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 hooked up…PM if questions
Cap of 6ppl…maybe 3 open spots…no date yet so can be flexible
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 dry age hanger