We’re getting a look at what’s new this year at Comerica Park.

Among the changes that fans will see this year are the new Home Plate Club, which will feature seats that will provide heat on cold days and cooling on hot days, as well as a series of new food items on the menu. Now one of those new menu items for members of the Home Plate Club is a Tomahawk Steak, which is a collaboration between Comerica Park executive chef Mark Szubeczak and Emmett Baratta, the CEO of the Fairway Packing Company in Grosse Pointe.

Baratta told us more about the new steak.

“What we did was we worked with Chef Mark, and he wanted an elevated steak experience for anybody that’s coming into one of the clubs here, especially the Home Plate Club that they’re launching this season,” Barrata said. “So he wanted an elevated experience, so we brought him a dry-aged prime tomahawk steak.”

Another change for this season is the dirt path between home plate and the pitchers’ mound, known as the Keyhole, has been replaced at the request of several Tiger players.

The Tigers will have their home opener on April 4 against the White Sox.