09.11.2017
Iron and Wine
Beast Epic

It seems most of the world has moved on from Iron and Wine after his last couple jazz-inflected Astral Weeks-lite experiments, which I actually liked, but I get it. Everybody is wearing black silk onesies and playing MIDI keyboards and appearing on Beyonce albums now. It makes sense that nobody has much room in their hearts for the beardy sad guy with a guitar. But Sam Beam doesn't care. He's not trying his hand at synthpop or Mumford arena folk. Hell no. In fact he's gone back to his original band and studio and recorded an OG-AF Iron and Wine album. And it's so nice.

11.16.2015
Iron and Wine
Ghost on Ghost

Totally not timely here, but I was just listening to this record again randomly, and it's really good! I even liked it when it came out I guess, but it really got forgotten really quick by everyone. It's great though, right!?

04.22.2013
Iron And Wine
Ghost on Ghost

I've given this new Iron and Wine 3 or 4 spins already, and I need a few more to make my mind up. As a whole, I love what it's trying to do. Sam Beam is clearly a fantastic performer and songwriter, and the idea of lining up a bunch of legitimate musicians (musician's musicians) to jam out on this stuff gives it a feeling of pure class. But on the other hand, and this has been the prevailing criticism of the record as far as I can tell, is the feeling that there's a great Iron and Wine record here, hiding behind a bunch of unnecessary razz-a-ma-jazz smoke and mirrors. Maybe I'd categorize it under "Great, but could be better."

01.25.2011
Iron and Wine
Kiss Each Other Clean

The songs aren't necessarily his best, but the instrumental arrangements on this record are a thing of beauty. 70s AM rock radio tropes are everywhere, and yet none of it comes off as cheesy or novel. Raunchy sax, raunchy flute, the occasional Rhodes solo, all of it somehow melts together into a sound that remains 100% Iron And Wine. This one may or may not stand the test of time, but you have to give him credit right off the bat for doing it right.

04.15.2018 - by Steve
Sidewalk KitchenU of M
Roast duck, bbq pork, ma-po

The (#problematic?) theory of Asian restaurants is that the more Asian people you see eating in one, the better the food probably is. Far be it from me to argue with science, but I will say this: Sidewalk Kitchen (why not Sidewok Kitchen??? Missed opportunity), located in that one corner of Stadium Village that's always had 2 or 3 random Chinese places that seem to cater to a large percentage of actual Chinese people, was full of Chinese students the night we went. It was a real 'sore thumb' situation for the two of us at table five. The menu seemed promising, although I worry a bit when a restaurant boats so many Szechuan and Hunan and Korean options. The food was just okay. There was some confusion about my order initially; I ordered the rice plate with duck and pork, and the waiter claimed that the kitchen said they couldn't serve that item, but then after some discussion with a manager and someone else in the kitchen, they decided they could, and when the plate came out, the pork was cold. Like, cold, not even room temperature. And crazy boney. As was the duck, although at least that was hot. Meanwhile, the ma-po (Szechuan dish with tofu and ground pork) had a very particular sadness to it, more of a watery orange color than the expected deep red, and full of freezer-aisle diced carrot cubes and peas. It tasted weird. It was all weird. The whole thing was weird. I still have hope for this place, because most of the stuff that everyone else in the restaurant was eating looked better than ours, so I think maybe we just got the wrong things. Maybe next time. Well, nah, maybe not.

04.15.2018 - by Steve
Spoon and StableDowntown Minneaoplis
Duck breast laab

My previous trip to the hottest newest bestest restaurant in the North Loop, Spoon and Stable, happened a year and a half ago on my birthday, when I sat by myself at the bar and ate as much food as I could afford. I went in skeptical but left impressed. But I went no further than 10 feet from the front door to the bar. This time was entirely different; a Sunday morning brunch with some out of town visitors, I saw that the restaurant is a good bit smaller than I first thought it was, and actually has some lovely natural light from the ceiling, and all in all isn't quite as annoying as I might have thought it was. I mean, it's still all white-tile-and-natural-wood-edison-bulb-in-industrial-lighting, leather-apron'd-barkeeps and denim-uniformed-server Pinterest-chic, but it's not that bad. What was bad, regretfully, was my food. The brunch menu was fairly diverse as these things go, and I ordered a duck breast laab salad with crispy wild rice and a duck egg. It just didn't work. The duck was tough, the wild rice was soft, and the whole thing was way, way too salty. Whatever flavors were in there were just overwhelmed by soy sauce or fish sauce or whatever they had in there. Meanwhile, nothing else I tasted between everyone else at my table was much better. And to be honest I don't really remember what those dishes were. The only great takeaway from the entire meal was the small plate of hash browns that they brought the table (every brunch spot should do this!), which were satisfyingly crispy, and were infused with a sort of garlicky oniony oil. They were great. Everything else was a big bummer. So while I still think I stand by Spoon and Stable based on my great birthday dinner, I'll go ahead and recommend you skip brunch.

04.03.2018 - by Steve
Hai HaiNortheast Minneapolis
Balinese chicken, Vietnamese crepes

If anyone has told you that omg Hai Hai is amazing, and you couldn't help but feel that they were conflating their excitement over another new and novel restaurant with actual quality... strike that from your mind. Because omg Hai Hai is amazing.