Latest news with #Vulture
Miami Herald
15 hours ago
- Entertainment
- Miami Herald
‘SNL' Star Thought a Beloved Comedy Icon's ‘Spirit' Was ‘Talking' to Her
With over 50 years on the air, Saturday Night Live isn't just a television show, it's an institution that has brought us some of the biggest names in comedy, many of whom credit their predecessors for introducing them to the genre. And for women in comedy, one SNL alum in particular gets mentioned quite a bit: the sweet and charming Gilda Radner, who died of ovarian cancer less than a decade after leaving the show. But her legacy has continued, from her fellow founding cast members' homage to her at the end of the SNL50 Anniversary Special, where they held up a framed photo of Radner to the camera, to a current SNL star's conviction that Radner is cheering her on from the beyond. Sarah Sherman recently told Vulture's Good One podcast that after joining the show, she "got a giant envelope in the mail" that contained a handwritten letter from a member of Radner's family. Sherman shared that the letter said, "Hey, I'm Gilda Radner's brother. Weird thing happened where I've been receiving all of your residuals checks for the past few months…by the way, you're really great on the show," prompting an emotional reaction from the actress. "I started hysterically sobbing, obviously, because I'm like, 'okay, God's speaking to me right now.' The fact that my SAG residuals checks, shout out union, my SAG residuals checks have been sent to Gilda Radner's estate," she continued. "I texted Lorne, I was like, 'Oh my God, my checks have been sent to Gilda Radner's estate. Isn't this, like, a crazy coincidence? I feel like this is like a miracle or like, I feel like this is a spirit talking,'" Sherman said she wrote to SNL chief Lorne Michaels. As for Michaels' response? "Lorne was like, 'That's sweet.'" Next: Why a Request From Taylor Swift Was Once Turned Down By 'SNL's Lorne Michaels: 'I Don't Negotiate With Terrorists' Copyright 2025 The Arena Group, Inc. All Rights Reserved
Yahoo
19 hours ago
- Entertainment
- Yahoo
'I Don't Want To Sound Woo Woo': Ted Lasso's Brett Goldstein Drops An F-Bomb While Explaining Why He Warmed Up To The Idea Of Making Season 4
When you buy through links on our articles, Future and its syndication partners may earn a commission. About two years after Ted Lasso's Season 3 finale and the presumed ending of the Apple TV+ comedy, it was announced that the series will indeed be returning. It's unknown when, and we don't know who will be part of it yet, but the fact that Season 4 is actually happening is cause for celebration. For a while, it was hard to tell if another season was possible, but luckily, fans won't have to wonder any longer. Now, Roy Kent himself, Brett Goldstein, is revealing why he eventually warmed up to doing another season, and his explanation obviously included an f-bomb. Not only is Goldstein part of the Ted Lasso cast as Roy Kent, but he is also a writer on the show. So he's part of the team that's making decisions about where this next story will go. Now, while talking about Season 4 of Ted Lasso on Vulture's Good One podcast with Jesse David Fox, the Emmy winner opened up about why he warmed up to the idea of returning to Richmond, saying: I think it's to do with the people and the characters and the actors. You have this plan, but then this world starts to build in front of you, and you fall in love with things you didn't know you'd fall in love with. I don't want to sound woo woo, but I do mean this. You still have to stay open to the signs. You always have a plan, but the plan will change because someone is different and what everyone brings. So yes, we've stuck to that plan, but there's so many new, wonderful things within it, that it's like, 'Oh, we could [do more]. I think, I don't know, do you want to hang out in that world anymore? And if so, it's only worth doing if you're going to do it as well [as you've done] if not better.' For a while, it was assumed that Season 3 of Ted Lasso was it, but even though some stories were wrapped up, it was clear that the door wasn't fully closed, and there was potential for a fourth installment or spinoffs. Not only was there still interest within the cast, but fans probably kept their hopes up, too, that something would happen, no matter how much time had passed. Now, even though not much has been shared about what exactly Ted Lasso Season 4 will consist of, it's clear that there are some exciting ideas churning, and Goldstein dropped an appropriate f-bomb while explaining it: When the idea is there, if you remain open to it and the idea comes, you're like, 'Oh! That's a good one.' But then you're like, 'Fuck! Maybe there is more.' Apple TV Plus: 7-Day Free TrialBELIEVE it, people, you can get Apple TV+ for one week for free, which gives you enough time to binge the first three seasons of Ted Lasso. Then, make sure to keep it around for $9.99 per month so you can watch Season 4 whenever it comes out. View Deal When previously asked about returning for Ted Lasso Season 4, Goldstein used an analogy about a dead cat coming back to life, and it was weirdly fitting. You have to move on, but you still hope and pray that somehow it gets brought back to life because a part of you knows this shouldn't be the end. In the case of the cat, it wasn't dead. And in the case of Ted Lasso, even after saying goodbye, they still returned for another round. Now, the wait for Season 4 could be a long one, but fans have already been waiting for almost two years for news on a fourth season. So, waiting a little bit longer for it to actually come out shouldn't be too painful. Additionally, more news about the new season is expected to be released as they continue developing it, so hopefully, we'll learn more about the cast and the plot sooner rather than later. Ted Lasso continues to be one of the best shows on Apple TV+, so it's not surprising that it's finally coming back. It's unknown when it will eventually return, but for now, fans can watch the first three seasons with an Apple TV+ subscription.
