Continuing on our jazz/cuisine quest that was inspired by the recent IE dialogues with drummer-chef Jae Sinnett and chef Pierre Thiam (check the archives for October postings if you missed those), the IE has been polling jazz musicians on the subject of cuisine at places they play. I’ve been to enough gigs hanging out in dressing rooms to know that the availability of tasty platters on the premises is of paramount importance to artists on the gig. Our first respondent is the wonderful DC-area based vocalist Lori Williams, fresh off her latest release (see below), for which I had the pleasure of writing the liner notes. If you haven’t heard Lori Williams, don’t sleep!
I thoroughly enjoy Tap & Parlour at Bohemian Caverns. Although I have not performed there as a solo artist (only as a background vocalist), I’ve enjoyed dining there as I listen to great jazz.
You can’t go wrong with the Lobster Mac & Cheese, Catfish Fingers w/the Parlour Slaw, Collard Greens, and Jerk Chicken. That’s my typical meal. I only wish the chef would add cornbread (similar to the ones at my next favorite restaurant).
My second spot to dine & enjoy jazz is B. Smith’s (Union Station). That’s the closest I’ll get to my roots in Southern cuisine without preparing the dishes at home (Gumbo is a must each time I’m there.) I enjoyed listening to Nathan and Noble Jolley there.
Lastly, I’d choose The Hamilton. I was there for the Sunday Gospel/Jazz Brunch. Everything was delicious on the buffet.