FrontRunners: Top Chop

  • Photo by Noah Fecks + Paul Wagtouicz
    Costata Photo by Noah Fecks + Paul Wagtouicz
<< 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.”

From Around the Web...
When traveling to Chicago for America’s Cup in June, dine in these four exceptional restaurants…
Auberge du Soleil is offering a five-course meal and special wine pairings in honor of the historic...
After a day of watching the races, indulge in NYC’s best fare at these exceptional restaurants…
From Los Angeles to Chicago to New York, here is where to celebrate Valentine’s Day…
After a day of watching the races, indulge in the local fare with these exceptional restaurants…
he chef of Arizona’s Pizzeria Bianco joined Kimmel in Montana for an epic fly-fishing adventure…
From cookie-filled gift baskets to stunning jewelry, here are 10 gifts for the lady in your life…
Waldorf Astoria New York’s new La Chine restaurant features authentic specialties from Hong Kong…
These James Beard Award winners and multiple Michelin-starred eateries are at the top of their game…
After 12 years of research, the resort is now serving organic oysters grown in its on-site lake…