Sshh at Sand Dollar Lounge
Zak Starkey has been putting in the work as both drummer during The Who’s Colosseum residency and—following each of those shows—as guitarist for his own band, Sshh, at the Sand Dollar. Which means you’ve got one more shot to see Ringo’s (51-year-old) kid tear up the Strip-adjacent bar. August 11, Midnight, Free. –Mike Prevatt
Hair at the Space
It’s the second dawning of the “Age of Aquarius.” Majestic Repertory Theatre produces an “immersive staging” of the counter-culture classic. With a fantastic soundtrack and political themes that remain relevant today, this one’s a must-see. August 11-27, Friday & Saturday, 8 p.m.; Sunday, 5 p.m.; $27 –C. Moon Reed
Strong Beer Fest at Aces & Ales
How strong are the drafts—from breweries like Avery, Cascade and Pizza Port—at this high-ABV celebration? Cut many of their alcohol percentages in half and they still couldn’t be sold legally at grocery stores in Utah. August 12, 3 p.m., 2801 N. Tenaya Way, $15 entry (includes first pour), $5 tastes. –Spencer Patterson
The Sloths at Golden Tiki
You might know their jangly, lo-fi single “Makin’ Love”—originally released in 1965 and later featured on the Back From the Grave, Volume Four garage rock compilation in 1984. Influenced by American blues and the bands of the British Invasion, the LA five-piece was born and bred on the Sunset Strip, playing regularly at Pandora’s Box and the Whisky a Go Go.
But it took 50 years after their debut single—when The Sloths reunited—for the band to record its debut full-length, also titled Back From the Grave. Vocalist Tommy McLoughlin fills in for the late Hank Daniels on that 2015 LP, released on independent, LA-based imprint Burger Records. Pick up a copy on vinyl (it was previously only available on cassette), then witness the psych-garage legends tear through an intimate set at Golden Tiki, with local DJ Cromm Fallon of The Van der Rohe spinning ’60s gems all night long. August 12, 9 p.m., Free. –Leslie Ventura
Hopped Taco Throwdown at Zappos
Chef Geno Bernardo (Herringbone) is making tacos with shaved porchetta and rapini, and the “tortilla” is pizza dough made with Tenaya Creek’s Bonanza Brown Ale. Chef Dalton Wilson (DW Bistro) is making 99 Problems and a Brisket Ain’t One—Red Stripe-braised beef tacos with jicama-cilantro-lime slaw—and a Jamaican jerk pork leg taco with sweet and tangy barbecue sauce and crispy fried onions. Chef Bryan Forgione (Buddy V’s) is making a taco and the shell is salami.
If those were the only bites at Motley Brews’ new beer and taco event in the “backyard” at Zappos’ Downtown headquarters, it’d be worth it, but there are many more talented local chefs doing their own taco innovations, plus brews from Bad Beat, Big Dog’s, CraftHaus, Lagunitas, Joseph James, Oskar Blues, Lovelady, Stone, Prodigy, Victory and more. August 12, 8-11 p.m., $50 ($70 VIP access at 7 p.m.), 400 Stewart Ave., hoppedtaco.com. –Brock Radke
Postmodern Jukebox at Cabaret Jazz
YouTube is not a meritocracy. Videos generally don’t go viral because people worked hard at them; the hiccupping kitten is just doing its thing, and the guy receiving a junk-punch obviously didn’t do a few practice runs. But Postmodern Jukebox, a musical ensemble formed by (and around) keyboardist and arranger Scott Bradlee, earned its stripes the moment Bradlee began posting its videos—sharp, endlessly listenable covers of songs by Macklemore, Guns N’ Roses, Lorde and others, performed in a variety of styles ranging from 1960s soul to big band jazz—to the service circa 2013. (Visit PMJ at youtube.com/user/scott bradleelovesya.)
While this isn’t exactly new ground—Richard Cheese and Shawn Lee are still out there someplace, vamping away—there’s something in the way Bradlee rearranges these familiar songs that makes the covers feel audacious, free of the ironic detachment that can push such covers over into novelty. Onstage, Bradlee surrounds himself with a crackerjack assortment of skilled players and vocalists and keeps the energy high simply by playing really, really well. Every last cover shows the work that went into making it. August 14, 6 & 8:30 p.m., $49-$99. –Geoff Carter
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