4B -The Michigan Daily - Thursday, September 28, 2006
Sink in your teeth:
Nosferatu style
returns for fall
If you're still going to NYPD, you
should eat at Silvio's instead
I
4
By Jeffrey Bloomer,
Kimberly Chou and
Donn M. Fresard
Daily Arts Writers
By Kimberly Chou
Associate Arts Editor
If you happen to see fiendishly
well-dressed bands of young men
lurking around the University
student ghetto, don't be alarmed
- the vampire look is the hip
new thing. Or so we hear.
Prowling campus as a noctur-
nal, disaffected Kiefer Suther-
land or Jason Patric circa 1987
has been elevated from a Hal-
loween novelty to one of the
season's most fascinating, if
not most prominent (at least not
in Ann Arbor) trends in men's
fashion. But it's not so much the
biker undead look of "The Lost
Boys" that men are going for, nor
the stiff cape and widow's peak
of Bela Lugosi. The look empha-
sizes slim-cut pants, contrasting
jacket linings (preferably blood
red), suits and overcoats with
peaked lapels and rich textures
like velvet.
But why vampires? Stars of
staple stories in the Halloween/
late-autumn canon, vampires
hold some heady, romanticized
mystery that Frankenstein or the
Headless Horseman just can't
touch. Not only can Bram Stok-
er's dark count transform into
a bat, the whole blood-sucking
fetish is pretty hot.
Today's vampire man is
eternally classy yet decidedly
rock'n'roll, demonstrated by
Nosferatu fans in the fashion
spread "Vamping" in The New
York Times Style Magazine. In
the feature, the camera captures
young, modern-day Lestats in
mid-stride, apparently walk-
ing with some echolocation-led
alacrity toward their equally
attractive prey. The models sport
various hipster haircuts; most
look like a mix between Kate
Moss and Ashton Kutcher with
killer cheekbones, kohl-heavy
eyes and hair impossible to style
without an actual reflection.
Lack of mirror-image and campy
things of similar nature make
up the cheeky introduction to
the piece, consisting of a list of
advantages ("Chiropterosexual,"
can mate with bats and humans)
and disadvantages ("Must avoid
chicken Joanna in garlic sauce
at Mr. Chow," "Dentists charge
Jeffrey Bloomer: Looking
for a place to eat in the State
Street area is depressing. The
area is littered with God-forsak-
en chains: Buffalo Wild Wings,
Cosi, Jimmy John's. Lame.
Pseudo-chains like Amer's are
no less of a disappointment.
So finding Silvio's here was
a pleasant surprise, like slog-
ging through a pointless movie
redeemed by a Peter Sarsgaard
performance.
Donn M. Fresard: I had no
idea this place existed - it's
in the same building as Sushi.
come, a pretty dismal sushi
joint, and I held that against it
- until my housemate played
an acoustic set here a couple
weeks ago. They gave us a free
eggplant pizza, which was a
lot more satisfying than you'd
think. Silvio's is run by an Ital-
courtesyofUniversa ian guy who spent 25 years
"I told you I'd be back." making pizza in his father's
bakery in the Abruzzi region, so
extra for whitening fangs") to their pizza is probably the most
being one of the sought-after authentic in town. Plus, they
undead. use a lot of unusual ingredients,
The Times has also devoted and most of them are organic, if
space to the trend in its Thurs-
dayStyles section, with a Sept.'
21 story titled "What I Like ~
About Dracula." Essentially, it's
an extension of fashion's recent
move toward a more tailored"
look (again, the slimmer suits,
clean lines, etc.)
And then there's the hair.
The long-in-the-front, short-
on-the-sides cut - less 1980s =
Prince than a Crispin Glover/
Beckham mohawk amalgam:
- has been gaining popularity,
it seems, with young, metropoli-
tan professionals who want to
rock a near 'hawk at MisShapes
during the weekend but clean it
up for I-banking during the 9-to-
5. The sharp side-part and long
front fringe may be new to them,
but Londoners as well as select
East Quad kids have been sport-
ing the "CEO-hawk" for several
seasons now.
Call it Transylvanian chic,
Dracula smart or Nosferatu
what-have-you, but the fall trend
of dressing vampiresque is very
much alive.
you're into that sort of thing.
Kimberly Chou: OK. Guys.
Can I just say something? This
place has a pizza with fennel on
it.
DMF: Yeah. Kim, you're an
organic snob. How many times
do I have to tell you that organic
eggs and bananas taste the same
as the regular kind?
KC: Donn, don't be a dick.
JB: (Interrupts.) Anyway. We
were going to order the "fantasy
pizza" - asparagus, artichoke,
ham and two kinds of cheeses
- but I don't eat meat, so we
asked Silvio if we could substi-
tute something for ham. He sort
of stood there and thought about
it for a while, and I thought he
was mulling over the logistics,
but it turned out he was trying
to figure out which ingredients
would best complement the rest
of the pizza. That was cool.
DMF: Yeah, I thought so. My
impression of Silvio was that he
took a lot of pride in his pizzas
and really wanted us to enjoy
them. And we did. The truffle
oil pizza with shiitake mush-
rooms was one of the best I've
had. The crust, in particular,
really stood out - light, crispy
and flavorful.
JB: I liked how clean the
Silvio's
Organic Pizza
Italian Restaurant
Cheap ModerE ; rf.
Specialties:
gatic nizes
Located at:
715 N. University Ave.
Near Sushi.come
'
The fantasy pizza.
pizza was. Not greasy at all. And
the menu is the best I've seen.
There are a lot of really creative
combinations that I want to try.
Also, Silvio brought us free pas-
tries after we finished our pizza,
which was amazing.
KC: You know this place is
open until 3 a.m. on weekends,
right? So why doesn't it get
mobbed by drunks after the bars
close and the house parties get
rolled, as in Big Ten, NYPD and
Bell's? It's even on the way back
to the Hill dorms.
DMF: My guess is that
nobody knows it's open late,
and Markley kids aren't big on
organic. Still, it's been here less
than a year. I think it'll eventu-
ally work its way into the under-
graduate zeitgeist. It certainly
STEVEN TAI/Daily
deserves to.
JB: So. Complaints?
KC: The decor - seriously.
The cheesy faux-wood panel-
ing, yellow stucco walls and
splashes of gaudy red Formica
give the impression that the last
tenant was a low-grade insur-
ance office. The pictures of
West Virginia mountain ranges
randomly scattered around are
barely a notch above motiva-
tional-slogan posters, and the
series of drawings on the back
wall can only be described as
pedestrian.
DMF: Kimberly. Those are
coloring-book pages. It's a
"young artist's wall."
KC: They could at least try
staying inside the lines.
JB: (Rolls eyes.)
I RO1f ~ h F rUtPOSALE0 IrUfld- ~%~%
iVms Y mruuK"; SEVEN TAI/sails
Silvio Medoro, owner of Silvios Organic Pizza, puts one of the
many inventive pizzas on his menu In the oven. Which is his
favorite? He can't say: "Each one I make, it's because 1 like It,"
he says.
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