And then take dad along for the ride. Think of it as a win-win. Take Dad to Spruce for the ultimate steak night—an off-the-menu bone-in, 32-ounce steak aged for nearly a month, known as the Cowboy ...

Chef Dustin Valette joined us on ‘The Nine’ to share how he makes his peppercorn crusted Tomahawk steak with wild mushroom fondue, marble potatoes and padron peppers. 1 32 ounce Tomahawk (dry ...