Description
It is hard to imagine a simpler meal than a dinner at the Venice Room, or a meal more satisfying than grill-it-yourself meat, garlic bread, a baked potato and a pony of bar Scotch. Seasoned veterans hover over the communal grill, slashing and battering their steaks with knives and long metal prongs, lavishing them with garlic salt, cayenne and bulk-packaged Cajun seasoning, drizzling them with oil, massaging cracked pepper and dehydrated onion flakes into the meat's bruised flanks. French bread crisps on the cooler edge of the grill and almost everybody seems to improvise some sort of grilled garlic bread with garlic powder and butter, while baked potatoes steam in their foil.
