Is Dan Tana’s dry-aged?
I’m tempted by Gwen’s 80-day dry-aged. tomahawk. It’s $290 but 42 ounces could split four ways.
42oz tomahawk is probably perfect for two normal eaters. The bone itself is probably at least 10 Oz.
Its dry aged 15 minutes at least. Still very good and can be split 3 ways as it comes with a side of pasta. We usually do the steak, parm, pasta side and cesar for two and its a lot of food.
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My wife and I split the tomahawk along with a couple of sides.
We had a Fiorentina back in the (affordable) Chad Colby days. We sat at the bar and watched them cook, check temp, turn it up on the bone, rest the steak off the fire, return to fire, rest/check again, finish, final rest. They really paid attention and monitored all the way through. And it was great.
They don’t do that anymore.
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i liked the grilled wagyu zabuton at majordomo. i’ve seen versions with maitake and onions which i think would make this dish even better.
eat with a bowl of piping hot rice 
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Now you post that picture. We were debating getting this Saturday night. This looks great.
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Interesting cut.
https://www.americanfoodsgroup.com/recipes/beef_chart/subSectionCuts/24
https://www.snakeriverfarms.com/american-wagyu-denver-steak-zabuton.html
It’s great, Eataly sometimes has the SRF American Wagyu version on sale and it’s got great flavor and nice tenderness.
Edit: On sale this weekend https://www.eataly.com/us_en/stores/los-angeles/la-pop-up-sale/
More on-topic, I’m sad to hear the Fiorentina isn’t cooked with as much care at Chi Spacca anymore. Even when I had it in the Chad Colby days, it didn’t blow my mind like some of the other dry aged steak I’ve had in LA
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I also had this recently and REALLY REALLY enjoyed it. I was sad because just the two of us wasn’t enough for the giant short rib. This was a decent consolation prize.
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