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  • Issue of
  • Sep 11-17, 2002
  • Vol. 22, No. 48

News & Views

Arts & Culture

  • The Scene
  • Drunken Angel

    Although this 1948 film, Akira Kurosawa's seventh directorial feature and his first collaboration with Toshiro Mifune, has been often referred to as a film noir, its gritty depiction of a city's underbelly seems closer to Italian neo-realism — it’s the first classic in the Kurosawa canon.
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  • The Scene
  • The Chateau

    Two California natives claim a chateau in France left to them by their deceased uncle. But just as the brothers continually fail to connect with their French employees, this film is never quite able to overcome the cultural moat surrounding its ludicrous and contrived plot.
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  • The Scene
  • Swimfan

    Anyone over 30 could spot this tepid thriller as inbred fifth-generation Hitchcock bobbing around the shallow end of the cinematic gene pool. It floats into something that could be called Fatal Attraction: The Next Generation before sinking into a fairly ridiculous she-Psycho-lite.
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  • The Scene
  • Les Destinées

    This unexpected film from director Olivier Assayas (Late August, Early September) is an ambitious period piece that spans 1900–30. Its distillation of a historical epoch into a single man's droning life story is well-acted and well-appointed, but, despite the occasional surge of feeling, emotionally distant.
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  • The Scene
  • Circuit

    Circuit mostly follows the standard plot line of soft-core porn, using light-gauge narrative to jump between low-voltage scenes of gratuitous sexploitation, its energy drained into beefcake and ineffectual hopping from storyline to storyline. In better hands, it could have been a powerful ensemble piece.

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Food & Drink

  • Table and Bar
  • Deli pleasures

    Everyone has their own yardstick for measuring the quality of a deli. For me it is a pastrami sandwich. Like corned beef, pastrami starts as a brisket pickled in brine, but then the two meats part company. Pastrami is coated with cracked peppercorns, garlic and other spices, then smoked. Steve’s makes a great pastrami sandwich on hand-cut rye bread with a crunchy crust. It’s piled high with meat, but not so high that you can’t get your mouth around it. The sandwich is not too fatty, but not without fat, served with a good mustard, and two dill pickles, one “new,” one “old.
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Music

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