Adding some asymmetry to a clean, smoothly-formed shape is like adding a bit of garnish to a plate. It creates a visual contrast that improves the experience as a whole (and, as Adam taught me, provides something to freshen and "reset" the palate if you actually do take a nibble of it). Of course the trick is make sure it is just a bit
of garnish - you don't want a tangle of greenery getting in the way of your ribeye after all. And just a bit is exactly what Benni used here, with a graceful, and just as importantly low-profile curled ridge running the length of right flank. The effect is pleasing to the eye, and in hand I hardly even notice it's there.
- Eric N. Squires