The Menu

Mar 31, 2021 — It has seemed to me for a long time that there is far too little screaming about Albert Brooks. It has seemed that way to all of his staunchest fans, who secretly relish being among the evolved few who know...

Nov 28, 2015 — We had some fun making the main menu for our new release of D. A. Pennebaker's groundbreaking documentary Dont Look Back. The menu’s video, a two-minute loop composed of rare footage from the film, is structured around an outtake of...

Jun 19, 2007 — One of the blessings (and curses) of working at Criterion is that every film we put out inspires a passionate response from someone, somewhere. Knowing how deeply people feel about a movie as I’m producing the DVD leads to some...

Oct 9, 2020 — In the summer of 2020, I spoke with Philippe Garnier about his book Scoundrels & Spitballers: Writers and Hollywood in the 1930s, available for the first time in English from Eddie Muller’s Black Pool Productions. The book introduces a rogues’...

Jul 19, 2016 — Time is both inescapable and irretrievable in Alain Resnais’s boldly disorienting masterpiece, which stars Delphine Seyrig as a widow haunted by her memories of World War II.

Feb 5, 2018 — The World of Apu is a new multi-lingual, bimonthly online film magazine whose first issue appeared last November. The new second issue features Rafaella Britto on Satyajit Ray’s “most gloomy film,” The Goddess (1960), K Balamurugan on Shanjey Kumar Perumal’s...

Oct 21, 2016 — Juzo Itami’s 1985 “ramen western” is back in theaters, in a 4K restoration, for the first time in decades. Here, we compile a selection of articles and videos to offer a taste of this outrageous culinary comedy.

May 28, 2013 — Mike Leigh’s breakthrough is a funny film about serious things, and an emotional and slyly political take on consumer culture.

Jun 16, 2014 — Georges Franju evokes the surreal silent serials of Louis Feuillade while constructing his own personal cinematic paradise.

Oct 4, 2023 — In his forty-seventh film, Wiseman explores all that goes into running one of the world’s greatest restaurants.