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✔️Dinner ✔️Dine in
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Adam Perry Lang has rewritten the rules of cooking meat. With his latest venture, he embraces his culinary creations to celebrate and support the best of Napa Valley situated at Yountville’s historic Groezinger Estate House. New American chophouse will feature a selection of seasonally driven and market-forward cuisine, along with some classic steakhouse favorites, that complement Perry Lang’s one-of-a-kind dry-aged meat offerings, taking center stage. Perry Lang’s will feature a local and regionally inspired wine program helmed by Wine Manager Marc Irving, accompanied by a robust cocktail program by Adam Kerr, complementing the culinary creations that celebrate and support the best of Napa Valley.
A storied mansion houses this upscale spot for California fare, dry-aged meats & local wines.
Address and Contact Information
Address: 6539 Washington St, Yountville, CA 94599
Phone: (707) 945-4522
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Reviews
리ybbo비읍
Impressive 400+ days dry aged! Service was excellent, food are absolutely awesome! Good range of wine list. Well done
… moreDave Hildebrandt
Great service. We enjoyed the staff and how our food all arrived at the same time. Meat was just shy of too salty. Well prepared. Dessert was Devine.
… moreSean K. White
I’ve always wanted to have a “real” premium steakhouse experience. Other well-known establishments were premium in price, but not in quality. This place delivered.
We went here for my wife’s birthday. At the servers recommendation our table of 6 split a MASSIVE tomohawk.
Aged for 90 days, cooked perfectly and well presented. The tomohawk did not disappoint.
With numerous sides, lots of corkage, and other impaired decisions dinner was about $100 pp which is about typical for other places like this. For this locale and quality I felt this was excellent.
Ambiance and decor were outstanding. We will be back.
… moreWe went here for my wife’s birthday. At the servers recommendation our table of 6 split a MASSIVE tomohawk.
Aged for 90 days, cooked perfectly and well presented. The tomohawk did not disappoint.
With numerous sides, lots of corkage, and other impaired decisions dinner was about $100 pp which is about typical for other places like this. For this locale and quality I felt this was excellent.
Ambiance and decor were outstanding. We will be back.
yanet leon
My fish was delicious and my drink was excellent. I love the place. My dessert was a cheesecake omg the best .
… moreDaniel Benton
We recently visited this restaurant on their opening week. The service was amazing and the food was fantastic. The dry aged steaks are prepared perfectly. Definitely try the oysters and the corn spoon bread. A colleague had the pork shoulder and it was incredible. Alma and Sal were our servers and they were great. They were extremely knowledgeable and professional. This restaurant is a must visit in Yountville.
… moreM Briggs
First let me start by saying the Food was definitely not bad it just wasn’t what a $300 meal for 2 should have been. Maybe we went there on an off night but I feel for the price we paid, there are better steak houses in the valley. We had a sitter for 2_1/2 hours for our kid so I figured 2 hours at the restaurant would be enough time but we ended up having to leave before we finished, we asked for the check as soon as our food hit the table. We ordered a giant steak for 2 to share and requested med rare.. it came out more on the well side. They didn’t seem very busy but the kitchen was pretty slow. I’d like to give them another chance but not sure I want to pony up that much for a mediocre meal.
… moreZia Nita
Tomahawk heaven! We chose the largest one on display and split it for the table. The mushroom side was beyond and popovers that are served on top of the steak platter were amazing! Great team working hard to make this new restaurant a hit. We will be back!
… moreJohn 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 from
Bouchon 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?
… moreTo 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 from
Bouchon 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?
Rudy Angeles
UPDATE
Perry 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 REVIEW
Perry 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.
… morePerry 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 REVIEW
Perry 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.
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.
… more