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The August Issues: GQ, Esquire and Details

August Issues

Every month, we thoroughly examine the contents of GQ, Details and Esquire, so you don’t have to. This month’s breakdown—starring Bryan Cranston, Porsche 911s, Aubrey Plaza, fathers-in-law, biceps, porn star names, overcoats, Jon Voight, holograms, absinthe summer cocktails and words of wisdom from Richard Simmons—is after the jump.

Behold, the month in men’s lifestyle journalism...»

Doritos Locos, Vine Filmmakers and the Beginning of the End for the Hangovers

  • Kempt Staff


Batten Down the Hatches: A Continuous Lean showers praise on the outdoorsy outerwear brand Batten Sportswear.

The Bell Tolls: The harrowing tale of one woman’s destiny with Taco Bell’s latest chimera, a Cool Ranch Doritos Loco, as played out on a subway platform.

Super-Short Film: A few enterprising filmmakers have been honing their Vine craft—and Vulture rounds up the best six-second movies out there.

Back to Vegas: And now, the teaser trailer for the third and final installment of the Hangover trilogy.

Denim Jackets, Picking Pockets and Bankable Kickstarter Movies

  • Kempt Staff

Denim Jacket

Jacket-ology: GQ seems to agree with us about the denim jacket being a spring must-have: here’s a roundup.

Pickup Artist: For any aspiring pickpockets, Cool Material has assembled the seven seminal instructional videos on the subject.

Your Producer Credit Awaits: Daily Details rounds up the five films worth backing on Kickstarter.

Fresh Direct: Sample the finest restaurants around the country without having to leave your home—thanks to this list from First We Feast and the magic of mail-order food.

A Gentleman’s Guide to Dining Alone

  • Jason Wire

Dining Alone

Dinner plans: you’ve got ’em.

Tapas with friends. Family-style Italian feasts. Surf-and-turf date nights. Late-night tacos. Bottomless mimosa power brunches. All of which have one thing in common: other people.

Which, one could argue, is the entire point of eating. Hell, entire books have been written on this subject. But those who fear the company of no one are missing out on a truly noble and gratifying experience.

Which is why every once in a blue supermoon, it’s a good idea to dine alone. Not because you have to, but because you can. And just because you’ve chosen to spend the night in your own good company doesn’t mean microwavable burritos on your couch—in fact, we believe it should prompt the opposite.

And so allow us to present: the Gentleman’s Guide to Dining Alone.»

Taking Your Dad to Burning Man and Drinking Bourbon with Billy Reid

  • Kempt Staff

Burning Man

Feel the Burn: Wells Tower comes to grips with his father’s mortality and has his own first middle-aged experience—all while at Burning Man.

Fits the Bill: Southern gent and designer extraordinaire Billy Reid sits down with Gilt Manual to talk menswear and drink bourbon.

Do as the Roman: Our old pal Roman Coppola shares his cultural diet with Details.

Tick Talk: Some good pointers for the beginner vintage watch collector, courtesy of Gear Patrol.

The Kempt Guide to Sending Back Food in a Restaurant

  • Jason Wire

Here we are: the height of feasting season.

That means your focus for the next month is fitting in as many dinners as humanly possible. But be forewarned: increased feasting frequency means busier kitchens and a higher chance of culinary errors—namely in the form of undercooked eggs, overcooked steaks and rogue hairs.

In seasons past, you may have let these sorts of things slide. But this year, you’re winning the holidays. And that means exercising your God-given right to eat dinner the way it was intended to be—even when it means sending it back. It’s an essential move, but not without risk: it can irritate your server, create tension among your dining companions and seriously diminish your dining-out cred. Unless you do it correctly.

Herewith, a five-point plan to knowing when and how to give your chef a mulligan.»

The Reentry: And So It Begins...

  • Najib Benouar

Thanksgiving Day is so close, we can nearly taste it. Mr. Hitchcock is so excited, he’s overcome his aversion to birds. It’s undeniable—the holidays are upon us.

Time to get started on a good six-week bender of reckless food consumption, unabashed merriment and some family-appropriate debauchery. Please leave the resolutioning and course correcting for January 2, 2013.

As a first step, start updating your holiday kitsch.

Alex Sanders Is the Opposite of Off-Piste

  • Kempt Staff

Leather, Man: A handy visual guide to help you learn your leathers—from bridle to patent. [Valet]

Tony, Toni, Toné: The style evolution of the wanderlust food critic, Tony Bourdain. [A Headlong Dive]

What Would Woody Do: Waxing poetic on the match made in autumnal heaven that is a corduroy blazer and chinos. [Put This On]

And... Twins: The Olsen twins explain to The Wall Street Journal how they’ve learned from menswear’s “investment pieces” ideology. [WSJ]

Bar Refaeli Is Sun-Drying Her Hair

  • Kempt Staff

In Vest Now: More love for lightweight vests—Valet runs down a few more options for the season. [Valet]

Chew on This: The bond between menswear and food grows ever stronger as Complex has just launched a site dedicated to food. [FirstWeFeast]

No Sweat: Philadelphians win the award for being the most sweatpanted people of our nation, according to this recent study. [Time]

Silver Spooner: You already know what your boots say about you, but here’s what your spoons do. [The Atlantic]

Short-Order Slang: A Glossary of Terms

With heavy hearts (and arteries) yesterday we said goodbye to the Prime Burger, one of the last remaining greasy spoons in Manhattan. While our beloved, 74-year-old burger joint couldn’t be saved, its short-order slang must live on.

Diner lingo is by no means exclusive to the Prime Burger—temperamental waitresses and short-order cooks have employed the lippy jargon since the late 1800s. While at times crass (and mildly racist), there’s something undeniably comforting about a gum-smacking gal named Flo commanding some invisible force in the kitchen to “burn one, black and blue, and drag it through the garden.” (Well-done cheeseburger with lettuce, tomato and onion.)

Who knows, these may come in handy the next time you’re short on the bill...»