Condiments, anyone?

At Helmut's restaurant, an old keg serves as a table for condiments (it matches the bar front that I posted yesterday) on the principle that his food doesn't need any additives so you can help yourself if you absolutely have to. He's right, by the way - his standards sre high, the food simple but beautifully prepared. A huge T-bone, medium rare, if that's how you like it, costs about $12. He serves it with baked potato or freshly prepared chips, crisp outside and fluffy inside, none of your frozen stuff, and a simple Greek salad.