The new Three Forks Chop House in Claremont expands on tradition with game sourced from all over the West, meats from producers practicing sustainable farming and fresh produce from local growers. (Ringo H.W. Chiu / Los Angeles Times)
Heads swivel when the waiter trots by with the tomahawk, a 23-ounce dry-aged Nebraska rib-eye. (Ringo H.W. Chiu / Los Angeles Times)
The burger comes with plenty of do-it-yourself options, plus a small copper saucepan brimming with golden fries. (Ringo H.W. Chiu / Los Angeles Times)
Asparagus with house-cured guanciale, citrus aioli and an egg sunny side up. (Ringo H.W. Chiu / Los Angeles Times)
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For dessert, theres pear tarte Tatin with Ceylon cinnamon ice cream. (Ringo H.W. Chiu / Los Angeles Times)
Calvados-Armagnac crème brûlée with apple pie funnel cake and candied Arkansas Black apple. (Ringo H.W. Chiu / Los Angeles Times)
The Three Forks sign glows above the porch of the restaurant, which was built in a restored 1920s citrus packing plant. (Ringo H.W. Chiu / Los Angeles Times)
