The tomahawk ribeye is basically what God would eat if he was going to eat a steak. It's huge, it's magnificent, and it's got an impressive bone, looking majestic af.

A massive tomahawk steak dropped into bubbling oil with a golden crunch. Crispy outside, tender inside, and all-out flavor.

Lucia's chef and owner on bringing Afro-Caribbean flavors to a high-end setting, shopping for cross-diasporic ingredients and doing it for the culture.

In a dining landscape often driven by hype and novelty, Nick and Stef’s stands as a testament to the enduring appeal of doing ...

You can also find Pat LaFrieda's Chop House, on the Clover Level, with its photo-worthy tomahawk steaks, as well as filet mignon-topped waffle fries (a follow-up to the filet mignon steak sandwich ...