Henry Connelly

Can’t beat this meat

In most instances and for most people, discovering a fleshy torso-shaped object wrapped in an oversized garbage bag in the back of a friend’s car does not immediately conjure thoughts of a delicious meal.

Lots and lots of okay food

By Henry Connelly

The King raised the bar for the television to available wall space ratio. In the modern age, however, standards have changed. The interior designers of the Lansdowne Bar & Grille would sneer at Elvis’ television ownership: “Three televisions in a living room? We have three televisions in the men’s bathroom alone.”

Zellweger’s unattractiveness makes way for manly love

By Henry Connelly

No genre has as much baggage as a Western: The label instantly conjures a set of narrow thematic and narrative formulas. After all, when was the last time a director set a movie in the wild Western frontier just because he liked the outfits? The utterly peculiar character of that place and time is too potent to be ignored. The rugged individualism, easy violence and rough justice of the age beg for satisfying if predictable stories. “Appaloosa,” on the other hand, has a refreshingly new saga to tell for a Western — a story of deep and abiding affection between two friends.

Sushi on Chapel does raw ﬁsh right

By Henry Connelly

Spring, it would seem, has brought rebirth to University Properties as well as the trees.

Fosters feeds, frustrates diners

By Henry Connelly

From the outside, Foster’s seems to be a model of hip restaurant design. The walls of granite and painted brick are unadorned by artwork, but gentle track lighting and the occasional votive candle create an atmosphere that is at once soothing and trendy.

Sly Stone brings ‘Rambo’ back

By Henry Connelly

To describe “Rambo” as “violent” is to insult the civility of excessively violent movies everywhere. For while the blood and guts in a film like “Final Destination” may be hilariously over the top, “Rambo” is simply beyond the pale.

C.O. Jones has balls, but no good Mexican food

By Henry Connelly

It’s Friday night, and you have a powerful hankering for Mexican food. A friend recommends Bulldog Burrito, but your restless soul hungers for more. You know what you value in a Mexican restaurant: distance from campus. If nothing else, C.O. Jones provides that much, located at 969 State St., two blocks past Modern Apizza. Unfortunately, C.O. Jones makes up for the inconvenience of the trek by providing neither good food nor value.

Sake plus sushi surprise at Miya’s

By Henry Connelly

For most Japanese restaurants, the sake bomb is a necessary evil — a Western perversion of the honored sake-drinking ritual that brings in droves of college-aged customers all too ready to lose track of the bill in their loud and messy pursuit of inebriation. For Miya’s head chef Bun Lai, however, the sake bomb is one more way to express his creativity and culinary savvy.