It went as expected on all fronts, including the Don Bessee “show.” But I was glad to hear that Supervisor Dan Miller met with the owner of The Broiler Steakhouse on a “field trip” to Ukiah to explore the MJ scene.
Dan did not mention dining at the restaurant, but it’s been a longtime favorite on our trips to the “Lost Coast.” It’s been family run since the ’60s: great steaks grilled over a oakwood pit, fresh salad, warm sourdough bread, good Manhattans.
It is redolent of the Willo in our neck of the woods, or another favorite casual steakhouse — Jocko’s Steak House in Nipomo, south of San Luis Obisbo. Their steaks are grilled over an open fire with red oak.
A PG&E executive introduced me to Jocko’s when I went there to write about the Diablo Canyon nuclear plant for the Chronicle in the ’80s. My parents introduced us to the Broiler, and later I used to stop there en route to Scotia, where I wrote about the Pacific Lumber Co.’s battle with environmentalists over the Redwoods.
We often think of the expensive “big city” steakhouses such as Harris’ in San Francisco or the Pacific Dining Car in L.A. But the more casual, rural ones — The Broiler, Jocko’s and the Willo — are “old school” California.