UPDATEPerry Lang's has been closed since the covid pandemic period. It has not reopened &, my personal research, gives me no clue when, if ever, this restaurant will reopen. A big loss for Napa Valley's carnivores.ORIGINAL REVIEWPerry Lang's has great ambience fit for a high end, quality steakhouse. From ACTUAL aged slabs of beef USED for decor, to the glass viewing room where you can see how Perry Lang's beef is aged, you can't help but anxiously wait to be seated & order your steak.The rib eye steak for two people was so tender & juicy, the IMPRESSIVE, high-end Perry Lang steak knife was sheer OVERKILL. A butter knife/fork would have easily cut through this tender cut of beef. I would like to see the restaurant add a rib eye steak option cut for a single person, if possible.Bacon lovers must definitely order the super thick smoked bacon appetizer. I am at a loss for words to describe this tasty experience. I can simply say WOW!Personally, I enjoy a side order of hash brown potatoes with my steak. I wish Perry Lang's will consider adding hash brown potatoes to their menu.Perry Lang's wine list only enhances your dining experience.This is a perfect restaurant for that "SPECIAL OCCASION" or just simply TREAT yourself to a quality steak & a fine glass/bottle of wine.
Horlarsumboh Hermokeh
MR DONALD RICHARD HAS REALLY HELPED ME IN TRADING AND MAKING A LOT OF MONEY FOR THE SUPPORT OF MY BUSINESS, I HIGHLY RECOMMEND HIM TO EVERYONE IN THIS PAGE TO ALSO GET ADVISE FROM HIM ON HOW TO MAKE MONEY ON FOREX TRADING.
John Hall
Steaks are awesome! Atmosphere is impeccable!
John Pearson
2/12/2020 indoor dinning experience. Exceptional service, great ambiance, and phenomenal cuisine. The wine list was very impressive. The ribeye, pork chop, and duck fat fries were exceedingly delicious. Can't wait to return. Keep up the awesome job! - Dr. John, Delaware.
Amy
great steakhouse. Everything is so tasty. Love them!
KimT555
The finishes of the interior of the restaurant are beautiful. The bacon is out of this world. Order it for dinner though because there is NOT one protein option on the breakfast menu. Service was polite but slow. We ordered the Dry Aged Ribeye to share and we were beyond disappointed. Presentation was lovely, but the steak was dry and tasteless. For the MP we paid it should have been over the top fabulous.
John Raymond Dobbs
Heard great things and as a Yountville resident I was excited to experience APL! Unfortunately the service needs a lot to work. Arrived at 6:24pm for a 6:30 reservation. Was told by the hostess that I was early and needed to wait in the lounge so I could “ be seated closer to my reservation time.... “ So we waited in the lounge until they were ready to seat us.To start we ordered the radishes, “artisanal“ bread and crab cakes. They never served us the crab cakes, not sure why. Radishes were awesome. Bread was exactly the same pain d’epi you get at Bouchon Bakery...not what I was looking for and probably not a great idea to serve the same exact type of bread fromBouchon Bakery! Half way through the appetizers the servers took our appetizers and plates away as we were still enjoying everything, not asking if we were done, just randomly taking everything away very quickly. They provided us with large hot dinner plates immediately seeming as if our entrees were coming right out. However it was a good 20 min until our entrees arrived. Not sure what the rush was to remove our apps so quickly. For dinner we all shared the short ribs, rib eye, escarole and fries. The steak knives they provided could barely cut the rib eye. The rib eye was very good, but the knives were extremely dull and provided a poor experience at a steak house. There was never any feedback from staff during our meal. The food was good but not exceptional. I’m sure the experience would be better if the service was better.Was overly disappointed in the hostess telling us we had to wait to be seated closer to our reservation time when our table was set and ready. Mr. Lang - what time do you want your guests to arrive in order to be seated at a reserved table? It’s ok to ask us to wait until our table is ready, not tell us to wait until we are closer to our reservation time, arriving 6 minutes early. How much closer did we need to be to get seated?
