Here's the Beef

Host Seth Tillman stops in Georgetown to visit the casual-chic La Bonne Vache for an elevated Steak Tartare. He then sinks his teeth into a Short Rib Pastrami Sandwich at the Jewish-Mediterranean BBQ food truck Silver and Sons in Eckington. And, finally, he's wowed by a 32-ounce Tomahawk Steak with bone marrow butter at the upscale yet rustic dLeña in Mount Vernon Triangle.

Host Seth Tillman heads to DLEÑA, a wood-fired Mexican kitchen in Washington, DC to watch Chef Carlos Camacho prepare their signature dish: a 32-ounce Creekstone Farms tomahawk steak, cooked over a wood-fired oven using a blend of 60% charcoal and 40% firewood for optimal heat and smoke.

Host Seth Tillman heads to SILVER & SONS BBQ, a Jewish-inspired barbecue food truck available in DC and Maryland, to watch Chef and Owner Jarrad Silver prepare his signature short rib pastrami sandwich, made with brined beef short ribs for extra marbling and flavor.

Chef Scheyla Acosta from LA BONNE VACHE, a French-inspired restaurant in Georgetown, prepares their steak tartare, using high-quality New York strip steak diced into small cubes for optimal texture. The tartare is seasoned with salt, chives, pickled pearl onions, roasted hazelnuts, and a hazelnut vinaigrette.