Raise the Bar– Seacoast Scene – 08/26/21 by Seacoast Scene

HAMPTON THYME BEACH TALENT & TIDE SHOW P. 10 P. 11 AUGUST 26 - SEPTEMBER 1, 2021

R A B

RAISE THE

What it’s like to be a bartender in 2021, plus what’s trending in drinks

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A WORD FROM LARRY

100 years of cigar experience

My favorite pizza place I am taking you this week to my favorite pizza place, Zesto Pizza, located at 21 High Street in downtown Hampton right next to the town parking lot. Zesto (which means “hot” in Greek) is another Larry Marsolais landmark in town; owners John and Todd have been there for 23 years and I have been eating there just as long. Every time I go in I am greeted with a hello and a smile. The entire staff is very friendly and ready to take your order and always goes above and beyond to make your dining experience the best that it possibly can. I don’t have a favorite menu item because

no matter what you choose it is delicious. To back me up on this, just check out the pizza awards that they have received at a few pizza bowls: best cheese, best crust, best sauce and they even received a people’s choice award. To me all of those lead up to the best pizza! I eat here at least once a week and everything on the menu is great. They have dine-in, take out, delivery and there are a few tables outside. Like many small businesses, most of the help is going back to school and I have that feeling that this would be a great place to work, so if you’re looking for a job, call them at 603-929-7200. Larry Marsolais is the past president of the Hampton Rotary Club.

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COVER STORY 4 Raise the Bar

PEOPLE & PLACES 6 The coolest Seacoast dwellers and scenes

FOOD 10 Eateries and foodie events

POP CULTURE 15 Books, art, theater and classical

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16 Lafayette Rd (RTE 1), North Hampton www.abccigar.net | 603-964-7500 MON-SAT 10 AM - 5 PM | SUNDAY 10-4PM

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NITE LIFE 17 Music, comedy and more

BEACH BUM FUN 20 Puzzles, horoscopes and crazy news

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COVER

RAISE THE

R A B Watermelon Cooler.

Photos courtesy of Smuttynose Brewing Company.

Christian Smith is a bartender at Smuttynose Restaurant in Hampton. He shared some insight into what it’s like to be a bartender on the coast, both during the pandemic and as things have slowly returned to “normal.” How long have you been a bartender? I’ve been bartending for just about four years. I started at Smuttynose in July 2020. I also worked at Street 360 in Portsmouth when the pandemic started. How did your job change when the pandemic started? With most restaurants and bars eliminating seating at the bar itself at the start of the pandemic, fairly immediately bartenders went from being one of the most customerfacing individuals in the restaurant to one of the least — essentially becoming a service bartender and making drinks for other servers’ tables. As someone who enjoys the customer-interaction aspect of the job, it was a change that took a bit of time to acclimate to, but in the grand scheme of the pandemic and sacrifices that everyone was making, [it] wasn’t a hugely difficult transition. I think the most obvious and altered aspect of not just my job but, I’m guessing, most roles in almost any restaurant was wearing a mask and everything that came with it. You certainly got used to wearing it for six to eight hours at a time, but I found the missing human element that came along with the masks to be the biggest challenge. Facial expressions, the usual joking around

with coworkers, and just the everyday aspects of face-to-face human interaction were curtailed … and I think overall it had a less obvious but very real effect in fastpaced environments like restaurants. What is it like now? Are things back to “normal”? You mentioned you’re working really long weekend shifts — is that new? It is largely back to normal now. Customers have seemed to be really happy to get out and enjoy a meal or a drink this summer after the events of the past year and a half and staff certainly have enjoyed the job becoming increasingly more normal during that time. One slight difference is one that is plaguing almost every restaurant I know of in the Seacoast, and that’s staffing. Smuttynose has been extremely successful during the pandemic thanks to the management team really prioritizing the customer experience but even we have been open a fraction of the time, or when open, operating at a fraction of what we’re capable of simply due to a lack of service industry workers in the area. It’s an unfortunate reality that it seems all the best restaurants in the Seacoast are experiencing this on some level.

bringing their laptops to the bar and downing pint after pint, but I haven’t witnessed that to be the case. We certainly still see a lunch rush but nothing noticeably different or earlier.

What has the atmosphere been like at Smuttynose this summer? What are you anticipating for fall? It’s been really great, aside from having some unlucky timing on weather for Memorial Day and July Fourth weekends. The restaurant here at Smuttynose has some natural advantages in having a great outdoor patio with lots of space and a natural stage that management has capitalized on by booking really stellar music acts throughout the summer. Add in some great food and great beer, and the atmosphere has been really awesome. I’m lucky in that I work primarily outside in our 1955-Airstream-trailer-turned-bar so I get to hear some really talented musicians play and enjoy the sunny summer weather. It’s a great vibe. We’re optimistic that we’ll be keeping the music and outdoor scene lively through fall and hopefully well into November. We also have three large fire pits available for reservation that keep folks toasty in the fall and will continue to Have you seen any changes in custom- be open and available throughout the winers’ drinking habits? More, less, earlier in ter as well. the day since so many people are working from home? What are some of the hottest brews and I haven’t seen a noticeable change in cocktails right now? drinking habits that I can attest to. PerFor beer, I think we have the best linehaps there are a few bosses out there that up of sours around. If you’re new to sours, may skeptically think their employees are try one of the red berries (Blackberry

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Burst, Raspberry Lime Rickey or others) or if you’re looking for something a little more unique, our Cherry Cheesecake Sour has been a big hit. We also have a pineapple IPA on right now, Ring King, that stays true to being an IPA with just the right hint of pineapple. As for cocktails, our Watermelon Cooler is super refreshing on the hot days. And our Moody Marg — “moody” because it’s topped with one of our sour beers — is a half-margarita half-beertail that’s been a recent hit; Raspberry Lime Rickey is my suggestion for the natural lime/marg combo and the color. By far our prettiest cocktail, the Lavender Lemonade, is built in reverse with purple Empress Gin layered on top that typically elicits a few “ooohs” when it hits the table. Watermelon Cooler 3-4 mint leaves, muddled 1.25 ounce Absolut Watermelon Vodka 1 ounce watermelon puree 1/2 ounce lime juice 1/2 ounce simple syrup -RollTop with soda Lime wedge garnish Moody Marg 1.25 ounce Altos Plata Tequila 1/2 ounce Triple Sec 1/2 ounce lime juice -ShakeTop with sour beer of choice Lime wedge garnish

