"A menu curated by Daniel Ontiveros, whose portfolio includes restaurants of chef royalty like Joel Robuchon and Thomas Keller, means that the tomahawk is as intentional as the restaurant itself. At Carversteak, the 50-ounce tomahawk rings in at $315 and can be enjoyed with high-end seafood accoutrements like Baby Tristan lobster tail and Alaskan king crab Oscar. Start the evening at the 70-foot quartzite stone bar before sitting down for a steak to make a night out of it." - Jennifer Smith
Jeff Green Photography
