A Fine Cut Above: Is the Tomahawk Worth the Extra $$$

[miched]

Another crazy name is air line chicken.  I seen that on the menu in Blu and thought it was a joke.  Why would anyone want to order chicken that is like that served on air lines?

 

Was told it is the breast  with the wing attached

 

Another is smash burgers.  

 

Happy cruising 🌊🚢🇺🇸🌅

 

 

[PTC DAWG]

Airline chicken name has been around for years...when airlines used to actually serve good food, that was a thing you know.  On domestic flights to boot.  I used to load Filet Mignons onto Eastern first class flights back in the day in Atlanta.

Edited November 23, 2021 by PTC DAWG

[lostchild]

Even though Tomahawk is a glorified bone in ribeye, the butcher usually cut it thicker than regular ribeye.  The restaurant has a lesser chance of overcooking a thicker steak.   I don't send steak back when they are overcook, it would be wasting food.

 

Also at home I BBQ Tomahawk steaks from Costco.  Less chance of me overcooking the steaks and my mom and sister loves the meat off the bones.   They get the bones, I get the steak.. it is a WIN-WIN LOL.

[SNJCruisers]

On 11/22/2021 at 11:19 PM, mfs2k said:

Guess it depends how long the Bone is. What do you think it weighs?

I have no idea.  I just want to know if it can be ordered by a single cruiser.  If it can, I will enjoy one, rare plus, on one of our three nights at Fine Cut.