Interview: Musician/Songwriter Christopher Griffiths Discusses His New EP and Favorite Restaurants
Congrats on the debut solo EP! How does it reflect where you are in your life? It's a Pop dance EP at 38 years old. So I guess if I was a Golden Girl, I’m probably Blanche. The EP is pretty joyful, and experimental so I guess it reflects that as I get older, I am embracing my eclectic side more and more. And I needed something new to dance to in the kitchen.
How long have you wanted to do an album like this? What day is it? Really it came from writing everyday during quarantine. I had written 30 some songs at that point and these four just really seemed to go together. Most of what I write is country or folk, so it was fun to make something completely out of left field. I couldn’t use a studio, I only had myself and the instruments around me. So the answer is kinda weird. How long have I wanted to make an EP all by myself? My entire life. How long have I wanted to make Synth Pop record? It's been 22 days.
As we recommend Midlife Pop Crisis to our readers which song would you suggest they listen to first? Oh there’s only four so go ahead and just spin it on random. I like "Without the Beat," it feels really good and is a total jam. With summer around the corner it really lends itself to kitchen dancing and gardening grooves. I want your readers up out of their chair and shaking what their momma gave them!
Obviously we like to talk about food on Grubs and Grooves. What food fuels your mornings? Well I’m a steak and eggs guy. But lately, it's been a protein shake and fruit as my health is pretty important to me. My wife is excellent at tracking down fruits and veggies all sourced locally so most mornings I throw open the fridge and make whatever is in there. We have a bunch of fresh strawberries right now so everything has strawberries in it. When touring, I eat so many hotel breakfasts, when I have off time I just want anything that tastes like home, mushrooms on brioche, fried eggs, anything that makes the house smell like a working kitchen.
You are at a restaurant, what drink do your order with your dinner? It depends what I’m eating. But my go to is a dirty martini, cause I think it's classy and it clears the palette for whatever I’m eating. My wife knows a lot about wine, so I let her take charge and follow her lead. But lately Greek wine has been a total go to.
What three things are always in your grocery cart? Mushrooms, onions and butter. I would say 75 percent of my house is soaked in butter. It makes everything better.
As a musician you travel a lot. Do you have a favorite restaurant out there you have to visit if you are in a certain city? It's always changing. But there was a place in the middle of Idaho that had the best reuben I’ve ever had. And when I’m in New York, I have to go to Katz Deli. If I’m traveling alone I have my mainstay places, but if I’m with my wife we always do something new. You have to try Morimoto’s in Vegas the tasting menu is off the chain.
What is your favorite childhood cereal? Cheerios. I never really got to pick it. It was my dad's favorite, so I guess it was a passed down preference. I always think of him every time I take bite.
Favorite sweet snack? All of them! I have a huge sweet tooth. But the cheesecake at Cafe Vittoria is something I will set an hour out of my day to find whenever I’m in Boston. It's amazing.
How do you like your steak cooked? Medium rare. I’m not afraid of a little red in the middle. Steakhouses are my treat whenever I’m in Vegas so usually I’ll just say chef’s choice. If they think they can give me a well done piece of meat that I will enjoy, who am I to argue?
Finally, if you could be sponsored by one food/drink brand who would it be and why? Topo Chico. Lately, I have been weaning myself off sodas, so mineral water has taken that place and they make the best ones. The grapefruit flavor is a personal favorite.