FrontRunners: Top Chop

<< Back to Robb Report, December 2013

This era of the butcher-as-artist has produced a new masterpiece: the tomahawk cut. This monumental hunk of rib eye—about 2 inches thick, with a 12-inch section of bone attached to create the namesake shape—is turning up on menus from coast to coast, from Restaurant Marc Forgione and Michael White’s Costata (dish shown) in New York City to Chi Spacca in Los Angeles. Pat LaFrieda III (www.lafrieda.com), a renowned meat distributor in New York, has gone from selling the cut “sporadically” to supplying 4,000 tomahawk rib-eye chops a week to restaurants and customers on his website, where two chops are $150. “Steakhouses,” he says, “are looking for the wow.”

Photo by Christian Horan
The 26,000-square-foot Nobu Doha dishes out a fusion of Japanese and Arabian Gulf delicacies in...
Photo by Deborah Jones
The heart of Napa’s three-Michelin-star restaurant gets a makeover…
The five-course dinner on May 1 will feature some of the Napa Valley winery’s best vintages…
Some of the world’s best chefs have found new homes on the Strip…
The Michelin-starred chef will oversee two restaurants and a rooftop bar…
Photo by Luis Garcia Photography
Chef Bradley’s Collections by Addison at the Grand Del Mar kicks off this month…
Photo by Jim Bartsch
The festival will include events hosted by celebrity chefs and even the actor Kurt Russell…
The newly crowned chef prepared a celebratory meal for an exclusive group of guests in Southern...
Photo by Robyn Mackenzie
The Robb Report headquarters in sunny Malibu served as the ideal location for the cookout…
Photo by  Evan Sung
The soup dumplings at RedFarm, a new restaurant on Manhattan’s Upper West Side, could not be more...