Eater
2 days ago
- Entertainment
- Eater
Hot San Diego Restaurant Openings You May Have Missed, June 2025
Skip to main content Current eater city: San Diego Each month brings a new slate of exciting new restaurants to San Diego, whether it's a splashy new restaurant helmed by an iconic chef, a low-key neighborhood spot, or a pop-up settling into a permanent location. Consider this monthly rundown a go-to guide for the newest and boldest debuts across San Diego. Oceanside — Located just two blocks from the Oceanside Pier, Odie's Pizza is a new sourdough pizza place that features chewy, crispy dough fermented for 48 hours with 25-year-old starter dough that founder Odie O'Connor acquired from acclaimed pizzeria Gracie's Apizza in Portland, Oregon, where he previously worked. More than a decade ago, Encinitas native Odie O'Connor started Boxcar Pizza, a Detroit-style vegan pizza pop-up in Portland, before opening his own standalone restaurant in the city. O'Connor said he missed the beaches in Southern California and moved back, feeding his sourdough starter on the way back to the area. Using that sourdough starter and organic flour from the Pacific Northwest, Odie opened his own pizza joint, naming his pies after song titles, such as Dude Ranch, a barbecue shredded chicken pizza with ranch and cilantro, and Benny and the Jets, an EVOO base with whipped burrata and hot honey. All pies can be made vegan and gluten-free. O'Connor tells Eater that he plans to open more locations, possibly in Vista or Escondido, in a year. 121 North Cleveland Street, Oceanside, CA 92054. University Heights— Adding to the widening array of vegan restaurants, Vulture has opened its doors, offering a fine-dining vegan experience. Housed inside the recently opened vegan diner, Dreamboat, by the same team, diners at Vulture can opt for a Steak Diane, made with wood-grilled lion's mane mushroom steak, and the tableside Caesar salad dressed in chickpea-based cultured Parmigiana. The well-conceived drinks menu includes a gimlet made with Japanese gin and a house martini that comes in a miniature Classic form or with The Works, a hefty pour accompanied by pickled accouterments, fried potato pave, and truffle caviar. 4608 Park Boulevard, San Diego, CA 92116. Mission Beach — A breezy new resort restaurant emanates Italian charm, drawing visitors and locals in from far and wide for its excellent Neapolitan cuisine. Anchoring the Bahia Resort Hotel in Mission Bay, Bianchi Pizza and Pasta is a new Italian restaurant led by chef Ignazio Tagliavia, who previously worked as an instructor at Pizza News School in Bartletta, Italy, and as the chef at Elvira in Ocean Beach. The menu focuses on wood-fired pizza, pasta, and charcuterie. With a range of Italian beers on tap along with Aperol and Campari spritzes, the family-friendly restaurant includes a cozy indoor space, a 12-seat elegant bar, and a miniature Italian piazza for outdoor dining. Bahia Resort Hotel, 998 West Mission Bay Drive, San Diego, CA 92109. Carmel Valley— The first San Diego outpost for Jan's Health Bar opened in the One Paseo shopping plaza, expanding from Orange County, where the first Jan's was founded in Huntington Beach in 1972. The fast-casual set-up includes an open kitchen and a few indoor tables in a 1,500-square-foot space. Here, diners can have salads, smoothies, and sandwiches, including the popular tuna salad sandwich with sprouts, vegan bacon bites, and secret seasoning. (Add the avocado for extra creaminess.) Jan's trademark protein powder goes into many of their smoothies, such as the peanut butter banana date smoothie blended with almond milk. Owner Poppy Holguin tells Eater she would like to open additional locations in North County in the future. 