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PEOPLE AND PLACES

Bringing “yeat” back

Newburyport Brewing Co. all about good beer and good community Newburyport Brewing Co. is the very successful result of a midlife crisis of sorts. “I just didn’t want to commute into Boston anymore. I wanted to have my own sort of project,” said co-owner Chris Webb, who had been working corporate jobs for most of his adult life. “I started listing out all the things that I love, and one of them was Newburyport because it’s a great city, and one of them was craft beer — I’ve always been kind of a beer geek, and … [I’m good at] branding and marketing and sales … so there was an opportunity to brand Newburyport with a great all-natural beer in a can.” As Webb recalls, he made a trip over to friend Bill Fisher’s house to watch the Bruins play in the 2011 Stanley Cup Finals and laid out his master plan. “I plopped down a six-pack of beer on his table and said, ‘I’m going to start the Newburyport Brewing Company,’ and he looked at me and said, ‘I’m in.’” From there the Newburyport Brewing Co. was off, raising $1 million from friends and family to open their own facility. They brewed 5,000 barrels of beer in 2013, making them one of the 10 fastest-growing breweries in America since Prohibition, Webb said. “My friend who owns Leary’s Liquor Store in Newburyport, which is the oldest liquor store in Massachusetts, he said, ‘You hit one out of the park — not just a home run but a grand slam.’ We were on fire out of the gate,” Webb said. Almost nine years later and Newburyport Brewing Co. is still going strong, and it’s thanks to more than just the entrepreneurial verve of Webb and Fisher. The business is more passion project than money-making scheme, and one that the two friends pour their hearts into. Which explains why music has been such a huge part of the Newburyport Brewing Co.’s business plan since Day 1. Webb first met Fisher playing a gig with his funk band at a Newburyport Mothers Club

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event. When Fisher’s wife approached Webb at the concert, invited his wife and him to an afterparty and then proceeded to vouch for Fisher joining the funk band as their trumpet player, a quick bond formed over their love for — and less-than-miraculous talent playing — music. “My joke is, it turns out Bill is an average trumpet player, but a fantastic human,” Webb said. “I figure if I couldn’t make money as a musician I’ll make money as a brewer and have musicians.” These days the Newburyport Brewing Co. hosts live music every single day they’re open, Wednesday through Sunday, and books a wide variety of acts. Showcasing everything from reggae to local bands looking for experience to even Grammy-nominated musicians like Shawn Mullins, Webb and Fisher have succeeded putting their love of music at the top of their priority list. Their 2021 Reggae Fest welcomed over 1,000 people to the brewery to watch acts such as JahRiffe and Jah-N-I Roots Movement, Dis N’ Dat and Redemption play on the brewery’s grounds. “What I often say about the business that

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we’re in is this: We’re in the beer business but we’re really in the business of making people happy,” Webb said. “So Newburyport Brewing Co., we’re in the business of making people happy. What makes people happy? Well, beer? Yes. Music, live bands, festivals, concerts, really good swag, T-shirts, hats and good food.” While music is important to the brewery, none of what they’ve been able to accomplish would be possible without the obvious lifeblood of the business: great beer. And the two friends and business partners have certainly seen prosperity in this category, offering six year-round beers at the brewery as well as a variety of seasonal options and earning the bronze medal at the 2016 World Beer Cup for their Plum Island Belgian White, crowning the beer the best Belgian White in America and the third best in the world. Newburyport Brewing Co.’s six year-round beers are the Green Head IPA, a West Coaststyle brew that’s their most popular selection; the Overboard, a hazy, juicy take on the New England IPA; the Melt Away, a Session IPA under 5 percent ABV; the Newburyport Pale

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Ale; their award-winning Plum Island Belgian White, and the Maritime Lager, a German Munich Helles lager. Their two current seasonal beers are the Lighthaus Lemon Lime Gose, which features a salty-sour margarita-like character that Webb calls “delicious and really refreshing,” and the Newberry Blue, a blueberry summertime beer that uses real highbush blueberries in the boil. And through all the growth and success, Webb and Fisher still hope to keep the local charm of Newburyport alive in all they do. Thus comes the neologism “Yeat!” As Webb explains, the word “yeat” historically began in Newburyport around the Revolutionary War era when captains of private boats patrolling the harbor would yell out the word to check if approaching ships were captained by locals. Centuries later growing up in the ’70s and ’80s, Webb remembers he and his friends using it as a euphemism for curses, and now decades after that, Webb continues to embrace the word as a token of Newburyport pride. “It’s yes, it’s no, it’s [eff] you, but it’s all about Newburyport,” Webb said. “My story on it is like, Justin Timberlake’s bringing sexy back, we’re bringing yeat back to be a local way to say cheers. I’ll see my friends in town and yell, ‘Yeat!’ It’s kind of a fun way to continue to be local.” And for the Newburyport Brewing Co., yeat is just a small part of being local and fostering a welcoming, communal vibe. “What I hope the brewery continues to offer is what we call the live experience, which is sitting with friends, no waitresses or waiters, there’s nobody telling you that you can’t stay here all day and have a good time, it’s just the live experience,” Webb said. “It’s a place to come, meet friends, listen to some live music, drink some great beer and eat some food.” — Caleb Jagoda Check out page 17 to read about Shawn Mullins’ upcoming show at Newburyport Brewing!

