04.02.2018
Augie March
Bootikins

Once again, as is standard practice with me and this band over the last decade, Augie March has released an album completely under the radar. These guys basically don't exist outside Australia at this point, so any announcement of new music was probably contained in the southern hemisphere. But as also is standard practice with Augie March, this album is skillfully constructed and thoroughly enjoyable.

11.01.2014
Augie March
Havens Dumb

Here we have another new Augie March album, their first after a five year hiatus, that doesn't even have a US release, and will basically be ignored by everyone outside of Australia, but that is a beautiful, lovely, charming, accomplished piece of music making. It's not their best, and it does feel a bit like it's Augie March on auto-pilot, but these guys—well, their singer and songwriter Glenn Richards anyway—are so good at what they do that even their auto-pilot is worth at least a solid 8 for those of us keeping score.


(1)
04.13.2011
Augie March
Strange Bird

Here I am listening to to Augie March's Strange Bird, already seven years since I first heard it. And my opinion of it hasn't diminished one bit, my opinion being that it is magnificent. Yet in these seven years I haven't seen a single review, a single news story, or a single mention of Augie March on any of my usual online music haunts. Or Rolling Stone, or whatever. Kills me. Totally kills me. On the flipside, it seems that they're huge in Australia. To the point that Australian music writers decry them for selling out. Which blows my mind, because nobody in this hemisphere has even heard their name.

12.30.2009
Augie March
Watch Me Disappear

I worried, from the samples I heard a year ago, that this was going to be Augie March's nail-in-the-coffin album; they'd perhaps become a little big in their britches down in Australia, and are finally recording purely radio-friendly bullshit. And I was only half right. This whole album doesn't have nearly the soul or the humanity of Strange Bird (a perfect album, in my opinion, and one of my all time favorites), and every song could be played on the radio. Cities 97 maybe? But at the same time, it's a beautiful album. It's clear, too, that Glen Richards, the singer and songwriter, is an extremely talented musician. He writes smart, heartbreaking songs, and has a voice to match. I still think these guys should be a big deal over here in the US, and I'm really not sure why they aren't.

01.21.2019 - by Steve
Hometown BarbecueBrooklyn
Barbecue pulled pork

Hometown Barbecue, way out in Red Hook, is supposedly one of the best barbecue joints in New York. Eater even had it on its list of 37(ish) "essential" NY restaurants. So it's kind of a bummer that we went there on a whim—a very fast whim before grocery shopping right next door on some random Wednesday night—rather than really planning out and luxuriating in its barbecueness. What did I get? I got the pulled pork and baked beans. How was it? It was quite good, although maybe a little too wet, with all the cole slaw slopped on the top. And the beans had been seemingly been sitting in the bottom of their pot for too long, and just had that "thrice cooked" kind of taste. I couldn've lived without the beans. But, yeah, the sandwich was good from what I remember of it. But also nothing terribly remarkable. Really what it reminded me of was Green Street Meats in Chicago. Almost like the owners visited Green Street during the planning stages and said, "This is the barbecue place we want to be!" Right down to the service style and christmas-lights-in-old-warehouse decor. So for further detail, scroll back to, say, 2011, and read my Green Street Meats write-up. I'm sure it'll apply here.

01.21.2019 - by Steve
JojuQueens
Banh mi

The difference between NYC and Minneapolis (well, St. Paul) Vietnamese places is pretty noticeable. The Twin Cities are known as a pretty good area for Vietnamese food, and that's true, but that seems to come mostly in the form of mom-n-pop, hole in the wall joints. The exceptions are few—Ngon Bistro is maybe the only fine-dining Vietnamese spot, and only in the last couple years are places like Lu's trying fast-casual-ify the pho space. (I can't believe I just typed that). But all in all, Twin Cities Vietnamese feels very much like an immigrant group simply wanting to feed themselves and have a taste of home, and if curious Minnesotans want to get some lemongrass chicken, great.

In New York, meanwhile, Vietnamese feels much more like a trend. The restaurants are younger, cooler, expensiver. I've seen very few 'hole in the wall' banh mi joints, relative to NY's uber density of course, compared to MSP. And the cheaper, counter service ones are often more like the subject of this food post, Joju. Located in a very heavily Asian neighborhood in Queens (and I mean "Asian" non-accidentally; we're talking Korean restaurants next to Thai grocery stores next to specifically Taiwanese restaurants. American melting pot, etc. etc.), Joju is what one might call "cool". But not in a Williamsburg pink neon sense, more in an "anime sandwich mascots and K-pop record cover" sense. It also, like many of these places, touts itself almost as much as a bubble tea shop than it does a restaurant. Joju doesn't even have Coke!

But what they do have is delicious banh mi. We ordered two kinds, caramel pork and beef bulgogi. Oh, that's another thing—there seems to be some very blurred lines at NY banh mi shops in terms of which nation's cuisine is represented on this ostensibly Vietnamese sandwich. You're just as likely to see Korean bulgogi or Thai basil pork on the menu as the standard Vietnamese chicken or pork with pate. Which is fine by me. Anyway, the sandwiches were delicious. Maybe a little heavy on carrot, and the actual construction of the veggies and meat made for a slightly awkward eating experience, but they tasted great. They also represented one more difference that seems to separate NY banh mi from MSP banh mi: the bun was refreshingly soft. So many hole in the wall banh mi I'm used to seem to lean towards using chewy, crispy baguettes. But these NY versions are soft, and much easier to bite into. A much more satisfying experience in my opinion, and one that comes in to play with a lot of New York dough-based food, from pizza dough to bagels, simply to bread you're served at restaurants or find at bakeries. Whether it's the water or the high turnover or simply the quality of local bakeries, bread truly is better here than in the rest of the country. Crazy as it sounds.

So anyway, Joju. It's good. It's pretty deep into parts of Queens you might never go to, so maybe don't worry too much about it. There's probably others like it.

01.20.2019 - by Steve
Schnipper'sManhattan
Cheeseburger

Manhattan's got a lot of chain restaurants that aren't really chains yet, but are clearly trying to use the cachet that comes with simply being in Manhattan (usually Midtown) as a springboard to becoming a chain restaurant. The examples are so plentiful that I can barely even think of one right now. They're ubiquitous and almost entirely forgettable—forged so carefully by marketers and designers and focus groupers to create fast casual fried chicken sandwiches and vaguely ethnic salad bowls that appeal with a laser focus to newly moneyed 20 and 30 somethings, that they become invisible in their omnipresence. Hell, I posted about a fried chicken place just a month or two ago, my very first living-in-NY food post, and I don't even remember what it was called.

Anyway, Schnipper's isn't exactly that. Sorry, I don't know why I started with that whole paragraph rant. But it's at least something like it. It's a chain restaurant that exists solely within the island of Manhattan, as desperate as it seems to stretch beyond. Basically it's a fast-casual diner. We're talking classic, Mickey's-level burgers and fries and shakes, even served on those plain white diner plates. I had a cheeseburger there, and it was good. Why are there so many Schnipper's'es? I don't know. Why is it so popular? Is it?