"Rene Andrades has built an empire in the Valley food scene, thanks in part to his iconic tomahawk steak that has won over the city. While every dish on the menu is outstanding, the tomahawk is a true highlight of Chef Rene’s open flame Sonoran-style cooking, where meat often takes center stage. This hefty bone-in ribeye steak is cooked over a bed of desert mesquite wood, resulting in the most tender and juicy, perfectly-kissed-by-the-grill steak. It’s not cheap, at around $150, but it’s more than worth it. Rene’s tomahawk captures the identity of modern Phoenix and perfectly blends its new and old identities." - Mcconnell Quinn