3722 Paseo Place, Suite 1440, San Diego, CA 92130. San Marcos— A Lo Fresco recently opened in North City, adjacent to the Cal State San Marcos campus, as an all-day fast-casual cafe with gluten-free bowls, wraps, toasts made with plant-based sourdough, and smoothies. All drinks on the menu are plant-based and gluten-free with no added sugars. Owners Olga Saldivar and Emillio Herrera also run the popular Phatties Vegan Mexican Restaurant in Escondido. Find items like the Miami Cuban bowl, Greek bowl, surf-and-turf wrap with guajillo shrimp and carne asada, and the Santorini blue smoothie in this bright, cheery space punched up by colorful artwork. 205 North City Drive, Suite 5, San Marcos, CA 92078. Carmel Valley— Hopping into the soup dumpling craze that's proliferated around San Diego, Super Dumpling Cafe opened its doors in Piazza Carmel, replacing the former Villa Capri Italian restaurant. The new dumpling spot comes from the family behind Sunny Noodle House in Clairemont Mesa, who decided to head to North County to open a Chinese restaurant that uses other Asian diasporic influences. After undergoing a major renovation, the light-filled casual dim sum restaurant now slings xiao long bao (soup dumplings), pot stickers, grilled pork buns, and noodle dishes. The spot's colorful soup dumping set features eight flavors, such as chicken and corn, black truffle, and Korean barbecue beef. 3870 Valley Centre Drive, Suite 301, San Diego, CA 92130. Sorrento Mesa— Perched on the second floor in the middle of Sorrento Valley's budding tech campus, the Treehouse Collective is an expansive food hall that invites diners in for a choose-your-own-adventure experience with breakfast and lunchtime fare, such as fried chicken sandwiches, smash burgers, poke bowls, and Cali Cobb salads. Centrally located near the main entrance for a grab-and-go caffeinated drink, the Can-Do coffee bar offers specialty beverages made with coffee beans from Cafe Moto in Barrio Logan. Rotating pastries from Patisserie Melanie in North Park are delivered daily. Open Monday to Friday from 8 a.m. to 3 p.m., the dining space has sky-high ceilings, floor-to-ceiling wrap-around windows, and ample indoor seating. 9945 Pacific Heights Boulevard, Suite 200, San Diego, CA 92121. Solana Beach— On Highway 101, a team of seasoned restaurateurs has opened a new upscale restaurant called Lana. Owners Travis LeGrand and Mark Whedon have partnered on restaurants such as Cucina Urbana, Herringbone, and the Marine Room. Executive chef Chris Ruhl (Cellar Hand, Juniper and Ivy) will lead the kitchen in the 5,000-square-foot space, which features a central bar and outdoor dining area. Working closely with local purveyors, the kitchen team has curated a menu that includes California seabass ceviche, Wagyu beef burgers, and cast-iron skillet baked meatballs. 437 South Highway 101, Solana Beach, CA 92075. Little Italy— A new Argentinian asado steakhouse, Piedra Santa, has landed in San Diego. The 3,000-square-foot restaurant with an expansive outdoor dining patio showcases dry-aged steaks, including tomahawk, bone-in ribeye, American and Japanese wagyu, and churrasco de asado de tira. Recently, the downtown restaurant introduced happy hour specials from Sunday through Thursday, 4 p.m. to 6 p.m., that features wagyu sliders, empanada trios, and cocktails like soldado criollo with pecan-infused bourbon. 555 W. Ash St, San Diego, California 92101. See More: San Diego Restaurant Openings
Sydney Morning Herald
2 days ago
- Entertainment
- Sydney Morning Herald
The Bear is back, but this show has grown a long way from its comedy roots
