06.13.2020
Blake Mills
Mutable Set

This is excellent music. But it's extremely excellent walking around at night music. Try it.

12.13.2018
Blake Mills
Look

Blake Mills released a beautifully unique alt country (?) album back in 2014 that I can no longer listen to because it's just one of those albums. Then I guess he just started producing for other artists ($), which is remarkable in 2018 because he's what you might call a guitar guy and it's 2018. But now he's finally returned! With an all-synth instrumental EP? Okay. It's very chill, which, by the way, in 2019 I'm hoping chill will no longer be an adjective. Or verb. I also hope Blake Mills puts out some more music. Because, look, Look is good and chill (shit!), but this guy has to have more up his sleeve.

10.23.2014
Blake Mills
Heigh Ho

This is a very nice, moody, earthy-yet-unearthly little "Americana" album by a guy who has Jon Brion, Benmont Tench, and Fiona Apple on his team. You can imagine how this is of interest to me. I was surprised to find out Blake Mills had nothing (or little) to do with Fiona's The Idler Wheel, as the production here shares a lot in common with that record; everything is organic, dark, mysterious, and even though it's loaded with studio trickery, none of it is synthetic. Rambling nylon string guitars give way to booming analog-distorted drums give way to droning organs give way to psychedelic guitar heroism. The songwriting is a little more vague, with hints of modern folky junk like the Avett Brothers or Ray Lamontagne, but owes perhaps more to the self-aware melodicism of an Elvis Costello or Nick Lowe. Total class, really. If there's any downside, it's just difficult to latch on to any of it. "Don't Tell Our Friends About Me" is the made-for-The-Current hit single, and deservedly so, but the rest of the album is slow, low, and just atmospheric enough that you're never quite sure what it's up to, or where it's going. But that just leaves you coming back for more.


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11.14.2020 - by Steve
Original American ChickenQueens
Grilled chicken, rice, veggies

There's still hope for this country, and this chicken is proof.

11.13.2020 - by Steve
Its-ItSan Francisco
Ice cream sandwiches

I can think of few other occasions where the payoff of eating a hallowed regional foodstuff so thoroughly met the heightened expectations I obtained in the months and years prior to eating said foodstuff. It's-It is it.

Erin has been entering a monthly (?) sweepstakes on Instagram for something like four years now, attempting to win a package of It's-It ice cream sandwiches, overnighted from from San Francisco (you drove and did you flew?). Well in a great sign for my chances with the Hamilton lottery (fingers crossed!), she finally received notice that she'd won! And a few days later, a dry-ice packed styrofoam container appeared at our door, packed with a dozen It's-Its of various flavors.

Reader, these ice cream sandwiches are heavenly.

I don't want to waste too much text trying to describe them, because there's not that much to describe. And what description I could give will likely be met with something like, "Okay, so what?". Because all we have here is a puck of ice cream, squeezed between two (this is essential) oatmeal cookies, and dipped (this is essential too) in chocolate. That's it. But it all works gloriously. However they're making their ice cream, however they're making their oatmeal cookies, whatever chemistry of melted chocolate they've perfected, whatever temperature they freeze these things at, there's some combination of magic in here.

That's it.

11.13.2020 - by Steve
Emoji BurgerQueens
Cheeseburger

The nearest burger place to my new apartment is called Emoji Burger. Their burgers are named after emojis. And as you can see, they brand the 😜 guy right there into the top of the bun. It would be embarrassing if it wasn't so delicious.

It doesn't beat Andrew's Luncheonette, which was probably my previous favorite burger in town, but it was startlingly close.

11.13.2020 - by Steve
David's BrisketBrooklyn
Brisket on rye

The last place that was on my list of food to finally eat before I leave Brooklyn for Queens (because once you move to Queens you're never allowed back into Brooklyn. It's the law.) was David's Brisket, a secret dark-horse competitor in the ongoing debate of What's The Best Jewish Deli in New York.

(It's still Katz's, but lemme keep writing this anyway). You don't hear much about David's Brisket. It's a nearly invisible hole-in-the-wall in the middle of Bed Stuy—not exactly Jewish deli territory—and doesn't visually impress much on either the outside or the inside. You'd barely even consider it a 'Jewish deli' when you're in there. I don't think it serves blintzes or latke or matzah ball soup or any of those other standards, just the basics: brisket, pastrami, corned beef, and maybe smoked turkey, along with some basic potato and macaroni salads. I think the pastrami is perhaps the "right" sandwich to order there, but I decided to go with the brisket. Because it's David's Brisket! It's right there in the name!

And it was great! Tender, succulent, flavorful! And whatever rye bread they used gave juts enough bite on its own, that I wasn't too bummed that they forgot to give me a side of mustard. Walked down, sat on some stranger's iconic Bed Stuy stoop, and enjoyed the hell out of every bite.

I'd love to go back for the pastrami, but I don't think Brooklyn will let me.