The best Tomahawk pork chop is at

Blacksmith’s in DTLA.

The race is on between Sotto and Bestia for first place runner-up.

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Love Sotto, but how can we leave out Chi Spacca? By the way, Nino, the chef at Dan Tana’s did a special double cut pork chop last week that was beyond great.

Ever since Chad Colby’s departure many of the dishes at chi SPACCA have not been the same. The pork chop being one of them.

For me Sotto pork chop used to be numero uno, but gradually since Steve Samson has been spending time at Rossoblue, the pork chop at Sotto has evolved, and in my opinion, is not as good as it used to be. It has a lot of fennel crust on it last two times I tried.