04.09.2017
Future Islands
The Far Field

I'm super impressed by Future Islands' ability to stay the course. They easily could've gone the obnoxious route after 2015's "breakthrough", hiring big-name producers (Danger Mouse?) or bringing in bigger sounds (Danger Mouse and an orchestra?) or—mercy—partnering with Young Thug or something. But what they did is make another Future Islands album. And while part of me is curious about what exactly "next level Future Islands" might've sounded like, I'm perfectly happy just taking 12 more songs of Sam Herring—possibly the best voice in all popular music right now—singing over some steely driving indie new wave.


(1)
03.26.2014
Future Islands
Singles

It's crazy to me, that now, in 2014, a band can actually make a true splash and gain a whole new level of popularity by a single performance on network television. And crazier still, is that the band that did just that earlier this month was Future Islands. Don't get me wrong, they're great, they're awesome, I love their records but they are capital-E esoteric. Never would've guessed they'd hit it. But man oh man, I was as taken as everyone else by the force of nature that is Samuel Herring, like a jive dancin Marlon Brando, tearing up the stage on Letterman. I've sworn since day one that the dude has possibly the most powerful voice in indie music today. He could front a band of any genre, metal, soul, country, and be just as great. Anyway, all this means that their new one, Singles, came out today to way more fanfare than anyone ever would've guessed. And it's good. It's got energy. It's got melody. You can actually dance to it, unlike In Evening Air, which you can only, like, sad-guy dance to. I think they can do better though; there's a smallness to it that I wish they'd overcome. Synth patches, programmed new wave drums, New Order driving basslines. It's all there, as always. But I still think they can be so much more. But then I'm reminded they recorded this pre-Letterman. The most that this record makes me want to do is wait to see what they do now that they've tasted power.


(2)
07.25.2010
Future Islands
In Evening Air

In Evening Air isn't growing on me per se, since I liked it from the beginning. But it has, stealthily as Tony Stark's blood toxicity levels, been thoroughly infiltrating my music selection, to the point that if I'm not listening to a podcast (sorry, music), there's about a 40/60 chance that I'm listening to Future Islands. Quite a feat considering that I can barely communicate what it is I even like about them.

06.20.2010
Future Islands
In Evening Air

Everything about Future Islands points directly at me hating them. Or at least ignoring them. I don't like Joy Division, I don't like New Order, I don't like Tom Waits, and I don't like megahyped blog buzz bands from Baltimore. (It's not that I don't like them, but you could say that I'm very, very wary of them. How's that?) So why is it that this band comes out of nowhere (and Baltimore), sounding like Tom Waits singing in a Joy Division/New Order tribute band, writing songs that aren't particularly smart or memorable, and I love it? Eating it up, in fact. I think the key is that despite all the referential sounds they're making, none of it seems silly. It all feels honest and heartfelt, and somehow overcomes its own referentiality. And he sings like Bowie sometimes, too. I like Bowie.

07.19.2018 - by Steve
Sorriso'sQueens
Meatball sandwich, sopressata sandwich

This is the most New York place in New York. I actually heard the guy behind the counter say "gabagool." And they make some damn fine sandwiches.

07.19.2018 - by Steve
JollibeeQueens
Fried chicken, spaghetti, cheeseburger

New York City! Perhaps the greatest culinary destination in the world! It's got everything! Pizza pie! A spicy a meat a ballsa! Bagels! Enough Michelin stars to light up the night sky! Invitation-only chef dinners, $500 a plate steakhouses, experimental ice cream speakeasies, authentic Puerto Rican food served by grandmas with Weber grills on the sidewalk. You can't throw a stick in New York without it hitting the best restaurant you've ever eaten at. Or it'll hit Jollibee.

I've been fascinated by Jollibee for nearly 10 years now. I have a gross fascination in general with regional chains; whenever I go on a road trip, I generally try to find some sort of fast food restaurant that is native to the place I'm in. Jollibee is sort of an extreme version of that. There are hundreds of Jollibee locations in the Philippines and south Asia, sort of a Filipino McDonalds. But when I heard that there was one single location in New York, right in the heart of Queens, it's been near the top of my list of NYC restaurant destinations. Near the top. So, yeah, it's taken me a while to get there. Until now!

