Los Angeles has a rep for being about the presentation. We know we’re much deeper than that but if we’re going with the stereotype, perhaps there can be no more apt cut for the City of Angels than the Tomahawk cut.
This ribeye is a showstopper, grilled on a long French-trimmed bone that adds a complexity of flavor while the marbling retains the cut’s juices. It’s no surprise that the Tomahawk has made its way onto the menu at some of the city’s top restaurants.
If you’re a beefeater, why not check out one of these impressive steaks around town?
Barton G.: WeHo’s foodie playground has a whimsical take on the Tomahawk. Exec Chef Attila Bollok charbroils a 50-oz. Platinum Ranch, Australian Wagyu Tomahawk Ribeye (at MP), served with a lime-broiled 8-oz. warm water lobster tail, Gulf shrimp, and charred tomatoes and garnished with charcoal yucca logs for a novel take on Surf & Turf. Bring a friend or impress a date because this dish is for deux. And wash it all down with one or two of those high- octane cocktails!
The Edmon: At this new addition to the LA food scene located in Hollywood’s historic hotel, Exec Chef Gabriel Cappelli is throwing a nod to Old Hollywood steakhouses of the Golden Era. He accompanies his 24-oz Tomahawk Ribeye ($85) with Oh-So-Retro deviled eggs and a traditional green peppercorn sauce. Ready for your closeup?
Baltaire: On the Westside, the classic-meets-contemporary steakhouse is serving a 48-oz. Tomahawk ribeye ($135) for two. Chef Travis Strickland prepares the steak in beef tallow for extra oomph.
Nick + Stef’s: In DTLA’s super-luxe steakhouse, Exec Chef Megan Logan, is offering a 30-oz. Tomahawk Rib Chop ($135), USDA Prime cut, 28-day dry-aged in house. Pair your chop with a glass or bottle from the restaurant’s curated line list of over 500 labels.
S+W American Table and Bar: Take a trip to Dixie without the miles with a Southern-inspired Tomahawk Steak ($135-145, depending on cut) at this Hermosa eatery dedicated to enjoying the “culinary comforts of home”– if that home were a white-pillared plantation. Exec Chef Tin Vuong, Master of the South Bay, serves the cut with classic green bean casserole and mashed potatoes. Knock down a whisky and start with some Southern-inspired “Snackers” like PBR Hushpuppies or Deviled Eggs with wing sauce, blue cheese dressing, and celery.
BOA Steakhouse: The bold mod steakhouse’s WeHo and Santa Monica outposts is featuring a 32-oz. Creekstone Farms Tomahawk Steak ($98) for two from Chefs Jose Melendez and Michael Neflas. The cut is dry-aged for 21 days. Go all out with a Classic Tableside Caesar or The Wedge and a couple Extra Dry Belvedere Martinis because you can.
- · Chefs Jose Melendez and Michael Neflas of Santa Monica and West Hollywood’s offer a 32 oz. Creekstone Farms Tomahawk Steak ($98) for two and dry-aged for 21 days