first to respond so wanted to provide some deference based on his travel schedule) Let me know as seems I as well as other can make both work.

saul_cooperstein

Like this...

saul_cooperstein

Fu - we are capped at 6 to take advantage of my discount at the restaurant. If Chris can’t make it have one spot left. Marshall 1st in line but if he needs a deuce can go to you/Steve.

saul_cooperstein

lets Target 26th. Chris think it overnight if might be able to make it. If not Marshall jump in. Unfortunately capped at 6 as that’s max party size for my discount. For wines I like idea of just bringing a kick-ass bottle of aged red. Don’t know yet fully what I’ll bring but thinking about a 77 Wein...

saul_cooperstein

Please weigh in on: Date: February 21 or February 26 Theme: Aged CA Cab or Aged Bordeaux or broader theme of just bring a killer bottle of aged red wine Meat thinking: 3” thick 150+ day dry age 103 ribeye 1.5” thick 400 day dry age strip loin 2.25” thick 150+ day dry age 174 porterhouse 2 short term...

saul_cooperstein

6/6 as follows:

Cooperstein
Kaplan
Fu
Bohr
Whetstone
JS Martin

Now we just need to find a mid-week date that works for all and agree on wine theme. For aged beef how about theme of aged bad ass red?

saul_cooperstein

Source direct a ton or more at a time...and all aging is in house which allows for fair pricing.

saul_cooperstein

Great.

saul_cooperstein

Awesome.

saul_cooperstein

Shifted to offline thread

saul_cooperstein

Any one have any interest in a small gathering at APL Restaurant in LA. 150+ day dry age ‘103’ ribeye...1+ year aged shortloin...dry age hangers...tour of dry age room No idea on wines but seems like could be a night for some bad ass reds I helped get the APL restaurant deal together so get pretty h...

saul_cooperstein

John Gonzales / mark Kaplan any interest ?

saul_cooperstein

If anyone has interest in getting a 6-top together for APL let me know. I helped set the deal up so get pretty hooked up.

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