Three Forks Chophouse
7 Images

Three Forks Chophouse

Three Forks Chophouse
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)
Three Forks Chophouse
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)
Three Forks Chophouse
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)
Three Forks Chophouse
Asparagus with house-cured guanciale, citrus aioli and an egg sunny side up. (Ringo H.W. Chiu / Los Angeles Times)
Three Forks Chophouse
For dessert, there’s pear tarte Tatin with Ceylon cinnamon ice cream. (Ringo H.W. Chiu / Los Angeles Times)
Three Forks Chophouse
Calvados-Armagnac crème brûlée with “apple pie” funnel cake and candied Arkansas Black apple. (Ringo H.W. Chiu / Los Angeles Times)
Three Forks Chophouse
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)
1/7