Luis Barzini, writing in The New York Times, described Venice as "undoubtedly the most beautiful city built by man". Similarly, The Venice Room, described here by Solo Basura, is "undoubtedly the most beautiful 'cook-your-own steak cocktail lounge just north of the Pomona Freeway' built by man". And, like it's Italian counterpart, The VR seems to avoid the
Hun-like invasions that can quickly put a damper on such grilling festivities. Kimbap and I triangulated with
Chigae and
El Guapo along with
Jook and Chuck
Puri at 8:30 on a Sabado night, only to find the dining room empty except for the stylish, built-in grill just beckoning for action. While enjoying a round of libations, a food runner brought out six plates each containing the entire house menu: New York Strip (raw, of course), baked papa, bread, butter, and crema. There is also a stainless steel cart that contains a stripped-down salad (iceberg and dressing) to boot. At this point, rub, squirt, or sprinkle what you need from the ample seasoning station and let it fly. We have all grilled meat before so I don't need details here, but there is a certain surrealism to doing so in a bar. Maybe,"It's so wrong it's got to be right" is a sufficient description. After a fine meal, complete with a thoughtful discussion about the psychologies of wearing "white pants", K and I set sail for LA. During our drive, I lapsed into a daydream: the elaborate freeway interchanges were canals crisscrossing through the wonders of Venice, and I could almost see The
Ponte dei Sospiri when another thought came to mind, "Man, I just ate a lot of meat".
Luis Barzini, writing in The New York Times, described Venice as "undoubtedly the most beautiful city built by man". Similarly, The Venice Room, described here by Solo Basura, is "undoubtedly the most beautiful 'cook-your-own steak cocktail lounge just north of the Pomona Freeway' built by man". And, like it's Italian counterpart, The VR seems to avoid the Hun-like invasions that can quickly put a damper on such grilling festivities. Kimbap and I triangulated with Chigae and El Guapo along with Jook and Chuck Puri at 8:30 on a Sabado night, only to find the dining room empty except for the stylish, built-in grill just beckoning for action. While enjoying a round of libations, a food runner brought out six plates each containing the entire house menu: New York Strip (raw, of course), baked papa, bread, butter, and crema. There is also a stainless steel cart that contains a stripped-down salad (iceberg and dressing) to boot. At this point, rub, squirt, or sprinkle what you need from the ample seasoning station and let it fly. We have all grilled meat before so I don't need details here, but there is a certain surrealism to doing so in a bar. Maybe,"It's so wrong it's got to be right" is a sufficient description. After a fine meal, complete with a thoughtful discussion about the psychologies of wearing "white pants", K and I set sail for LA. During our drive, I lapsed into a daydream: the elaborate freeway interchanges were canals crisscrossing through the wonders of Venice, and I could almost see The Ponte dei Sospiri when another thought came to mind, "Man, I just ate a lot of meat".
That is a freaking brilliant idea for a bar. My older bro once said he wanted to open a bar that had a fridge full of frozen pizzas and hot pockets, and a microwave to heat them up. But this is just a little bit cooler.
ReplyDeleteI believe that Pete could one up it still...
ReplyDeleteI always thought Sop would be a good idea...
ReplyDeleteliquid food with liquid food.
ReplyDelete