Sunnyside 2839 West 44th Avenue - A bar with a relaxed feel and a unique cocktail list.

Semiprecious

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Our USDA Prime tomahawk ribeye is dry aged at El Pinto for 30+ days, cut on site, and cooked to perfection. Dry aging naturally tenderizes and concentrates flavor. Served with an enchilada, a baked potato, and side salad. Make Organic greens 2.00

Take the dry-aged tomahawk ribeye out of the refrigerator and let it sit at room temperature for about 30-60 minutes before cooking to ensure even cooking.

Prepare the Tomahawk Ribeye

Drizzle olive oil over the ribeye and rub it evenly. Season generously with salt and black pepper on both sides.

Season the Steak

Preheat a grill or cast-iron skillet over high heat. Once hot, place the ribeye on the grill/skillet and sear for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

Cook the Ribeye

Once cooked to your liking, remove the ribeye from the heat and let it rest for 10-15 minutes before slicing.

Rest the Steak

While the steak is resting, bake the potato in the oven or microwave until tender. Prepare the enchilada according to package instructions, and wash and dress the organic greens.

Prepare Sides

Slice the tomahawk ribeye and serve it alongside the baked potato, enchilada, and a side of organic greens.

Serve

Tomahawk Ribeye

Olive Oil

Salt

Black Pepper

Baked Potato

Enchilada

Organic Greens

28-32 oz In-House Dry Aged Prime, Bone in Tomahawk Ribeye*

Our signature baby back ribs were named by the Food Network as the #3 Ribs in America. They are grilled, then marinated in red chile overnight, and slow baked until they fall off the bone. An El Pinto original recipe and favorite. Served with a side salad and baked potato or substitute one for your choice of two sides.

World Famous Red Chile Ribs

A fresh mix of crisp greens, colorful vegetables, and a light dressing, perfect for a refreshing side or a healthy main dish.

Tossed Salad

Chile Ribs

8 oz. Alaskan Sockeye Salmon fillet grilled to order. The Salmon is ruby-red from the krill they feed on. Choose two sides or substitute a salad or baked potato for no charge.

Grilled Sockeye Salmon*

Choice of honey-glazed ham, oven-roasted turkey, Herb-rubbed pork or round of beef

Single-meat carving station

Savor the rich flavors of Aztec corn, a delightful dish featuring tender corn kernels mixed with savory spices and fresh herbs for a vibrant taste of tradition.

Aztec corn

Make 28-32 Oz In-House Dry Aged Prime, Bone In Tomahawk Ribeye* Recipe in just 1h . Our USDA Prime tomahawk ribeye is dry aged at El Pinto for 30+ days, cut on site, and cooked to perfection. Dry aging naturally tenderizes and concentrates flavor. Served with an enchilada, a baked potato, and side salad. Make Organic greens 2.00

28-32 Oz In-house Dry Aged Prime, Bone In Tomahawk Ribeye* Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions