The story
APL has cemented its place on Washington Boulevard as a serious destination for Los Angeles barbecue enthusiasts, earning a solid 4.3-star reputation for bold, expertly prepared smoked meats. Helmed by Hall of Fame chef Adam Perry Lang, this Venice pop-up delivers a meat-forward experience that keeps diners coming back. Only Scrans described it as “the finest barbecue experience of my life,” praising the enormous, melt-in-your-mouth platters from a chef with fine-dining French training. Jack’s Dining Room echoed the sentiment, noting the operation does “insane things” and serves some of the best barbecue he has ever encountered.
The menu’s standouts are nothing short of impressive. Jack’s Dining Room highlighted the Wagyu tomahawk, beef rib, and lamb chops—and even called the cornbread “disturbingly good.” Only Scrans specifically loved the rack of lamb, pork belly, short rib, and burnt bits of lamb. Whether local or passing through Venice, APL offers an experience that lives up to the hype.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
The meat platter earns unanimous praise as the standout, with reviewers calling it a hearty, shareable feast. The overall vibe is warm and convivial, perfect for a satisfying group meal.
“Next up, the Wagyu tomahawk — he slow smokes it and then finishes it on the charcoal grill. It's just disturbingly good. I don't really know what else to say.”
“Next up, the wagyu tomahawk. He slow smokes it and then finishes it on the charcoal grill.”
What creators say
4 creators have covered APL. Most active: Only Scrans, Jack's Dining Room
Shorts 1
Videos 3
APL BBQ in Los Angeles serves what I consider the finest barbecue experience of my life — enormous, melt-in-your-mouth meat platters from a chef with fine-dining French training.
Dishes mentioned
Meat Platter
This meat platter is enormous — it's the kind of thing that gets hundreds of millions of views on social media. The meat just melts in your mouth; you don't even need teeth to eat it. Adam Perry Lang trained in fine dining in France, and you can taste that discipline in the smoke. For $185, this was without doubt the finest barbecue experience of my life.
- Only ScransLoved
I Ate BBQ In Every World Cup City! · @ 22:35
APL in Los Angeles is a pop-up by Hall of Fame chef Adam Perry Lang, serving incredible lamb, pork belly, and short rib that melt in your mouth.
Dishes mentioned
Rack of Lamb
The entire rack of lamb is not a thing you expect to find at a barbecue pop-up and was probably some of the best meat I've had in my life. It literally melts in your mouth. You don't even need teeth to eat this meat. It just melts like butter.
Pork Belly
The crispy, fatty pork belly is so good. The crispy outside and then underneath is just so tender and smoked.
Short Rib
The short rib is insane. Let's dip the short rib in the sauce. Oh, yeah. That sauce is insane. Levels of barbecue that I've never experienced in my life.
Burnt Bits of Lamb
We've also got these little burnt bits. These little cute burnt bits of lamb. They are delicious.
Jack visits APL, Adam Perry Lang's legendary LA barbecue popup, and is blown away by the showmanship and the incredible Cherrywood ribs.
Dishes mentioned
Cherrywood Sweet and Sticky Pork Ribs
We're starting with their famous Cherrywood sweet and sticky pork ribs. This sweet and sticky sauce is probably the best rib marinade I've ever had in my entire life.
Wagyu Tomahawk
Next up, the wagyu tomahawk. He slow smokes it and then finishes it on the charcoal grill.
