40 oz Tomahawk Rib Eye
bone-in, 35 day dry-aged
Reviews Across the Web
The Georgetown outpost of chef Michael Mina's temple to quality meats earlier this year began aging 56-ounce ribeyes in bourbon produced by local distiller Jos. A. Magnus and Co. The marinated cuts start at $285 a pop.
Eater DC
Aug 11, 2017Around the Web
Eater DC Aug 11, 2017
16 Superior Steaks Around D.C.
Tags
beef
bone-in
dry-aged
steak
tomahawk ribeye
Location
