More than just a steak
Musician Brian Eno once wrote a list of what he called “Oblique Strategies” for solving creative problems, which are valuable for many endeavors besides music. One of my favorites is “Make a blank canvas valuable by putting it in a perfect frame.” I find this advice useful when considering the pros and cons of steakhouses. A steak is usually a blank canvas, a piece of meat with minimal seasoning that is made great or awful by the skill of the person running the grill. What makes the steakhouse experience creative and interesting are the accompaniments to that chunk of meat, and they say a lot about who the intended clientele is. They can range from an iceberg lettuce salad, creamed spinach, and a baked potato for the classicists who hang out at the Bull Pen in Redondo Beach, to more eclectic fare like scallop carpaccio, a pear and brie turnover, and brussels sprouts cooked with Caesar dressing. The rear patio at Porterhouse Bourbon & Bones has a serene atmosphere that on some evenings is accented with live music. The latter examples were all taken from the menu of the South Bay’s newest steakhouse, Porterhouse Bourbon & Bones, which opened on Richmond Street in El Segundo in July…
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