Word: basses
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...herself to the caterer, to the caterer's assistant, to the guy who comes to clear the trash. "Hi, I'm Bonnie," she says, extending a hand. Tonight the entree is cod. It's an O.K. dish, but Raitt's ecstatic. "Try the cod," she tells the drummer, the bass player, everyone. "You gotta have the cod. This is the fish of the tour." The caterer beams...
...Group’s recorded music can be labelled “smooth,” familiarity with their work breeds comfort, not contempt. Metheny is capable of crafting some gorgeous melodies. Moreover, the Group’s sound has a nice thickness and weight to it, guitars and bass frequently aligning along parallel octaves. “The Gathering Sky” for example, a cantering afro-calypso number, is less restrained live than on the album and revels in its own pure happiness. After shifting through three melodic themes, drummer Antonio Sanchez took a solo and built towards...
Ironically , the show’s best moments received relatively lukewarm applause. In multi-instrumentalist Richard Bona and trumpter/vocalist Cuong Vu, the Group has found two brilliant artists. Hailing from Cameroon, Bona brings a lovely pure, high voice, and a lyrical, warm electric bass while Vu’s voice and horn are in equal measure poised and pristine. They blended beautifully on the chorale opening of “Another Life” and both produced restrained evocative solos that fleshed out Metheny’s soundscapes. The most tumultuous applause, however, was reserved for the bandleader himself...
...entrees exemplify the restaurant’s African-western fusion. The grilled sea bass, a traditionally western dish, was presented atop a bath of tahini. The fish was merely decent upon the first bite, with a distinctly smoky taste. When swirled into the lemon-sesame sauce, however, the combination of flavors added vigor to the dish. The accompaniments of stewed green beans and grilled cubes of red potatoes rounded out the entrée. We also tried the vegetable terrine, which resembled a lasagna composed of layers of mushrooms, peppers, tomatoes, and chickpeas. The grilled vegetables, enveloped in a slightly...
...marketing stunt that may just have worked too well. In the 1980s, the largely unknown Patagonian toothfish was plentiful in deep Antarctic waters. After a name change to the menu-friendly "Chilean sea bass," the catch became a staple at upscale restaurants, popular for its mild flavor, which allows chefs to show off their sauces. But this week a Chilean sea bass boycott organized in February in San Francisco by the environmental group National Environmental Trust moves to its fifth city--Philadelphia--and high-profile restaurateurs in New York City, Los Angeles and Washington will probably add their names...