On the menu: Dee Lincoln intros a locally sourced, prime beef tomahawk chop as big as your head
Holy cow–take a look at that prime beef bone-in rib-eye in chef Juliard Ishizuk’s hand. “That’s the Monday blackboard feature,” writes Dee Lincoln in a note to Hatch HQ. Lincoln and Ishizuk source the meat from local purveyor Local Yokel, who dry ages the two-pound chops for nearly six weeks. Dee Lincoln’s Steak and Burger Bar is the only place in town offering this steak. It’s a Monday blackboard special. When the chops run out, that’s all there is.
Dee Lincoln Steak & Burger Bar, 2626 Howell Street, Dallas, deelincolnsteak.com