The Bear (season four) ★★★★ The headline in the Chicago Tribune reads: 'The Bear stumbles with culinary dissonance.' It's the long-awaited review of the fine diner at the heart of The Bear – the resolution of the season three cliffhanger – but it could almost work for the show itself. A critically acclaimed hit that has struggled with its success. If you loved season three, like I did, season four will satisfy. But if you want a return to season one, I'd make a booking elsewhere. Season four lives by the motto on The Bear's kitchen wall: Every second counts. Every second of the 1140 hours the Bear has left to survive. It's two or so months until the money runs out, 47 days until Uncle Jimmy (Oliver Platt) and the Computer (Brian Koppelman) pull the plug. Carmy (Jeremy Allen White, looking more and more like Bruce Springsteen) has to find a way forward that satisfies his need for change and the restaurant's need for consistency. Syd (Ayo Edebiri) has to decide between Carmy and Chef Adam (Adam Shapiro) and his job offer at his new restaurant. Richie (Ebon Moss-Bachrach) promises not to hire any more staff (until he does) or buy any more flowers (until he does). Bill Murray's Groundhog Day is on the TV and the clocks are literally ticking everywhere – in the restaurant and with the show's fans and critics, who were divided over season three. Vulture called it 'trapped', Variety said it was 'aimless', while The New York Times likened it to a 'wailing beast'. Yes, it was all of those things, but what if that was the point? Like its antihero Carmy, The Bear has become stuck. It reached the pinnacle – awards, critical acclaim and a devoted audience – and, like Carmy, it seemingly did not know what to do with that success. It was easy to pick at what it wasn't – it wasn't fun any more, it wasn't a comedy – but what if we look at what it actually is? It's a drama that has grown beyond its early comedy roots. It is, as showrunner Christopher Storer has said, about the family you're from – and the damage they can do – and your found family. It's about work, the kind that isn't just a job, but a calling, and it's about care and reinvention and finding yourself in the chaos.
The Age
2 days ago
- Entertainment
- The Age
The Bear is back, but this show has grown a long way from its comedy roots
The Bear (season four) ★★★★ The headline in the Chicago Tribune reads: 'The Bear stumbles with culinary dissonance.' It's the long-awaited review of the fine diner at the heart of The Bear – the resolution of the season three cliffhanger – but it could almost work for the show itself. A critically acclaimed hit that has struggled with its success. If you loved season three, like I did, season four will satisfy. But if you want a return to season one, I'd make a booking elsewhere. Season four lives by the motto on The Bear's kitchen wall: Every second counts. Every second of the 1140 hours the Bear has left to survive. It's two or so months until the money runs out, 47 days until Uncle Jimmy (Oliver Platt) and the Computer (Brian Koppelman) pull the plug. Carmy (Jeremy Allen White, looking more and more like Bruce Springsteen) has to find a way forward that satisfies his need for change and the restaurant's need for consistency. Syd (Ayo Edebiri) has to decide between Carmy and Chef Adam (Adam Shapiro) and his job offer at his new restaurant. Richie (Ebon Moss-Bachrach) promises not to hire any more staff (until he does) or buy any more flowers (until he does). Bill Murray's Groundhog Day is on the TV and the clocks are literally ticking everywhere – in the restaurant and with the show's fans and critics, who were divided over season three. Vulture called it 'trapped', Variety said it was 'aimless', while The New York Times likened it to a 'wailing beast'. Yes, it was all of those things, but what if that was the point? Like its antihero Carmy, The Bear has become stuck. It reached the pinnacle – awards, critical acclaim and a devoted audience – and, like Carmy, it seemingly did not know what to do with that success. It was easy to pick at what it wasn't – it wasn't fun any more, it wasn't a comedy – but what if we look at what it actually is? It's a drama that has grown beyond its early comedy roots. It is, as showrunner Christopher Storer has said, about the family you're from – and the damage they can do – and your found family. It's about work, the kind that isn't just a job, but a calling, and it's about care and reinvention and finding yourself in the chaos.
