At the corner of Hollywood and Vine, you'll find APL: the latest venture from chef and meat guru Adam Perry Lang. Inspired by steakhouses from the late 1800s and early 1900s, the restaurant is also now accepting members for their unique APL Beef Club. Membership allows you to procure 40 pounds of bone-in "Flinstonian Rib" tomahawk steaks that are dry-aged in APL's 1,000 square foot "environmental chamber." All of the beef is hormone and antibiotic free, butchered on-site, and can be aged for up to one year from the date of your purchase. During its time in the chamber, the meat intensifies to bring out incredibly rich flavors with the sweet spot of maturity being between 90-150 days. Your "Flinstonian Rib" will yield about 10 to 12 restaurant-sized portions of delicious steaks and can be enjoyed in one sitting with a large group or by visiting APL multiple times until it's gone within one year.