
Bill Burr Is About to Hit Broadway. Broadway Better Duck.
Inside a spacious room on Manhattan's West Side, rehearsal for the latest Broadway revival of David Mamet's 'Glengarry Glen Ross' was full of macho bluster and trash talk. And that was before the actors started running their scene.
It was a Friday morning, and the show's British director, Patrick Marber, back after being briefly out sick, approached two of his stars, Bill Burr and Michael McKean. They were sitting inside a makeshift restaurant booth, getting ready to play desperate real estate salesmen entertaining the idea of robbing their office.
Then Marber noticed a satchel in front of them that he hadn't seen before. 'You were gone, so the play changed,' Burr responded in his staccato Boston cadence.
Marber looked somewhere between annoyed and amused. Getting teased by one of the greatest living stand-up comics is an honor. But there was work to be done. Previews would start in just a few weeks, on March 10, at the Palace Theater. He turned, walked back to his table, picked up a vape and took a puff. Burr pounced. 'What's that?' he asked, a scornful snap in his voice. 'Smoke a cigarette like a man!'
Burr loves messing with people. There's a more accurate verb than 'messes,' of course, but I'm not going to use it here. It's so intrinsic to his needling personality that when I asked him minutes before rehearsal why he's studying French, Burr described a revenge fantasy of sorts: an eventual stand-up set in France meant to irritate Parisians snooty about Americans mangling their language. Only Bill Burr learns French 'out of spite.'
Over the next hour, he kept messing with Marber. When the director, who is also a comedian and playwright, asked him to look at how McKean was using a toothpick in the scene, Burr said sarcastically: 'I got to pay attention to him? OK. Sorry.'
At one point, Burr clarified that he was ribbing Marber because he is also a comic: 'If he was actually a person,' Burr said, 'I'd be hurting his feelings.'
With 'Glengarry,' Burr, 56, is entering new territory. He's acted in movies and in shows like 'Breaking Bad' (with his 'Glengarry' co-star Bob Odenkirk) and 'The Mandalorian,' but this is his professional theater debut.
From a certain angle, it seems unlikely. Over decades of prolific stand-up, Burr projected the persona of the loudmouth ranting at the end of the bar. He told me that for a long time, he didn't think theater was for him, associating it with musicals, which, he said, 'aren't necessarily my vibe.' Seeing Philip Seymour Hoffman and John C. Reilly on Broadway in 'True West' changed his mind. 'I saw the power of it,' he said of the production that was staged in 2000. 'It was like stand-up, feeding off the energy of the crowd.'
Burr owes this job, funnily enough, to Nathan Lane, an actor he has never met and who is not in the production. Lane, however, was originally asked to star as the older salesman Shelley Levene (Odenkirk took the job after Lane left for a TV series), and had told the producer Jeffrey Richards he would do it only if they cast Burr as Moss.
Lane sent Richards and Marber clips of Burr's performances, including one of him doing stand-up. 'Gentlemen,' he wrote, 'pay attention to the arena that is full.' They were convinced. (Lane had less success talking Mamet into putting Alec Baldwin's 'coffee's for closers' speech from the film adaptation into the play.)
Along with being a great actor, Lane explained that Burr just sounds like a Mamet character. 'The anger. The simmering rage,' Lane told me in a phone interview. 'There's a danger to him. That fits into the world of Mamet. I could hear him being a little funny and a little scary.'
Inside a quiet Little Italy cafe, I began to tell Burr there was something he often talks about that resonates with me when he cut me off.
'Whores?' he responded, leaning back and chuckling, in a gray hoodie and jeans. No, I responded, I'm not talking about whores, fully appreciating how funny it sounds for a New York Times journalist to say this in an interview.
I wanted to talk about male anger, a longtime theme of his stand-up. Some of Burr's funniest bits are about how men, so nervous about appearing sensitive or weak that they won't risk their masculinity by buying a pumpkin or even taking a bath, repress those feelings which eventually transform into rage. When I brought this up, Burr interrupted again.
'Let me ask you this,' he said, flashing an intense stare. 'You've been with me for an hour. Do I seem like an angry person?'
