Executive Chef, Tony Soccaccia from Indigo Crow in Corrales, joined New Mexico Living to make a Tomahawk Bone in Rib-Eye.
The Indigo Crow is one of New Mexico’s premier restaurants in the area, featuring locally grown and ranched ingredients. Today’s rib-eye is an example of the types of unique dishes created by Chef Tony and on the summer specials menu.
- 40+ ounce Bone in rib-eye
- Duck fat fried potatoes
- Seasonal baby vegetables
- Au poivre sauce
- House seasoning
For more information, visit their website.
Brought to you by: New Mexico Living