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CAR TALK

No need to reinvent the wheel, or overpay, for cosmetic issue Dear Car Talk: I’m a loyal reader and grateful for your respect for women readers and their questions! I own a 2005 Honda CR-V with 125,425 miles. It’s in good shape. The worst feaBy Ray Magliozzi ture on the car right now is rusted wheels. I have fairly new tires and am wondering if it’s worth replacing the wheels before I need new tires again. My mechanic says the wheels haven’t rusted all the way through, but they look bad. I don’t want a safety issue with wheels rusting all the way through. Is it important to get original Honda parts? This has been a great car, and I don’t want to get rid of it. But is it worth making this investment in a 16-year-old car? — Rita This is probably a cosmetic issue, not a safety issue. Kind of like my four chins. Based on your mechanic’s comments, my guess is you have a bunch of surface rust on your wheels, and it looks ugly. You want it to look better. Since they’re rusting, I assume you have steel wheels, rather than the optional alloy wheels. You have several options. The cheapest is to have your mechanic sand your existing wheels and spray paint them silver. If you really want to go cheap, he could do it without even removing

lem. However, now that the recall has ended, my 2019 Camry has started having it. I don’t want go to the expense of treating the dashboard. My main concern is that the melting dash reflects onto the windshield and obstructs my vision. Is it possible to tint the windshield and alleviate this problem? — Olivia I’m not sure your dashboard is melting. Toyota and Lexus had a problem with dashboards that would crack, melt, ooze and stink in extremely hot weather. But all the cars we know about that were affected were made between 2003 and 2011. After a bunch of people sued, Toyota initiated a “customer support program” and agreed to replace these Salvador Dali dashes. So, if your 2019 Camry’s dashboard is actually melting, Toyota is going to be very upset, because they’re quite convinced that they fixed it years ago. If your main complaint is the reflection of the dashboard on the windshield, that’s a different story. That plagues a lot of cars whose dashboards are not melting. It’s worse than it used to be, since most windshields are installed at a steeper angle for better aerodynamics. That causes more reflection off the dashboard. Dear Car Talk: The biggest offenders are dashboards that Toyota recently had a recall on Toyota Camrys aren’t black. The worst one we ever experienced for melting dashboards. I did not respond to the was a Chevy Bolt from a few years ago that had recall, because my car did not have this prob- a black and white dashboard. It was like trying the tires. But you might have to use a Sharpie to cover up the excess silver splotches on your tires. And the front fenders. To do it right, he should remove the tires, have the wheels sandblasted and painted, and remount the tires once the paint is dry. The wheels will look 95 percent better. From a distance, they might even look perfect. For not much more, you can buy a brandnew set of after-market wheels. If you Google “original steel wheels for 2005 Honda CR-V,” you’ll find perfect replicas of your original wheels for prices ranging from about $75 to $100 per wheel. We found a good selection at CARiD.com, and all you have to do is pick the ones that match the size and stylew of your current wheels. I’m sure your mechanic would help you pick the right ones if you ask him. When you factor in shipping and tire mounting, you’re probably talking about $500, give or take. There’s no reason to buy them from Honda, if Honda even sells these wheels anymore. As you know, the wheel was invented some time ago, so other companies have had plenty of time to perfect it.

to see the road through a game of chess. What can you do? First, clean the outside and inside of your windshield regularly. A film of grime and out-gassed vinyl will build up on the inside of the windshield over time, and you don’t notice until the reflections nearly blind you. Second, try polarized sunglasses to cut the glare. The glare is often worse at certain times of the day, when the sun is beating down at a certain angle. Try keeping a pair of polarized sunglasses in the car and see if they help. Third, don’t clean your dashboard. One thing that makes windshield glare much worse is cleaning the top of the dash with a product like Armor All, which is designed to make surfaces shine. Shiny surfaces are your mortal enemy. So, if you recently had the interior cleaned, that could be the problem. Try removing the shiny residue with soap and warm water and see if you can get it back to a matte finish. Finally, there are some people who recommend dashboard covers, sometimes called “dash mats.” It’s basically a non-shiny cloth that covers the top of your dashboard. We’ve never tried one, and I’m not sure it’ll make much of a difference, but you can experiment with a piece of dark cloth. If that helps, you can buy one that fits. Just make sure you leave room for your dashboard defroster vents. Visit Cartalk.com.

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Singing on the sand Hampton Beach Talent Show returns The Hampton Beach Talent Show, a vocal competition now in its 16th iteration, returns Aug. 27 through Aug. 29 with performances starting at 7 p.m. each night. “We do have some locals, but a lot of people who visit during the summer return to perform at the competition,” said Lisa Martineau, co-director of marketing for the Hampton Beach Village District, which puts on the show. Both juniors (under 18) and seniors will compete on Friday. Seniors will go on to compete in the semifinals Saturday followed by the finals on Sunday, while juniors will only compete on Friday. “We decided to have all of the children perform two songs and pick a winner all in one night,” said Martineau. “The event sometimes runs a little late so the parents don’t have to keep their kids up late on a Sunday night when we do the finale.” Generally attracting 24 performers in each age group, the event awards $1,000 for first place, $500 for second place and

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$300 for third place in each division. “We have had some memorable performances in the past,” Martineau said. “I even went up to one man who was just incredible in my humble opinion and told him to continue singing because he really had true talent. Hampton Beach Precinct Commissioner Maureen Buckley is the lead judge. “She selects other judges that have either been prior judges or are local musicians,” said Martineau. In past years, judges have included Cathy Pepin from the Hampton Area Chamber of Commerce and special “celebrity” judge Mike Livingston from the Continentals. The event is free to spectators, and Martineau said the competition is “a lot of fun.” Her favorite part about the Hampton Beach Talent Show is the kids. “They are always incredible,” she said. “They are so brave to step up on that big stage to sing their hearts out. Many of them return to compete again another year.” ‌ Rob Levey —

