“The Menu” is an inspired black comedy featuring an incredibly talented cast of actors who play characters invited to a remote island where celebrity chef, Julian Slowik, is preparing quite the cuisine for them. As the night goes on, however, the guests come to see that Chef Slowik’s intentions are anything but gracious as he looks to punish those who cannot take enough time to taste the food they are eating. In this day and age when we are too busy shoving food into our mouths as life moves by fast, this motion picture reminds you of the importance of savoring every bite.
I got to sit in on a press conference for “The Menu” which was moderated by Rolling Stone magazine’s senior editor, David Fear. It featured actors Nicholas Hoult, Anya Taylor-Joy, John Leguizamo, Aimee Carrero, Judith Light and Hong Chau, and they were joined by then movie’s director, Mark Mylod, who is best known for helming episodes of “Succession” and “Shameless.”
When it comes to black comedies, I always wonder how they are conceived and put together. Making a comedy movie is hard enough, but putting a black comedy has got to be even harder as you are trying to get the audience to laugh as things no one would laugh at in real life. On top of that, this movie could be described as many different things such as, as Fear put it, “a broad social satire, it’s a Grand Guignol horror film, it’s a very dry comedy, and it’s a high tragedy.” Taking all this into account, one has to wonder how Mylod managed to find the right balance for everything.
Mark Mylod: First of all, instinctive in reading the script, I think one of the things that drew us all to the project was that lovely mashup of tones that I think as quite a small target to hit. But we were all attracted to how specific that was. And then I think for me it was the few days or the week that we spent doing our version of rehearsals, which was basically to sit together or in smaller groups in a room and just talk about issues that interested us in the script and in our story and about our characters. And in doing so, it was perhaps less about what we were actually saying and more about us all tuning in by osmosis, perhaps unconsciously to get on the same level. I think it’s a Sydney Pollack quote about everybody making the same movie, so that by the time we were on set, we all tuned in together and we continued to do so with the huge benefit of shooting the film almost entirely chronologically.
One of my favorite performances in “The Menu” comes from Hong Chau who portrays the right-hand person to celebrity chef Julian Slowik (played by Ralph Fiennes), Elsa. Considering how the screenplay only gives her so much to work with, I couldn’t help but wonder how Chau managed to give us such a fascinating character in the process. Her answer to this helps illuminate the way she creates a character.
Hong Chau: I signed on not really being able to picture what the final product would look like. That was exciting to me, because I was curious to see how it would turn out and I knew that the people involved were great collaborators to take that leap of faith with. I was a huge fan of Succession and I knew that Mark (Mylod) would be able to take these characters who are unlikable for so many reasons, and somehow weave together a story where you cared about what happened, not necessarily to them, but cared about the situation. It was just surprising that I felt even some sort of heartbreak for some of the characters, and that’s just a special gift that Mark has.
Another big question I had was for John Leguizamo who plays a movie star who is washed-up, past his prime and, most importantly, has no name. This movie star could be any we know from when we were growing up or from today’s world which is filled with an endless variety of actors playing superheroes and comic-book characters. Leguizamo wrote a book back in 2007 entitled “Pimps, Hos, Playa Hatas, and All the Rest of My Hollywood Friends: My Life,” and he was more than honest about the many actors and movie stars he has worked with. When it came to his nameless character, I had to wonder which actor/movie star he based him on.
John Leguizamo: I’m not being typecast here, so because I’m not washed up and I’m not an action star, so I’m not a washed-up action star. But I’ve worked with a lot of action stars who became washed up and I modeled it after one person in particular who was a bit of an a-hole and a bully. Okay, Steven Seagal. I modeled after Steven Seagal because I did a movie with him and in rehearsals, he knocked me out and he didn’t care.
The movie Leguizamo is referring to is “Executive Decision,” an action film from 1996 directed by Stuart Baird. Leguizamo played US Army Special Forces officer, Captain Carlos “Rat” Lopez, and Seagal played his superior, Lieutenant Colonel Austin Travis. There are many stories about what happened behind the scenes on “Executive Decision,” and they all describe how Seagal slammed Leguizamo against a wall when he laughed at him for taking himself far too seriously.
John Leguizamo: (Seagal) hit me with an elbow in my solar plexus and knocked me against the wall, because I was laughing at him. I forgot to mention that part. I was a bit of a dick then. Sorry, I had to give that fact. So that’s who I was modeling after. I’d seen these privileged guys, and these guys who come into a room with so much narcissism and self, it’s like they suck the oxygen out of the room because they want all the attention and everything’s got to be on them, otherwise they turn negative. So that’s what I was trying to create, because it doesn’t naturally come to me.
And when it comes to these characters in general, what I admired most was how each actor inhabited them. These characters could have been portrayed broadly, but they were not which I thought was great. When it came to character descriptions, one of my favorites came from actress Judith Light who played Anne, a longtime fan of Chef Slowik’s who often visits his restaurant along with her husband Richard (played by Reed Birney).
Judith Light: When you watch a woman who has lived her life giving up her soul and herself in order to have the privilege that she so desperately wants, and begins to realize through the course of the film is that you think it’s one way and it’s not that way. It turns into something else and you begin to see that she wakes up as she realizes that her life is not what she wanted it to be. She’s not who she wants to be and she’s not living the way that she wants to live. And so, there is this bubbling, this cauldron that’s underneath all the time within the dynamic. And where that begins to shift and play out is in relation to Anya’s character. You begin to see that there’s a uniting of these two women in a very simple-I think maybe we say three words to each other in the entire film-but you can see the process of what’s happening within the heart and soul of this person. You don’t really see it until things begin to unfold in the most powerful, painful kinds of ways. So, between the two of us, between Reed and myself, I felt a very special and deep kind of rehearsal. Mark was saying in the beginning we all had these rehearsals with each other, and we improvised something between the two of us that was so moving and poignant and powerful because you know you walk into a restaurant and you see those two people. They’re not talking to each other; they never talk to each other. And you say to your partner, “I’m never going to be that person. I’m never going to be the person in that relationship.” And there you are, and one day you wake up and there you are and you are that person. And so, we were discovering all those things all of the time. So, Mark really gave us the depth and the breadth within the creativity of those rehearsals, and being on the set as well, our reactions to other people that really illuminated, and you begin to see this character; you see her transformation over time.
“The Menu” comes to us courtesy of Searchlight Pictures, and it opens in theaters on November 18, 2022. I highly recommend you check it out!
Sounds really fascinating. I think there are one or two super-chefs with remote and expensive restaurants that this might be based on.