The maestro is the cook, and she also displays painterly qualities, bringing texture, color and form to each plate. Both would have been better hot than barely warm, which was how they were served. It was good, and it was hot. This was prepared with a homemade chipotle barbecue sauce and served on a bed of red beans and rice with a side of spaghetti squash. The chipotle created harmony in my mouth, with a subtle but not overpowering hot crescendo.
Diners are in the middle of the action between the bar and the kitchen.
Live music will only enhance that feeling. I would have assumed this was not the place to go for meat loaf, but I would have been wrong. Last weekend, most of the specials were sold out by 6 p.m. Perlman is well traveled, with culinary experiences from Florida to New York to Denver, and he hit Rhythm Kitchen several times both of the March Madness weekends he was working in Peoria. Even so, it was completely consumed.