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The 2022 film The Menu served up a cinematic experience that was both delectable and deeply disturbing, leaving audiences hungry for more – and perhaps a little wary of tasting menus. Directed by Mark Mylod and penned by Will Tracy and Seth Reiss, this horror-thriller cleverly blends dark humor with social commentary, all set against the backdrop of an exclusive, multi-course meal on a secluded island. The film’s striking visuals and stellar ensemble cast contributed to its success, but it was the film’s intelligent script and shocking twists that warranted repeat viewings. To delve deeper into the making of this cinematic feast, we sat down with the accomplished actor Peter Grosz, who expertly portrays the restaurant’s sommelier in The Menu.
This interview has been edited for clarity and conciseness.
What aspects of “The Menu” initially drew you to the project?
My connection to this project began with Seth Reiss, one of the writers. We had worked together on Late Night with Seth Meyers, and he mentioned I’d be a good fit and should audition. When the opportunity arose, and after reading the script and seeing the incredible cast being assembled, it was an easy decision, even though it meant heading to Savannah, Georgia, for a couple of months. The script was sharp, the concept unique, and the talent involved was undeniable. It was one of those moments where you realize you have to be part of something special.
From a writer’s perspective, considering your background, what was your impression of the script for “The Menu”?
I was immediately taken by how well-crafted the script was. It was evident from the first read-through that this was a story with a clear vision and a biting wit. What particularly impressed me was the ending. It’s rare to find a film that not only builds suspense and intrigue but also delivers a truly satisfying conclusion, tying all the narrative threads together so effectively. The writers really nailed the landing.
The film has a very theatrical quality, almost like watching a play unfold. Was there room for improvisation on set, or was it tightly scripted?
While the script itself was quite precise, there were moments where improvisation was encouraged, particularly around the dining tables. They filmed the ensemble cast, the different couples and groups, engaging in improvised conversations to create a sense of naturalism and spontaneity. However, for the most part, we adhered closely to the script. There was a scene early in the movie, before the meal service truly begins, where guests are seated, and we were given some freedom to improvise interactions. As the sommelier, I would approach tables, offer wine, and respond to questions improvisationally, though very little of that made it into the final cut. Interestingly, the film was shot in a relatively linear order, which is unusual for film production. Since the majority of the film takes place in a single location, it lent itself to a more sequential shooting schedule. This, combined with the extended takes and character immersion, did contribute to that play-like atmosphere you observed.
Given the immersive nature of the filming, with everyone remaining in character, did it feel akin to method acting? Was that something you enjoyed?
Yes, in a way it did. It was enjoyable to maintain character throughout the filming process. On a typical movie set, scenes are often shot in short bursts, but for The Menu, there was a sustained intensity. Staying in character wasn’t particularly challenging, especially given the heightened reality of the narrative. My usual roles tend to be more comedic, so it was a refreshing change to embody someone integral, yet subtly detached, from the unfolding chaos of this meticulously planned, macabre dinner party. Being part of the ensemble that contributed to the overall unsettling and darkly humorous tone was definitely a fun experience.
“The Menu” elicited strong reactions from audiences – laughter, gasps, and a palpable sense of engagement. Were there any moments during filming that surprised or shocked you personally, even knowing the script?
Having read the script beforehand, the major plot points weren’t surprises during filming. However, witnessing the execution of certain scenes, particularly the stunts and special effects, was definitely impactful. For instance, the gunshot scene was quite startling in its realism. Even knowing it was coming, the way it was staged and executed on set was impressive. The practical effects contributed significantly to the film’s visceral impact.
Could you elaborate on how the stunts, particularly the gunshot scene, were achieved?
The stunt work was handled by seasoned professionals who meticulously planned and executed each effect. For the gunshot scene, it involved a combination of practical and sound effects. The actor had a device on his back, and upon the sound cue of a blank gunshot, a pressurized tube released simulated blood and matter onto a screen behind him. It was a carefully choreographed sequence that involved precise timing and coordination. To capture our reactions, they recreated the loud bang on set using percussion to ensure our responses were authentic and immediate.
What was your most memorable aspect of filming “The Menu”?
Overall, filming in Savannah, Georgia, was a highlight. It’s a beautiful city, especially during the fall. The camaraderie among the cast was exceptional; we had a genuinely great group of people. In terms of specific scenes, I particularly enjoyed filming the sequence where the male guests are given a head start to escape. The setting was stunning, and I liked the dynamic of that scene, holding the egg timer and sending the men off into the unknown. The ending of the film also resonated with me; it provided a powerful and fitting culmination to the story.
The tone of “The Menu” shifts between tense and satirical. How was the atmosphere on set during the more stressful scenes, and how did your character, the sommelier, navigate that tonal balance?
The cast was adept at creating and sustaining the intense, anxious atmosphere required for the more stressful scenes. Because that mood was so pervasive, it actually made it easier to play against it with my character. The sommelier operates with a detached professionalism, almost oblivious to the escalating tension among the guests. To be the calm in the storm, acting as if everything is business as usual amidst the mounting chaos, was an interesting and, in some ways, liberating acting choice. It was fun to explore that contrast.
“The Menu” offers a satirical take on ultra-fine dining. What are your personal thoughts on that world?
I’ve experienced high-end dining, places that offer multi-course meals at a significant price point, though nothing approaching the extreme level depicted in the film. I appreciate good food and the artistry involved in fine dining, but it’s not something I seek out regularly, nor do I aspire to the level of exclusivity portrayed in The Menu. The film cleverly exaggerates the excesses of ultra-fine dining to make a broader point about wealth, class, and consumerism. It’s that satirical exaggeration, that willingness to poke fun at the absurdities of extreme wealth, that makes the film so engaging and thought-provoking.
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Alt text for image: Promotional movie poster for “The Menu” featuring Peter Grosz and the ensemble cast, highlighting the film’s themes of fine dining satire and suspense.