Russ Martin
After seeing a new steakhouse was opening in Yountville, my fiancé and I were excited to see how it measured up against some of the other world-famous steakhouses we've been lucky enough to have eaten at over the years. Unfortunately, Perry Lang's did not live up to any of them. Before we get there, let me say that the restaurant decor is stunning and Adam, the manager who was on the night we ate, is top notch. Adam was beyond kind, knowledgeable, and really is the only reason we gave this restaurant a third star. Our waiter seemed wildly overwhelmed, rarely paying attention to our table, and at the end of the night, actually verbalized to us "I'm sorry I haven't been at your table very often. We're quite busy." Typically, we wouldn't mind this but when you're sitting down to a $300 dinner and the restaurant is not actually all that big, and very well staffed, not being paid attention to by your waiter is tough. To this issue though, Adam the manager was really our main waiter so not too big of an issue, more so off-putting. We had a good salad, some fantastic bread that they bring in from Bouchon Bakery across the street, and finally it was time for the main course. My fiancé's filet was fantastic. Expertly cooked, fantastic flavors, a well-worth it at the price point. Unfortunately for my meal, my steak fell flat. I ordered the bone-in New York strip which is incredibly thin, had large deposits of fat throughout it, and cooked medium to medium-well, when I ordered it medium rare. For a nearly $60 steak, simply put it was embarrassing. When our waiter finally came back to our table after quite some time, he asked if I'd like to bring it home. At this point, I was finally able to let him know it was simply not what I ordered and he looked completely lost. Again, enter Adam who helped with the bill and made the meal justifiable for the price point. We felt for Adam as we watched another table display some serious issues with their meal as well, this table much more demonstrative and theatrical. The restaurant is new and I think can get better, but with the prices they charge, my advice is you are better off not risking it and heading to one of the other, more established options throughout the town.
John Budish, Jr.
Great service, good food. Steak is the best and almost only option here. Check the menu before you book. If you want red meat this is a good option.
Jeffrey Benson
Best Robs in the Valley and great mixologist. His drinks are formidable.
UPDATEPerry Lang's has been closed since the covid pandemic period. It has not reopened &, my personal research, gives me no clue when, if ever, this restaurant will reopen. A big loss for Napa Valley's carnivores.ORIGINAL REVIEWPerry Lang's has great ambience fit for a high end, quality steakhouse. From ACTUAL aged slabs of beef USED for decor, to the glass viewing room where you can see how Perry Lang's beef is aged, you can't help but anxiously wait to be seated & order your steak.The rib eye steak for two people was so tender & juicy, the IMPRESSIVE, high-end Perry Lang steak knife was sheer OVERKILL. A butter knife/fork would have easily cut through this tender cut of beef. I would like to see the restaurant add a rib eye steak option cut for a single person, if possible.Bacon lovers must definitely order the super thick smoked bacon appetizer. I am at a loss for words to describe this tasty experience. I can simply say WOW!Personally, I enjoy a side order of hash brown potatoes with my steak. I wish Perry Lang's will consider adding hash brown potatoes to their menu.Perry Lang's wine list only enhances your dining experience.This is a perfect restaurant for that "SPECIAL OCCASION" or just simply TREAT yourself to a quality steak & a fine glass/bottle of wine.
MR DONALD RICHARD HAS REALLY HELPED ME IN TRADING AND MAKING A LOT OF MONEY FOR THE SUPPORT OF MY BUSINESS, I HIGHLY RECOMMEND HIM TO EVERYONE IN THIS PAGE TO ALSO GET ADVISE FROM HIM ON HOW TO MAKE MONEY ON FOREX TRADING.
Steaks are awesome! Atmosphere is impeccable!
2/12/2020 indoor dinning experience. Exceptional service, great ambiance, and phenomenal cuisine. The wine list was very impressive. The ribeye, pork chop, and duck fat fries were exceedingly delicious. Can't wait to return. Keep up the awesome job! - Dr. John, Delaware.
great steakhouse. Everything is so tasty. Love them!
