Isn’t a Tomahawk Chop a steak?
Tomahawk Rib Eye Steak is where the rib bone is left on and it is “frenched” which means cleaning the meat off of the rib bone and leaving the Rib Eye intact on the bone resulting in the rib bone being the “handle” and the Rib Eye meat being the head of the Tomahawk.
And then of course they jack the price up to 2x what they charge for a boneless Rib Eye Steak.
Fleming has a Tomahawk Tuesday for Twosday.
“ We’ve taken everything you know and love about Tomahawk Tuesday and have taken it to the next level with our new A Taste For Twosday 3-Course Menu. Enjoy your choice of two salads, two sides and two desserts, while now also choosing from two shareable steak entrée selections: our beloved Prime Tomahawk or the new Chef’s Reserve for $140 — Available every Tuesday.”