Chinese director Zhang Yimou continues his transformation from maker of large-scale historical dramas (Raise the Red Lantern) to purveyor of small contemporary ones (The Road Home), here offering the comedic story of a simple man whose essential goodness undermines his attempt to be devious.
Alice in Wonderland meets the East in Hayao Miyazaki's follow-up to his Princess Mononoke, whichups the animation ante and takes full advantage of the complex powers of anime and its freedom to go wherever the mind can imagine.
Like Chris Eyre's first feature, Smoke Signals, Skins has a naive feel, like a child with an important message to tell. As a project utilizing Native American actors, writing and direction, its faults are easy to forgive because the intentions are lofty — trying to lift a community from squalor to the stately height of national contemplation — with Graham Greene.
Director Akira Kurosawa’s 1963 adaptation of an Ed McBain novel pumps it up to a 2 1/2-hour noir epic that switches from a realistic to an expressionist mode, with horror-movie imagery and a nearly sensual sense of despair — with Toshiro Mifune.
François Ozon’s estrogen-rich romp — four parts Clue, one part Moulin Rouge — stars legends Catherine Deneuve, Isabelle Huppert and Fanny Ardant (and five other French actresses), in a dubious proposition for the Francophobic, but it acquits itself with a script so ridiculous it can’t help but be engaging.
Though its dream team of A-list actors delivers effective performances, director Brett Ratner’s (the Rush Hour movies) film lacks the degree of artistic suspense and horror of both The Silence of the Lambs and Hannibal. The Red Dragon’s tale demands a level of terrible, awesome power that this movie is just shy of reaching.
Korean food can be as familiar to Americans as barbecue — or as alien as wine-marinated pork belly and cow's feet. Rest assured, even the most unadventurous diner can find something to like. Shilla's menu combines Korean with Japanese. This was done to increase the appeal of the restaurant, and because the cuisines complement each other. Begin with the more austere Japanese selections like sushi, suggests owner Don Kim, and then go on to a more robust Korean entrees.