“Le Week-End”: Marital fights in the City of Lights

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“Le Week-End” opens Friday in Madison at Sundance Cinemas. I’ll host a post-show discussion after the 6:50 p.m. show on Tuesday, May 13. R, 1:43, three stars out of four.

Beware the trailer for “Le Week-End,” which sells the film as a fizzy romantic comedy for the older set, its stars romancing their way through Paris. In fact, Roger Michell’s acidic and poignant film is less “Before Sunrise” and more “Before Midnight.”

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Blu-ray review: “Il Sorpasso: The Criterion Collection”

 

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Last month, Alexander Payne was a special guest at the Wisconsin Film Festival, but the film he was presenting wasn’t one of his own, like “The Descendants” or “Sideways.” It was one of his favorite films as a fan, Italian director Dino Risi’s “Il Sorpasso” (“”The Easy Life.”)

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You’re gettin’ even while I’m gettin’ odd: Revenge goes awry in “Blue Ruin”

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In “Star Trek,” the Klingons have a saying: “Revenge is a dish best served cold.” If that’s true, then Dwight, the hapless revenge seeker in the indie thriller “Blue Ruin,” overcooks his revenge in the microwave, takes it out without an oven mitt, burns his fingers and drops it on the ground where it is immediately beset upon by fire ants.

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Instant Gratification: “Metallica: Through The Never” and four other good movies to watch on Netflix Instant

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Pick of the week: “Metallica Through The Never — As if still fearing that they were wussified in the excellent and revealing documentary “Metallica: Some Kind of Monster,” one of hard rock’s greatest living bands embraces the myth in this film, which mixes impressive live concert footage (shot in 3D for theaters) with a bonzo narrative about a young roadie who has to fight demon hordes to get a mysterious bag. (The roadie is played by the fine Dane DeHaan, currently seen as Harry Osborne in “The Amazing Spider-Man 2.”

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“Honey”: Just a spoonful of miele helps the medicine go down

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“Honey” opens Friday at Sundance Cinemas. Not rated, 1:36, three stars out of four.

American movie audiences may know Valeria Golino primarily for having Charlie Sheen fry an egg on her belly in 1990’s “Hot Shots.” After a career in Hollywood, she went back to Italy for more serious roles, and now is making a strong debut as a director with “Honey.”

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The five movies you have to see in Madison: May 2-8, 2014

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The Amazing Spider-Man 2” (all week, Point, Eastgate, Star Cinema, Sundance) — It’s a rainy Friday with a high of 57 degrees, which can only mean one thing — it’s summer movie season in Wisconsin! After months of promos (and some not very kind early reviews), the sequel to the reboot of the film version of the comic book is here. For Madisonians, the big draw is that hometown by Marc Webb returns as director — the first “Amazing” was most notable for its sweet and funny relationship between Peter Parker and Gwen Stacy. In the sequel, which has at least three villains and all sorts of connections to the larger Marvelverse, I hope that doesn’t get lost in the CGI shuffle.

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“Blue Ruin”: Blood isn’t so simple in a fantastic thriller

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“Blue Ruin” opens Friday at Sundance Cinemas. R, 1:32, four stars out of four.

Dwight is nobody’s idea of an assassin. A vagrant with a dirty, sweaty beard, scared-puppy eyes, and a slight frame, Dwight (Macon Blair) looks like he would have to work hard to make it as an innocent bystander, let alone a killer.

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“Who is Dayani Cristal?”: Don’t judge a man until you walk 1,000 miles in his shoes

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“Who is Dayani Cristal?” has its Wisconsin premiere on Wednesday at 7 p.m. at the Union South Marquee Theatre, 1308 W. Dayton St. Not rated, 1:25, three stars out of four. FREE!

Talk about illegal immigration, and you’re debating an issue. Talk about an immigrant — a person — and the discussion changes.

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Instant Gratification: “Kings of Pastry” and four other good movies to watch on Netflix Instant

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Pick of the week: “Kings of Pastry” — Let’s start with dessert. This entertaining and mouth-watering documentary looks at the world-class confectioners who gather in France for a world pastry championship. In addition to marveling at their creation, less dessert than works of art, we learn about the chefs and their almost obsessive pursuit of perfection.

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