Why is it that describing a film as an art film means it has to be interminable or incomprehensible? I just saw Double Tide by Sharon Lockhart (99 mins, 2009), at MOMA, which fits in the first category.

It opens in a beautiful, early morning, almost black and white, Maine fog, on an ocean mudflat. We hear the sounds of birds and water and an occasional fog horn. A woman dragging a sled enters, removes a basket and begins digging for clams. The mud sucks her legs up to her calves; she punches her hand almost to the elbow to get her catch. The sucking sounds are amazing.

Well, I didn’t actually watch the whole film. Actually, I left before the first shot was over. 20 minutes. The first shot, locked off on the tripod, lasted more than 20 minutes. In one minute we see how difficult the woman’s job is. In five our backs are hurting in sympathy. 10, 15, 20 minutes, she’s worked without a break. She moves farther and farther away from the camera. Is it a one shot 99 minute film?

Is that what makes it art? Can a film that tells a story in a traditional manner, one that makes us laugh and cry, that moves apace, not be art?

As for incomprehensible, let me just say mostly experimental films seem to turn away from beautiful light or good compositions as if they’re anathema and move towards “if you can’t figure this out it’s art.”

What do you think?

the construction of a hotel on an ancient jewish cemetery

in Jaffa, Israel (next to Tel Aviv)

please click on 1st photo to enlarge so you can actually see the images,

press arrow to key to advance

For Immediate Release

The RESTAURATEUR

Limited Theatrical Run

The RESTAURATEUR will be shown immediately following “Bushwick” which runs 70 minutes and plays at 1pm, 4pm, 7pm, and 10pm.

The RESTAURATEUR begins at approximately:    2:10, 5:10, 8:10, 11:10

And, it turns out I’m not the only passionate corn eater. The response to the piece was so great, I’ve been invited to talk about corn on WNYC’s Brian Lehrer Show on Wednesday, the 28th at 11:40AM. Listen, Call in, let’s talk CORN.

The show can be heard on WNYC.org and on the radio at 93.9FM and repeated at 12AM on AM 820.

a few years ago I shot a sequence of corn photographs. My son, Lincoln was kind enough to model.

Sherman’s short introduction includes an explanation about how the project came about.

(Apologies for not having mics on people who ask questions. It’s pretty clear from the answers what the questions were).

01 Introduction of the film by Roger Sherman

02 Q&A between Danny Meyer and Roger Sherman

Here are some comments from emails, tweets and blogs:

Beg, borrow as needed, but do yourself a favor & see @RogerMSherman‘s Danny Meyer doc The Restaurateur. Sausage making you WANT to see.     From @kittenwithawhip on Twitter

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@RogerMSherman I can’t think of a single food freak who wouldn’t love The Restaurateur. Charming, compelling & @tom_colicchio with hair!     From @kittenwithawhip on Twitter

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The film is a must watch for foodies, entrepreneurs and New Yorkers. Sherman’s film is more than a mere portrait of Meyer. The film has the possibility to inspire a struggling entrepreneur while giving valuable advice. It is a loving image of the city of New York, its landmarks, history, businesses, people and dreams.  Ultimately, it is a film for foodies; anyone who loves food will leave the film incredibly happy albeit hungry.

From FriendsEat.com blog http://blog.friendseat.com/the-restaurateur-danny-meyer-movie/

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That film is superb. …[It's] crafted with love and respect and even wisdom and as such I think it’s possibly the best thing you’ve ever done.     Miles Chapin

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That film was delicious!   Roger, you always make wonderful filmmaking look so easy, which, of course, it ain’t, and once again, we dove into a world we wouldn’t get to see otherwise. I was completely caught up in it, knowing  (but not really knowing) what goes into opening a great restaurant, and knowing (but not really knowing) that Danny M is a sweetheart and a genius at what he does. ( I loved his affection for you. )   …Like everyone else in that theater we were insanely hungry by the film’s end.     Bobbi Schlesinger

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The Restaurateur is a brilliant film.  First, it captures the drama (and madness!) of Danny Meyer opening not one, but two, great restaurants, Tabla and 11 Madison Park, within weeks of each other. But it goes beyond that, to show how Meyer, who is unfailingly charming and articulate throughout, builds his teams

Meyer picks only the best people;  waiters, cooks, managers. He then encourages and empowers them, and trains them to pay obsessive attention to detail. Floyd Cardoz, the brilliant chef of Tabla, was on Meyer’s payroll for two years before the restaurant opened, testing recipes in his own home kitchen or his backyard grill.

Meyer’s  philosophy, articulated in the film, is, Would I want to have this guy to dinner in my house in six months time. This approach shines in his restaurants, which always win high marks for hospitality.            Ultan Guilfoyle

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WOW!!!!!!  I loved your film. It’s true what Danny said, the viewer really had no idea a filmmaker was in the room. It was so natural. And the story you helped DM and his community tell was superb! I want to see it again!  …It’s human (truly), it’s educational (I had NO idea about so many things having to do with the restaurant biz), and it was fun to watch. Eleanor Mascheroni

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Danny –

I truly can’t imagine the cornucopia of feelings you must have experienced watching that film but I suspect it was some combination of pride, wonder, surprise, discomfort…and perhaps many more.

…It was a truly compelling documentary and both you and the stories of Eleven Madison Park & Tabla were very compelling subjects. I have always been fascinated by the process of things – often times more than the end result to be quite honest – and that film gave a long glimpse into your process and I really enjoyed that.

As a patron of your establishments …I have seen where the theory of Union Square Hospitality Group meets the practice of Union Square Hospitality Group and it is a wonderful intersection. The film gave me more insight into how that happens and how bloody hard it is to ensure that it happens much more often than not.     Liz Paley

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Dear Roger,

I was simply awed last night at your vision and creativity — your film is a knockout…  And Danny Meyer: what a prince he is, on film and in person.  No ego, it’s all about the team, doesn’t accept credit, do it with love and hugs.  Who wouldn’t love him back?  It was a priceless night that kept the people on my row on the edge of their seats in full attention.  I loved every minute.     Sherrye Henry