The finishes of the interior of the restaurant are beautiful. The bacon is out of this world. Order it for dinner though because there is NOT one protein option on the breakfast menu. Service was polite but slow. We ordered the Dry Aged Ribeye to share and we were beyond disappointed. Presentation was lovely, but the steak was dry and tasteless. For the MP we paid it should have been over the top fabulous.
Heard great things and as a Yountville resident I was excited to experience APL! Unfortunately the service needs a lot to work. Arrived at 6:24pm for a 6:30 reservation. Was told by the hostess that I was early and needed to wait in the lounge so I could “ be seated closer to my reservation time.... “ So we waited in the lounge until they were ready to seat us.To start we ordered the radishes, “artisanal“ bread and crab cakes. They never served us the crab cakes, not sure why. Radishes were awesome. Bread was exactly the same pain d’epi you get at Bouchon Bakery...not what I was looking for and probably not a great idea to serve the same exact type of bread fromBouchon Bakery! Half way through the appetizers the servers took our appetizers and plates away as we were still enjoying everything, not asking if we were done, just randomly taking everything away very quickly. They provided us with large hot dinner plates immediately seeming as if our entrees were coming right out. However it was a good 20 min until our entrees arrived. Not sure what the rush was to remove our apps so quickly. For dinner we all shared the short ribs, rib eye, escarole and fries. The steak knives they provided could barely cut the rib eye. The rib eye was very good, but the knives were extremely dull and provided a poor experience at a steak house. There was never any feedback from staff during our meal. The food was good but not exceptional. I’m sure the experience would be better if the service was better.Was overly disappointed in the hostess telling us we had to wait to be seated closer to our reservation time when our table was set and ready. Mr. Lang - what time do you want your guests to arrive in order to be seated at a reserved table? It’s ok to ask us to wait until our table is ready, not tell us to wait until we are closer to our reservation time, arriving 6 minutes early. How much closer did we need to be to get seated?
After seeing a new steakhouse was opening in Yountville, my fiancé and I were excited to see how it measured up against some of the other world-famous steakhouses we've been lucky enough to have eaten at over the years. Unfortunately, Perry Lang's did not live up to any of them. Before we get there, let me say that the restaurant decor is stunning and Adam, the manager who was on the night we ate, is top notch. Adam was beyond kind, knowledgeable, and really is the only reason we gave this restaurant a third star. Our waiter seemed wildly overwhelmed, rarely paying attention to our table, and at the end of the night, actually verbalized to us "I'm sorry I haven't been at your table very often. We're quite busy." Typically, we wouldn't mind this but when you're sitting down to a $300 dinner and the restaurant is not actually all that big, and very well staffed, not being paid attention to by your waiter is tough. To this issue though, Adam the manager was really our main waiter so not too big of an issue, more so off-putting. We had a good salad, some fantastic bread that they bring in from Bouchon Bakery across the street, and finally it was time for the main course. My fiancé's filet was fantastic. Expertly cooked, fantastic flavors, a well-worth it at the price point. Unfortunately for my meal, my steak fell flat. I ordered the bone-in New York strip which is incredibly thin, had large deposits of fat throughout it, and cooked medium to medium-well, when I ordered it medium rare. For a nearly $60 steak, simply put it was embarrassing. When our waiter finally came back to our table after quite some time, he asked if I'd like to bring it home. At this point, I was finally able to let him know it was simply not what I ordered and he looked completely lost. Again, enter Adam who helped with the bill and made the meal justifiable for the price point. We felt for Adam as we watched another table display some serious issues with their meal as well, this table much more demonstrative and theatrical. The restaurant is new and I think can get better, but with the prices they charge, my advice is you are better off not risking it and heading to one of the other, more established options throughout the town.
Great service, good food. Steak is the best and almost only option here. Check the menu before you book. If you want red meat this is a good option.
Best Robs in the Valley and great mixologist. His drinks are formidable.
Restaurantji Recommends
The food was horrible and the service could use some work we won’t be back!
Best steakhouse in Napa great wine selection
Great ambience, wait staff, and exceptional steak.
Great service, amazing food.
Service was very good!
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