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FOOD

Casual seafood dining in a warm AT THYME + TIDE KITCHEN Some of Chef Ben Reed’s earliest cooking memories are of watching his parents and grandparents working in the kitchen. After graduating from the New England Culinary Institute in Vermont, the Stratham native quickly established himself as a catering chef at places like The White Apron in Dover and Phillips Exeter Academy. It was while working at the latter that Reed, off for the summer, took on smaller catering jobs and discovered a unique opportunity to go into business for himself while sourcing from local farms and vendors. He later founded Thyme + TIDE Kitchen (97 Lafayette Road, Hampton Falls, 770-2009, thymeandtidekitchen.com), a full-service caterer now operating out of a lease-to-own commercial kitchen on Route 1 in Hampton Falls. Reed named his new venture after a spice blend his grandmother used to make out of leftover dried herbs in her garden, which she called “thyme and tide.” Weddings are at the forefront of the business, with Reed’s wife, Cory, handling all of the event inquiries and planning, but Thyme + TIDE will travel all over the area for events large and small. When the pandemic hit, Reed started a grab-and-go service called Thyme at Home (thymeathome.com), featuring menus of seasonally inspired entrees, salads, sides and desserts available to order online and pick up with a 24-hour advance notice. The Scene recently caught up with Reed. How long has Thyme + TIDE Kitchen been around? This is our fourth year in the kitchen on Lafayette Road.

and we also make a mean banh mi that uses local produce, a pineapple-based kimchi, an Asian-style steamed pork pate and a ginger, garlic and scallion base.

What makes Thyme + TIDE Kitchen unique? Everything we do we make from scratch. … We have sample menus, but we work with individual clients on every event. Everything is kind of customized. I feel like catering is really a mindset, where it’s all about bringing the best experience possible.

What celebrity would you like to have catered for? Ernest Hemingway. I’m an avid fly fisherman, and I definitely also appreciate his writing and feel like he’s a very stoic figure.

What is an essential skill to running a catering business? It’s kind of two-fold. You’ve got to be What is your favorite thing on your patient, but you’ve also got to care enough menu? to do a good job. My favorite thing is really just being able to work with local product. There are plenWhat is your favorite thing about being ty of things we do really well that are more on the Seacoast? about the ingredients and the experience, The seasonality, both in terms of the and utilizing what is around us. products available for cooking, and in terms of getting outdoors with my kids. What is something that everyone should Having that constant change of the seasons try? is nice. It really helps a lot with recipe and We take the time to do a pig roast real- menu development. ly well. I love working with the smoker. ‌ Matt Ingersoll — … Our street corn lobster tacos are killer,

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IPAs are king. But they’re also super confusing. You’ve got American IPAs, New England IPAs, West Coast IPAs, session IPAs, double IPAs, Imperial IPAs, triple IPAs, oat IPAs, East Coast IPAs, Belgian IPAs, British IPAs and so on and so forth. And I didn’t even say anything about double, single or triple dryhopping. And I definitely didn’t say anything about different hop strains. It’s just a lot. My head is spinning. Now, of course, there’s quite a bit of overlap within those categories and styles and every brewer is putting his or her own twist on all of their brews, not just IPAs, so every West Coast IPA is going to be a little different — maybe even a lot different. So I’m not sure it’s really worth trying to break it all down. And I’m not sure I even could. Across the board, IPAs are incredibly flavorful and frankly exciting brews. They are bursting with hoppy flavor. But, as I’ve written many times, they can be a bit much. Sometimes you want to have a few beers, and double IPAs that come in with an ABV of more than 8 percent are not conducive to drinking multiple beers. And beyond the alcohol, IPAs can just carry a little extra heft that can bog you down a little bit. I’ve been pleased to see and taste a “new wave” of IPAs that are what I like to call “tweeners.” They’re not quite session IPAs, which I think can sometimes drink more like hoppy light beers than actual IPAs, but they’re not quite your standard IPA, at least in terms of drinkability. These are IPAs coming in at about 5.5 percent to 6 percent ABV but still offering plenty of hoppy, citrusy, piney goodness, but with a little less heft. I’m not sure if it’s actually a new wave or just coincidence — or if it’s all in my head — but I’ve had several lately and if it is an actual trend I think it’s a good one. Here are three IPAs to whet your whistle that fall right into my tweener category. Glory American IPA by Wachusett Brewing Co. (Westminster, Mass.) I realize it’s obvious that this brewery has a special place in my heart but I really think it’s with good reason. Glory is incredibly easy to drink but doesn’t sacrifice flavor. You’ll definitely pick up plenty of tropical fruit notes, coupled with bright, pleasing bitterness. Plus, the can design, featuring some red, white and blue action, is a winner.

Courtesy photo.

Angelica Hazy IPA by Lord Hobo Brewing Co. (Woburn, Mass.) The brewery website says this brew was “designed to be a one-of-a-kind showcase for the magnificent Mosaic hop, bringing forth strong citrus flavors.” It also notes the “color, haze and taste are as if you’re drinking a freshly squeezed glass of orange juice with full mouthfeel.” I’m not sure I’d go that far and I don’t mean that as criticism. This drinks much lighter than that to me, and pleasingly so. There’s definitely plenty of fresh citrus flavor and the color is definitely reminiscent of a glass of OJ — and at 5.5 percent, you can have more than one. Matchplay IPA by Smuttynose Brewing Co. (Hampton) Formerly named the “Backswing IPA.” I haven’t tried this one but this fits the bill to a tee. I’m not sure if you caught what I just did there. The brewery says this is “soft and refreshing, yet packed with bright and bold hops.” Seems well worth a try to me. Smuttynose also brews a Backcheck IPA that is a little higher in ABV. Jeff Mucciarone is a senior account manager with Montagne Powers, where he provides communications support to the New Hampshire wine and spirits industry. What’s in My Fridge Little Choppy Hoppy Session Ale by Mast Landing Brewing Co. (Westbrook, Maine) Speaking of sessionable brews, Little Choppy is about as crushable as it gets at 4.3 percent ABV. This has a pleasing and somewhat surprising bitterness, coupled with a nice combination of citrus and pine I think. I liked it more and more as I worked my way through the can. Cheers!

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Reminiscence (PG-13)

There are millions of stories in the drowned city and Hugh Jackman is privy to many of them via his special memory machine in Reminiscence, a stylish and boring film noir.

Nick Bannister (Jackman) is like a PI of your mind. With the help of his coworker/longtime friend Watts (Thandiwe Newton), he hooks his clients up to a mind-visualization-thingy to help them go back to a memory — the memory of a person who is no longer around, the memory of where they last saw something they lost, the memory of happier times. (While they remember, Nick can also see the memory.) And the past seems like the place where people find more happiness than in the present (which is sometime in the nonspecific future), where rising seas have half-submerged the city of Miami and people seem to be forever sloshing through water. Some sunken buildings have become a kind of Venice-y city of water taxis; some places are behind dams but still constantly damp. There was a war, troubles at the border and now people seem to live in a kind of haunted state. When Mae (Rebecca Ferguson), styled as sort of a live-action Jessica Rabbit, comes into Nick’s business, she isn’t looking to dwell in some dry and sunny past — she just wants to go back a day or two to figure out where her lost keys are. But something about her captivates Nick and he finds himself hanging out in her memory, watching her sing an American songbook classic “Where or When,” a song that takes him back to happier days. He quickly falls in love (or lust or plot contrivance) with Mae, only to find himself bereft

when she suddenly vanishes. Where did she go? Why hasn’t she contacted him? Who was she really? These are the questions that drive Nick back through his own memories even though there is a danger in always lingering in the past. Reminiscence is very pretty to look at with its watery city, where daytime heat is so hot that people now sleep during the day and live their lives at night. It is the perfect setting for this kind of tale — all grizzled detective-type, mysterious lady, shady and desperate people in a fallen world. Unfortunately, this particular tale just never clicked together for me. I found myself way more interested in all the peripherals — the wars, the soggy state of the world, the public transportation that is suddenly everywhere, the nighttime existence, the state of the justice system, Thandiwe Newton’s character — than I ever was in Jackman’s and Ferguson’s characters, who have very superficial “hot people in a perfume commercial” chemistry but very little person-to-person chemistry. The stylized setting, all 1930s gumshoe grit, is also fun but requires a lot of mental effort to tamp down all the “but why” and “but what about” questions it gins up — a state of things that I feel wouldn’t be so pronounced if the central plot and its core relationship was more interesting. Reminiscence has potential but it quickly turns into a slow and tedious soggy slog. C Rated PG-13 for strong violence, drug material throughout, sexual content and some strong language, according to the MPA on filmratings. com. Written and directed by Lisa Joy, Reminiscence is an hour and 56 minutes long and distributed by Warner Bros. in theaters and on HBO Max.

Wednesday, 25th - Open Mic 7pm Thursday, 26th - TBA 8-11pm Friday, 27th - Wingin’ It 5-7pm | Suzanne 8-11pm Saturday, 28th - Redemption 3-6pm | Kastro 8-11 pm Sunday, 29th - Darla DEE Band 5-8pm

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BOOK REVIEW

We Want What We Want, by Alix Ohlin (Knopf, 256 pages)

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The short-story collection We Want What We Want by Alix Ohlin is billed as women’s fiction, so it’s strange to see it named one of the best books of the summer by Esquire, a magazine aimed at men. That’s a testament to the Vancouver writer and college professor who has been published in The New Yorker and anthologized in Best American Short Stories. Or maybe it was just wrong to call this women’s lit in the first place. Regardless, it’s a taut and memorable collection that brings to mind the quote “I would have written a shorter letter if I’d had more time.” (That’s often attributed to Mark Twain, although the sentiment was also expressed by Henry David Thoreau, Martin Luther and Cicero.) Ohlin’s stories are polished; her characters, succinct; and her narration, both comfortable and provocative. You will know the people who populate this book even if they do things that surprise and sometimes shock you. Consider the story “Risk Management,” crafted around two women who work in a dental office. At first, it seems to be about a character named Little, who comes across as someone kind of like Angela on the TV show The Office, a woman who works with “blistering efficiency” despite her perfectly sculpted gel nails. “The filing, the phones, the calming of patients made hostile by tooth pain; there was nothing she couldn’t handle.” When the narrator, Valerie, almost by accident, gets invited to Little’s apartment for dinner, however, she sees a different side of her coworker, and the evening conjures secrets and an unexpected intimacy. The story is not flashy or explosive but in Ohlin’s hands utterly engrossing. Likewise, the story “Casino” suggests at the beginning that it’s about a fractured relationship between two sisters, one of whom is oblivious to the other’s resentment of her sister’s perfectly coiffed life, with a Lincoln Navigator and a five-bedroom McMansion. “Even her complaints are part boast,” Sherri thinks about her sister, Tricia. “She has to mention her busy husband and the two hundred thousand he rakes in a year. Her children’s after-school activities for the gifted are just so freaking expensive and time-consuming.” Tricia only deigns to visit Sherri in January “after she’s suffered through another Christmas that failed to live up to her Martha Stewart-generated expectations.” But there is a deeper conflict in the story, which Ohlin slowly reveals as the sisters go out for a night at a recently opened casino, and by the end, the story is not so much about this fractious relationship but another one that Sherri has, and Tricia turns out to be her ally.

“The Point of No Return” has the feel of a short novella, spanning decades of friendship between two women, Bridget and Angela, who met in their 20s at the restaurant where they were waitresses. “Angela was from Vancouver, and some dewy freshness that Bridget associated with the West Coast seemed to cling to her always, even when she was sleep deprived or drunk.” Bridget was dismayed when Angela announced she was getting married. “She was used to a constant exchange of friends and lovers, and the idea that one of these relationships should be considered permanent struck her as considerate. It went against the way they all were trying to live: skipping lightly on this earth, skirting the folly of human certainty.” Early in their relationship, Angela is the rescuer of the somewhat immature Bridget, but these roles reverse later in their lives, and Bridget eventually finds herself standing alone, outside the strange circle that Angela’s life has become, and even her own family. Ohlin’s gift is to present these strange characters in a way that seems cozily familiar to the reader and then to summarize their existential dilemmas in a jewel of a paragraph like this: “Sometimes she saw her life as a tender thing that was separate from herself, a tiny animal she had happened upon by chance one day and decided to raise. It was terrifying to think how small it was, how wild, how easily she could fit it in the palm of her hand.” There are 13 stories in this collection, which ultimately is more poignant than funny, although Ohlin displays a sharp wit, even in a story knit around a funeral, “FMK,” in which two characters try to lure a rebellious child inside for the service, and one suggests that there would be snacks afterward, possibly brownies, and the other unleashes on her with fury. “‘Jake has food sensitivities,’ she hissed, as if I was supposed to know.” On a primal level, Ohlin’s stories appeal because she knows what her readers want: characters who need kicking get kicked, characters who need killin’ get killed, characters who need loving get loved. But she also has a Hollywood screenwriter’s knack for crafting sentences that drag you into the next, such as “When I was twelve years old, my father hired a private detective to follow my mother around” and “We’d been to this funeral home twice before — at least, I think we had?” — sentences that dare you to stop reading. And although Ohlin is an alumna of The New Yorker, this collection doesn’t have the haughty feel of some of the magazine’s short fiction, which sometimes seems calibrated to mock the reader. It is accessible while deeply thoughtful, a nice bridge from the frothy reads of summer to whatever sober titles arrive in the back-toeverything rust of fall. A — Jennifer Graham

NITE

Small is beautiful

Shawn Mullins happily returns to NBPT Brewing Anyone tuning into VH1 in the late ’90s was sure to see “Lullaby,” Shawn Mullins’ talking blues smash that name-checked a litany of West Coast hipsters. It was an overnight success that took a decade; after Mullins self-released his album Soul’s Core, an Atlanta Top 40 station discovered and played the song constantly, a move that spawned a bidding war and landed him on Columbia Records. Fans who go to see Mullins in concert these days may be lured by his iconic hit, but they’re hooked by a deep catalog of thoughtful, tuneful work. Songs like the goofy “Pre-Apocalyptic Blues” and “It All Comes Down to Love,” both from Mullins’ 2015 studio album, My Stupid Heart, as well as “Shimmer” from Soul’s Core. If the term “one-hit wonder” comes up, it doesn’t bother Mullins at all. “It helped get me on the map on a worldwide level,” he said by phone recently. “I can go anywhere and people will show up; that song is probably why … but I’ve noticed that it’s not their favorite. They’re usually pretty psyched about other songs, because they’ve gotten other records.” Mullins came up in the heady Atlanta of the mid-’80s, befriending Amy Ray of the Indigo Girls, opening shows for them early in their career. “That was where the acoustic scene was really hopping,” he said. “Amy and Emily really started that, but there were … countless acts doing it in different ways, lots of duos and trios, and rock bands too.” By the time “Lullaby” hit in 1998, Mullins had “given up the idea of a record deal,” trying instead to be “a male Ani DiFranco, do my own thing and get successful eventually, grow an audience very organically.” Alas, a Grammy nomination, New York Times profile and network television appearances weren’t followed by another big hit for Mullins. “It kind of went a little bit south for me,” he said. “I delivered a bunch of songs they didn’t really respond to, and I thought, ‘Hey, I’m not sure if the big league, so to speak, is what I’m after.’” Offered a chance for more creative control, he switched labels, signing with Vanguard Records in the early 2000s. “I felt the pressure of being a pop artist and that’s not really what I feel I am in the heart,” he said. “Pop radio is changing all the time, and I didn’t want to try to change with that. I wanted to keep doing what is natural for me. So Vanguard put me back into the AAA Americana format,

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and that’s where I was more comfortable.” That none of his subsequent efforts reached “Lullaby” heights may be a blessing, he continued. Mullins co-wrote “Toes” with his friend Zac Brown, which became a massive chart hit. But looking at the stadium-level life Brown enjoys, along with a dozen or more No. 1 songs, does not fill him with envy or percolated ambition. “What I really like to do is play to a few hundred people a night,” he said. “I know that sounds crazy. All Zac ever wanted to do is get out there. Financially, would it be great? Yeah — but I guess it’s about what you want in your life. John Mayer’s like that. I knew him a good bit when he was starting out. I helped to get his demo tapes to Columbia. It was obvious this guy wants to go way farther than what I’m doing. It’s cool, I don’t judge it at all … but I want to have a kid, a life at home.” Though Mullins is often joined by bass player and frequent collaborator Tom “Panda” Ryan, his upcoming Newburyport show will be solo, part of a longer East Coast run. “My wife and I are traveling together; it’ll be our first time really doing this since [the pandemic started],” he said. “I love playing the brewery, love those guys there … Because it’s an outdoor show, hopefully more people will come out and not feel weird about it.” ‌— Michael Witthaus Shawn Mullins When: Saturday, Aug. 28, 5 p.m. Where: Newburyport Brewing Co., 4 New Pasture Road, Newburyport Tickets: $30 at portsmouthtickets.com

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Friday, Aug. 27 Hampton Bernie’s: MB Padfield, 8 p.m.; Fat Bunny, 8 p.m. Bogie’s: Wingin’ It, 5 pm.; Suzzane, 8 p.m. CR’s: Rico Barr Duo (guitar), 6 p.m. The Goat: Rob Pagnano, 9 p.m. Logan’s Run: Max Sullivan, 7 p.m. McGuirks: Redemption, 2 p.m.; Sean Buckly, 8 p.m. Sea Ketch: Ralph Allen, 1 p.m. Sea Shell Stage: Junior Talent Competition, 7 & 8:30 p.m. Smuttynose: Conniption Fits, 6 p.m. Wally’s: Fast Times, 9 p.m. WHYM: Everlovin Rosie, 6:30 p.m.

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Thursday, Aug. 26 Hampton Bernie’s: LuFFKid, 7 p.m.; Mike Love, 8 p.m. Bogie’s: live music, 8 p.m. CR’s: Ross McGinnes (guitar), 6 p.m. The Goat: Mike Forgette, 9 p.m. McGuirk’s: Redemption, 2 p.m.; Sean Buckley, 8 p.m. Sea Ketch: Joanie Cicatelli, 1 p.m. Sea Shell Stage: No Shoes Nation, 7 & 8:30 p.m. Smuttynose: Jordan Quinn Duo, 6:30 p.m. Wally’s: Chris Toler, 9 p.m. WHYM: music bingo, 6 p.m.

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SEACOAST SCENE | AUGUST 26 - SEPTEMBER 1, 2021 | PAGE 18

Hampton Beach Sea Shell Stage Events on southern stage L Street Tavern 603 17 L St., 967-4777 Logan’s Run 816 Lafayette Road 926-4343 Sea Ketch 127 Ocean Blvd. 926-0324 Shane’s BBQ 61 High St., 601-7091

Gas Light: Pete Peterson, 7:30 p.m.; Corinna Savlen, 9:30 p.m. Gibb’s Garage Bar: trivia, 8 p.m. The Goat: Chris Toler, 9 p.m. Thirsty Moose: The Mockingbirds, 9 p.m.; Clique, 9 p.m. Seabrook Chop Shop: All That 90’s, 8 p.m. Red’s: Francoix Simard, 8 p.m. Saturday, Aug. 28 Hampton Bernie’s Beach Bar: Chris Toler, 1 p.m.; MB Padfield, 1 p.m.; Steve Rondo, 7 p.m.; The Pogs, 8 p.m. Bogie’s: Redemption, 3 p.m.; Kastro, 8 p.m. L Street Tavern: Max Sullivan, 6:30 p.m. McGuirk’s: Mason Brothers, 1 p.m.; Pop Farmer, 7:30 p.m. (Back Hideaway) Sea Ketch: Jodee Frawlee, 1 p.m., Justin Jordan, 8 p.m. Sea Shell Stage: Senior Talent Competition, 7 & 8:30 p.m. Smuttynose: Ryan Williamson, 1 p.m. Wally’s: Wildside, 9 p.m. WHYM: Lou Antonucci, 6:30 p.m. Portsmouth Gas Light: Corinna Savien, noon; Dave Gerard, 2 p.m.; Lewis Goodwin, 7:30 p.m.; Ralph Allen, 9:30 p.m. The Goat: Jonny Friday Duo, 9 p.m. Thirsty Moose: Holly Heist, 9 p.m.; Chad Verbeck, 9 p.m. Seabrook Red’s: Francoix Simard, 8 p.m. Sunday, Aug. 29 Hampton Bernie’s: Chris Toler, 1 & 7 p.m.; Steve Rondo, 1 p.m.; Joe Sambo, 8 p.m.

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Bogie’s: Darla DEE Band, 5 p.m. CR’s: Gerry Beaudoin (guitar & bass), 4 p.m. The Goat: Isaiah Bennett, 9 p.m. McGuirk’s: Mike O’Neil, 1 p.m. Sea Shell Stage: Finals, Talent Competition, 7 & 8:30 p.m. Sea Ketch: Ray Zerkle, 1 p.m. Smuttynose: Reggae w/ Dan Walker Band, 1 p.m.; 21st & 1st, 5:30 p.m. Wally’s: Over the Bridge Duo, 8 p.m. WHYM: Max Sullivan, noon Portsmouth Gas Light: Corinna Savlen, 12:30 p.m.; Jessica Olson, 6 p.m. The Goat: Rob Pagnano, 9 p.m. Seabrook Red’s: Francoix Simard, 7 p.m. Monday, Aug. 30 Hampton Bernie’s: Chris Toler, 7 p.m.; MB Padfield, 7 p.m. The Goat: Maddie Ryan, 9 p.m. Sea Shell Stage: All Summer Long, 7 & 8:30 p.m. Portsmouth Gas Light Deck: Max Sullivan, 7:30 p.m. The Goat: Musical Bingo Nation, 7 p.m.; Alex Anthony, 9 p.m. Seabrook Red’s: trivia w/ DJ Zati, 9 p.m. Tuesday, Aug. 31 Hampton Bernie’s: Chris Toler, 7 p.m.; LuFFKid, 7 p.m.

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Bogies: live music, 8 p.m. The Goat: Chase Jobe, 7:30 p.m. Sea Ketch: live music, 1 p.m. Sea Shell Stage: Chippy and the Ya Ya’s, 7 & 8:30 p.m. Shane’s: music bingo, 7 p.m. Wally’s: Musical Bingo Nation, 7:30 p.m.; Mike Forgette, 9 p.m. Portsmouth Gas Light: Alex Roy, 7:30 p.m. The Goat: Isaiah Bennett, 9 p.m. Wednesday, Sept. 1 Hampton Bernie’s: Maddi Ryan, 7 p.m.; LuFFKid, 7 p.m. Bogie’s: live music, 7 p.m. Community Oven: Game Time Trivia, 6 p.m. The Goat: MB Padfield, 9 p.m. McGuirk’s: Sean Buckley, 8 p.m. Old Salt: Redemption, 6 p.m. Sea Shell Stage: New Legacy Swing Band, 7 & 8:30 p.m. The Smuttynose: trivia, 6 p.m.; Max Sullivan, 6 p.m. Wally’s: live band karaoke, 8:30 p.m.; Pop Disaster, 8 p.m. Portsmouth Gas Light: Justin Jordan, 7:30 p.m. The Goat: Alex Anthony, 9 p.m. Thirsty Moose: Game Time Trivia, 7 p.m. Thursday, Sept. 2 Hampton Bernie’s: Julian Marley w/ Mighty Mystic and Jah Sun & the Rising Tide, 7 p.m.; LuFFKid, 7 p.m. Bogie’s: live music, 8 p.m. CR’s: live music, 6 p.m.

McGuirk’s: Sean Buckley, 8 p.m. Sea Shell Stage: Angela West & Showdown (country), 7 & 8:30 p.m. Smuttynose: Jonny Friday Duo, 6:30 p.m. Wally’s: Highway Souls, 9 p.m. WHYM: music bingo, 6 p.m. Portsmouth Clipper Tavern: Redemption, 2 p.m. Gas Light: Chris Lester, 7:30 p.m. The Goat: Isaiah Bennett, 9 p.m. Friday, Sept. 3 Hampton Bernie’s: LuFFKid, 8 p.m.; 7 Day Weekend, 8 p.m. Bogie’s: live music CR’s: live music, 6 p.m. The Goat: Rob Pagnano, 9 p.m. Logan’s Run: Max Sullivan, 7 p.m. Mcguirks: Sean Buckley, 8 p.m. Sea Ketch: Austin McCarthy, 1 p.m. Sea Shell Stage: Good Stuff Band, 7 & 8:30 p.m. Smuttynose: Frenzie, 6 p.m. Wally’s: The 1999, 9 p.m. Whym: Chris Powers, 6:30 p.m. Portsmouth Gas Light: The Redemption Band, 7 p.m.; Matt Luneau, 7:30 p.m. Gibb’s Garage Bar: trivia, 8 p.m. The Goat: Chris Toler, 9 p.m. Thirsty Moose: Vere Hill, 9 p.m.; The Limit, 9 p.m. Seabrook Chop Shop: Heroez, 7 p.m.

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BEACH BUM FUN JONESIN’ CROSSWORDS BY MATT JONES

“Spuh Day” - or is it schwa day? Across 1 Raises, as children 6 “___ Paradise” (“Weird Al” Yankovic song) 11 Acad. or univ. 14 Former inmate

15 Expensive drive in Beverly Hills 16 Nail polish target 17 Billy Idol song about Italian ice cream? 19 Gp. with many specialists 20 BLT ingredient

21 Jotted down 23 Manipulates 24 Repair bill item 27 Terrier treaters 28 Part of a desk set 29 1977 American League MVP Rod 30 Personnel group 31 Bits 32 Succeeded at an escape room 33 Commercial photo source that’s only for pasta pics? 37 “Catch-22” author 38 Core 39 Acrylic fiber brand 40 Turn to God? 41 Psychological org. 44 Gas station still available in

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Canada 45 “___ do everything myself?” 46 “Back in the ___” (Beatles song) 47 You can’t make a silk purse out of it, it’s said 49 Anti-allergy brand 51 Hex- ender 52 Boxing match with a Dutch philosopher and ethicist? 55 California NBA team, on a scoreboard 56 Lacking fruit on the bottom, e.g. 57 Italy’s largest lake 58 Capital of Liberia? 59 Gossipmonger 60 Actor Williams of “Happy Days” Down 1 Get plenty of sleep 2 Reveal, as a secret 3 Insight 4 Some 20-Acrosses 5 Obnoxious brat 6 Jackie’s husband #2 7 Mid-May honoree 8 Comment from someone who changed their mind after an epiphany 9 Title with a tilde 10 “Joy to the World” songwriter Axton 11 Alaskan Malamute or Boston

Terrier, e.g. 12 What dreams may do 13 Call center equipment 18 On or earlier (than) 22 James Cameron movie that outgrossed “Titanic” 25 “I smell ___!” 26 Closer-than-close friends 29 “Famous Blue Raincoat” singer Leonard 30 Former FBI director James 31 Arctic homes 32 Cocktail with lemon juice and soda 33 Vans may get a deep discount here 34 Kind of pronoun 35 First part of a Shakespeare title 36 Quick doc. signature 40 Fruit banned on Singapore subways 41 Fur-fortune family 42 Fake prefix? 43 Certain inverse trig function 45 Canada’s official tree 46 Rural opposite 48 Notice from afar 50 Baba ___ (witch of folklore) 53 Annual coll. basketball contest 54 Words before whim or dime © 2021 Matt Jones

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then she tried sticking metal objects to her trols through several stops. Interim NYC skin, and they stayed, and the metallic taste Transit President Craig Cipriano called the came back. When she tried to demonstrate incident an “egregious violation of public during the interview, one metal object stuck, trust. Something that I haven’t seen in my 32 years here.” Harris has been “taken out of service.” SUDOKU

NEWS OF THE WEIRD BY ANDREWS MCMEEL SYNDICATION

Suspicions confirmed

In January, Demetra Street of Baltimore attended a memorial service for her husband, Ivan, complete with a photo of him next to an urn at the front of the room at Wylie Funeral Homes. But after the service, funeral home personnel whisked the urn away and wouldn’t turn over Ivan’s ashes, she told The Washington Post. Now she thinks she knows why: Ivan’s ashes weren’t in the urn. Instead, his body had been buried three days earlier, according to the wishes of another woman who claimed to be Ivan’s wife, at Baltimore’s Mount Zion cemetery. In early August, Street filed a lawsuit against the funeral home for $8.5 million, calling the urn displayed at the memorial service a “sham.” The funeral home’s president, Brandon Wylie, denies the accusation: “We vehemently deny the claims advanced by Ms. Street and assert that the underlying matter was handled with the utmost sensitivity toward the loved ones of the deceased.”

Bright idea

New York City subway motorman Terrell Harris is in trouble with the Metropolitan Transportation Authority after letting his girlfriend take a train for a joyride on Aug. 13. According to NBC New York, the couple posted photos to social media showing them in the cab, with her operating the con-

Inexplicable

Metro News reported on Aug. 15 that authorities in the village of Wonersh in Surrey, England, are stumped by a serial baked bean bandit who is pouring the savory legumes on doorsteps, cars and into mail slots. Officers have promised to step up patrols in the area, but residents are seeing the lighter side: “What half-baked idiots would do this? I hope they get thrown in the can!” and “Absolutely Heinzous crime.”

while another fell off. “I’m speechless. I’m just going to end the interview right there,” Ball responded. Visit newsoftheweird.com.

Fill in the grid so that every row, every column, and every 3x3 box contains the digits 1 through 9. Answers will appear in next week's paper.

Sounds like a joke

Dan Ball, a host on One America News, interviewed Amelia Miller on Aug. 12 about her newfound power: She claims she became magnetic after getting the Pfizer vaccine in December 2020. According to HuffPost, Miller said she recently started “to feel this extremely strong metallic taste in my mouth” and remembered stories about people who had become magnetic after being vaccinated. “I thought all these videos were hoaxes, people are doing it, like you said, for social media fame,” Miller told Ball. But

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