I pause. He did appear a little annoyed when I picked a fight with him about a bit he does about women's sports. Burr is not the only one who likes messing with people. But alone in conversation, Burr seems like the same guy he is in front of a crowd, only more cerebral and mild-mannered. 'There's a lot of truth in the guy you see onstage,' he said. 'But you're just looking at me from one side.'
The side I see here is a guy with anger issues who learned how to control them. Getting married and having kids helped, he told me, not to mention doing mushrooms, which he talked about in a 2022 Netflix special. Burr rejects the idea that controlling his temper makes him lose his edge.
'I want to lose my edge. I don't want to go through life angry,' he said. 'And here's the thing: If you have an edge, you never lose it. I can tap into that whenever I need to. You bark at the other dog and make it go away. I know how to do that.'
He demonstrated this in the rehearsal room. Despite his jokey irreverence, Burr has approached his role seriously (he confesses to some nerves). He came into rehearsals almost completely off book, with a detailed take on the play, and the psychology and emotional life of the men in it. Marber told me that Burr is a 'total pro,' a natural stage actor, perfectly cast. 'Moss is rude and unpleasant and abrasive, but you can't hate him for it,' Marber explained of the character. 'He has a certain amount of charm and way with words, just like Bill.'
BACK IN THE REHEARSAL ROOM, in his scene with McKean, Burr is a salesman selling another salesman on an idea. (Just outside the door, Kieran Culkin, who plays the top salesman Ricky Roma, was hunched over his laptop working on his Playbill bio.) Burr was jokey and conspiratorial, warm and whispery one moment, explosive the next, but strategically. When his character was caught in a lie, Burr leaned forward and attacked. 'I lied. Alright?' he roared, decibel level climbing. There's the danger.
Moss's anger, Burr told me, comes from hurt. 'He doesn't feel respected. He doesn't feel loved. He feels alone,' he said. 'As a man, you're not allowed to express that. You can't be intimate like that with another man in front of other men.'
So instead, Burr explained, he curses at him.
In our polarized political moment, the comedian is pointedly hard to pin down. He delights in stomping on liberal sensibilities. But there's also a populist through line in his work, skewering bankers, insurance companies and the rich. Recently he ridiculed Elon Musk, who was accused of flashing a Nazi salute, and the day before I saw him at rehearsal, he was trending on X after TMZ posted a clip from his long-running 'Monday Morning Podcast' saying billionaires should be 'put down like rabid dogs.'
When I tell him that the right-wing media figure Ben Shapiro said he was going 'woke,' Burr shot back: 'All he knew is if he put 'woke' on what I said, he would make more money. I don't know who he is, but that guy is a jerk-off.'
Mamet has emerged in recent years as the most Trump-friendly playwright produced on Broadway, but Burr sees the Pulitzer Prize-winning 'Glengarry Glen Ross' not unlike critics and academics originally did when it opened in the 1980s: as a critique of winner-takes-all, unfettered capitalism.
'What's funny is a lot of this play I've experienced through the rise of streaming services,' said Burr, who lives in Los Angeles. 'When I got into this business 30 years ago, a character actor could make a living. Over the last 20 years, it's become just the movie star, a couple others. One person at the top is eating this succulent thing and the rest of us are eating the peels.'
Burr is at the top of his profession. Lorne Michaels asked him to do the monologue for the first 'Saturday Night Live' episode to air after the presidential election in November. But talk to him enough and you discover his memories as a struggling young person remain fresh. You will hear allusions to the 'crazy German Irish house' of his childhood, a place that lacked the warmth of his friends' homes. Or the early days in comedy when he felt out of his depth.
The 'Glengarry' character he most identifies with is not one of Mamet's hustling, fast-talking salesmen, but James Lingk, the ineffectual mark, the man getting sold and then apologizing for his own lack of power to make decisions. 'I was that guy until I was about 30,' he said, adding that he was socially immature for his age. 'How I didn't end up in the trunk of someone's car is beyond me.'
Burr's next special, 'Drop Dead Years,' which premieres March 14 on Hulu, also displays his vulnerability, beginning with a confession that the reason he got into comedy was to get a room full of strangers to like him. For a guy so comfortable antagonizing a room, who likes to mess with people, this comes as a surprise. Asked about it, Burr strikes a thoughtful tone, saying the way he pushes people away is also a way to cope. 'It's just another defense mechanism.'
AFTER BURR AND McKEAN finished running their scene, Marber complimented both and suggested McKean find a moment to swig a drink while Burr was talking. Afterward, the person keeping track of the script, sitting a few feet away from Marber, told Burr that he had gotten one word wrong.
It's a speech bemoaning how Indian people never buy from salesmen. The racist complaint zeros in on the look on Indian women's faces. The line in the play is that they look like they had sex 'with a dead cat,' but Burr said 'by a dead cat.'
'That's different,' McKean said in the voice of a punctilious copy editor, adding: 'Cat's reputation is bad enough.'
Marber used this moment to probe the meaning of this line. 'What are you saying?' he asked Burr.
It seemed self-explanatory, Burr said. Marber went back to the text. 'But are you asking if a dead cat is inserted into them?'
This was probably the most absurd moment of the past hour, the one most calling out for a joke. Maybe it was too easy of a setup or his comedian's instinct is to zig when others zag, but instead of making light of the situation, Burr grew loudly dramaturgical. 'Listen. You want me to expound on it?' he asked, commanding the attention of the room.
'He's an old-school guy that wants pretty women to smile when he's around them,' he said about his character. 'They give him nothing, which messes with his ego. So, what's he going to do? Say, 'I need to work on myself'? No! He says something unbelievably rude.'
After a moment of silence, Marber said 'brilliant' before breaking the fourth wall of the rehearsal room and turning toward me to ask if I had heard Burr's explanation. 'Proper actor,' he shouted, leaning into his British accent, perhaps doing his own needling. 'Proper stage actor.'
Burr smiled. 'Also,' he said, alluding to his earlier explanation: 'That was therapy.'
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Chicago Tribune
8 minutes ago
- Chicago Tribune
‘Downton Abbey' star will bring her play about Ava Gardner to Chicago
Elizabeth McGovern, the American actress best known for playing Lady Cora in the British TV and movie franchise 'Downton Abbey,' will star in a show headed to Chicago that is based series of real-life interviews given by the Hollywood actress Ava Gardner. Titled 'Ava: The Secret Conversations,' the show was written by McGovern and is directed by Moritz Von Stuelpnagel. Aaron Costa Ganis also appears in the piece, which will run Sept. 24 to Oct. 12 at the Studebaker Theater in Chicago's Fine Arts Building. Karl Sydow is the producer of this commercial production, managed by Pemberley Productions, which has brought several shows to Chicago. McGovern becomes the third 'Downton Abbey' star to work in Chicago theater, following Brendan Coyle, who appeared at the Goodman Theatre, and Lesley Nicol, whose solo show was performed at the Greenhouse Theatre Center. 'Ava: The Secret Conversations' has previously been seen at the Geffen Playhouse in Los Angeles and NY City Center in New York. It is drawn from the series of interviews Gardner gave to the British writer Peter Evans (played by Ganis) between 1988 and 1990, wherein the Golden Age star spoke of her various marriages to Mickey Rooney, Artie Shaw and Frank Sinatra, as well as her famously turbulent relationship with Howard Hughes. Evans had been hired to write Gardner's autobiography, but she ended up firing him. His book detailing the interview was not published until 2013, and has been re-imagined by McGovern for the stage. McGovern will also be seen this fall on screen in 'Downton Abbey: The Grand Finale.'
Yahoo
21 minutes ago
- Yahoo
'Good Night, and Good Luck' penultimate performance: See cast, how to watch play live
In the words of George Clooney's Edward R. Murrow: "There are a certain kind of people wired a certain kind of way, who know there's a story behind the story if you're bold enough to search for it." The 64-year-old Academy Award-winning actor says this line in the trailer for the Broadway play, "Good Night, and Good Luck," which CNN will be airing and streaming the production's penultimate performance this weekend. According to CNN, the "Good Night, and Good Luck" plot tells the "gripping true story of journalist Edward R. Murrow's legendary showdown" against U.S. Sen. Joseph McCarthy. The play is based on the 2929 Entertainment and participant film of the same name, distributed by Warner Bros., and co-written by Clooney and Grant Heslov, the outlet says. The film was released in 2005 and featured Clooney and actors Robert Downey Jr and Jeff Daniels. CNN will air the performance of the five-time Tony-nominated play live for one night only. The performance airs one night before the Great White Way's annual awards show. Here's how to watch and stream the play. What to watch this weekend: New TV shows, movies on streaming "Good Night, and Good Luck" airs on June 7 at 7 p.m. ET/4 p.m. on CNN apps and Viewers may also stream it on Max. The cast for the 'Good Night, and Good Luck' Broadway play includes: George Clooney as Edward R. Murrow Mac Brandt as Colonel Anderson Will Dagger as Don Hewitt Christopher Denham as John Aaron Glenn Fleshler as Fred Friendly Ilana Glazer as Shirley Wershba Clark Gregg as Don Hollenbeck Paul Gross as William S. Paley Georgia Heers as Ella Carter Hudson as Joe Wershba Fran Kranz as Palmer Williams Jennifer Morris as Millie Green Michael Nathanson as Eddie Scott Andrew Polk as Charlie Mack Aaron Roman Weiner as Don Surine Natalie Neysa Alund is a senior reporter for USA TODAY. Reach her at nalund@ and follow her on X @nataliealund. This article originally appeared on USA TODAY: 'Good Night, and Good Luck' penultimate show airing live: See when


Forbes
27 minutes ago
- Forbes
This Maverick British Chef Is Rewriting The Rules Of Fine Dining
Chef Gareth Ward (left) and a colleague at Ynyshir Gareth Ward believes fine dining should be fun. 'You're on a night out, for f*ck's sake,' says the iconoclastic British chef. 'Stop taking yourself so seriously. Let your hair down, kick your shoes off, enjoy the music. Eat some food, drink some wine, and just take 12 hours of your life out…. 'Loosen your shoulders, do some breathing. Don't be so angry. You know what I mean? It's just like, What's the point? Don't come. It's all about going out. It's all about having fun.' That's why a DJ booth has pride of place in the dining room at Ward's remote restaurant-with-rooms, Ynyshir, at the edge of Wales' Snowdonia National Park. It sits between the open kitchen and the handful of tables where diners sit side by side, schoolroom-style, to ensure that everyone has a view of the show on both stages. Bookshelves lined with vintage vinyl hang kitty-corner to racks of cooking implements in the kitchen. To be sure, the soundtrack helps Ward through service—'I can't really work without music,' he says—and it works as a drumbeat for the highly efficient servers as they present and clear the impressive 30 plates that make up a dinner at Ynyshir, an experience that takes about five hours. But it's also part of the gastronomic immersion that Ward has dreamed up. Diners at Ynyshir have pre-dinner drinks in the lounge That's why Iggy Pop's 'The Passenger' and Bronski Beat's 'Small Town Boy' are listed as 'bonus tracks' on the fashionably cryptic printed menus that guests receive at the end of the evening. They're played as the final desserts are served. The lights go down and the disco ball gets fired up, cartwheeling mirrored light around the room. 'If you get the right crowd, it's absolutely buzzing,' says the chef, throwing in an expletive or two. 'You get people dancing, you get people partying, letting their hair down.' It's an unusual way to describe a restaurant that holds two Michelin stars (the only one in Wales with such a distinction), but then, Ynyshir is a highly unusual restaurant. Since 2013, Ward has been relentlessly committed to innovation, bold flavors, meticulous craftsmanship and the very best versions of whatever ingredient he decides to serve. (And note that you will eat whatever ingredient he decides to serve: Ynyshir is an all-in experience, with no substitutions allowed.) Or as he describes it, it's things he wants to eat. And he doesn't mess around with anything less than the best. 'We don't take ourselves seriously at all,' he clarifies. 'But we take what we do very seriously.' That means quality-obsessed international sourcing, carefully controlled aging in a state-of-the-art salt chamber, and an unfailing determination to be unique. A slice of hamachi sashimi with wasabi Ynyshir was named the Best Restaurant in the UK in 2022 and 2023, and now it's attracting diners from further afield. Ward says he recently welcomed a Canadian couple. 'They'd flown from Canada to London. They'd hired a car, driven to this restaurant, had dinner, stayed over, driven back to London, got on the plane and gone back to Canada. I was blown away. I was almost in tears when they told me,' he recalls. 'I was like, You kidding me? That's f*cking stupid, you know what I mean? And they were like, No, we wanted to come to this restaurant for so long. All of our friends want to come. We wanted to be the first to do it.' Ward recognizes this both as an honor and as a responsibility—and as even more of an imperative to be unlike anything else in the world. 'I don't watch what anybody else is doing,' says Ward. 'I'm not interested. Not that anybody's not—there are some unbelievable restaurants and chefs out there—but I don't really want to be influenced by them. I want everything that comes out of this building to come from within this building. 'I think you can go to a lot of restaurants at the moment and have the same meal. There's nothing wrong with that if that's what they want to do. But I don't want to do that. I love going to a restaurant and being blown away by something different,' he continues. An unrolled handroll of bluefin tuna with preserved black truffle 'The amount of restaurants that are doing the Parker House rolls and the little tarts—you have four of these little tarts before the meal, and it's the same. It's just the same thing. I went to London a few months ago and I went to two restaurants on two nights, and I had exactly the same dish at both restaurants. I went, I spent a lot of money coming here; I don't want to eat that twice. I want a different experience, and that's what I try not to do here.' Unsurprisingly, he has little patience for trends like foraging and sustainability orthodoxy. His fish and A5 wagyu beef are flown in from Tokyo, his truffles come from Western Australia, and shelves behind the counter at the entrance—where he slices some of the hamachi, madai and Balfegó bluefin tuna that will begin the menu—display a global collection of condiments. There's Picual olive oil from Spain, Red Boat fish sauce from Vietnam and S&B curry powder in a red tin from Japan. 'If it's local, I want to use it, obviously. But if it's not, I'll go elsewhere,' he says, noting that his milk and shellfish come from quite close by. 'People go on about sustainability and stuff and local. Well, it's a great story, isn't it? Drawing a ring around your restaurant and saying, I'm not using anything outside of that? It's an unbelievable story. But if it's sh*t, what's the point? You're just lying to yourself and everybody else, and you're robbing people.' He continues, 'So if the lamb isn't amazing around here, I'll get the lamb elsewhere'—mostly Scotland and another region of Wales. 'Some of the local stuff around here, it's just not good enough. Just because there's sheep in my fields doesn't mean I'm going to use them.' A bedroom at Ynyshir His respect for ingredients extends to storing, preserving and cooking them. Often, that means a willingness to do the minimum and let the products shine on their own. The first quarter of the menu is raw or nearly so (and heavily inspired by Ward's many trips to Japan): sashimi slivers of that madai, hamachi and bluefin are enlivened with white soy, tama miso or simple fresh wasabi. From there, the menu moves around Southeast Asia, starting with fish and seafood—local shrimp with green curry, local lobster with nham jim—and then moving on to birds and meat. In keeping with his vision, Ward doesn't shy away from strong flavors. The Singapore-style chili crab is properly spicy, and the bird larb is even more so. He comes back to Wales for the desserts, going heavy on the local dairy products, as in the cream in the custard that's served with a Pricia apricot, in the tiramusi that's laced with Ethiopian coffee and in the milk that's paired with mango and passionfruit. And one of the ingredients he's most proud of is his hyperlocal birch syrup, which is collected from trees on the estate. He serves it over banana ice cream and N25 Kaluga caviar. Snowdonia is also heavily present in the dining room. Local sheepskins cover the chairs, the ceramics are made down the road, and much of the furniture was made onsite. Ward notes proudly that Ynyshir is perhaps the only restaurant in the world to employ a full-time blacksmith—instrumental not only in restoring the old manor house that became the restaurant but in maintaining its many handmade details. The rooms upstairs, in the nearby garden house or in the smattering of tepees on the grounds are filled with the same attention to detail and spirit of serious unseriousness. Ward's fun nights out don't end with the last petits fours, and neither do Ynyshir's lasting impressions.