And as is often the case with international interpretations of American cuisine, it's just a little off. The main draw here is fried chicken. Or as they call it, "Chickenjoy." Fine. And actually kinda spicy and decent. But the next big item is spaghetti. Yes, spaghetti. Although this is a bit of a regional take on the dish, with a sweeter and more bell-pepper-infused sauce than our traditional marinara. It almost tastes like ketchup with some spices. I know. Lastly, of course, are burgers. Their cheeseburger is actually nearly hidden on the menu, so it must not be a best seller. But interestingly, it was the best thing I had! It obviously wasn't a great burger, but it was very enjoyable! I'd honestly take it over a standard McDonalds burger if you were to make me choose. Oddly, it reminded me of when I was a kid and refused to eat Chinese food, and my parents would order me a cheeseburger at the Chinese restaurant. I don't know if it's the type of oil or what, but there's a very particular flavor to the char on the burger that I can't quite describe.

Anyway, Jollibee is weird. Real weird. I can't say you should go there, but if you are in New York for the 5th or 6th time and feel like treating yourself to something that's maybe the most New York of all.

07.09.2018 - by Steve
Jezabel'sPhiladelphia
Empanadas

Here's a fun and random one! Just a couple blocks from where we were staying in Philadelphia was a tiny little Argentinian cafe called Jezabel's. "Fun?", you ask? I guess a small Argentinian cafe in a historic residential Philadelphia neighborhood could be fun on its own, but in this case, we happened to hit up Jezabel's right while Argentina was playing France in the World Cup! We were just stopping in quick to get some small bites before leaving for the bus station, but found this tiny little place crowded with people in blue and white Argentina jerseys watching the game on a huge flatscreen TV just sitting up on the bar. This place is really like the size of a small coffee shop, so even a dozen revelers made it feel super packed. And fun. So we stayed a bit and ate some empanadas. Which, for real, were some of the best empanadas I've ever eaten! I had two kinds: beef, and ham & cheese. The beef was fairly standard, but wonderfully flavorful, and the dough was flaky and tender and perfect, not stale or greasy like you could find at some other shops. Meanwhile, the ham and cheese—for which I kept my expectations low—was even better. I don't know why I thought it was just going to be cruddy cheddar cheese and off-the-shelf ham, but this thing had layers of flavor! I couldn't tell you what kind of cheese, or what else might've been in it, but damn, it was good. And I don't think I can get anything like it in this town.

Then Argentina gave up a couple goals and everyone was bummed.

07.09.2018 - by Steve
Paesano's Philadelphia
Roast pork sandwich

Regular readers of this site (lol) might remember last year's trip to Philadelphia, where of course I had to get a cheesesteak from Pat's, or Geno's, or wherever else who cares it was very mediocre. Meanwhile, True Food Knowers will tell you that the Real Philadelphia Foodstuff is actually the roast pork sandwich. Which is: roast pork (either sliced, pulled, or chopped), sharp provolone cheese, and Italian marinated broccoli rabe, on a hoagie bun. That broccoli rabe is key, sort of like the pickle on a Chicago dog, or giardiniera on an Italian beef. I've never seen that on any sandwich in the midwest, or anywhere else, really. (Although, spoiler alert, I think you can find it in some of the more legit Italian delis in New York too).

So on my latest trip to the east coast, my first stop in Philly was at Paesano's, one of the higher-recommended joints for a roast pork. It seems that Paesano's used to be a bit of a hole-in-the-wall freestanding mom-n-pop shop, but it's now sadly and sterilely seated on the first floor of a new-construction apartment development. Lame, but forgivable. But it's still a small little shop, with just a grill behind the counter, a chalkboard menu up top, and one guy with an incredible Philly accent running the place. I'd never actually heard one in person before. It was eye opening.

I'll say this: every sandwich on their menu looked amazing. I wanted all of them. They even had porchetta! But I had to go with the standard roast pork, since, you know, that's what I was there for. I ordered it, was told to pay when I was finished, grabbed a can of Coke from the fridge, sat down at a table, waited for the sandwich, received the sandwich, took a bite of the sandwich, and died from happiness.

Fuck the cheesesteak. The roast pork is the righteous truth.