Adam Perry Lang BBQ: Reviews & Where To Find The Best In LA

By Heber LeschMay 05, 2025

Is the quest for the ultimate barbecue experience a never-ending pursuit? For those in the know, the name Adam Perry Lang is synonymous with a level of barbecue mastery that transcends mere cooking; it's an art form.

A pilgrimage to experience Lang's creations often begins before the sun fully crests the horizon. One such venture, documented by a group eager to sample the offerings, saw them lining up at 11:30 am, an hour before the doors of the establishment were scheduled to open at 12:30 pm. As the clock struck the appointed hour, the queue began its inevitable advance, a testament to the anticipation that precedes a meal crafted by a true barbecue visionary. By 1:15 pm, they were finally able to place their order, a moment eagerly awaited after the pre-lunch wait. Their selection included a symphony of smoked delights: beef rib, pork rib, a tomahawk steak, cornbread, and pulled pork. The tomahawk, a cut celebrated for its impressive size and flavor, was deemed the standout. The beef rib and pulled pork closely followed, with the pork rib rounding out the feast.

Full Name:	Adam Perry Lang
Born:	Not publicly available, estimated to be around the 1970s
Nationality:	American
Known For:	Barbecue Chef, Restaurateur, Author
Key Career Points:	Opening Daisy May's BBQ in Manhattan (2003) Winning National Barbecue Championships Becoming a New York Times Bestselling Author Opening APL Restaurant in Hollywood (2018, now closed) Induction into the Kansas City BBQ Hall of Fame Collaborations with David Chang (Momofuku)
Culinary Style:	Fusion of French techniques with live-fire cooking, emphasizing high-quality ingredients and innovative flavors.
Notable Achievements:	Revolutionized the New York barbecue scene Pioneered upscale barbecue dining experiences Authored acclaimed cookbooks
Published Works:	Serious Barbecue: Smoke, Char, Baste & Grill - Secrets to Great Barbecue
Restaurant Locations:	Daisy May's BBQ (Manhattan, NY - closed) APL Restaurant (Hollywood, CA - closed) Pop-up collaborations and events (current)
Associated Businesses:	Daisy May's BBQ
Website for Reference:	The New York Times - APL Restaurant Review

The anticipation for Lang's barbecue extends beyond his permanent locations. On weekends, the anticipation is palpable when APL Barbecue collaborates with @ginrummybar at 822 Washington Blvd, Venice, CA. These events, occurring rain or shine, showcase a rotating menu of smoked delights, including candied BBQ oxtail, cherry wood-smoked honey, garlic & sage coppa, cut BBQ roast pork shoulder, oak and cherry wood-smoked sweet & sour glaze, colossal beef short ribs, and a garlic & savory salt-finished 36oz glazed Colorado rack of lamb. These pop-ups, and similar events, are announced in advance, often "until sold out," a phrase that underscores the demand for Lang's unique culinary perspective. The team also set up a full menu on Saturday, August 24th & Sunday, August 25th at 822 Washington Blvd Venice, CA 12:30 until sold out.

For those seeking the full APL BBQ experience, the address is 1680 Vine St, Los Angeles, California, 90028. Arriving early is advisable, as the popularity of Lang's creations often translates to lengthy waits. The menu extends beyond traditional barbecue fare, incorporating soups, stews, sandwiches, and heartier main courses. The operating hours are Tuesday through Saturdays, from 11:30 am to 3 pm, but as with any successful barbecue venture, the availability of food is directly correlated to how swiftly the offerings are devoured.

Adam Perry Lang's return to the barbecue scene is a testament to his enduring passion for the craft. He recommends that enthusiasts arrive by 11:30 am at the latest to secure a taste of the barbecue, a recommendation that highlights the limited availability of the offerings and the high demand.

For those inclined to experiment at home, a simple tip can elevate the experience: Dilute a sweet and sticky barbecue sauce with 1/2 cup of water, brush it over ribs, and cook for 30 minutes, turning frequently. Repeating this basting process multiple times will result in a deeply glazed and flavorful finish. One diner found the lamb to be particularly noteworthy.

The cost can be high. But for the experience of Adam Perry Langs barbecue, some are willing to pay for the quality. One patron found the price to be "a little on the hefty side", but that is the reality sometimes.

Lang's 30 years of experience have solidified his "superhero status" in the barbecue world. He is a classically trained chef, applying French techniques to live-fire cooking, finding success globally, which resulted in him opening his contemporary steakhouse in Hollywood emphasizing dining. He was inducted into Kansas City's BBQ Hall of Fame. The accolades for Lang's barbecue extend beyond his restaurants. David Chang of Momofuku restaurant near Chinatown has a beef rib named in Lang's honor, an acknowledgment of Lang's impact on the culinary world.

The Jimmy Kimmel Live! backlot in Hollywood, a seemingly unusual location for a barbecue, was transformed into a haven for smoked meats thanks to Lang's "Serious Barbecue Backlot BBQ" venture. Even the name itself underscores Lang's commitment to delivering a top-tier experience.

Local barbecue fans have long held a fondness for APL BBQ. Its unofficial debut happened when the late-night talk show host Jimmy Kimmel invited Lang to have a BBQ cookout on the set of his show, Jimmy Kimmel Live!

The essence of Adam Perry Lang's work is quality, a value echoed in the top reviews and the many "best menus" that Los Angeles offers. His brisket in Hollywood has been smoking for years. The reviews are clear, APL BBQ is a top choice.

Online Menu of APL BBQ Pop Up Restaurant, Pasadena, California, 91107

APL BBQ Returns As A Pop Up [Thoughts + Pics] [Pasadena, CA] Los

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