The tomahawk is the cut that turns dinner into an event. One long bone, a ribeye still attached, enough steak for the whole table. You order it when you want the meal itself to be the night.

Weekends are when a steakhouse earns its name. Groups roll in, plates come out, someone takes a photo before anyone takes a bite. The tomahawk does that to people.

Rowley’s has been doing steak since 1976. Now it’s doing it in Riyadh, served the way it should be. At the table, on a proper plate, with your people around it.