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Corned Beef Hash

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  • Three Forks Chop House: It's prime territory

    WATCH as prime, aged meats -- steaks from the Midwest, Wagyu beef from Australia, true Kobe from Japan, Colorado lamb chops -- sizzle over an olivewood and charcoal fire. A waiter trots by with someone's "tomahawk," a 23-ounce dry-aged Nebraska rib-eye with a foot-long bone sticking out like a handle, and all heads swivel to follow its progress across the room -- a restored 1920s citrus packing plant, with high timbered rafters. The glassed-in grill is at the back.