06.19.2018
Father John Misty
God's Favorite Customer

It's interesting how little I have to say about this album, in relation to how much I like it. I mean, not that interesting. But like, know what I mean? It's a completely solid album from front to back, and Father John Misty is a songwriter par excellence, truly and not even ironically the Randy Newman of our generation; which isn't to say that he sounds like Randy Newman or that you'd ever confuse the work of the two, but he's a too smart for his own good asshole, who treats the art of songwriting itself like a test that he has to ace, blindfolded and with his left hand, a tight rope slung in between towers with no net that he's going to walk across even though nobody asked him to. But the motherfucker nails it, is the thing, every time, even if tight rope walking isn't that big with the kids these days.

06.03.2017
Father John Misty
Pure Comedy

I've always had a hard time appreciating Father John Misty. Which is odd, because he seems to fit right in to the Harry Nilsson / Randy Newman / Benji Hughes singer songwriter continuum that I'm such a sucker for. But this new one finally tipped the scales for me, and I'm totally sold on this thing that he does. I don't know if I'm ever going to just take it out for fun and enjoyment to listen to all that much in the future; this is some very specific, disruptive, thesis-oriented stuff that doesn't necessarily play well at parties. But to sit and listen to Pure Comedy is like reading a good book, or watching a good movie. Glad I did it, who knows if I'll need to revisit it in the future.

08.05.2012
Father John Misty
Fear Fun

Go ahead and buy this one for the astounding packaging, but don't worry about listening to it. Lush alt country folky pop from a guy who was in the Fleet Foxes that you'll not really need to hear twice.

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.